what to repalce with...looking for advice

Townes said:

 
My MES 30 Gen One Died in February.  It was young (under two years) with maybe twenty smokes.  She died while puffing the A-MAZE-N (to be clear the A-MAZE-N smoker DID NOT damage her) and heating some steelhead.

I called Master Built customer service.  I found them polite, but ultimately they said the EAAF code means she is KAPUT and the warranty past.

I searched the internet for answers, I tore her apart....element was good, all wires were good....all connections were good.   This now is beyond my knowledge and believe her to be nothing but an expensive cold smoke box.

Moving on...my family has decided we must have  a smoker....they are done with me sulking and have told me to pick one out within reason.  

I want electric, I am lazy and like the set and forget.

I am looking for suggestions, i liked MES and believe I may have gotten the one bad one.....or maybe not

We did a lot of Fish, pork loins, ribs and fattys.

thank you for your response    

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They didn't suggest you buy a new controller? My MES 30 Gen  1 is now 5 years old and still working great. I replaced the controller last year. When not using it, I store it in my garage underneath its cover. That might be why mine has lasted so long but there are others here with the same smoker older than mine. 

All that being said, I saw the new MES 30 styled like ours at Lowe's. It has the half-moon controller instead of the rectangular shape mine has. But the new MES 30s are not like the ones of a few years ago. They're built more flimsy, and the insides have been redesigned to look more like the Gen 2 smokers. Is that the one you bought?

If your MES is dead and never being resurrected and you like that smoker, I think you can still buy the older, more reliable MES 30 Gen 1 units on Amazon. Just wait for a good sales price. Just wanted to add, I love my MES 30. It's been a great smoker and I hope I continue to get a lot of use out of it this year. 

Townes - May I humbly recommend a smoker from Smokin-it?  

If everything is good as you say except the controller... it would be cheaper (and better) to just put a PID controller on it... pending which one you got as to which features you want ...

I ordered a MES Digital 30 from Ace Hardware. They are on sale for $129.99 and theres includes a cover. I would include a link but I do not think you are supposed to and I do not want to get kicked out on my first post.

Absolutely buy a Smokin-it and you won`t look back..Worth the extra money

I, too, started out with an MES 30 about 6 years ago. Then I found a Weber OTG practically brand new on CL that I picked up for $30US. That is when I really began to learn about smoking for wood flavor and controlling temps which I found to be far easier than I expected. It also serves as a great charcoal grill, of course. I smoked brisket, pork butts, chickens, steak, chops - you name it. If it smoked above 200°F, if used the kettle.

I happened to mention to my SIL while grilling one night that I was looking for a deal on a side fire box offset to learn and improve my skills. A few weeks later - just before Christmas last year - he and Darling Daughter gifted me with an Old Country Brazos model smoker. I use both the offset Brazos and the Weber to smoke everything but fish and cheese.

If I could have only one smoker, it would be the Weber 22.5" kettle. Search CL and get yourself a Performer. They can be had for less than $200US in my area. Don't know about yours. In the meantime, latch onto a 22.5" turtle back Weber for cheap. Lay in charcoal when Lowes/Home_Despot put it on sale in the 2-packs for about half price. If you have to keep it all outside in the weather, buy yourself a 50-gal. galvanized trash can with a good sealing top to store your briquets and one about half that size to store your wood chunks. Get a charcoal chimney starter and a quart of isopropyl alcohol and keep the next tuna or dogfood tin can empty. Pour a couple ounces of the alcohol in the can, light it with a butane torch lighter, and place your filled chimney over the can. You'll have glowing, gray briquets in 15 minutes or less. It's so easy a cave man could do it. Add a Vortex ring and start reading here about charcoal fires and temp control and you'll be a smoke/grill meister in no time.

HTH

alajoe65 said:

 
I ordered a MES Digital 30 from Ace Hardware. They are on sale for $129.99 and theres includes a cover. I would include a link but I do not think you are supposed to and I do not want to get kicked out on my first post.

