U.S. or Canadian Made Electric Smokers?

[old sarge]

Lisa,

SI relocated to Madison Michigan.  Hope that helps.  

 

[dukeburger]

The Big Chief is made in USA... although you will need to finish most things in the oven or bbq as it is a cold smoker. Great for jerky, cheese and fish.

I have done ribs in my Big Chief several times and finished on the bbq and they always turned out great.  Also did a turkey breast this past Thanksgiving and finished in the oven.

I use it for all my dry cured stuff now after my WSM purchase.

http://www.smokehouseproducts.com/product/big-chief-front-load-electric-smoker/

 

[old sarge]

I had completely forgotten about the 'Chief smokers; and here is another called Old Smokey, also still made in the USA.

http://www.oldsmokey.com/products/electric-smoker?variant=350587737

 

[lisam]

thanks again all...is the Old Smokey a cold smoker that requires finishing in the oven or bbq? not to keen on that idea lol

 

[old sarge]

The Old Smokey isnot a cold smoker, I don' know if you could cold smoke using the existing controller. You might want to give them a call. Also it is not insulated.

 

[cmayna]

Lisa,

Are you planning to cold smoke, meaning using a smoke generator and leaving the smoker's heat source turned off?  The old smokey has a 1250 watt element which is good but the problem I see with the Old Smokey is that I do not see an exhaust vent.  Also if you wanted to look at or do a temp probe test on a meat which is on the lower grill, you need to remove the lid and then the upper grill which will probably have meat on it.

I have two big chiefs which are dedicated for Salmon.  They come stock with a 450 watt element, non adjustable but I installed a 1100 watt adjustable element in each.  I have a Masterbuilt 2 door propane smoker for all my pork, beef and poultry needs.

If I was looking for a single smoker that can do about everything, I'd consider the MES40 generation 1.

 

[lisam]

 
Lisa,

Are you planning to cold smoke, meaning using a smoke generator and leaving the smoker's heat source turned off?  The old smokey has a 1250 watt element with no way to adjust it's temp. Thus sounds ok for pork, poultry, beef, etc.  but not fish.

I have two big chiefs which are dedicated for Salmon.  They come stock with a 450 watt element, non adjustable but I installed a 1100 watt adjustable element in each.

If I was looking for a single smoker that can do about everything, I'd consider the MES40 generation 1.

I want to be able to do beef, pork, poultry as well as salmon and trout.  Does that help?

 

[Bearcarver]

Hi Lisa!

I see you already got a lot of good Info.

If you want my Opinion, the only American made Electric that meets my wants would be the Cook Shack, but that's a little out of my price range.

As for all the other Foreign made Smokers, the one I like the most is the one I've been using over 5 years now with great success, and without any problems. That would be the MES 40 Gen #1.

You can see many of the things it does, and how to use it by clicking below:

Just click on "Bear's Step by Steps".

Bear

 

[cmayna]

 
I want to be able to do beef, pork, poultry as well as salmon and trout.  Does that help?

Lisa, I stand corrected about the Old Smokey heating element.  It does look adjustable so I edited my original post.  I also added more thoughts to my original post as well.

Craig

PS- I still think the MES 40 Gen1 would be the best.

 

[lisam]

Well after reading through the posts here and spending a couple hours watching youtube videos of the Smokin' it smoker, I think I have made a decision to go with the SI #2.  I really wanted to stick with something North American made but $700 for the Cookshack is out of my price range.  I plan to make a trip to the warehouse in MI to check them out and hopefully bring one home with me saving on shipping. I have a question regarding accessories....the jerky drier.  Is this really necessary?  I have made a lot of jerky over the years in both a dehydrator and smoker.  I have never used any special dryer in the smoker.  However I use a DRY RUB cure, no liquid at all.  All the accessories can really ad up, should I bother with this one? 

 

[old sarge]

The jerky drier is a big help if making jerky.  These smokers are pretty much air tight and trap a lot of moisture and you want the moisture exhausted out.  Thus the drier.  But it is not necessary for all other smoking.  I won't even say it is necessary for jerky.  I guess it depends upon how thin you slice the meat and how much moisture you wring out of it before smoking.