New to this world! Need some suggestions!

gizzygone · Jun 3, 2017

Hi All,

I'm sorry if this is a topic that comes up often. I've been paroosing around here for a few days and didn't really come across my answer.... but did come up with a dozen or so other questions!

First off I'll say that I'm new to this world of smoking. Never really considered it before a recent trip to Nashville. Now I don't why everything isn't smoked! I finally got the wife/boss to approve a purchase (using our annual family cookout as an excuse to buy it).

Basically I'm on a tight budget: but I'm looking for a decent electric smoker. I see the Masterbuilt ones tend to be well-liked, but the reviews tell you to avoid certain generations it seems, due to electrical issues. Any input here?

Also, I was just considering the no-glass options, but the Bluetooth or RF remote features seem like they could be handy? Or are they gimmicks?

Then there's the issue of smoke itself: I see many of you tout the Amaze something as a supplement to the Masterbuilt: is it really needed? How does it work?

Annnnd: are there any other accessories I should be factoring in?

And finally, for now, I see things about Cold smoke.... can somebody help me understand what that is?

I appreciate any help! Even if it's a suggestion of where to search for my answers! I've googled a bit and sifted through the forum here but my head is spinning!

SmokinAl · Jun 3, 2017

Welcome to SMF!

I'll let one of the MES guys answer your questions.

Al

mattd · Jun 3, 2017

Hi! I'm also relatively new, but have been using a Masterbuilt Electric 30" with Bluetooth for about 3 months now almost every weekend, so I can comment on it. If I was on a budget and doing it again, I'd go MES without glass or remote and save the money - I wrote why below.

1. MES is really convenient for controlling temp, but temp variances can swing wildly with wind and sun - find a shaded area to put it, I've had much better luck controlling the variance when it's firmly in the shade.

2. Bluetooth range is good, but far from great. For this reason, I'd recommend the RF remote over the Bluetooth. Personally, a friend recommended the iGrill 2 - I actually don't even use the Masterbuilt Bluetooth app now after discovering the iGrill. So, if you're going to use a Maverick or iGrill instead of the built in meat probe, you could probably get away without any remote at all.

3. 30" is a great starter smoker for me. Even when we have company, I can fit enough meat and mac'n'cheese for 5 adults and 4 kids (though that starts getting tight).

4. Glass is "cool to have", but far from needed. And frankly, a serious pain to clean. No one wants to see a nasty-looking grungy piece of glass, so I clean it every time...and boy is it a pain. One guy's opinion, save some money if you're on a budget and forgo the glass.

5. I don't even use the "chip loader" anymore, just the Amazen box. Chip loader needs loaded every 30 min or so. Amazen + electric means I can let it go without needing anything for 6 hours easy.

Good luck!!

gizzygone · Jun 3, 2017

MattD said:
Hi! I'm also relatively new, but have been using a Masterbuilt Electric 30" with Bluetooth for about 3 months now almost every weekend, so I can comment on it. If I was on a budget and doing it again, I'd go MES without glass or remote and save the money - I wrote why below.

1. MES is really convenient for controlling temp, but temp variances can swing wildly with wind and sun - find a shaded area to put it, I've had much better luck controlling the variance when it's firmly in the shade.

2. Bluetooth range is good, but far from great. For this reason, I'd recommend the RF remote over the Bluetooth. Personally, a friend recommended the iGrill 2 - I actually don't even use the Masterbuilt Bluetooth app now after discovering the iGrill. So, if you're going to use a Maverick or iGrill instead of the built in meat probe, you could probably get away without any remote at all.

3. 30" is a great starter smoker for me. Even when we have company, I can fit enough meat and mac'n'cheese for 5 adults and 4 kids (though that starts getting tight).

4. Glass is "cool to have", but far from needed. And frankly, a serious pain to clean. No one wants to see a nasty-looking grungy piece of glass, so I clean it every time...and boy is it a pain. One guy's opinion, save some money if you're on a budget and forgo the glass.

5. I don't even use the "chip loader" anymore, just the Amazen box. Chip loader needs loaded every 30 min or so. Amazen + electric means I can let it go without needing anything for 6 hours easy.

Good luck!!

I appreciate the insight!

I was starting to look at the RF unit one as well, but I like the idea of the igrill instead...since I could use it with my grill or oven too...

