Bear, I'm still getting to know the lingo. "TBS"? I can't figure that one out. LOL
Masterbuilt Elite electric smoker-should I buy it?
- Thread starter mutterback
- Start date
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That responce wasnt for you. The thread was cleaned up. Davids post was left cause it had some good info.
Dave,
Thanks for the link, but it didn't go through which brings me to my next question...How can I tell the Gen 1's and the Gen 2's apart?
Willie,
I read really good things on this forum about the Smokin' It line, but unfortunately my finances don't allow me to spend that much right now for a new smoker and I don't see one for sale on Craigslist.
themule69
Epic Pitmaster
No I am not an oven guy. I use my MES 40 as well as my other toys. Comments were made that I responded to that have now been removed by the GREAT staff at SMF.
So YES DR. I AM A SMOKER!
I am thinking a working MES 40 is worth 150.00 It doesn't matter that much since it is used if it is a 1st or 2nd generation. MES has been doing a fine job on fixing the problems that came out with the generation 2.
I hope this helps and I am sorry someone decided to hijack your thread. Please let us know which way your decision went. If you can tell us why that would be even better. It might help the next person make up their mind.
Happy smoken.
david
Thanks David,
I'm still kind of up in the air right now between the used MES 40 2nd Gen or a new bare bones MES 1st Gen of comparable price. I don't care too much (if at all) about the window. I'm not sure right now if the larger size will be a benefit to me until I try it and get hooked. Still not sure how to tell the Gen 1 and Gen 2's apart if I were to fine one online.
Gen1 has the controller on the top at the back. Gen2 has it on top at the front.
Try this link for a Gen1
Link to Gen2
Try this link for a Gen1
Link to Gen2
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I've seen on restaurant shows how some chefs finish a grilled piece of meat in the oven, but never a smoked one. I don't believe in finishing anything grilled or smoked in an oven. However, I smoked a Chucky for the first time a few months ago. It was a nightmare for reasons I won't go into but I tried finishing it in an oven twice just to get the IT up to 190 degrees. Just wasn't the same. If I try it again I will 100% smoke it in my MES 30 Gen 1. However, next up will be pork shoulder.
Oh, the problem with my smoker was due to user error.
Oh, the problem with my smoker was due to user error.
rgautheir20420
Master of the Pit
Chefs will often use the oven after searing a thick steaks or say a double cut bone in pork chop to help get an even cook throughout the interior of the piece. An oven is a perfectly good finishing tool for things like pork shoulders and chuckies. Pretty much anything that would get foiled at a certain IT and then left in the smoker is a candidate for putting in the oven. After all, if it's double foiled sitting in juices, you're just letting it sit in what is now basically an oven with smoke that's flowing around a ball of tin foil.
A previous comment noted slow cooking in the oven and THEN putting the piece in heavy smoke for a short period of time. This is something that I would never do and wouldn't consider this a viable smoking method.
A previous comment noted slow cooking in the oven and THEN putting the piece in heavy smoke for a short period of time. This is something that I would never do and wouldn't consider this a viable smoking method.
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You sound like you're either an experienced chef or a very knowledgeable home cook--or both. I now agree that after the meat is double-foiled it can be finished in the smoker or in the oven. At home it's just easier to leave it in the smoker instead of walking it back indoors after firing up another appliance.
rgautheir20420
Master of the Pit
Hey I'll take that as a complement
And yeah it's much easier to leave it in the MES since it's so hands off along with the AMNPS. I've yet to do a shoulder in it, but I really want to give it a go. Trying to eat healthy doesn't leave much room for pork shoulder....boooo.
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You gave a great answer. You know a lot more at 31 than I did at that age. I'm about to turn 63 and I've learned a ton and really upped my cooking/smoking/grilling games in just the past few years. The wife and I need to lose poundage and we both know portion control is just as important as food selection. She's better at portion control than I am. What's frustrating is that 31 I was jogging and weightlifting several times a week and was in top shape so I could eat just about anything and as much of it as I wanted. Those days are long gone and my big belly tells the tale. I'm also not able to work out or even jog anymore.
Hey I'll take that as a complement. Just a home cook that's cooked for a while. It's something I love. I'm only 31 though, so I've got a lot more to learn I'm sure.
And yeah it's much easier to leave it in the MES since it's so hands off along with the AMNPS. I've yet to do a shoulder in it, but I really want to give it a go. Trying to eat healthy doesn't leave much room for pork shoulder....boooo.
Darn, pulled pork and German chocolate cake sound really good right now.
rgautheir20420
Master of the Pit
Thanks. You're definitely right that portion control is the name of the game. I try and link my stuff at the length from the thumb to pinky stretched out. It usually ends up being about a 4 oz link (I've got short hands). Once you start making your own sausage, it gets hard just to take one. I try and linger in the satisfaction as long as possible.
You gave a great answer. You know a lot more at 31 than I did at that age. I'm about to turn 63 and I've learned a ton and really upped my cooking/smoking/grilling games in just the past few years. The wife and I need to lose poundage and we both know portion control is just as important as food selection. She's better at portion control than I am. What's frustrating is that 31 I was jogging and weightlifting several times a week and was in top shape so I could eat just about anything and as much of it as I wanted. Those days are long gone and my big belly tells the tale. I'm also not able to work out or even jog anymore.
Darn, pulled pork and German chocolate cake sound really good right now.
I know we're getting off topic here, but it's never too late to get active. Trust me, my 60 year old mom and dad got back into simply walking around more and longer and they're doing great. Good luck!
To stay OT for just a few moments more, I admire your folks keeping physically active. I've got some stuff going on I don't need to go into here. I've got a recumbent bike in my bedroom where I could bike and watch TV but it's really difficult to fit it into the day. I got some walking exercise but not enough. If it wasn't for my double hip replacement a few years ago I probably wouldn't be walking without a walker now.
I feel like I'm commenting way off topic here, even though it directly relates to my original post, however as an update I did end up purchasing this unit. I almost didn't since it isquite a mess, but it fired up just fine. I got it up to 170, according to the digital read out anyways, before turning it off. I got her to take off another $20 too since it needs some serious cleaning. Thank you all for your input. It helped a lot. I'm just crossing my fingers that this one will work for awhile. If not then I'll probably wait until I can afford a Smokin-It before purchasing another smoker. Now I'm looking forward to a dry day, go figure it's Seattle, to give this thing a try. Hopefully before TG because I'd like to try smoking a turkey in it after I get a trial run in first.
Not yet, but I will look into that as well as how to cold smoke with it. Any suggestions on thermometers?
Todd is a great guys to deal with. He is a sponsor here.
I recommend a mav 732 thermo and a AMNPS for hot and cold smoking
http://www.amazenproducts.com/
I recommend a mav 732 thermo and a AMNPS for hot and cold smoking
http://www.amazenproducts.com/
themule69
Epic Pitmaster
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