If you could get any sub $1000 electric, what would you get?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Yeah jted, the auber was one thing that me and sarge were discussing. I think I got it narrowed down to the si3 with either an auber or build my own pid or the sm025/sm045 if I can't get my budget increased or sneak buy it lol.
They all have their limits, and you have to take care of them. None of them will last a life time, but that's just a saying.

My Son had a Cook Shack for a few years, until the door hinges rusted & the door fell off. I don't fault the Smoker---He didn't take care of it.

Then he bought an MES 40, and he has that for 6 years. Still works fine, but he doesn't use it often since he got his "Black Egg", and then his Big Green Egg.

My MES 40 is over 5 years old, the only smoker I got, does everything I ask of it---NO Mods needed, but I take care of it.

So whatever you get, take care of it & it could last many years.

Bear
 
Yeah I kinda used my butterball turkey fryer as my entry level. It's got a really small wood drawer and functions like a lot of analog smokers. I have been using it almost weekly. We love the food that comes from it, just extremely limited on what I can do with it. It's not going to be something I want to mess with for a long smoke. It definitely wetted my appetite and want something that is top notch and will last me for awhile.
 
 
You really cannot go wrong with either company's smoker. It is a matter of budget and peace in the family. Generally speaking, the first meal is a trial run and the second meal erases any memory of what the smoker cost. 
Sarge, Has a great prospectus, Sometimes you just need to just move on and enjoy the new moment. I just checked the price and shipping on the SI-3 and SI-2Boy that 15x20 interior of the 3 is nice. You can get a dual probe Auber rated at 1800 watts for 215.00 The 3 has a 1200 watt element and the WC Auber is rated at 1200 watts, that is pushing it. So you might think about the 1800 watt dual probe Auber. Even with shipping you are under your budget. You don't have to spring for the Auber right off and pick one up later. Cuts of pork and beef don't mind the averaging of the factory controller. The PID controller is very nice to have but not essential for most cooks. Just think fathers day is coming. Ha Ha
 
Yeah, I am going to sleep on it tonight, may make a purchase tomorrow.  I'd order the dual probe immediately if I ordered the SI3.

This is kinda what I have right now for my pro/con list, feel free to weigh in on any of them with your thoughts.  Just some things I am considering...

SI3 with auber - shipped cost for everything a bit over $900

Pros: SS racks included, slightly larger racks, long cord, goes down to 100 degrees, big castors, cost

Cons: only goes up to 250, not as efficient as CS, questions about smoke production from some of the threads I have been reading and people switching to AMNSP, high shipping fee, chip screen not included

SM045 - shipped $1200 from Charcoalstore, shipped well over $1300 from CS directly.

Pros: Controller built in from factory, will work with chips with no additional cost, comes highly recommended, goes up to 300 degrees (planning to do chicken regularly, how handy is this really?), seems like I won't have to do any drilling on this one to get more air or add probes (not a big issue, but does mean I am set to go as soon as I get it)

Cons: smaller castors, non SS racks, price, will ordering it from charcoalstore or firecraft make a difference for any warranty issues

SM025 - shipped $787.50 from charcoal store, over $900 shipped from CS

Pros: Same as sm045

Cons: Same as sm045, but also smaller size   
 
Last edited:
It looks like you have done your home work. You should be able to make a informed decision based on your own needs. The only thing you have not talked about is the interior size. The SI-3 has a 20 inch depth. That should be large enough for a rack of ribs with out having to cut them. That is not a big deal but something to think about. It also gives you more surface area on each rack when smoking jerky or veggies or for just about anything. One last thing is the warranty. Just something else to make a informed  decision on.  Good luck we are looking forward to hearing about your final decision and your future smokes.  Jted 
 
It would be nice if one could view the smokers in question in a store - open the hood, kick the tires, and the like.  You can with some but not with others. And it can be a tad stressful. 