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Posting links is fine. I and others frequently embed links to good smoker deals in our posts. I for one would like to know which MES 30 you bought from Ace at such a good price. I think you see that price on that smoker maybe only once or twice a year from any retailer. 

daRicksta said:

 
Posting links is fine. I and others frequently embed links to good smoker deals in our posts. I for one would like to know which MES 30 you bought from Ace at such a good price. I think you see that price on that smoker maybe only once or twice a year from any retailer. 

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Yep, that type of link is fine.  As long as it doesn't go to another smoking site or isn't in direct competition with our sponsors.

Links of the type your talking about helps others to save money on new smokers.

daRicksta said:

 
Posting links is fine. I and others frequently embed links to good smoker deals in our posts. I for one would like to know which MES 30 you bought from Ace at such a good price. I think you see that price on that smoker maybe only once or twice a year from any retailer. 

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Well since it is ok here is a link:

http://www.acehardware.com/product/index.jsp?productId=68307136&cp=2568443.2568445.2598559.1260385

I think it is an ACE specific model number but it looks just like the ones I have seen elsewhere.

alajoe65 said:

 
Well since it is ok here is a link:

http://www.acehardware.com/product/index.jsp?productId=68307136&cp=2568443.2568445.2598559.1260385

I think it is an ACE specific model number but it looks just like the ones I have seen elsewhere.

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IF the photos of that MES sold by ACE are accurate, you did indeed get a great deal on on an actual Gen 1, and not the redesigned one that I saw at Lowe's. Keep in mind that I paid $189 for the same smoker with a slightly different controller design off Amazon five years ago. In my opinion, this is the best smoker at its price point (especially for what you paid for it) out there. A great smoker to learn on and to hone your smoking skills until you're ready to buy (and can afford) a more advanced smoker. 

rabbithutch said:

I, too, started out with an MES 30 about 6 years ago. Then I found a Weber OTG practically brand new on CL that I picked up for $30US. That is when I really began to learn about smoking for wood flavor and controlling temps which I found to be far easier than I expected. It also serves as a great charcoal grill, of course. I smoked brisket, pork butts, chickens, steak, chops - you name it. If it smoked above 200°F, if used the kettle.

I happened to mention to my SIL while grilling one night that I was looking for a deal on a side fire box offset to learn and improve my skills. A few weeks later - just before Christmas last year - he and Darling Daughter gifted me with an Old Country Brazos model smoker. I use both the offset Brazos and the Weber to smoke everything but fish and cheese.

If I could have only one smoker, it would be the Weber 22.5" kettle. Search CL and get yourself a Performer. They can be had for less than $200US in my area. Don't know about yours. In the meantime, latch onto a 22.5" turtle back Weber for cheap. Lay in charcoal when Lowes/Home_Despot put it on sale in the 2-packs for about half price. If you have to keep it all outside in the weather, buy yourself a 50-gal. galvanized trash can with a good sealing top to store your briquets and one about half that size to store your wood chunks. Get a charcoal chimney starter and a quart of isopropyl alcohol and keep the next tuna or dogfood tin can empty. Pour a couple ounces of the alcohol in the can, light it with a butane torch lighter, and place your filled chimney over the can. You'll have glowing, gray briquets in 15 minutes or less. It's so easy a cave man could do it. Add a Vortex ring and start reading here about charcoal fires and temp control and you'll be a smoke/grill meister in no time.

HTH

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I have a friend who bought an old Lamm offset smoker (made in Texas) off craigslist. The thing's amazing, as was proven by the Q he set out at a party over the weekend. I would love to have a larger, even middle of the line smoker that burns wood chunks along with charcoal, but haven't the budget nor a permanent outdoor storage space for it. That's why I continue to stay with my little MES 30 Gen 1 since I store it in my garage and wheel it out on a handtruck to plug it in to one of my outdoor power outlets. It's been a great little smoker for the past five years. 

CrankyBuzzard said:

 
Yep, that type of link is fine.  As long as it doesn't go to another smoking site or isn't in direct competition with our sponsors.

Links of the type your talking about helps others to save money on new smokers.

Click to expand...

