New Smoker Recommendation

[gonzo]

Hello all. I'm brand new to the SMFs and need a little advice. My primary interest is in smoked sausage. Those of you with electric smokers, which one do you recommend? I've read good things about the MES 30/40 with an AMNPS and I've also read great reviews on the Smokin-It Models. Which one would be better for making sausage and do you prefer to hang your sausage or do you just lay them on the racks? Thx

 

[gonzo]

Maybe I should have posted this elsewhere but was looking for some inputs on which electric smoker you would suggest for sausage?

 

[genek]

I'm surprised that you have not gotten an answer. I no longer have an electric smoker. I used to have an ECB but it got to tripping the gfi outlet. My son at the time had his side box here and used it for a while. a couple of years ago we got a Smoke Hollow 30 inch propane and that is what I am using now. I'm finding that it is too short to really use for sausage, Buy Mart has the 44" for $279 and I am drooling all over the place trying to find the money.

I have read several messages from MES users who have had good results, bu that ids only hear say since I don't have one.

There is a section for electric smokers, maybe some one there will reply.

GeneK
 

 

[rexlan]

MES 40" ... Sam's has them and at the best price.

 

[chef jimmyj]

The MES and AMNPS is hard to beat for Sausage. The Smokin-it electro's are nice but I think they may be a little short to hang sausage. I have the 40" MES and my Daughter picked up 7/8" Ash Dowels cut to 19 3/4". We cut a flat spot on the end letting them lay nicely on the top of the rack guides. We were able to hang 15Lbs of Kielbasa on two rods an it smoked up beautifully...JJ

 

[gonzo]

The MES and AMNPS is hard to beat for Sausage. The Smokin-it electro's are nice but I think they may be a little short to hang sausage. I have the 40" MES and my Daughter picked up 7/8" Ash Dowels cut to 19 3/4". We cut a flat spot on the end letting them lay nicely on the top of the rack guides. We were able to hang 15Lbs of Kielbasa on two rods an it smoked up beautifully...JJ

Nice idea with the dowels and thanks to the others for the recommendations. Still not sure which way to go. My thoughts on the MES, which may be unfounded, is that the quality control, particularly the weak hinges on the doors which I've read some guys are modifying to make stronger and some of the heating elements may not last beyond a few years. With the Smokin-it, I though at first they were made in the US but turns out they are not. However the quality of the unit might be a little higher than the MES, with fewer bells and whistles and replacing a heating element might not be as problematic. You bring up a great point about the height of the unit being too short for hanging sausage, which is one of my concerns and might be a reason for going with a taller smoking-it model 3. However, that increases the price quite a bit compared to the new MES 40. I probably would go with a Cookshack if they weren't so darn expensive.