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New Member/New Masterbuilt

post #1 of 5
Thread Starter 
Ran across the site when I was looking for reviews on the MES I saw at Sam's club. All the reviews @ SAMS web site were very positive and read about 120 reviews on cabelas and only saw 4 bad reviews. Bought one Tuesday at Sams and have been seasoning in for a couple of hours this week. Going to try ribs tomorrow on it. What is every ones option of the MES. I smoke every Saturday during college footbal season and got tired of running out to check temps and wood all the time and missing parts of the game. I hope this MES works as good as the reviews turn it on and walk away. Also does any one have a good recomedation on a good thermometer to buy. The ones I get @ Wally World blow. Great site! Glad I found it.

post #2 of 5
Welcome to the SMF. Glad to have ya. Maverick ET-73 is what many folks here have for a thermo. (check out the Thermometers section once you get familiar with the layout)

Also, if you can copy what you wrote above and start a thread in the Roll Call area you will be properly welcomed by more folks.

SEC football is the best.....
post #3 of 5
I've been using a MES for a little over a year. For the most part I'm pretty happy with it. It does seem to have some problems with temperature recovery when I load meat in or if the door is open for a couple of minutes so I can spritz a bunch of meat.

There is a mod for adding an additional heating element. If you're interested it's posted here: http://www.smokingmeatforums.com/for...ad.php?t=14430
post #4 of 5
Hi and welcome. I have mine for about 3 weeks and I love it. I have done some fatties, whole chickens, pork loins ribs, country ribs, chix thighs, and a brisket. All came out great.

One thing you should do if you haven't is go back to Sam's and buy a 3 year extended warrantee for $39.00 since the unit has only a 90 day.

I bought 2 Taylor therms from Target, don't have anything to compare to.

Good luck.
post #5 of 5
bamafan, had mine about 6 weeks, use it twice a week, smoke flavor gets better after 5-6 uses and the insides get gunked up. been using hickory chunks split down to fit in the chip pan, and adding a charcoal briqutte as someone else has recommended. usually add a couple pieces of wood about every hour and a half, if chip tray wont spin around to load, previous wood hasnt burnt down. i think you will like it once you get used to it. i spent about half a day reading all the info on here, well worth it.
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