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Opinions needed

Discussion in 'General Discussion' started by daddyzaring, Sep 9, 2010.

  1. daddyzaring

    daddyzaring Smoking Fanatic

    I got a Gift card for lowes, and figured I'd get another smoker.  I am looking at the 30" MES, and the Master Forge Double Door Propane Gas Smoker .  I was hoping I might get some opinion, on which is a better smoker.
     
  2. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Lowes sells MES ???

    Never mind---I just looked ----MES 30" for $ 179

    Anybody finds a deal on a MES 40, let me know.

    Daddy,

    That is your option, but I would naturally go with the MES.

    You'll get all kinds of opinions on this, but a big percentage will tell you MES---from mostly those who own & love them.

    Bear
     
    Last edited: Sep 9, 2010
  3. dave54

    dave54 Smoking Fanatic

    If it was me I'd go with the MES too

    best bang for your gift card
     
  4. lcruzen

    lcruzen Master of the Pit OTBS Member

    Personally I'd go with propane over electric.
     
  5. daddyzaring

    daddyzaring Smoking Fanatic

    I went ahead and got the MES.  I have a Charcoal GOSM, and a big cabinet I am still needing to convert to a smoker.  I was kinda leaning towards the electric, so I had something to fall back on if I happen to run out of charcoal and/or gas.  I really like the way the MES is built too,  It looks alot like a small fridge.

    Can someone tell me if you can cold smoke in these?  I really want to smoke some cheeses.  Basically this was free, I got the card from something I filled out online awhile back, quite awhile, don't remember what it was exactly either. LOL  Thanks for the opinions guys.
     
  6. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    If you want to smoke cheese, the best way IMO is to get an A-MAZE-N-SMOKER smoke generator. There are other smoke generators, but IMO this is the best one. I use mine for everything, hot or cold.

    If you have an MES 30 or MES 40, that's the only other thing you should need to smoke just about anything.

    You'll love it,

    Bear
     
  7. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    I too have stopped using my chunks at all - I only use the AMS to generate the smoke - still use the heating element for the heat

    Happy smoking

     
     
  8. daddyzaring

    daddyzaring Smoking Fanatic

    I can't really aford an AMAZIN smoer atm, the only reason I got the MES was because I got a $250 lowes gift card for free, and lowes was all out of window ACs in that price range.  So is that a yes or no on being able to smoke cheese in a MES?
     
  9. matts

    matts Smoking Fanatic

    With you left over money on your card, go buy something and return it later for the cash.  Take that cash and get a Amazin
     
  10. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    You can still do cheese. It is just a bit more cumbersome. You can put a big pan of ice in with it to keep the temps down and you can also not use any heat except for a couple of briquets lit in a pan with chips or you can even just ligt a couple of chunks in a pan and replenish them as needed

    The reason we recommend the AMS is that it  runs around $30 and is very handy to maintain the thin blue smoke for a good long period of time. I would recommend adding it to your Christmas list [​IMG]
     
  11. daddyzaring

    daddyzaring Smoking Fanatic

    They only refund with giftcard if purchase is made with gift card, or there's no receipt.

     
    The price has come down on those since I last looked.  They were like $49.

     
     
  12. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Daddyzaring,

    I PM'd you with a deal!

    Todd
     
  13. daddyzaring

    daddyzaring Smoking Fanatic

    Any tips or neccessary mods for using this?

    I got a ton oof meat to break this in with too.  I have a huge pork loin, and a few small ones (hoping to try making Canadian Bacon with a couple of the small ones), I have a big pork butt, and a chuckie to practice for the pork butt, about 60 lbsof hamburger to make burgers, meatloafs through this month, and 20 fatties for the 9th of Oct.(will also be using my GOSM charcoal too), and I have a couple big sirloin steaks too.  Next month I hope to get the 6x6 AMNS to do some cheeses.  I also have 5 big tubes of JD sausage for gravy, patties, and fatties.  So Like I said any tips at all are very welcome.  ty
     
    Last edited: Sep 12, 2010
  14. daddyzaring

    daddyzaring Smoking Fanatic

    Just finished putting together, got some errands to run then will season it.  Couple question, is it okay to cook in it while seasoning it, and is there any good way to keep the drip pan lined up with the drain hole?  ty
     
  15. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    No don't cook in it while seasoning.

    You are burning out any oils and other things that may be in there from manufacturing. Follow the directions for seasoning (High heat then add wood chips to get some smoke in it).

    After doing all they tell you, you'll be ready to make some great smoked food. Get your camera ready too.[​IMG]

    Drip pan? If you're talking about the exterior, long narrow pan, it should fit right on some hangers on the back, causing it to be just under the drain hole.

    If you're talking about the big bottom pan that covers the whole floor, doesn't it just line up by itself? I never really looked, but mine seemed to line up without any problem.

    Maybe someone else can give a better answer than mine.

    Bear
     
    Last edited: Sep 12, 2010
  16. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    daddyzaring
     

    You really do need to burn off the oils from manufacturing.  After mine cooled, I took some PAM and sprayed it on the inside walls, and wiped it around with a paper towel, to season it, then fired it up to 250 and let the oil do it's thing.  It's like seasoning a cast iron pan.  I think it's easier to clean, but just my opinion.

    Todd
     
  17. shamong9

    shamong9 Fire Starter

    Hi,

    With all that meat, you will need a professional meat taster, I am ready. [​IMG]

    The drain hole lines up fine on mine. I like to line the base tray inside with foil, and put a hole in it, so it drains.

    I have been meaning to foil the out side tray also, then I don't have to wash it.
     
  18. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Yup,

    I didn't do that for the first bunch of smokes. Then I had to use oven cleaner & a pressure washer to clean it. [​IMG]

    Live & learn. Foil is in it now!
     
  19. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Foil = GOOD!

    Sucks to learn the hard way, but we all do anyways!!!

    Todd
     
  20. dale5351

    dale5351 Smoking Fanatic

    I echo the recommendation to get a A-Maze-N smoker and sawdust for cold smoking cheese.  I have the MES30 and over the years tried a number of things to do cheese.  Mostly, I just got puddles of melted smoked cheese.  My MES30 is an older model and does decent smoke level at 225F and up, but even at 140F it does not produce any smoke to speak of.  Your cheese will start to melt and sag at 80-90F.

    Go to the cold smoke, cheeses forum and look at the entries there.  They should be enough to convince you -- but don't bother trying to cold smoke in the MES30 without the A-Maze-N smoker (or some other alternatives that cost much more).