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New to smoking

post #1 of 9
Thread Starter 

Hello, my name is George.  I'm from the North Texas area.  I've grilled the basics - hamburgers, hot dogs, chicken, steak over charcoal.  I don't care much for gas grills.  I would like to start learning how to smoke a nice brisket, pork tenderloin or ribs.  I've been without a grill for a couple years now and just recently started doing some searching around.  The New Braunfels Hondo Classic at Academy for $199 was my first choice.  Mainly because it uses charcoal, grill and smoker in one, somewhat inexpensive and appears sturdy.   Found this great site and have seen some talk of the Masterbuilt 40.  I had never really thought about an electric smoker.  Wondering if I can get the same charcoal flavor that I love so much?  I've seen this at the $299 price at both Sams and Academy.  It looks like there are different/older versions of the 40?  The one at academy appears stainless steel.  The one at Sams is black, low to the ground and has drip tray in the front.  I'm guessing these are Gen1 versions?  The one on this site is listed as Gen2 and is $100 more.    


I'll continue to read the forums and do some more research before I buy one. 

Edited by gdellinger - 5/15/13 at 10:39am
post #2 of 9

Welcome to the forum, cant help ya much on the models you have mentioned, but there is a lot of great folks on here that I'm sure will be able to give you some good advice. I do agree as I dont care much for gas grills. I have a charcoal grill and a Masterbuilt Electric Smoker and very satisfied. Good luck in choosing the one you want and to start smoking up some good grub.

post #3 of 9

welcome1.gifto SMF!  We are so glad you joined us!  Would you mind updating your profile to show the other SMF Members where you are located?  Just might meet a few neighbors!


I don't know that much about the smokers you are talking about....but this is a great place to ask questions about them.  You will get the owners 2 cents on likes and dislikes!


Jeff offers a free 5 day E-Course.  It's packed with great information to use...no matter what your experience level might be!  http://www.smoking-meat.com/smoking-basics-ecourse


If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service


If you need any help roaming around the forums....just holler!  Happy to help out!



post #4 of 9

Welcome to the forums!  You've found a great place to learn and share ideas on our favorite pastime...Smoking and Grilling great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask when you need help and you'll get plenty.


Regarding your questions about smokers: I used to cook on both a New Braunfels Hondo and an MES40, and turned out lots of good food on both.  With a few mods, the Hondo is a good starter pit for someone who wants to smoke in a stick burner.  Your question about the MES:  You can get great, smoky tasting food from an MES; there are literally hundreds of members here who use them.  But IMO smoke flavor and charcoal flavor are 2 different things.  Many traditionalists will tell you that there is nothing like meat cooked over a real wood or charcoal fire.


It mostly boils down to what you want.  If you are looking to smoke meats low and slow and want a measure of ease and convenience, then the MES is a good choice for you.  If having that wood fired taste that only comes from a real wood fire, along with the ability to charcoal grill meat on the same rig, is more important, then you should consider the Hondo, or something similar.

I hope any of this helps...Good luck!



post #5 of 9
Thread Starter 



Thanks for the insight on both of the smokers.  I'm leaning towards the ease and convenience first.  Maybe get the other later. :)


Would a screened in back porch be good place for using/storing an electric smoker?

post #6 of 9

I dont see why it wouldnt be. I have mine in the garage.

post #7 of 9
Originally Posted by gdellinger View Post



Thanks for the insight on both of the smokers.  I'm leaning towards the ease and convenience first.  Maybe get the other later. :)


Would a screened in back porch be good place for using/storing an electric smoker?


As long as your porch is well-ventilated.  The MES40 is very well insulated so the exterior of the smoker doesn't get very hot.  I would worry a little about carbon monoxide if using it in a area that is poorly ventilated.  I always stored mine in my garage, and rolled it onto my covered front porch when cooking.  One of the convenieces of the MES is it is very mobile. 



post #8 of 9
Welcome to the forum. Lots of great info and good folks here. If you are looking for easy set and forget smoking the MES is a good choice. As for getting that charcoal fired flavor, adding some lump charcoal or some broken briquettes in the mes chip tray will add a hint of that flavor to the meat. I always add some when I smoke in my mes.
post #9 of 9
Hi George! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!
The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!
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