I'm just beginning to look at electric smokers.

Discussion in 'Electric Smokers' started by daniels, May 9, 2016.

  1. From reading the posts I'm getting the impression that many of the electric smokers are basically a starter kit that you get and then you work on them to get what you want.  Is this a fair first impression?

    If so, which would be a good one to begin with?

    What I need is something that will handle low temperatures for fish, cheese, and jerky.

    I have a charcoal smoker but I can't keep the temperatures low enough for the smoked fish recipe I use.
    Last edited: May 9, 2016
  2. smokinal

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

    I have a MES 40 that I've had for several years.

    For cold smoking or moderate heat smoking I use an Amazen pellet smoker or the Masterbuilt cold smoker attachment.

    Both work very well.

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Lots of MES guys here, the one you choose makes a difference. Model #'s ending in 10 or 11 are gen 1 units and generally work well. The Bluetooth MES is a good choice as well. Anything ending in 12 Gen 2 should be avoided and any unit ending in 15 other than the BT is a redesigned 12 Gen2 with most but not all the problems fixed. Purchase one of these with a super great deal only. The Smokin-it smokers are a good choice and generally require less modification. But they are a bit more expensive. I won't pay to use or be limited to somebodies proprietary Pucks to make smoke...JJ
    larigot likes this.
  4. old sarge

    old sarge Master of the Pit

    I would recommend looking at the Smokin-it smokers.  Very versatile with very few reported problems. 
    larigot likes this.
  5. larigot

    larigot Newbie SMF Premier Member

    Hi. I just purchased a Smokin-It model #1 as my first electric smoker. The reviews were all quite good. Mine arrives tomorrow. Good luck with your decision!
  6. old sarge

    old sarge Master of the Pit

  7. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    DITTO on what Al and Jimmy said.
  8. mark4mn

    mark4mn Fire Starter

    I recommend the smokin it as well. I use the cold smoking plate and can easily get temperature sarong 65 to 70 degrees.

    I also have a dryer fan and often smoke slalom and other fish. Always comes out great.


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