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Not necessarily, but the only other thing I have is a weber kettle grill and a Blackstone. I’ve never used a regular grill to smoke meat

It’s gone. DNR. I appreciate that, but as I’ve said the MES is dead and gone. Finito.

Thank you

Thank you! Any particular model preference?

I no longer have the MES. That is why I am only asking for recommendations for a new smoker.

Thank you! BTW, Louisville Ky here.

You are correct - the MES is now gone.........It kept tripping the GFCI (I tried more than one) even with replacing some parts (controller, coil, drying out and cleaning the element, etc. At this point, I am done with MES. So, do you have any suggestions for another, more reliable smoker?

I tried replacing parts, etc. I kept it on a covered porch on a concrete pad and had it covered when not in use. I just don't think it was a good smoker. At any rate, its gone on to smoker heaven. My budget is under $500. Thank you.

Under $500. Thank you.

No, I tried multiple “fixes” that did not work. My budget is as under $500 as I can get. Not sure if another electric smoker would a good idea as they don’t seem to last very long

My MES recently bit the dust. I am in need of a new smoker, but am limited by what I can afford. I would like to get another electric smoker but am also looking at pellet smokers. I felt my MES was not reliable as it only lasted 4 years. Recommendations welcome

I think I’m going to have to cut it in half in order for it to fit in a 30 inch MES smoker

Siri hates me. I’m debating whether or not to spatchcock the turkey or leave it whole

I’ve got a 12 lb turkey I want to smoke in my MES for Thanksgiving. I’m debating whether or not to smoke at home or to spatchcock it and cut it in half. I’ve smoked a turkey the size in Miami S before hole but thought it might cook a little more evenly if I half it. I’m also wondering at what...

I'm planning on smoking a 15 lb turkey to 150 in the breast on my MES tomorrow (Friday)and then refrigerating it until the next day on Saturday ( we do our family Thanksgiving always on Saturday). Then hopefully crisping up the skin in the oven the next day to 165. Does that sound like a good...

Actually did slice it across the grain pretty Thinly. It really was delicious. What sent it over the top was the au jus recipe. Thanks Chef JimmyJ!!! Any and all pastrami advice is welcome! I'm going to tackle that one weekend after next

Next on my agenda..........pastrami!!!!!!

I don't think my comment posted with the picture. It really turned out great, very very tender and flavorful. I sure appreciate all the guidance with this. You guys are amazing!