Gas or Electric for my smoking needs

fordjnky · Dec 27, 2012

I recieved an electric smoker for x mas this year. The MES 30 with digital control. I know for sure I want larger capacity. Not sure about electric or gas though. I am posting this same question in the propane forum to get the best results. I am an outdoorsman so Venison ( Deer ) and fish is a must. I want to do Hot sticks and jerky, I cook lots of chicken and turkey, pork ribs, I want to try a briscuit. I like the portabilty of gas. Dont like that I have to have 20# tank full at all times. I live in wisconsin and in winter it can be -15*f and summer 90*f. So I want a unit that can handle my weather. Please give me your reasons why or why not I should get one or the other.

wajski · Dec 27, 2012

I have the MES30 I live s of Cleveland Ohio temp is 27 deg I am smoking Canadian bacon today. I will watch temp the smoker dose a good job on cold days. I might have to raise temp 5-10 deg more to keep it constant no big deal. I would get gas if you are going to use were there is no elect otherwise MES30, My brother has gas but he takes it camping and hunting says its not to bad unless you run out of gas lol. I have smoked in 80+ weather with no problem I just set temp 5-10 deg lower and watch the smoker for a, while hope this helps

chef jimmyj · Dec 27, 2012

You just received a NEW Electric Smoker TWO days ago and you are worried about what to get next!?!?

Just my opinion but I would suggest you Master this one first then worry about what's next...You don't want to upset your Benefactor...

The MES will do anything at almost any outside temp. The biggest problem is, the MES will only go up to 275*F. This mean if doing Chicken or Turkey you need to Finish at the higher temps of an Oven or Grill to get Crisp Skin. So for Poultry, Propane smokers are a One Step Smoke. However, Propane units are Not insulated so in really cold weather a Welding Blanket or other insulation is often needed. Additionally a Needle Valve Mod is needed to get temps below 200*F or so. Lastly, while propane is more portable, it is a lot more expensive to operate and barring bad weather with a power failure, you don't Run Out of Electricity in the middle of a smoke. That covers the biggest differences...JJ

fordjnky · Dec 27, 2012

It is still in the box unopened. I want to get the right one first . It's too expensive to experiment buying different smokers over and over. Just trying to get the right one for me first and then be done with it.

chef jimmyj · Dec 27, 2012

fordjnky said:
It is still in the box unopened. I want to get the right one first . It's too expensive to experiment buying different smokers over and over. Just trying to get the right one for me first and then be done with it.

OK that makes more sense! As I posted, the Propane is more portable and better for Poultry but I think you will find the Electric is easier to use for the lower temp smokes, like cured sausage, jerky, bacon etc. Both do a fine job, you just need to decide what you will smoke most. If you plan to keep the MES you will definitely want an AMNPS Pellet Smoke Generator...http://www.amazenproducts.com or a Tube if you plan to exchange for a Gasser...JJ

fordjnky · Dec 27, 2012

I really love doing chicken on the grill. I was hoping to do it in the smoker. I love crispy skin. To finish on the grill isn't the end of the world i guess. I really like the idea of no propane bottles to worry about. It sounds like the electric is all around easier to use but lacks in the poultry dept. I'm just losing my mind trying to get the right machine.

humdinger · Dec 27, 2012

I'm a big fan of propane. Yes the bottles can be a pain, but the constant need for an outlet scared me even more. Plus, the two models I have (from different makers) are both VERY good on propane consumption. Last summer I got over 40 hours out of one 20 pound tank thanks to high ambient temps. Winter will naturally use more, but not much.

Costco sells nice tanks every spring so I bought an extra one which alleviated the risk of running out in the middle of a smoke. I'm not sure if propane is readily available to you, but if it is, I'd recommend you get that. The benefits outweigh the inconveniences in my opinion.

kathrynn · Dec 27, 2012

I don't know about around the country...but here...Costco has where you can bring in your propane tanks and get them re-filled for $9.99. That is righteous! The cheapest place other wise was Publix...at $17.49 for an exchange.

