Don't wait around, the MES is imported from China, the prices could easily go up on next imported batch. It happened to me. I waited 2 weeks and had to pay $40 more. Not sure if it was the gas price increases or result of dollar exchange rate with the yuan.
The price for the 40" online at Sam's is still $299. Hopefully you have a Sams local to you with stock at the $240 price Ron shared. Honestly though the $299 price is good too when compared with another vendor for the 40" SS model.
Finally,, Picked it up today. It is preseasoning right now. While at Walmart to pick up the smoker I grabbed an 11lb brisket and a 6lb pork shoulder. Plus I have 30lbs of chicken in the freeze already. Its gonna be a great weekend. I have tomorrow off and will start smoking in the am!!!!
Wallmart? Mine had a broken plastic foot. Called Customer Service and they are sending a replacement. I may take the feet right off and bolt it to a table I have. That way it is higher off the ground (me dont like bending over). I will also add wheels to the table, picked the wheels up last week in antipation. I have the smoker all "preseasoned" and an 11lb brisket all rubbed waiting for morning.
Wally World for me. Couldn't pass up the $188 price. Mine was in perfect condition.
I set mine on an outdoor friendly end table. Eventually I would like to build a rolling cart for the smoker and a dorm fridge. So I can have easy storage when not in use and a place to stash my supplies.
I'd like to know about those myself. My instincts tell me it's blasphemy to smoke over an electrical heating element but if the meat is good, the meat is good. Still, I've been to some restaurants that serve "smoked" bbq that was smoked in an electric smoker and I could definitely tell the difference. If you don't want the hassle of constantly tending a firebox then the water smokers like weber bullet are nice. HSN sells those and what's nice is they let you easy pay it ( 4 X $62).
I have also been searching for best price on masterbuilt 30" though and $188 was as good as I could come up with.
You hit it right on the head. It only comes down to taste - every time.
Now, I don't want to start a riot here, so I will leave the name off, but we went to Birmingham, AL and asked around - all got the same answer - the best BBQ joint is "X". I was not impressed - I mean, not even nothin' impressed. It looked like they microwaved the meat, then stuck it in a little smoke for a minute, then sauced the heck out of it. I thought it was terrible - the place was PACKED - and it has been around for 50 yrs.
It comes down to what you grew up on, who took you to your first this or that, etc, etc.
If you can make good Q with your new contraption, great - if not, there's always Craig's List.
good luck with it and if you are around the Perryville/Danville area sometime, stop in and we'll smoke up something or another!
Well I did a brisket yesterday. Internal temp was 165 after about 9 hours. Wrapped and rested it for 2 hours and sliced it up. I was dissappointed to say the least. Flavor was awsome, but it was quite tough. Put it in the fridge wrapped in foil till morning. Popped it in the oven at 230 degrees and left it there for 5 hours. Well that made a huge difference as it cuts with a fork now. Next brisket will stay in the smoker a lot longer. That was my first ever brisket and I learnin!!!! Today I put a little cart together that will be home for the new Masterbuilt. It was the top section of an AV cart that I shortened a while back. I knew the top shelf would come in handy one day. Added four wheels and now the smoker is mobile.
You won't start a riot with me. I lived in Gadsden, AL for 10 years. I loved the pulled pork you could get at most of the joints but the most "famous" bbq joint was Dreamland with their ribs. I tried it several times over the years while I lived there and never once liked it. They cook ribs in under an hour. If people like it then good for them. I didn't. I got some great Q in AL but never at Dreamland. Commence rioting.