My First Electric Smoker - Masterbuilt 40" or Cookshack Clone?

[butthead66]

I currently own a SI #2. My ONLY regret is that i didn't purchase the #3. lol. I absolutely love my SI smoker. I chose it because it seemed to be the best smoker for the money, after reading reviews on every smoker in it's range. The quality is certainly well above what i expected, and the customer service seems to be great as well. I can't rate any other smokers from personal experience. Just read as many reviews as you can.

 

[daveomak]

Thanks for the link! I had looked at this one earlier, along with their other smokers. The thing that concerned me about this one was the 200 degree upper limit. I would like the versatility to go up to at least 250 for some smokes, and I'd really like the ability to go up to 300 if I wanted to. Otherwise this looks like a good option for the low temp, cheese to sausage, smokes.

But, thanks again, I appreciate ALL the input on the decision making process. Maybe I really need TWO smokers! yea, let me see how I can speak THAT by the CEO! I've managed to convince her we NEED another smoker for the low and better controlled temps, but I don't think I could sell her on the idea that I really need TWO smokers! But then, I did manage to sell the idea of a wood fired pizza oven in the outdoor kitchen next year, so you never know!

I will preliminarily smoke stuff in my smoker then move it to the kitchen oven to finish.... Smoking meats is usually done from 50-140....

 

[gathumper]

I will preliminarily smoke stuff in my smoker then move it to the kitchen oven to finish.... Smoking meats is usually done from 50-140....

Just to be clear, I was thinking about also using the new smoker for butts, ribs, brisket usually done at 225-250. Turkeys I smoke from 275-300.

The PK100 is advertised from 65-250. The SI 100-250, but I don't know if the Auber PID changes that?

Just thinking it would be good to have options!

 

[nozzleman]

I have walked in your shoes, meaning I started out with the MES 30 and ended up having to replace it after making wiring repairs several times. I bought the Smokin-It #3 and love it. So far (1yr) it has been problem free, the thing is a beast. For instance, comparing quality of racks vs the MES, the Smokin-It racks are a lot beefier and comparable to a rack you would find in a kitchen oven, not the thinner light weight racks the MES had. Very well insulated stainless steel box, quality wheels make rolling it from place to place a snap. Like any analog electric the temps rise and fall with the cycling of the element. For the items I typically smoke like brisket, pork butt, turkey, chicken, and ribs that is not a problem. If that bothers you I suggest you plan on getting a digital unit or add a PID such as the Auber.

I would definitely recommend deciding on something a little more expensive and just buy it one time.

I wish you the best in your purchase.

 

[daveomak]

Just curious, how do you maintain smoke at low temps? Are you using an external smoke generator or ice in smoker?

I have a MES 30.... modified with a 1500 watt dimmer switch..... I use the AMNPS pellet smoke generator in a Mail Box modification...


The Dimmer switch, on it's lowest setting, will maintain about 58-65 degrees when the outside temp is freezing.... when it gets warmer, I turn the heat off...

Dimmer Switch.jpg

• daveomak
• Dec 22, 2014

 

[daveomak]

Just to be clear, I was thinking about also using the new smoker for butts, ribs, brisket usually done at 225-250. Turkeys I smoke from 275-300.

The PK100 is advertised from 65-250. The SI 100-250, but I don't know if the Auber PID changes that?

Just thinking it would be good to have options!

Smoked at 140 and cooked at 180....

PR 12-7-14 2.JPG

• daveomak
• Dec 22, 2014

....

PR 12-7-14 3.JPG

• daveomak
• Dec 22, 2014

 

[old sarge]

The SI smokers were designed to operate low and slow and are configured as such with an upper limit of 250 degrees, minus temperature swings which are normal and acceptable (see the site FAQ).  If the smoker uses a bulb and capillary thermostat with a hi limit of 250 degrees, it should be possible to replace it with one that has a higher limit setting, provided  the heating element will cooperate and handle the higher temperature as well as the smoker. Here is a link for b&c controllers.  However, as stated above, one can always finish in an oven.  Modifying by changing out the controller may void the warranty.  

http://www.tempco.com/Catalog/Section 13-pdf/Bulb_Capillary_Thermostats.pdf

As for two smokers:  His and Hers.

Regarding the Auber being incorporated into an already digitized smoker, I would think that it would have to be totally bypassed to avoid conflicts, but I really don't know. Some who own a standard SI (see their site) have used the Auber with no problems.  Some have bypassed the stock controller completely, while a few have wired in a switch that allows the stock controller to be used OR the Auber.  Their choice. If one dies, they continue smoking with the operational controller by switching. And many use the SI as is.  No Auber or other modifications and get great results. 

 

[gathumper]

I wonder how the SI4 is set up since it includes the Auber?

If I get the SI3 I'll probably start off without the Auber and add it later if needed, but I'm thinking it would be a nice thing to have. Options!

On a side note, Steve said the digital version is coming along well and would probably be available by summer.

 

[gathumper]

 
As I understand it, a PID controller takes over and will permit higher temps than whatever control came with the smoker.