How exactly does the Amazen work? Just set it near the element?

mattd · Jun 3, 2017

Yes, highly recommend iGrill. That way you can use it with your grill, oven, etc. Also, the app is far superior. The charts are actually handy, you can clearly see when you hit the stall, see your temp variance, etc.

Amazen works by filling with pellets, then use a propane torch to light one end. Then put it in the bottom of the MES. I have to remove the drip tray for it to fit. I would search youtube if you get one. There's some great videos with advice on how to properly light one. But once you do, it's super easy!

gizzygone · Jun 3, 2017

MattD said:
Yes, highly recommend iGrill. That way you can use it with your grill, oven, etc. Also, the app is far superior. The charts are actually handy, you can clearly see when you hit the stall, see your temp variance, etc.

Amazen works by filling with pellets, then use a propane torch to light one end. Then put it in the bottom of the MES. I have to remove the drip tray for it to fit. I would search youtube if you get one. There's some great videos with advice on how to properly light one. But once you do, it's super easy!

And do you use the tube? Or the tray? Pellets?

barryvabeach · Jun 3, 2017

I have the tube, though I think most owners have the tray. Either way will work, some say the tube puts out too much smoke, but it works fine with me. BTW, if you are on a tight budget, you may want to check Craigslist. I often see MES offered at a decent price, though as you have learned, you have to make sure you get the right version. Cold smoke means that you are adding smoke, but not heat. On the MES, once you turn it on, it starts heating the compartment. By using an amazen, you won't even need to plug in the MES, so the cooking chamber will stay close to ambient temperature. In the winter, I can put the tube in the smoker and cold smoke cheese without a problem. On warmer days, I have been known to put a steam tray full of ice above the Amazen, if you do a lot of cold smoking, you will want to do a mailbox mod , where the smoke is generated in a box ( an mailbox in fact ) and then piped in the chip loaded hole, so it has a chance to cool down before it gets inside. I would hold off on that, and first try hot smoking to see if you like it.

remsr · Jun 3, 2017

If you don't mind cutting your rib racks in half or cutting a full packer brisket in half to fit it in 30" MES then go for it. The gen 2 and the 2.5 gen are great smokers. I have a 40" blue tooth 2.5 gen and love it. The blue tooth don't have a long range but It don't need to have a long range as long as I can set inside monitoring and controlling my smoker. I also use the amazing pellet tray or the MES cold smoker attachment. I don't have a glass door but if I buy another MES it will have a glass Door.
Cold smoking is smoking things like cheese and bacon at a low temp and some times with no heat at all because you don't want to melt the cheese so cheese would be one of those things that you don't want any heat on and bacon would benefit by low heat between 90 and 120 because it won't be cooked and heated meat takes smoke better than cold meat.

Randy,

mattd · Jun 3, 2017

gizzygone said:
And do you use the tube? Or the tray? Pellets?

Personally I use the tray and pellets. Has worked well so far. Not sure the difference between that and the tube.

gizzygone · Jun 4, 2017

So sounds like the tray is the way to go.... and pellets are preferred over sawdust?

I understand the cold smoking now! Thanks!

Now to just figure out which smoker to buy! REMSR: any particular reason you'd want the glass door next time around???

remsr · Jun 4, 2017

Bear the MES guru says he wouldn't buy one without a glass door. That's good enough for me. It is nice to see what's going on without opening the door and letting out all the heat.

Randy,

daricksta · Jun 4, 2017

gizzygone said:
Hi All,

I'm sorry if this is a topic that comes up often. I've been paroosing around here for a few days and didn't really come across my answer.... but did come up with a dozen or so other questions!

First off I'll say that I'm new to this world of smoking. Never really considered it before a recent trip to Nashville. Now I don't why everything isn't smoked! I finally got the wife/boss to approve a purchase (using our annual family cookout as an excuse to buy it).

Basically I'm on a tight budget: but I'm looking for a decent electric smoker. I see the Masterbuilt ones tend to be well-liked, but the reviews tell you to avoid certain generations it seems, due to electrical issues. Any input here?

Also, I was just considering the no-glass options, but the Bluetooth or RF remote features seem like they could be handy? Or are they gimmicks?

Then there's the issue of smoke itself: I see many of you tout the Amaze something as a supplement to the Masterbuilt: is it really needed? How does it work?

