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Discussion in 'Electric Smokers' started by ronp, Feb 25, 2010.
are you using any thing in your drip tray? apple cider and beer workes well... Happy smokin
I put water in my water pan. Never thought to add something flavored. I usually try to save drippings for gravy depending on what I smoke. Would be great idea for things im not making gravy for though, thanks for the heads up.
Bought mine thru Wal Mart online with free shipping to the store. I have had it for a liitle over 2 years and it is great. I can transport it for summer vacations (which my family loves) and it is easy enough to move from the garage outside each time I use it. One of the best features is the full insulation. I have smoked in temps down to 0 degrees and my smoking times do not change as long as I leave it alone. The only negative is you don't get the nice smoke ring with an electric smoker, but overall smoke flavor is good.
The MES does not achieve high enough temps to crisp the skin on poultry.
Finish it on the grill or under the broiler.
You should try Beer or strong red wine, these have proved to be excellent. I have tried favorling the water with orange or lime, my family loves it.
Awesome thoughts on the flavoring ideas. I always finish poultry in the oven under the broiler for 5 minutes if I want it crispy. If I had a grill I would finish it on that but I do not have one. The smoker was more important. The mes only goes to 275 so crispy it not an option. However the insulation and the fact I can set it at 100* and get smoke is worth it though. I am a huge fan of cold smoking and that's why I got this model.
Thanks for the info on the smoke rings and the MES, Roadkill.
Just read part of the thread--will get back to it later. But one guy said a reason why electrics are last in producing smoke rings is because the wood chip trays don't hold enough wood chips. Well, I use wood pellets in an AMNPS and that thing can hold more than enough pellets for a 6-hour smoke. Also, per Todd's advice, I stopped using the water pan. Shouldn't that be sufficient to produce a smoke ring if the interior heat and ventilation are adequate?
water pan does two things when smoking. Keep food moist and can be used to add favor.
I've had mine for about a year and just used to for the first time. I had a Cookshack Smokette and traded up to a little bigger Smokin-It. I'm really into the idea of loading up the smoker and coming back 14 hours later and getting great pork butt or whatever.The MES30 I got at Lowes for pretty cheap ( a floor sample) with the intent of just using it for a big box for cold smoking with a smoke generator I built, but then I stumbled across this forum and read all the raves about the A-Maze-N, so I bought a pellet model.
Finally, last week, a friend brought about 20 pounds of salmon from a fishing trip, so I thought I'd give it a go. Used alder sawdust (microwaved first to get the humidity out--thanks, guys!) in the MazeN , smoked in in the MES (with no heat) for almost 24 hours (refilling the MazeN only once) and it worked great. The flavor of that salmon just blew me away.
Come summer, if I ever need to do more than my SmokinIt can handle, I may try the MES for hot smoking (using the MazeN instead of the wood chips).
I went from charcoal to the MES electric and it is a freakin dream!!!
Lets face it the bulk amount of effort to a perfect smoke is not the actual smoking itself...but the preparation, making the recipes mixing, brining...etc....then comes the post smoking process..etc.
The MES electric, with the remote I feel is gods way of rewarding me for taking all the time to make sure my loved ones will be getting a good meal.
Awhile back, my system did not work....I called them and they said it sounded like the control panel went bad...they sent a new one out that day, I received it two days later and they never asked me to return the original one.....A wonderful experience as is every experience I have with my MES.
I would not use charcoal for smoking--too labor intensive and I'm no competitor in cookoffs. I restrict my charcoal to my Weber 22.5" Silver One-Touch, which I prize just about my MES 30.
I've just started smoking with my MES 40" 1500 Watt smoker. I purchased from QVC and received just before Christmas. I've only cooked with it twice so I am way at the beginning of learning all of the ins and outs. So far, though, I really like it!
I do want to ask though...I found a cast iron Brinkman wood chip box at Home Depot the other day and was wondering if I could use that in my MES. My model has the chip tray inside the smoker. The instructions have me soaking the chips before putting in smoker and replenishing during the smoke if necessary (I haven't had to do that so far.) Was just wondering if the cast iron thing would be better.
I'm not sure that the cast iron box would work, unless you could get it right above the heating element. I don;t think there would be sufficient heat to get the chips smoking otherwise. I have one of the cast iron boxes and use it in my Weber grill and propane smoker, but in both of those cases, it sits directly above the heat source. The AMNPS is a great way to go. I have one for my MES 40, and it works great, but I still have some figuring out to do to control the air to keep it smoking.
12/25/2012 got the 2nd Gen MES 30 from my wife as a Christmas gift
Love it - its 1/2/2013 and I have already cooked about 20 lbs of meat in it
- she got it from Bass Pro on Black Friday
In regards to the smoke rings, they are actually produced by a chemical reaction that does not occur when not burning wood. (So I have read). Thus it is very hard, if not impossible, to get a full smoke ring with an electric smoker. Smoke rings are more important in competition BBQ for visual effect. To me, the flavor is the true test!
One other note for those trying to smoke in cold weather. If you are starting your MES and it is under about 35 degrees, you may get an error message and your smoker will not start to heat. This happened to me 2 years ago over New Year's and I could not determine the problem. Now all I do is boil a small pot of water and place it in the smoker and close the vent and door. In about 5 minutes the temp sensor inside the unit will heat up enough where you can start the smoker!
I have only smoked a few times in cold weather. I built a temp shed , and used a prone heater. Your way sounds a lot easier. Thanks for the new way.
what's the difference between a 1st gen and 2nd gen MES30
I think SMF is officially the MES capital of the world! Makes me want one. I use a UDS about to be building a 80 gal RF but i might have to break down and get the MES 40 just to be part of the party!!
I think it has some new bells and whistles. Remote control and meat probe, as if it wasn't already hard to smoke with the MES 30.