I was more wondering about lower temps, but it would be good to know what temps the SI is capable of with the Auber.

 

[old sarge]

The Auber ships with the SI4.  It is not hard wired into the SI4. Plug the smoker into the Auber and the Auber into the outlet. A little programming and voila.  All of this is covered at SI.

 

[gathumper]

Thank You!

Just looking at Auber's web site for more detailed info and found this. The SI is golden for all my needs with the Auber!

Obviously not going to run at 65 when it's 90 outside, but I believe it will cover all the bases!

Minimum Control Temperature	5 °C (9 °F) above ambient with smoker generator off, 22 °C (40 °F) above ambient with smoke generator on.
Maximum Control Temperature	350 °C (660 °F)

 

[old sarge]

gathumper,

Just make sure the smoker/heating element can handle the higher temps for a prolonged period of time. As for the low temperature, it has to get hot enough to generate smoke.  Hats where a cold plate/cold smoke plate comes in handy. The element is hot enough to generate the smoke and the cold plate holds down/ absorbs much of the heat.  Thus, cold smoking.  

Someone at SI reports using the ANMPS in his SI4 without any problems and there was no need for additional ventilation i.e. drilling an additional hole of two in the base of the unit. Some folks have done that with a SmokinTex and then just plug the additional hole(s) when using the stock woodbox and not using the AMNPS.  

A couple of links related to the AMNPS:

http://www.smokingmeatforums.com/t/133283/smokintex-1400-owners-out-there-help-me-get-tbs

http://www.smokingmeatforums.com/t/126290/amnps-mod-for-smokintex-and-smokin-it-smokers

Dave

 

[troutter]

Personally, I think you are working/thinking way to hard about buying a smoker.  I've built impromptu smokers along creek banks using nothing but rocks, smoked food on a charcoal grill, used an MES, and built my own smoker out of wood, with scraps I had laying around.  Don't be a fool and think spending thousands of dollars on a smoker will make your food taste better.  Building your skills and using proper technique for the item(s) you are smoking is far more important than the amount of money you spend on a smoker.  Give me 30 minutes and a pile of rocks and I'll build a smoker that can produce food equal to or better than the best smokers you can buy.

Don't bust your wallet on a smoker, Just my 2 cents.  lol

Troutter

 

[gathumper]

 
Personally, I think you are working/thinking way to hard about buying a smoker.  I've built impromptu smokers along creek banks using nothing but rocks, smoked food on a charcoal grill, used an MES, and built my own smoker out of wood, with scraps I had laying around.  Don't be a fool and think spending thousands of dollars on a smoker will make your food taste better.  Building your skills and using proper technique for the item(s) you are smoking is far more important than the amount of money you spend on a smoker.  Give me 30 minutes and a pile of rocks and I'll build a smoker that can produce food equal to or better than the best smokers you can buy.

Don't bust your wallet on a smoker, Just my 2 cents.  lol

Troutter

Thanks for your thoughts. I agree with you mostly. I can't help being OCD, thank goodness the ADD balances it out! I just enjoy learning everything about something that I'm interested in. That's the way I'm wired and it aggrevates my wife to death, and sometimes gets me, too!

And, I know, without a doubt, that I could pick up a 30" MES for $150 and be making good eats. Heck I used a Brinkman ECB for years before someone told me they didn't work that well, who knew! I know I got a lot of use out of that $59 WalMart smoker for about 5 years before it rusted out from sitting outdoors. What, you're supposed to clean and take care of it? My original Kenmore branded Kettle bought in 1985 (maybe made by Weber?) has sat outside for almost 30 years and will still turn out a fine burger!

And if I had went ahead and bought the MES Gen1 40" for $299 and never started this post, I'd be smoking already and it would be fine.

But, I work and earn money so I can indulge myself in some of my hobbies. I don't drink, smoke, do drugs, or chase women. My house is paid for, no car payments, very little debt at all. So here I am going all OCD on the great smoker decision, a month ago it was my Yamaha inverter generator, before that it was a used truck camper, before that, well you get the picture!

I'm pretty close to knowing enough about the features I want in an electric smoker, and deciding what it's worth to me. I would never tell anyone they needed to spend more, or spend less. It's a quest for knowledge, and when it's done I hope to have a smoker that will work and not leave me wanting (and probably buying) another one. After almost 60 years on the earth, I've determined that, for me, it's usually better to buy a little better product, rather than buy and replace a less expensive product.

Oh, and I really do thank you for your comment, no sarcasm, and no hard feelings! The length of my post in no way insicates a desire to repudiate your post, it's just the way I'm wired! I'm OCD and wordy, and like to communicate.

Love the Lord, Love You, That's what Jesus said to do!

Merry Christmas! 

 

[old sarge]

I think there is a little bit of OCD in all of us from time to time.  Just depends upon ones interests. I went the same route when I was researching my first electric smoker. Then did the deed and have been happily smoking ever since. It just came time to either take care of business or leave the latrine. I rested much easier after that.  Then it was on to another quest. Finding the perfect Good Book.