Annnnd: are there any other accessories I should be factoring in?

And finally, for now, I see things about Cold smoke.... can somebody help me understand what that is?

I appreciate any help! Even if it's a suggestion of where to search for my answers! I've googled a bit and sifted through the forum here but my head is spinning!

I have a Masterbuilt 30" smoker, the called a Gen 1 that I bought 5 years ago. The newer version is in no way built as well as the older one, in my opinion. I would like to have the 40" smoker but for my purposes the 30" is best for wheeling (I keep it bungee corded to a hand truck) out and in from my garage where I store it. And I can easily set it on a small table for smoking. Mine doesn't have a glass door and I'm OK with. Yes, with a glass door you can monitor the smoke without opening the door. But that glass door will only serve its purpose if you keep the glass clean. How often do you clean the glass on your kitchen oven door?

My Masterbuilt has always been a problem with cold smokes. I use the AMNPS with wood pellets and the pellets go out a lot during cold smokes because of the poor airflow inside the MES. That's why many guys use the mailbox mod, and others use the Masterbuilt Cold Smoker. This year I'll be trying out Dust in the AMNPS since I've been told it burns better in colder, low airflow environments. Now, all that being said, I've still cold smoked some great batches of cheeses and beef jerky. I also have a 6" Tube smoker from A-MAZE-N but pellets fare no better in that for cold smoking than they do in the AMNPS.

I noticed that you've gotten plenty of answers to your questions so that's why I'm not giving any background on the A-MAZE-N products, I will say that I only buy wood pellets and Dust from that company. Todd and Rhonda Johnson (the owners) are great people and give top-notch customer service.

As far as price, if you have patience you might be able to score one of the original MES 30 Gen 1 smokers (without a glass door) for under $140. You can usually find them on Amazon for between $170-190 with free shipping.

gizzygone · Jun 6, 2017

Well, I went ahead and ordered a 30" Masterbuilt. Should be here tomorrow I think. I ended up going cheap and getting the non-glass door model and ordering the igrill2 (there's was a $70 difference between the glass and non glass doors... so I justified the cheaper version meant I could get the igrill...).

I also ponied up and ordered an Amazen pellet smoker. That should be in later this week.

I look forward to seasoning it tomorrow and perhaps cooking my first meal on Friday.

Thanks for the help!!

daricksta · Jun 6, 2017

gizzygone said:
Well, I went ahead and ordered a 30" Masterbuilt. Should be here tomorrow I think. I ended up going cheap and getting the non-glass door model and ordering the igrill2 (there's was a $70 difference between the glass and non glass doors... so I justified the cheaper version meant I could get the igrill...).

I also ponied up and ordered an Amazen pellet smoker. That should be in later this week.

I look forward to seasoning it tomorrow and perhaps cooking my first meal on Friday.

Thanks for the help!!

I think you made the right choices, Gizzygone. Which MES model number did you order? I also recommend you buy your wood pellets from A-MAZE-N--especially now that Todd's running a great sale. If you have any issues with the MES and/or the pellet smoker there are plenty of us to help you resolve them.

Be sure to take and upload photos of your first cook!

gizzygone · Jun 6, 2017

daRicksta said:
I think you made the right choices, Gizzygone. Which MES model number did you order? I also recommend you buy your wood pellets from A-MAZE-N--especially now that Todd's running a great sale. If you have any issues with the MES and/or the pellet smoker there are plenty of us to help you resolve them.

Be sure to take and upload photos of your first cook!

I had a hard time with the mode numbers. I think I ended up with the 20070910. I also opted for a square trade warranty... just in case.

Hopefully it'll last!

I ordered a cover for it too, but now I'm thinking I'll buy a hand truck and some bungie cords.... cart it out of the shed when needed.

I did order about 30lbs of pellets from A-MAZE-N. that should get me started I think!

daricksta · Jun 6, 2017

gizzygone said:
I had a hard time with the mode numbers. I think I ended up with the 20070910. I also opted for a square trade warranty... just in case.

Hopefully it'll last!

I ordered a cover for it too, but now I'm thinking I'll buy a hand truck and some bungie cords.... cart it out of the shed when needed.

I did order about 30lbs of pellets from A-MAZE-N. that should get me started I think!

