Electric smokers

[maineman]

Hi all, I’ve been using my MES 40” smoker for years. It’s starting to show its age and I’ve been looking at replacements. What are your recommendations on a replacement electric one? Manufacture and model would be helpful. Thanks much

 

[cmayna]

What's wrong with your MES40? Electrical issues? There are many members here who like me, love our MES40's, most being modified to last.

 

[normanaj]

By adding a PID controller that MES can be better than when it was new. @tallbm is the guy to talk to about the simple rewire to add a PID.

But if you're into a brand new unit a lot folks love the Smokin-It line of electric smokers.

 

[maineman]

I’ve replaced the heating element twice. I do like it but mostly just use it for quick last minute smokes or cheese. I normally fire up the big reverse flow of set for planned cooks. Guess it dies t have to be replaced but I was just thinking of replacing it.

 

[Lonzinomaker]

Second vote for Smokin-It. I have a Cookshack 008 and Smokin-Tex 1400 and 2 Smokin-It. Smokin-It has the same quality as CS and ST. Note the ones I have are only analog, don't need the PID/digital variety.
I have the Smokin-It #1. I take it camping and use it for 1 turkey breast or 4 pieces of 2.5# pork loin canadian bacon, or 5# meat loaf. I also have a #3 that I use for for larger cooks, jerky and bacon. I also prefer doing ribs in the #3 because it will cook a full rack of ribs, no cutting required.

These all replaced my MES30 with mailbox mod. The only thing the MES did better was cheese after the mailbox mod.

 

[maineman]

thanks all, I like the SI models

 

[thirdeye]

I have the Smokin-It #1. I take it camping and use it for 1 turkey breast or 4 pieces of 2.5# pork loin canadian bacon, or 5# meat loaf. I also have a #3 that I use for for larger cooks, jerky and bacon

What kind of flavor wood is used? Have you ever used either model as a holding oven?

 

[Lonzinomaker]

I use apple and cherry for almost everything. For salmon, I use alder only.
If I'm doing anything except jerky and need to hold the meat, I turn heat down to 140 and leave door closed. The most I have held is 4 hours.