or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Gas/electric smoker?
New Posts  All Forums:Forum Nav:

Gas/electric smoker?

post #1 of 8
Thread Starter 
As some of you are aware I'm in the process of choosing a smoker. I'm am set on the MES 40 but I'm not so sure because of poultry. I'm sorry if this is the wrong spot to ask this question but I figured it would be a good start. I see that the prime smoking temp is 225 for most things. Then as far as poultry goes, everyone says to finish on the grill for the skill. Has anyone tried to just Max the MES 40 at 275 and see what happens? I know you can set most gas smokers yo a higher temp so then I wouldn't have to worry about it. Does anyone have any input on my dilemma or have results from 275° on the MES 40? Thanks guys!

Richard

Sent from my DROID X2 using Tapatalk
post #2 of 8

My first smoker was a MES & I smoked everything under the sun on it, using wood chips. I bought it way before Todd's little invention. It is a great smoker. The only disadvantage is the highest setting is 275, but at 275 the skin will be edible, probably not crispy, but not rubbery either. The other advantage is it will keep steady temps at 120 -180 degrees for making sausage. A gas smoker is hard to keep lit at low temps. Most MES controllers are off a few degrees. If you happen to get one that reads 275 & the smoker box is really 300, then you have the best of both worlds.

post #3 of 8

But if you get one like mine that reads 275 and is only 255-260 then

 you have to use the grill or the broiler. to crisp the skin.

 

post #4 of 8

I have not tried running it with a Chicken, But while I had my MES 40 set a 275*F for the Seasoning it was running just over 300*F. I was not sure of the Therm placement because I had just let it dangle through the vent...In any event it is very easy to Smoke your Chicken to 155*F for Breasts and 165*F for Legs then finish them in a 425*F oven and take them up to 165* and 175*F respectively...Good luck...JJ

post #5 of 8

I've done quite a few turkeys and chickens.  I soften butter and mix with whatever spices I want then slather it on inside and out.  My cheap little Brinkman does not get to 275 - at all - and I have crispy skin every single time without having to take it to the grill or the oven.  We usually fight over who gets the most skin.

 

Susan

post #6 of 8

That's awesome Susan, thanks for the tip!

post #7 of 8
Thread Starter 

Thanks everyone! Sounds like ill be ok with the MES 40. I can't wait!

post #8 of 8
Quote:
Originally Posted by SmokinAl View Post

My first smoker was a MES & I smoked everything under the sun on it, using wood chips. I bought it way before Todd's little invention. It is a great smoker. The only disadvantage is the highest setting is 275, but at 275 the skin will be edible, probably not crispy, but not rubbery either. The other advantage is it will keep steady temps at 120 -180 degrees for making sausage. A gas smoker is hard to keep lit at low temps. Most MES controllers are off a few degrees. If you happen to get one that reads 275 & the smoker box is really 300, then you have the best of both worlds.

Can you tell me what you mean by Todds Little Invention.

 

thanks

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Gas/electric smoker?