- Dec 15, 2014
- 15
- 17
Hi guys.
I've ben using MES smokers for years, though I took a break for a few. I was one of the first to use the old Smoker and extend it with a dryer tube for more consistent temp and to cool the smoke down by distance and ice trays for cheese and fish. I also use the cold smoker in coolers and boxes.
I took a break for a few years and then bought 30" used about a year ago, and a new cold smoker. I've enjoyed it and since it was familiar, I kept using it, but at 56, I'm getting tired of getting down on hands and knees or bending over to manage the cook and refill the cold smoker. I put it on a table and the wind blew it over. I could build something different to hold it, but honestly, I am yearning to cook upright like a modern man.
I use pellets and chipped wood combo, and I think I would prefer to stick with pellets over making an actual fire or charcoal. I think part of it is I'm not 100% sure on how you maintain consistent heat, unless the side compartment is just for smoke and you still use a burner I guess. I'm open to ideas though if you think I should go straight to an offset or whatever it's called.
I would also like a bit more room on the grill.
I do have a 1500F searing grill, so don't necessarily need to crisp food up in it, but it would be nice if it was a bit more multi purpose. The focus is on smoking meat though.
Can anyone recommend a good unit to get that's not a massive investment? Say $5-600? Possibly a used on to get more value for dollar?
I've ben using MES smokers for years, though I took a break for a few. I was one of the first to use the old Smoker and extend it with a dryer tube for more consistent temp and to cool the smoke down by distance and ice trays for cheese and fish. I also use the cold smoker in coolers and boxes.
I took a break for a few years and then bought 30" used about a year ago, and a new cold smoker. I've enjoyed it and since it was familiar, I kept using it, but at 56, I'm getting tired of getting down on hands and knees or bending over to manage the cook and refill the cold smoker. I put it on a table and the wind blew it over. I could build something different to hold it, but honestly, I am yearning to cook upright like a modern man.
I use pellets and chipped wood combo, and I think I would prefer to stick with pellets over making an actual fire or charcoal. I think part of it is I'm not 100% sure on how you maintain consistent heat, unless the side compartment is just for smoke and you still use a burner I guess. I'm open to ideas though if you think I should go straight to an offset or whatever it's called.
I would also like a bit more room on the grill.
I do have a 1500F searing grill, so don't necessarily need to crisp food up in it, but it would be nice if it was a bit more multi purpose. The focus is on smoking meat though.
Can anyone recommend a good unit to get that's not a massive investment? Say $5-600? Possibly a used on to get more value for dollar?
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