Next step from an MES30?

[tddeangelo]

So....I did some reading/searching on here, but sort of hit info overload, plus not sure I know enough to even search effectively. :)

I've had an MES30 for a couple of years, and I've made some good stuff in it. I was able to smoke pork butts, turkey breasts, venison snack sticks, and venison bologna and achieve excellent results. I don't send anything out to be done for me anymore, and it's great.

But....

Now I'm at a point where I'd like to do my smoking in bigger batches than I can cram into the MES30. I'm not really ready to dive into building a smokehouse, and I put this in the Electric section because, frankly, I feel like it's best for me to use an electric smoker to make things a little simpler. But I'll be at the thing a LOT to get done the items I'd like to do (snack sticks, ring and sweet bologna's, dried beef venison, jerky to name a few).

Any suggestions?

Much appreciated! :)

 

[uncle eddie]

I do "big things" and big batches in my MES40. The downside to big batches where I have multiple items stacked on the shelves is, with some meats, the drippings plaster the meat on the bottom grate, and less so as you move up the grates.

If you go with a single or double horizontal smoking surface, you need a lot more fuel and tinker-with-the-fire time. Look at this recent post that was on the carousel.

http://smokingmeatforums.com/index.php?threads/40-clean-bones.269134/

 

[Rings Я Us]

There is one not many people talk about here often

https://www.fleetfarm.com/detail/ca...igW_C0JKxdPQH4WlLPY4nEt6AEBa0H_xoCanYQAvD_BwE

 

[dirtsailor2003]

If I was in the market for a pre-built electric smoker with high capacity for home use I'd be looking at the Smokn-it line of smokers. More specifically the 4d. There are quite a few here that own the #1 and #2 models.

http://www.smokin-it.com/Smokers-s/5.htm

http://smokingmeatforums.com/index.php?forums/smokin-it-owners.3152/

 

[tddeangelo]

I do "big things" and big batches in my MES40. The downside to big batches where I have multiple items stacked on the shelves is, with some meats, the drippings plaster the meat on the bottom grate, and less so as you move up the grates.

If you go with a single or double horizontal smoking surface, you need a lot more fuel and tinker-with-the-fire time. Look at this recent post that was on the carousel.

http://smokingmeatforums.com/index.php?threads/40-clean-bones.269134/

I did snack sticks on racks once, and they came out ok. This last time, I used oak dowels and was happier to not have a higher and lower batch....but I didn't get in as much in a batch as I'd hoped.

I'll check out your links, much appreciated!