Finally opened my first 30" MES

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Original poster
Apr 23, 2015
Got my first 30" MES at Lowe's a week or so ago for $179 and the last one in the area among the stores. Ordered the stand, side table and side cold smoker off Amazon and got those today.  Put it all together today and happy with it so far. Packed very good and seems to be a premium unit. Wish it wasn't 35F out right now!  Was thinking of getting the 40", but it's just me so 30" should be fine on my small deck. I was using the Char-Griller 5050, but tired of messing with charcoal and hoping an electric smoker won't be as much fuss.

I got a good deal last week on turkey at .49lb and never had smoked turkey that way so thinking that at some point.  Would also like to try and cold smoke some cheese and see how that goes.  From what I read that side box runs a little hot, there is enough room on that table to back it out a few inches and add some dryer piping.  Not sure if that will be enough to cool it a little or not.  Most have 12"+ inches it seems.  Thanks for asking!
Added a small extension for the cold smoker.  Not sure if that will be enough for lower temps or not.  Guess we will see.
you are going to love it!  No muss, no fuss, easy to keep temps right where you need them, etc...  Best of luck!
Well, that pipe I just put in I noticed is galvanized and after reading some forums that is a bad thing.  Just stopped at Home Depot and all my local stores (Lowes, Home Depot) have is galvanized in 3".  I might try running it and see how hot it gets, seems that under 392F is safe.

Where are others getting 3" pipe from I wonder?  I have a local hole in wall type hardware store, I guess try them as last resort.
Well my smoker is finally dirty.  Smoked some cheese, Turkey, Ham over the last month and today I did my first brisket.  I only tried one cheese and wasn't impressed.  The turkey was different and was ok.  Ham was delicious and the brisket I made today was really good.  Looks dry in the following pics, but it wasn't.  Very good!

Directions and rub I used on the brisket.  The rub had a little too much pepper, but I liked it.

Smoking a Brisket - (10 to 12lb)

1) Set smoker to 225F

    Brisket (Pulled) - 70-90min per pound with target of 200F

    Brisket (Sliced) - 70-90min per pound with target of 190F

2) Trim fat, but leave 1/4 layer to keep meat moist

3) Rub down and leave set out for 1-2 hrs or rub down the day before.

4) Smoke 225F with fat side up.

5) When it reaches 150F it stalls in raising temp.  Wait it out or wrap with two sheets

     of heavy foil with a 1/2 cup of apple juice.

6) Ideal temp is 195F.  (Stick fork in brisket and if it twists easily in the meat, it’s done.)

    (10-12 hours)

7) Wrap in foil and place in oven for 30 minutes.

8) Slice against grain


1 cup brown sugar                

1 cup granulated sugar            

1/2 cup salt                    

1/3 cup chili powder               

1/4 cup paprika                

6 tbsp black pepper                

3 tbsp ground cumin            

3 tbsp garlic powder                

3 tbsp onion powder           

1 tbsp cayenne pepper            

Topping BBQ sauce:

I gave up trying to perfect mine and simply use the newer sauces from Heinz like Kansas or Memphis sauces. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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