hkeiner · Dec 27, 2012

I had a cheap inefficent bullet style gas smoker before and it was a pain to keep the temps correct and it used a heck of a lot of propane. I didn't smoke as often because of this. I switched to the MES40 a few years back and it has made smoking so much easier that I do it more often now. Avoiding frequent propane refills and the cost savings (lower electric costs) was a bonus. Just my experience. Perhaps the benefits of the MES vs a better propane smoker would not be as significant.

old sarge · Dec 27, 2012

I have both a Brinkman smokin pit and an electric Cookshack. I have been using the electric exclusively since last April. Our night time temps can get into the mid 20's (very rare) and I have not had a disappointing smoke yet. A family member has a Smokin it and lives in a much colder climate and has no problems. I had a similar problem regarding crispy skin: The smoker is next to my gas grill. Problem solved. And with electric, I do not worry about an open flame or hot coals being left unattended for hours on end. Since you are in Wisconsin, I thought you might like to visit this site. If not for the (expensive) smoker but for spices and rubs.

http://www.psseasoning.com/index.cfm/act/product.view/category_id/0/av/r/product_id/1984

Good luck.

fordjnky · Dec 27, 2012

How do these electrics handle briscuits?

old sarge · Dec 27, 2012

I'm not a brisket person, preferring pork and poultry so have not yet smoked a brisket. If you go over to the meats section of the forum, I am sure you will find plenty of information on brisket. But in answer to your question, I believe that the electric smoker you have would do just fine. See Chef JimmyJ's recommendation above.

chef jimmyj · Dec 28, 2012

fordjnky said:
How do these electrics handle briscuits?

Yes...The Electric does a fantastic job on Briskets, mainly for their ability to maintain a steady temp over 12-20 hours a brisket can take. I have had my MES for a year now and love it. I too researched HEAVILY before making a decision. The only major advantage the Gasser had was it's ability to do Poultry. Other than that there were more Con's to Propane over Electric. Situations vary...I don't Camp so no need for Portability. There is no protein that Grows, Runs or Flies that I can't figure a way to Cook, so popping a Bird in the Oven for a few minutes to crisp the Skin is no big deal. Lastly, here in PA it cost about 15 cents an hour to run my MES at full bore. For the 40 hours of Smoke time the Gasser would cost $21, the MES cost $6....For me, it's a no-brainer, $6 in electricity and $15 worth of Meat to Smoke...JJ

roadkill cafe · Dec 28, 2012

fordjnky...Chef JimmyJ is spot on. I have both an MES 40 and a gasser. They both have their pro's and con's but I've been very pleased I made the switch from gas to electric. Briskets aren't a problem in the MES, in fact they're easier as I don't have to babysit it. MES 40+AMNPS+Maverick ET-732=Excellent Set-up especially for a someone just starting out smoking.

beernuts · Dec 28, 2012

My first smoker purchase was the new MES 40 because I figured I didn't want to have to buy a bigger one a couple of months later. It's worked really well so far with no major hiccups. The digital controls are nice and I like that the box itself is insulated for use in colder temps. I had mine outside, set at 225 degrees, on Christmas Eve night in below zero tempuratures cooking a 10lb pork shoulder. The smoker was covered with a blanket in front of the door and it held the inside temps with in 10 degrees up or down the entire time. The one thing I knew going into the purchase was that it was to be used as a smoker so the higher temps above 275 didn't really make a difference in the purchase decision. I will say that I have no experience with a gas smoker so I can't compare the two. The ease of setup, temp control and cooking made the electric smoker decision easy for me.

fordjnky · Dec 28, 2012

So I've decided on the MES 40 for my needs. Now I can't find one anywhere locally! Where can I get this beast? I live near Green Bay WI. Thanks.

barbqjim · Dec 28, 2012

there is a sams club in green bay. they have them for 299.00 enjoy

chef jimmyj · Dec 28, 2012

Amazon has last years " All Stainless Steel " MES 4020070311 for $313.61. That's a good price, they don't make them all SS anymore...JJ

fordjnky · Dec 29, 2012

Is that all stainless MES 40 the same quality as the new gen MES 40's ?

chef jimmyj · Dec 29, 2012

Couldn't tell you, I only have the All SS 20070311 and have not seen a new one. The one I have is high quality, the only issue is the usual difference between what the MES says the temp is and what the MAV-732 says. Todd Johnson from A-maze-N could answer better, I believe he has both...JJ

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