You bought the same model I own. You will love it. My own problem is that because it's less than 30" wide inside, briskets and pork ribs touch the sidewalls when I first place them on the racks. They shrink away from them during cooking but I have to clean those walls afterwards. Also, I bought a whole brisket--point and flat. It's so huge I'll have to cut it in half and place the two pieces on separate shelves, but nothing I haven't done before with great success.

The handtruck/bungee cord system has worked great for me--except for the times when an end comes loose and almost whacks me. It DID whack me one time. So, be aware of thayt.

Depending on how much you'll be smoking, 30 lbs. can last you a LONG time. I've got pellets that I bought 1-5 years ago. Because I mainly cook for 2-3 people and I only smoke during the summer and fall, I don't use that much in wood pellets every year. I frequently can get away with just using a half tray. And this year I'll be trying out Dust for cold smokes.

You'll be happy you got that Square Trade warranty. The MES warranty is very limited and, unfortunately, problems may arise with the smoker down the line. I had to replace the controller in mine. But overall my MES has been trouble free since i bought it. Cold smoking in it is a challenge and can be frustrating. But I've managed to produce some great smoked cheeses, beef jerky, and salmon in my smoker.

mattd · Jun 6, 2017

Awesome! Congrats! Pro tip - 8x8 pans of mac n' cheese fit those racks about perfectly!

gizzygone · Jun 8, 2017

Can anybody here point me to a Dry Rib recipe that you like? I saw the Amazen recipe, but that's for wet ribs I believe ? And it calls for spraying the ribs down with apple cider... but I thought you wanted to keep the smoker closed?

remsr · Jun 8, 2017

Jeffs rub is a good rub low in salt and great in flavor. I have about 50 different ribs because I like variety. Some are home made but most are bought. Of them Grub Rub is the one I can't cook without. It's the first rub I put on everything before I put another rub over it. If you like sweet I have a sweet maple rub by John Henry that is great. If salt and pepper is your thing Salt Lick makes some good rubs. Plow Boy is another sweet rub with a little heat. The two I go through most are Jeff's naked rub and Grub Rub. I like Weber's kick-n- chicken for chicken. In the end it depends on what you are smoking as to what Rub to use. Most I have mentioned are good on pork and chicken with the exception of Salt Lick and Grub Rub. Jeff also has a Texas Rub that works well on beef but then so does his naked rub.

Randy,

daricksta · Jun 8, 2017

gizzygone said:
Can anybody here point me to a Dry Rib recipe that you like? I saw the Amazen recipe, but that's for wet ribs I believe ? And it calls for spraying the ribs down with apple cider... but I thought you wanted to keep the smoker closed?

I'm a fan of Steven Raichlen and have bought several of his books. Here's one of his most simple dry rub recipes. It's a Kansas City-style sweet and smoky rub which is my go-to for both ribs and beef brisket.
[h1]Steven Raichlen's Kansas City Sweet and Smoky Rub[/h1]
Ingredients:

⅔ cup packed light brown sugar
⅔ cup granulated sugar
½ cup paprika
¼ cup seasoned salt such as Lawry's
¼ cup Smoked Salt
¼ cup onion salt
¼ cup celery salt
2 tablespoons freshly ground black pepper
2 tablespoons pure chili powder
2 teaspoons mustard powder
1 teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon cayenne pepper

Directions:

Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a large jar, cover, and store away from heat and light.
Generously shake over your favorite meats. The rub will keep for several months.

I make enough of this rub to last me a couple of years. My family loves it. And yes, every one of these ingredients is a staple in my pantry. If you've ever read any Harry Potter books or seen the movies. you know about the Room of Requirement: a room that becomes anything you need it to be. This is an apt description of the Lear Pantry. We make sure we have just about everything we'd need on hand to make just about every recipe in every cuisine.

Before applying the dry rub, I rub plain yellow mustard (got that tip off SMF) on the meat side of the ribs (both sides of beef brisket) and then shake the dry rub all over it, patting it into the meat a little bit. You could also rub the meat with vegetable oil or apple cider or just plain water instead of yellow mustard. The liquid enables the dry rub to adhere to more to the meat with less dropping off. The mustard doesn't really add any additional flavor that I could pick up from underneath the dry rub, smoke, and roasted meat flavors.

New to this world! Need some suggestions!

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