New Sausage Maker 15% off smokers worth considering?

[oberst]

Have a MES 30, and its been working just fine the last several years; however, I'm thinking of upgrading to a larger more convenient unit to do more than one batch at a time. I see that SM has its 15% discount running, and they have a nice looking 20 and 30 pound model; the 30 pound with the red top that tips up to make hanging sausages pretty easy I imagine. Rick; you have that model don't you? Just looking for any input from folks that have either one of these; how the controls work, how good the bluetooth works, how you can cold smoke. Do you use pellets? Do you still use an AMPS? Are they easy to move around. Thanks for any insight from using them!!

Here is how I cold smoke with the MES now fyi.

 

[chopsaw]

I was a key stroke away from buying one last year at this time . I ended up not doing it because I wanted PID . If I decide to upgrade my 30 , I'll buy one of these .
Not a direct answer to what you asked , but I talked to Rick last year and he answered all the same questions for me .

 

[tallbm]

Have a MES 30, and its been working just fine the last several years; however, I'm thinking of upgrading to a larger more convenient unit to do more than one batch at a time. I see that SM has its 15% discount running, and they have a nice looking 20 and 30 pound model; the 30 pound with the red top that tips up to make hanging sausages pretty easy I imagine. Rick; you have that model don't you? Just looking for any input from folks that have either one of these; how the controls work, how good the bluetooth works, how you can cold smoke. Do you use pellets? Do you still use an AMPS? Are they easy to move around. Thanks for any insight from using them!!View attachment 413281

Here is how I cold smoke with the MES now fyi.

I'm sure Rick/ BGKYSmoker will answer all your question.
Just something to consider and fact check me on this please, but I think the SM smokers max out at a low top smoker temp like 200-225F. This is fine for sausage ONLY but kind of makes it a one trick pony of a machine.

With such a low max temp forking over the money to buy a PID controller and doing the simple rewire on the MES allows you to have the same tight temp control but with keeping the higher max temp. Heck I even swapped out the rollout saftey limit switch for a higher one in my MES with PID so that I could do fast poultry smokes at 325F. I don't venture over 275F really for anything else.

Anyhow just food for thought as you debate your purchases :)

 

[chopsaw]

I forgot about that part
I think it tops out at 250

 

[tallbm]

I forgot about that part
I think it tops out at 250

I gotta have my 275F for briskets and pork butts and my 325F for poultry smokes, but that is just me lol :)

 

[BGKYSmoker]

Yes i have the SM 30lb snoopy smoker. Its a sausage making smoker for sure. Do your self a favor and buy a Auber PID and wire the element to a HD cord with plug and right into the back of the PID. Dont know how good the newer SM smokers are with their digital controls. Also 30lb is a heaping full for it. I find that 20lbs is much better.

Yes it has a 1000w element and i can only get 211* out of it. Im sure you could put a 1500w in it as its just a coil element like a house stove.

Yeah i still use my amazn tube or tray. The SS pan you get for saw dust can catch fire as it sits too close to the element. The PID can run it from 100* to 180 with no problem. There is a hole on the side with a flap you can use for airflow or for probes if you like.

 

[daveomak]

Many of my meat smokes get finished in the kitchen oven... Add the smoke, move to the oven..