Buying first electric smoker. Need help.

[deer4dinner]

I am getting my first smoker in the near future. After some research I am leaning towards the Masterbuilt 30" electric smoker because it seems to be the best combination of value, practicality and efficency. I have read that a lot of electric smokers, including the Masterbuilt, have problems with producing an ample amount of smoke. The solution I have found was to buy the Masterbuilt cold smoking attachment. Through my research it seems as though this eliminates all problems regarding lack of smoke. Now, I know that the Masterbuilt cold smoker isn't technically a cold smoker, since it runs at 100 degrees. I have read that this can present problems when smoking cheese and fish. I am not concerned about the cheese but I may want to smoke fish one day. Will this present a problem? I have read that Amazen Products makes a cold smoking product that works very well but upon further research it look as though it took up rack space and , at least to me, didnt look extreamly durable. What are your thoughts? Lastly, I am most interested in making my own jerkey, snack sticks, and eventually, summer sausage out of my deer meat. Additionally, I plan on smoking venison backstraps and roasts along with some of the more conventional stuff like brisket and pork butt. Will the Masterbuilt electric 30" with the cold smoker attachment do these jobs well? Any advice is appreciated!

 

[pern]

I would suggest buying a cheap stainless smoke box and laying it on the element when you want more smoke. It does the trick.

 

[smokesontuesday]

I am getting my first smoker in the near future. After some research I am leaning towards the Masterbuilt 30" electric smoker because it seems to be the best combination of value, practicality and efficency. I have read that a lot of electric smokers, including the Masterbuilt, have problems with producing an ample amount of smoke. The solution I have found was to buy the Masterbuilt cold smoking attachment. Through my research it seems as though this eliminates all problems regarding lack of smoke. Now, I know that the Masterbuilt cold smoker isn't technically a cold smoker, since it runs at 100 degrees. I have read that this can present problems when smoking cheese and fish. I am not concerned about the cheese but I may want to smoke fish one day. Will this present a problem? I have read that Amazen Products makes a cold smoking product that works very well but upon further research it look as though it took up rack space and , at least to me, didnt look extreamly durable. What are your thoughts? Lastly, I am most interested in making my own jerkey, snack sticks, and eventually, summer sausage out of my deer meat. Additionally, I plan on smoking venison backstraps and roasts along with some of the more conventional stuff like brisket and pork butt. Will the Masterbuilt electric 30" with the cold smoker attachment do these jobs well? Any advice is appreciated!

I'm not sure where you read that about the Cold Smoke Attachment. I've had it since I got my smoker almost and I've cold smoked many batches of cheese with it. It raises the ambient temp of the smoke chamber approx 10 degrees when in use as intended stock. I've actually seen figures from 7-12 degrees while using it that way. As long as it is cold enough outside to keep the ambient temp of the chamber + 10 degrees to a number below 90 you're fine. I don't ever have issues as long as the temp outside is 40-70 F.

If you really want colder smoke then there are several posts here about building a pipe extension to give the smoke some room to travel and become cooler and cleaner. That would be my suggestion to you. It isn't an expensive mod (<$30) and it will improve the product significantly. 

 

[GaryHibbert]

I have a MES 30.  I've never tried one of Masterbuilts cold smoking attachment, so I can't really comment on it.  What I can comment on-and recommend__ is an AMNPS (Amazen Pellet smoker) with a mailbox mod to fit the MES.  It produces great smoke into the MES cook chamber, with little or no heat increase.

Gary

 

[SmokinAl]

I have both & either one will work.

Al

 

[wild west]

I have the mes30 and use the mailbox mod with AMNPS and it works great. I use that smoker mainly for sausage and wish now that I had bought the mes40. The thirty doesn't hold enough and I end up smoking in batches. If you can afford the extra $ get the 40

 

[remsr]

Hi deer4dinner,
I also have both and a 2.5 gen 40" MES because I can't get a full rack of ribs in a 30" or a full packer brisket and well, there just isn't enough space in the 30"
The cold smoker won't put out enough heat to melt cheese if you fire it up so it is smoking good then crack the ash draw a bit for vetslation then turn off the power. It will continue to smoke (dry chips) the Pellet tray or cylinder is extremely well built and works great but it does take up space which wouldn't be a problem in 2.5 gen 40" placed on the bottom right side rack above the chip loader pulled out a bit for ventilation.
If you want expert advice on the MES ask Bear, he is the MES guru. Also Fomeheart has both the MES 30" and 40" plus the pellet tray and the cold smoker, another great source of information before you bye.
Randy,