Thanks for clarifying this. I was aware of this but just gave the quick, easy answer. But honestly, I'm not sure what types of links would be in conflict with site sponsors since I don't know all of them. I'm personally knowledgeable of Masterbuilt smokers and A-MAZE-N products anyway and I typically stick with comments and help with those. 

In my post, I didn't mean to criticize the MES 30. I have an MES 40. It was my first smoker. I was just trying to give Townes some options to think about that don't cost a lot of money.

When I first came to SMF I was looking for advice about getting a smoker. I wish someone had suggested the Weber kettle and pointed me to posts and links to learn about using it as a smoker. Instead of $300US for the MES, I could have learned a lot more about temp control for $30US.

Just doing a little proselytizing. Not preaching to the converted.

Well done, Townes!

You should still watch CL for a good 22.5 Weber or Performer. With a snake ring and wood chunks and a few trial and error runs on setting the vents, you'll come as close to a set-and-forget real smoker as you can get without burning electrons. You get a great smoke ring, too!

As I said, just proselytizing a bit. Give it a try. Won't cost you much and you might like it.

rabbithutch said:

In my post, I didn't mean to criticize the MES 30. I have an MES 40. It was my first smoker. I was just trying to give Townes some options to think about that don't cost a lot of money.

When I first came to SMF I was looking for advice about getting a smoker. I wish someone had suggested the Weber kettle and pointed me to posts and links to learn about using it as a smoker. Instead of $300US for the MES, I could have learned a lot more about temp control for $30US.

Just doing a little proselytizing. Not preaching to the converted.

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I just glanced over that post, Rabbit. I bought a MES 30 as my first smoker (and still the only one I own) because I didn't want to spend a lot of money on my first smoker--especially if I found out I sucked at smoking. My preference would be to have a MES 40 as well since I find the smaller cooking interior of the 30 restricting. But I've managed to make it work for the past 5 years. 

Never heard of the Old Country Brazos but it looks just like a Char-Grill, Oklahoma Joe or any of the less expensive offset smokers. Is it made in China like the others? The bbquepits website didn't specify but I'd think that a quality product made here would cost a lot more money.

I own a 22.5" Weber OTS and it has been my backyard cooking buddy for something like 10 years, I think. I made a couple of improvements to make it more like a OT Gold model. I love grilling in it but have had limited success with smoking in it. Done some racks of ribs but I'm more prone to overcook ribs in the Weber than in the MES. I've used my 6" AMNTS in there a few times but the wood pellets kept snuffing out. Still searching for the best air circulation spot because getting that charcoal flavor mixed with hickory, oak, etc. smoker is the best of both worlds. 

I always say that I enjoy using smoking with my MES but I LOVE grilling with my Weber. I call him Webby, for short. Maybe I should name the MES either Messy or Smokey. I'll have to put a poll in the field on it. 

Howdy, Ricksta!!

The Old Country smokers are made in Mexico and sold throughout the country by Academy Sports. There are a number of different smokers in their line. The Brazos is a 40 x 19 side firebox offset make entirely of 1/4" steel. It is a beast weighing about a quarter ton. The Pecos looks just like it but is made of 1/8" steel. The Brazos sells for $1000US, the Pecos for $300/400(?). Mine was a Christmas gift from daughter and son-in-law. Both smokers can sometimes be had for less as seasons change and stores change their stock. Here in central Texas they stock and sell them year-round. Never forget CL as a potential source.

I really like my Brazos. It is my first and only stick burner but it has been super easy to use and to maintain temps. The mass of the steel seems to moderate both spikes and drops making it quite forgiving. It is a stick burner and has the usual stick burner issues with hot spots and the need for tuning plates. It comes delivered with a baffle plate welded in place in the cooking chamber. It has a flat, ventilated coals grate for the firebox that I used for a tuning plate. Works like a charm! I kludged up a firebox grate from universal parts I found at Lowes or Home Depot. I will have a welder make me a grate when I have the dosh.

