Need input on a smoker

[mike5017]

I am thinking of getting a "smokin it" smoker. My brother loves his. Anybody have any experience with this brand?

Thank you!

 

[s2k9k]

Hi Mike! Sorry no experience with electrics here but I have read good stuff about the Smokin' It smokers. I also wanted to let you know I moved your thread to the "Electric Smokers" forum, I think you will get more exposure over here!

I see this is your first post here, when you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!

 

[linguica]

All three models of the "smokin it" have a maximum temperature of 250 deg. To put a crisp skin on poultry requires about 300 deg. Although the MES won't go quite that high it is still one of the most popular electric smokers. Also consider a charcoal unit, WSM or a propane model depending on your fuel source and how close to set it and forget you want to get. The enclosed link will give you almost all the info you will need to make a good choice.

http://www.smokingmeatforums.com/products/
 

 

[mike5017]

Thank you for the info! I do like a little bark on the meat at the end and the max temp is something to consider. I sometimes finish the ribs on the weber grill to accomplish that.
 

 

[bama bbq]

Go with charcoal.  I prefer the 22" WSM.  If you ever want to do a backyard competition with KCBS judges you can't use electric.  Plus if the power goes out you can cook everything in your fridge.  :)

 

[linguica]

Go with charcoal.  I prefer the 22" WSM.  If you ever want to do a backyard competition with KCBS judges you can't use electric.  Plus if the power goes out you can cook everything in your fridge.  :)

  The WSM 22.5 is # 1 on my wish list. I still like my MES 30 but the WSM is more versatile and produces better results.

 

[old sarge]

I got one for my brother a Model 3 last year and he loves it.  So far, no problems at all and he gets bark.  I have an electric that max's out at 300 degrees but I never go above 250. As a matter of fact, I do all my pork at 225 (unless I am in a rush) and it comes out great. More important than what I have to say is how is the food coming off your brother's Smokin-it? 

 

[mike5017]

Brother loves it, he had a self feeding disc smoker for @ 5 years and the door finally fell off. He thinks that this brand is the best he has had.

I guess I am impressed at all the comments on the quality and the build of it. I think you really get what you pay for and after all the huge companies you run up against trying to get them to warranty anything these days I am ready to buy from a company who appear to stand behind their product.
 

 

[mike5017]

LOL never thought about no elec.....I will admit I have a Weber gas grill and have had it over 6 years of very heavy use and with a good cover it looks and cooks like it was new.  Man I see alot of positive posts for the WSM however, seems to be the smoker of choice for charcoal.

 

[old sarge]

Sounds good.

 

[chef willie]

I've been looking hard at the smokin-it line---have pretty much decided on a #3. You can use the search bar above and look for reviews here on it and just Goggle it 'smokin it reviews' for info from smokers on other boards. Also check Amazon--tons of reviews on there. I've done a LOT of research the last few weeks....lot of info out there to search out. All in all xlnt reviews for it as an electric smoker. The new Mes 40 is 450 bucks at Cabelas....top of the line smokin-it is 499, no brainer to me after doing research, but that's me. Others will swear by stick burners and charcoal....all good stuff if that's what you want to do. At this stage of my game I'm more into 'set it & forget it' and most agree smokin -it is built like a tank, a clone of the Cookshack. Good luck on whatever you decide...

 

[old sarge]

The model 3 does give a lot of capacity - 45 lbs - for the money. Its heating element has more watts than my Cookshack (1200 watts versus 1000)  and costs far less and the racks are larger as well. It is also a larger unit than the Smokin Tex 1400 for less money. Anyway you cut it be it price, warranty, accessories,  it is a great value. 

 

[chef jimmyj]

What if the Electric goes out??? Gee, I never had the urge to Smoke anything in a HURRICANE!   What is you WSM guy run out of Charcoal!?!  

You get plenty of Bark at 225*F anyone can tell you that. And as far as Chicken Skin goes, 15 minutes in a 425*F Oven will give you all you want.

I will Challenge any one of the WSM owners to load their smoker up with 30 lbs of Kielbasa and run it at 130*F for 1 hour then increase the temp by Ten Degrees per hour up to 170*F until Kielbasa reaches an IT of 150-160*F...

Mike, I don't own a Smokin-it but I have had a MES 40 for over a year and have used Charcoal smokers for several years before that. Electrics are versatile and INFINITELY more Temp Controllable than anything wood or charcoal fired. The WSM is a great smoker and the best unit out there if you want to burn Charcoal... But it is not any better than a Smokin-it unless all you smoke is Chicken and don't own an Oven or other Grill...JJ

 

[linguica]

Thin blue smoke alone does not a smoke ring make. 

006_zpse2063b94.jpg

• unclealvah
• Jan 8, 2013

Photo from UncleAlvah

 

[chef jimmyj]

Once again...[color= rgb(24, 24, 24)]You say Smoke Ring is important...IMO, It's like Tits on a Body Builder! Might look good but don't mean Squat for the overall result...[/color]

[color= rgb(24, 24, 24)]Smoke ring has ZERO to do with Flavor. It is nothing more than a Chemical reaction that is easily duplicated with a 1 hour soak in a Brine with Cure #1[/color]

 

[bama bbq]

JJ, I am at a loss here.  Why the reactive posts? 

  I've not noticed that from you before.

I have nothing against elec smokers.  Each cooker has advantages and disadvantages.  I was simply pointing out that some folks don't realize that KCBS restricts elec smokers from comp. They define BBQ as cooked on wood or charcoal.  Some guys want to do amateur comps or may want to in the future so I was simply pointing that out.

The power comment was a joke!   :) = a smile 

Originally Posted by Bama BBQ

Plus if the power goes out you can cook everything in your fridge.  :)

Notice Mike's comment - he knew it was a joke.    LOL = laughter. 

LOL never thought about no elec....

Where did you come up with cooking in a hurricane?  

   We did have tornadoes here in Northern AL were we had no power for 5 days.  We cooked every meal on charcoal.  When we ran out we used wood.

Challenge WSM owners to a Kielbasa cook?   Really?  

   Not that a WSM is the right tool for the job, but I'm pretty sure Kielbasa was produced for centuries before elec smokers came along....or before electricity for that matter.

It's just a BBQ forum....for fun.   Right? 

   

 

[linguica]

            I'm just here to learn and have a good time..............

 

     Where else could I have learned about Skeeter Pee.

 

[chef jimmyj]

Awww...Forgive me guys...

 Was just off my Med's and in that, " If one more guy says you can't get good Chicken from an Electric or a Smoke Ring is the Be all, End all of great Q...I am going to Scream! ", kind of moods...

Truth is, I would own Both 22.5 WSM and a MES 40 with AMNPS. I could then make any thing I was in the mood for. But as many these days finances don't allow for all the Toys.

I usually tout the Pros and Cons of all types of fuels but it was late and I was just having one of those days...

No harm, no foul and we are all good...JJ

 

[old sarge]

JJ - It's all good!

 

[linguica]

Aww shucks paw, we was just a funnin twernt doin nobody no harm