As jted stated, the Auber is nice but not needed for most smokes.  As a matter of fact, a remote like the Maverick or a Thermapen for measuring internal temperatures of large hunks of meat is necessary; needed for the SI, built in on the CS. A great many folks are using the SI with no Auber and getting good results. The live with the temperature swings, learn their smoker's temperature management, and just settle back and enjoy the results. 

I know that there have been folks who mounted the Auber probe permanently and for a while, it was unclear just where to place the probe.  High up? Low down?  Next to the existing probe? More stress.  Fortunately help is only a post away.  The SI is a lot of smoker for the money.  My brother has the SI3 and he anguished over the temp like many do. No Auber, just a digital remote. He no longer uses the remote unless he wants to cook to an internal temp. All it did was add peace of mind. 

Yes, if you want to permanently affix the probe, you have some drilling and wiring to do. And stainless steel is tuff stuff to drill through. While many have done this, I have no idea what it does to the warranty.  It seems fool hardy to toss a 3 year warranty out the window.  But many have integrated the Auber into their smoker with no ill effects.  I suspect the Auber will fail long before the smoker does.  The smokers are tough units.

On the CS, you pay more.  True enough. But then all is built in.  Smaller than the SI3 capacity wise, but judge for yourself how much capacity you need or anticipate needing. No programming, just set your temp, start and walk away. You pay for this convenience. The Auber is nearly as convenient.

Look at parts replacement costs for each smoker you are considering.  Parts are free under warranty.  But after the warranty? Be it a heating element, or a controller, consider it. 

You are going to be one happy person with the food your smoker produces no matter which unit you get.  Since you have the money, toss the price out the window and just consider the features and the size, and study the posts. Coulda shoulda woulda happens to all of us. There is no way to avoid it except to go with your gut.
 
Yeah, I am going to sleep on it tonight, may make a purchase tomorrow.  I'd order the dual probe immediately if I ordered the SI3.

This is kinda what I have right now for my pro/con list, feel free to weigh in on any of them with your thoughts.  Just some things I am considering...

SI3 with auber - shipped cost for everything a bit over $900
Pros: SS racks included, slightly larger racks, long cord, goes down to 100 degrees, big castors, cost
Cons: only goes up to 250, not as efficient as CS, questions about smoke production from some of the threads I have been reading and people switching to AMNSP, high shipping fee, chip screen not included

SM045 - shipped $1200 from Charcoalstore, shipped well over $1300 from CS directly.
Pros: Controller built in from factory, will work with chips with no additional cost, comes highly recommended, goes up to 300 degrees (planning to do chicken regularly, how handy is this really?), seems like I won't have to do any drilling on this one to get more air or add probes (not a big issue, but does mean I am set to go as soon as I get it)
Cons: smaller castors, non SS racks, price, will ordering it from charcoalstore or firecraft make a difference for any warranty issues

SM025 - shipped $787.50 from charcoal store, over $900 shipped from CS
Pros: Same as sm045
Cons: Same as sm045, but also smaller size   



FWIW, 100 degrees is not cold enough to cold smoke or smoke cheese and stuff like that.... Salmon starts to cook at 82 degrees... cheese melts.... etc....
 
Cold plate is necessary, unless one has a separate smoke generator that produces very little perceptible heat.  And then you need to 'plumb' it into the smoker, or if using an ANMPS with the smoker unplugged, you may or may not have sufficient oxygen flow for it to produce smoke. Some smokers are too airtight for it to work properly.

U[DATE:  On the AMNPS, I read a couple of posts, forget where, where the poster was having success with the AMNPS and next holes needed. He simply removed to wood box and set the AMNPS on the box support brackets, directly above the drain hole.  No oxygen problems.  I don't know if he removed or dropped the drip tray to ground level or not. 
 
Last edited:
 
They all have their limits, and you have to take care of them. None of them will last a life time, but that's just a saying.

My Son had a Cook Shack for a few years, until the door hinges rusted & the door fell off. I don't fault the Smoker---He didn't take care of it.

Then he bought an MES 40, and he has that for 6 years. Still works fine, but he doesn't use it often since he got his "Black Egg", and then his Big Green Egg.