It took some experimenting and trial and error for me to get the hang of smoking on the Weber. The first thing I learned is that you have to use the snake method of laying, lighting, and burning the briquets. I'll leave you to look into this further; but suffice it to say that it involves laying the briqs around the perimeter of the kettle and none in the middle. You light the ring at one end and let it burn progressively around the circle. You place wood chunks (not chips or pellets) on top of the briqs at intervals that will ensure a good wood smoke for at least the first couple of hours. I always do the whole circle knowing that any meat will quit absorbing smoke flavor at some point. I like smoke flavor. If you don't, then use trial and adjust to suit your taste. I do not soak or wet the wood chunks. I use mostly hickory, some oak, some pecan and occasionally mesquite but I find it too strong for my taste for most meats and definitely too strong for poultry. But that's just me.

Getting the right amount of charcoal is critical. Too much and the heat will tend to run too high. Too little and you'll burn the whole ring before you reach your desired IT. My starting point is to lay a double row of briqs side by side around the perimeter leaving a gap of about 3-4" then I lay another row of briqs on top of the double row trying to ensure that the top row spans the gap above the lower double row. The idea is to get enough contact that as one group of briqs (4,5,6 maybe) burn they will ignite the next ones in the ring. I usually fill my charcoal chimney about half full and light it off and wait until I get good red and gray-covered briqs which I then pour over one end of the unlit briqs. I then lay my wood chunks at intervals that look right. I open the bottom vent and top vent all the way at first and wait for the 'snake' to get a good burn going. I then put the lid on the kettle. I have a thermo in the lid of my OTG (I put it there; it's not stock) and the Performer has a stock one. I watch these to see how relatively hot the fire is. With a good snake well lit, it will get higher than I want. To cool it I start closing the vents starting with the top vents. If half closed works and the heat levels out, I leave well enough alone. If it's still too hot I start closing the bottom vents. Go slowly at it closing the vents about 25% each time until you get the temp you want. If temp spikes - and it will - just take the lid off and let some heat out. If it drops open the vents that you previously closed a bit. If that doesn't solve the low heat problem, light some more briqs and place them where you think the snake needs them. That is all a bit more 'fussy' than an electric, of course; but you get the smoke ring and I think you get a better smoke flavor. The real plus to me was to gain more control than I had with the MES and AMAZN pellets. I'm not knocking that method, just sayin' I like the Weber better and the Brazos even more so. I use only oak in my Brazos, BTW.

The Weber is an inexpensive way to smoke and gives results that I've had folks rave over ('course, they could have just been polite). If you stock up on charcoal when Lowes and Home Depot run their half-price deals you're golden. I buy my wood chunks at the local supermarket. If yours doesn't carry them, you'll have to look elsewhere. I hope this explains a bit of what I learned by trial and error. Buy a whole chicken, spatchcock it and give the method a try. It's best to use inexpensive meats while learning to lay the snake and control temps.

Good luck. Post back if you have questions and I'll try to answer. If I can't it's almost a guarantee that someone else here will.

rabbithutch said:

Howdy, Ricksta!!

The Old Country smokers are made in Mexico and sold throughout the country by Academy Sports. There are a number of different smokers in their line. The Brazos is a 40 x 19 side firebox offset make entirely of 1/4" steel. It is a beast weighing about a quarter ton. The Pecos looks just like it but is made of 1/8" steel. The Brazos sells for $1000US, the Pecos for $300/400(?). Mine was a Christmas gift from daughter and son-in-law. Both smokers can sometimes be had for less as seasons change and stores change their stock. Here in central Texas they stock and sell them year-round. Never forget CL as a potential source.

I really like my Brazos. It is my first and only stick burner but it has been super easy to use and to maintain temps. The mass of the steel seems to moderate both spikes and drops making it quite forgiving. It is a stick burner and has the usual stick burner issues with hot spots and the need for tuning plates. It comes delivered with a baffle plate welded in place in the cooking chamber. It has a flat, ventilated coals grate for the firebox that I used for a tuning plate. Works like a charm! I kludged up a firebox grate from universal parts I found at Lowes or Home Depot. I will have a welder make me a grate when I have the dosh.