 

[gathumper]

 
I think there is a little bit of OCD in all of us from time to time.  Just depends upon ones interests. I went the same route when I was researching my first electric smoker. Then did the deed and have been happily smoking ever since. It just came time to either take care of business or leave the latrine. I rested much easier after that.  Then it was on to another quest. Finding the perfect Good Book.

Good Word! I'm going to call Steve in a week or so and probably drive up to Nashville and meet him in February. SI3, SI4, who knows, I'll be happy with either one.

 

[gathumper]

 
I'm in the same state of mind as you (I'm retired with money. I want quality and little hassle, etc.) That said, I've done all the research that you have (I'm a research fanatic) and have arrived at the conclusion that a Smokin-It Model 3 with PID controller or Model 4 (PID included) is the best deal out there. I've also concluded that purchasing multiple SI Model 1's provides the same or better smoking area as the larger models when you factor in shipping costs and the added bonus of being able to smoke different products at different temps is especially attractive to me. It seems to make more sense in terms of cost and versatility to purchase multiple SI 1's and you could run 4 of them simultaneously off the same electric circuit (15 amps).

That's why I'm thinking about getting an SI3 and then adding another one, or a different smoker if needed.

The SI3 is the smallest I think I want to get, just because I like to turn out full slabs of ribs or smoke a full packer.

What could push me over to the SI4 is my desire to hang 20-25 pounds of sausage in it.

 

[gathumper]

 
You and I are on the same exact page. I've recently experimented with sausage making and the SI4 would definitely be needed for proper sausage smoking. For the same reasons, I will probably get an SI4 in the near future. I have also converted a large upright freezer in my basement to a curing chamber for dry curing sausage, etc. It was much easier and less expensive than I thought it would be. BTW, my CS SM025 does full slabs (18" W by 14" D grates).

Yep, I've been looking at fridges on Craigslist this week! Just reading an article on sausagemaker about this. Did yours go anything like this?

http://www.sausagemaker.com/tutorials/chamber/curing_chamber.html

I guess it's oK to hijack your own thread! Here's another build I found here.

http://www.smokingmeatforums.com/t/...-curing-chamber-massive-amounts-of-build-view

Here's a cooler I found. I like the glass door! But would a "real" fridge be better?

Cooler.jpg

• gathumper
• Dec 23, 2014

 

[gathumper]

 
Sorry for the delay responding...fell asleep watching Denver loose last night. Mine was much simpler than the tutorial on the Sausage Maker website. BTW, I know the guy at SM who built that curing chamber...I live 20 minutes from the SM retail store. Also, a used freezer is better than a fridge because it's better insulated, therefore more efficient. My upright freezer doesn't have a separate chamber like in the SM tutorial. That cooler you found should do the trick. I bought this humidifier from SM:

http://www.sausagemaker.com/search.aspx?find=humidifier

and this temp and humidity controller from Auber Instruments:

http://www.auberins.com/index.php?main_page=product_info&cPath=37&products_id=377

The humidifier sits at the very bottom of my freezer. I only have to refill it about once a week. I don't have a heater in the freezer because I don't need one. The temperature in my basement hovers around 65 without the hydronic radiant heat basement zone on. I have hydronic radiant heat throughout the house...five zones, including the basement. If you can find a used and fairly large upright freezer without a separate chamber at bottom you'll save yourself having to modify. I didn't have to modify mine since it doesn't have a separate chamber like in the SM tutorial. Edited to add: forgot to mention that I run a cheapo and fairly thin low amperage power cord extension through the door bottom between the door gasket and the freezer...in other words, the cord for the temp/humidity controller as well as the thin power cord for the humidifier are simply fed into the chamber at the bottom and then I shut the door. There's plenty of door gasket to feed the two cords without any leakage. Some people feed the cords through the drainage hole at center bottom of freezer after removing the drainage plug. I didn't find that necessary with my setup.

Good info! Not sure why a freezer didn't occur to me! I liked the glass door so I could see what's going on without opening the door, but was concerned about the insulating quality of the "display" coolers. A freezer would be a good idea and also eliminates the need to cut! The cooler I posted is only $95, but I haven't heard back from the seller yet. I'm not in a big hurry on this, they're always popping up on Craigslist here.

 

[gathumper]

 
Looking at the pic of the cooler it looks like you might have to remove the bottom shelf to accommodate a humidifier. Nice thing about a large upright freezer is that can usually place the humidifier on the floor without losing a rack/shelf. The distance between the racks in my freezer allow for hanging multiple batches of sausage between the racks. I try to keep as many shelves as possible since I also use the freezer for storing smoked cheese. I don't see why that cooler wouldn't work and for $95 you can't go wrong. Let me know how you make up. BTW, whereabouts are you located?

The sunny south, Georgia!

I have a room under my front porch that is currently cement block walls with a dirt floor. I'm debating on the floor, but thinking about making it my smokehouse. It's long and narrow (about 8x30) and I may end up with multiple rooms for curing, smoking, and storage celler. Current plan is to convert the porch above to a sunroom and solid floor (currently typical 2x6 porch floor) and then do my upgrades below. Fun project for me!