Gas/electric smoker?

Discussion in 'Poultry' started by viskey, Jan 2, 2012.

  1. viskey

    viskey Fire Starter

    As some of you are aware I'm in the process of choosing a smoker. I'm am set on the MES 40 but I'm not so sure because of poultry. I'm sorry if this is the wrong spot to ask this question but I figured it would be a good start. I see that the prime smoking temp is 225 for most things. Then as far as poultry goes, everyone says to finish on the grill for the skill. Has anyone tried to just Max the MES 40 at 275 and see what happens? I know you can set most gas smokers yo a higher temp so then I wouldn't have to worry about it. Does anyone have any input on my dilemma or have results from 275° on the MES 40? Thanks guys!


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  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    My first smoker was a MES & I smoked everything under the sun on it, using wood chips. I bought it way before Todd's little invention. It is a great smoker. The only disadvantage is the highest setting is 275, but at 275 the skin will be edible, probably not crispy, but not rubbery either. The other advantage is it will keep steady temps at 120 -180 degrees for making sausage. A gas smoker is hard to keep lit at low temps. Most MES controllers are off a few degrees. If you happen to get one that reads 275 & the smoker box is really 300, then you have the best of both worlds.
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    But if you get one like mine that reads 275 and is only 255-260 then

     you have to use the grill or the broiler. to crisp the skin.
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I have not tried running it with a Chicken, But while I had my MES 40 set a 275*F for the Seasoning it was running just over 300*F. I was not sure of the Therm placement because I had just let it dangle through the vent...In any event it is very easy to Smoke your Chicken to 155*F for Breasts and 165*F for Legs then finish them in a 425*F oven and take them up to 165* and 175*F respectively...Good luck...JJ
  5. sucasa

    sucasa Newbie

    I've done quite a few turkeys and chickens.  I soften butter and mix with whatever spices I want then slather it on inside and out.  My cheap little Brinkman does not get to 275 - at all - and I have crispy skin every single time without having to take it to the grill or the oven.  We usually fight over who gets the most skin.

  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's awesome Susan, thanks for the tip!
  7. viskey

    viskey Fire Starter

    Thanks everyone! Sounds like ill be ok with the MES 40. I can't wait!
  8. Can you tell me what you mean by Todds Little Invention.


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