My MES 40 is over 5 years old, the only smoker I got, does everything I ask of it---NO Mods needed, but I take care of it.

So whatever you get, take care of it & it could last many years.

Bear
My MES 40 is over 5 years old, the only smoker I got, does everything I ask of it---NO Mods needed, but I take care of it. I think you and I are in the exclusive "No Mods MES Club", exclusive because we seem to be the only two members. I'm committed to remaining a member but you help to continually re-inspire me.

What's a "Black Egg"?
 
 
My MES 40 is over 5 years old, the only smoker I got, does everything I ask of it---NO Mods needed, but I take care of it. I think you and I are in the exclusive "No Mods MES Club", exclusive because we seem to be the only two members. I'm committed to remaining a member but you help to continually re-inspire me.

What's a "Black Egg"?
There are others, but they don't say a lot. That's one of the reasons people think the MES is less quality than other electric smokers. Most of the MES owners who have no problems & use no mods are silent.

LOL---I was wondering when somebody would ask me that. I always ask my Son, but I always forget his answer. It's one of the cheap copies of the BGE. He liked it a lot, but he got a good price on the BGE and he bought that. Now he only uses the BGE, unless he needs two going at once. I think the parts are interchangeable with the BGE too.

Bear
 
Well I bought a Maverick ET-735 from amazenproducts with the 20% off free shipping thanks to this place, that's sort of a step in the right direction...  Still have no idea what smoker I want....  Kinda leaning towards a SI3 right now, if shipping wasn't $150 I would of probably already bought it and the Auber from him....  Trying to talk to Steve right now, his 5% facebook savings isn't working...

May just get a MES 40" Gen 1 with a AMNPS.  As much as I like the Cookshack, the misses with some little details for something with a high price tag just leaves a bad taste in my month if they want me to pay a premium.  
 
Last edited:
 
There are others, but they don't say a lot. That's one of the reasons people think the MES is less quality than other electric smokers. Most of the MES owners who have no problems & use no mods are silent.

LOL---I was wondering when somebody would ask me that. I always ask my Son, but I always forget his answer. It's one of the cheap copies of the BGE. He liked it a lot, but he got a good price on the BGE and he bought that. Now he only uses the BGE, unless he needs two going at once. I think the parts are interchangeable with the BGE too.

Bear
I make it a point to be that "someone" who asks. Did some online research and there are a few Komado-type grills that could be black BGE knockoffs, the Char-Griller Akorn being one of them.
 
 
Well I bought a Maverick ET-735 from amazenproducts with the 20% off free shipping thanks to this place, that's sort of a step in the right direction...  Still have no idea what smoker I want....  Kinda leaning towards a SI3 right now, if shipping wasn't $150 I would of probably already bought it and the Auber from him....  Trying to talk to Steve right now, his 5% facebook savings isn't working...

May just get a MES 40" Gen 1 with a AMNPS.  As much as I like the Cookshack, the misses with some little details for something with a high price tag just leaves a bad taste in my month if they want me to pay a premium.  
Todd sells the ET-735? That guy is cutting edge. I bought my ET-733 from him about a year and a half ago.
 
 
I make it a point to be that "someone" who asks. Did some online research and there are a few Komado-type grills that could be black BGE knockoffs, the Char-Griller Akorn being one of them.
I knew it wasn't the Komado, so I had to ask him again. He said it is a "River Grille" but they don't sell that model any more. He bought it at Cabelas about 5 years ago.

Here they are together, BGE on the left:

When only one is needed, it's always the Big Green one
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0753.jpg.html

Sorry for the Hijack, Trip.

Just wanted to show what I was talking about.

Bear
 
 
Last edited:
 
I knew it wasn't the Komado, so I had to ask him again. He said it is a "River Grille" but they don't sell that model any more. He bought it at Cabelas about 5 years ago.

Here they are together, BGE on the left:

When only one is needed, it's always the Big Green one
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0753.jpg.html

Sorry for the Hijack, Trip.