It took some experimenting and trial and error for me to get the hang of smoking on the Weber. The first thing I learned is that you have to use the snake method of laying, lighting, and burning the briquets. I'll leave you to look into this further; but suffice it to say that it involves laying the briqs around the perimeter of the kettle and none in the middle. You light the ring at one end and let it burn progressively around the circle. You place wood chunks (not chips or pellets) on top of the briqs at intervals that will ensure a good wood smoke for at least the first couple of hours. I always do the whole circle knowing that any meat will quit absorbing smoke flavor at some point. I like smoke flavor. If you don't, then use trial and adjust to suit your taste. I do not soak or wet the wood chunks. I use mostly hickory, some oak, some pecan and occasionally mesquite but I find it too strong for my taste for most meats and definitely too strong for poultry. But that's just me.

Getting the right amount of charcoal is critical. Too much and the heat will tend to run too high. Too little and you'll burn the whole ring before you reach your desired IT. My starting point is to lay a double row of briqs side by side around the perimeter leaving a gap of about 3-4" then I lay another row of briqs on top of the double row trying to ensure that the top row spans the gap above the lower double row. The idea is to get enough contact that as one group of briqs (4,5,6 maybe) burn they will ignite the next ones in the ring. I usually fill my charcoal chimney about half full and light it off and wait until I get good red and gray-covered briqs which I then pour over one end of the unlit briqs. I then lay my wood chunks at intervals that look right. I open the bottom vent and top vent all the way at first and wait for the 'snake' to get a good burn going. I then put the lid on the kettle. I have a thermo in the lid of my OTG (I put it there; it's not stock) and the Performer has a stock one. I watch these to see how relatively hot the fire is. With a good snake well lit, it will get higher than I want. To cool it I start closing the vents starting with the top vents. If half closed works and the heat levels out, I leave well enough alone. If it's still too hot I start closing the bottom vents. Go slowly at it closing the vents about 25% each time until you get the temp you want. If temp spikes - and it will - just take the lid off and let some heat out. If it drops open the vents that you previously closed a bit. If that doesn't solve the low heat problem, light some more briqs and place them where you think the snake needs them. That is all a bit more 'fussy' than an electric, of course; but you get the smoke ring and I think you get a better smoke flavor. The real plus to me was to gain more control than I had with the MES and AMAZN pellets. I'm not knocking that method, just sayin' I like the Weber better and the Brazos even more so. I use only oak in my Brazos, BTW.

The Weber is an inexpensive way to smoke and gives results that I've had folks rave over ('course, they could have just been polite). If you stock up on charcoal when Lowes and Home Depot run their half-price deals you're golden. I buy my wood chunks at the local supermarket. If yours doesn't carry them, you'll have to look elsewhere. I hope this explains a bit of what I learned by trial and error. Buy a whole chicken, spatchcock it and give the method a try. It's best to use inexpensive meats while learning to lay the snake and control temps.

Good luck. Post back if you have questions and I'll try to answer. If I can't it's almost a guarantee that someone else here will.

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Rabbithutch, in my fondest dreams I would love a rig like Brazos. The rap against the chip offset smokers is that the metal's too thin, not at all like pro rigs. But here in the Puget Sound area we're still trying to string more than just a few dry days together. That's why I chose a small MES 30 as my first smoker. My neighbor's got his old, rusted Char-Griller just inside his front gate waiting to be recycled or something. 

My very good friend, jted, has been proselytizing about using the snake method for years. I think I'll give it a try this year since I like to experiment. But it's so quick and easy to just dump a chimneyful of briquettes on the charcoal grate and then to throw a couple of steaks on the cooking grate on the Weber. I'll have to plan ahead to use the snake method along with wood chunks. And speaking of wood chunks, almost bought a bag last year but I think I will this year at Lowe's (we have one in town). Hickory should be easy to find. Hope mesquite is as easy. I gotta either flag or copy/paste your how-to in this thread to refer when I try this out. With my Weber, it was an OTS but I bought the cooking grate with the hinged sides and the enclosed ash catcher. My beloved wife bought me a lid holder that attaches to the kettle so in essence I upgraded my Silver to a Gold. Don't need the therm in the lid; I got a Maverick Laser Infrared gun therm for that. 

Do you use lump charcoal for smoking in your Weber? I use it for regular grilling but it turns to ash sooner than briquettes.