some insight on this unit

[scotty]

http://www.sausagemaker.com/index.as...ROD&ProdID=232

The size looks perfect for my next step up.
I was wondering if any one had one of these or something similar.
The pan in the photo has me a bit confused.
is it just for wood chips and if one wants to use water also does the water go in the pan with the chips??



As yall can see im going through the newbie syndrome

.


I JUST NOTICED SOMETHING ELSE

The description says "sawdust pan" are they telling us we must use sawdust?????

I remind myself of folks on the motorcycle website. They buy a 250 cc bike and want to soup it up one week later.

I can laugh at myself easily when i am enjoying what i am doing.

 

[fatback joe]

No experience with that one.........looks like it would work for a cold smoking machine.

This line caught my eye.

• 1" Board Insulation allows you to maintain temperaures of 160°-170°F internally while the outdoor temperatures are as low as 5°F.


Makes you wonder how hot it has to be out side for it to hit 225

I guess the big question is, what are you looking to smoke in it?

Any yeah, it is addictive and you always want to upgrade......

 

[mossymo]

scotty
I would think you could just set a disposable mini meatloaf pan with water in the back corners. For sure with out the bottom shelf in it

 

[blackhawk19]

In the instruction manual it says to use wet sawdust in that pan, like was already said just add another pan for water

 

[shellbellc]

I have this unit, it's what I started on and I think it's a great starter unit. Some of my obervations are that it does not get up to 225* too easily. True in the summer I've had the thing pegged up over 300* but then I put meat in and it brings the temp down...I would say it generally runs about 190 - 200 with a box full. There is a thermostat and that's when it's turned all the way up. I've done jerky in it and it's perfect for that. I'm also getting into some sausage prep and the temp control is going to be perfect for that also. I upgraded to a bigger vertical gasser, but if I'm only going to be doing one or two small things, I'll do it in this. It's very convenient and easy to use and learn on. Draw backs, the liquid coming off the food winds up dripping to the bottom and leaks around the bottom edges, I have square stain all over my front porch from this. I once did beef ribs and their fat caused the thing to catch on fire. I checked my thermometer and we were pegged...hmmm, open the door and it was like a back draft! I would recommend it for a first timer, a back up, a sausage or jerky box, but I would also recommend you check out th eGOSM wide body. More growth potential and less expensive...only a little more inconvenience with the gas and better temp control/change. Here's another pic of it...oh, and I use chunks in my pan.

http://www.amazon.com/MUSTANG-Mustan.../dp/B00063J7U0

 

[scotty]

Thanks all for the input..

LOL LOL i went to valley forge in the winter about 40 years ago and wonderd how george washingtons troops survived there.

I already dont like this first unit based on the feedback and observations that you folks just gave me. I wil gladly spend more bucks for a unit that is a bit better.

Here is a masterbuilt from cabellas.


http://www.cabelas.com/cabelas/en/te...120&hasJS=true



May i impose further for any input on this model.

I was eyeing it for a year but not knowing a thing about smoking and not having room for anything too large i opted for the toy smoker to get my chips wet with.

I think this one is a bit better

but im not one with enough experience to evaluate.

I just noticed that its adjustable to 275 degrees max. Is that to low for certain types of smoking?????

 

[fatback joe]

Scotty,

Are you set on going electric?

If not, have you considered a WSM...........it seems to be in the price range you are looking at and the owners of them swear by them. They getting fighting mad over the damn things.

 

[mossymo]

I have a Masterbuilt, it is a good electric smoker. 24 hour timer, thermostat, water pan that hangs out of the way below the bottom shelf, interior drip pan, exterior drip pan, will go up to 275º; good smoker for the money. I am sure other members that have a Masterbuilt will be along soon to give their opinion.

 

[scotty]

I looking to electric because i want to tweak an/or polish my bikes while im outside and the smoker is working.

Is there another unit that is non electric that will maintain temp on its own. I really dont want to shell out over 400 including shipping.
im drooling over a meat slicer just to get thinner meat and and a 6 quart kitchen aid mixer for my sausage making.

 

[shellbellc]

I'm actually out a little bit further, Royersford, or you probably heard of Limerick Power Plant? We're starting to get a respectful number of PA smokers going on here....

Check out the GOSM. Lot's of people have them and love them. Less expensive than what you're looking at and as convenient. I went to gas for my second smoker, but the masterbuilt looks nice too...Here is a link to an example. There's tons of info about this one here...

http://www.walmart.com/catalog/produ...uct_id=3342508

 

[deejaydebi]

Scotty-

There are several people here that make sausages and use the Masterbuilt electric and love it. It seems to be a great smoker with little fuss. Good luck!

 

[illini]

If you decide on the MES please consider going to a Sam's club and purchase the larger model that seems to be only available through them....It is larger made of stainless steel and has all the new features...I really like the larger size of this one

If you need to go higher than 275* finish that turkey or chicken on your grill and the skin will be crisp if that is what you are looking for

If you want to make a low temp meat like jerky with smoke you will need to run the temp up to generate some smoke and then back down to dehydration levels...after a few times of doing this you get smoked Jerky!

I have the older and smaller MES (modded to new speks) and like it

 

[scotty]

I can see where i must kick in a little more and go for this one.

http://www.cabelas.com/cabelas/en/te...120&hasJS=true

The rival kc will go to 350 degrees for the turkey if needed.

Im already learning why folks have a list of 5 diferent smokers in thier signatures

 

[deejaydebi]

Little smoker - big price ....

 

[illini]

Ditto to Debi's observation
Also it is NOT vented....at 500watts it could not possibly have a leak

 

[scotty]

When i zoom the pic i think i see a vent in the middle.


Are you saying that at 500 watts, it it may not make enough heat??????

 

[mossymo]

I currently have 3 smokers; electric, propane and charcoal. There are 5 smokers out there that I sold after I wanted to move on. Each smoker has its own purpose and I am a firm believer in you can never have too many of them; right tool for the right job.

 

[illini]

According to what I have read from the manufacturers web page you only put in one piece of wood per smoke....it is not vented and the smoke produced stays in there during the course of the smoke...that is my understanding

...the heater is probably adequate because of the insulation and no btu loss by venting

 

[scotty]

Im not sure i like that no venting thing . Nothing like old time tested methods.
Im have someone lusting over my 1981 200cc(75mpg))honda for 800 bucks.
Maybe my lady friend RockyB will consent to getting a more expensive smoker.
The bike is actually one of hers.

The bradley seems interesting but i dont like the idea of being locked into thier expensice hocky puck wood

 

[scotty]

I finally found something in an elextric smoker that does it all. I will sell my harley tomorrow

http://www.electricgrilldepot.com/it...item_7512.html