Just wanted to show what I was talking about.

Bear
 
Just did some research. The one on the right is a Rankam River Grille, a ceramic grill which isn't made anymore. It typically came with its own stand. I guess there weren't enough happy BGE knockoff customers.
As for the BGE, it doesn't suit my purposes. It's lowest temp is 275° which is on the high end of low and slow as far as I'm concerned. The other problem is that the BGE needs to be "burped" before lifting the lid during smoking or grilling. If you fail to do this, you can get a face, eyebrows and hair full of  a fireball. At the BBQ class I took last year the instructor took great delight in demonstrating this.

Nope, I'll stick with my Weber 22.5" One Touch Silver charcoal kettle grill and my MES 30 Gen 1, thank you.
 
Last edited:
Just did some research. The one on the right is a Rankam River Grille, a ceramic grill which isn't made anymore. It typically came with its own stand. I guess there weren't enough happy BGE knockoff customers.
As for the BGE, it doesn't suit my purposes. It's lowest temp is 275° which is on the high end of low and slow as far as I'm concerned. The other problem is that the BGE needs to be "burped" before lifting the lid during smoking or grilling. If you fail to do this, you can get a face, eyebrows and hair full of  a fireball. At the BBQ class I took last year the instructor took great delight in demonstrating this.

Nope, I'll stick with my Weber 22.5" One Touch Silver charcoal kettle grill and my MES 30 Gen 1, thank you.
I don't mess with those kind of smokers either, but my Son can set his to stay at temps like 165° for hours, and he can hold 185° over night. And this is without a PID.

He also said he doesn't have that burping problem under 350°. He said that only happens if you're searing a steak or something at a high heat, like 500°, and all the air gets sucked out. Then if you don't crack it a little first, it'll jump at you, because all of a sudden it gets the air it was starved of. That never happens when you're smoking meat under 350°. He said you'd have to be pretty dumb to allow that to happen. The instructor was being cute with the air intakes & high heat to make that happen.

However, I still like my MES set it & forget it. If I was young, I'd try other type smokers, but not at this stage of the game!!!

Bear
 
I bought my Cookshack 025 from the Charcoal store. I registered it through Cookshack.com. I haven't needed any warranty service, but going through the Charcoal store worked well for me in terms of acquiring the unit.

 
 
I don't mess with those kind of smokers either, but my Son can set his to stay at temps like 165° for hours, and he can hold 185° over night. And this is without a PID.

He also said he doesn't have that burping problem under 350°. He said that only happens if you're searing a steak or something at a high heat, like 500°, and all the air gets sucked out. Then if you don't crack it a little first, it'll jump at you, because all of a sudden it gets the air it was starved of. That never happens when you're smoking meat under 350°. He said you'd have to be pretty dumb to allow that to happen. The instructor was being cute with the air intakes & high heat to make that happen.

However, I still like my MES set it & forget it. If I was young, I'd try other type smokers, but not at this stage of the game!!!

Bear
I have a friend on Facebook who's our age, Bear,  who loved his BGE but just gave it away (along with his home and other possessions) before he left for Thailand on his first Peace Corps assignment. He used to post photos of his quality work but I still prefer my little and cheaper MES 30. At that BBQ class when the instructor demo's the fireball (well, not exactly a ball) coming from the BGE the temp was under 350°. We were slow cooking pork or beef or something but I'm too lazy to check my class notes. The guy took great delight in showing us that one danger inherent in the design and you can bet he was being what he considered cute. But then I have a few problems with what he "taught" us.

Just did some reading. From what I gather you really got to know your Egg to keep it going at a low temp. Looks like you monitor it with a good, accurate therm and when it gets to your target temp you close the vents and since it's so well insulated it can hold it for hours, like you said. That same insulation makes it a bit difficult to reduce the interior temp after you've allowed it to get very hot.
 
get your own thread, lol

Ordered a SI3, can't wait... Time to start researching wood placement and usage and buy some meat.
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky