I wouldn't eat the part of the meat that touches the walls. The fact that it shrinks later doesn't make it safe to eat.
I agree with bmaddox about the extra width of the 40 inch coming in handy even if you're only cooking for two people. I have the MES 30 Gen 1 and my only quibble is that when I put pork ribs or brisket on a rack the meat touches both walls until it shrinks during the smoking process. However, the MES 30 was right in my price range and my first smoker so that's why I chose it.
If and when my MES 30 goes south forever I would seriously think about the MES 40 Bluetooth model, although I have no use for the Bluetooth feature.
I wipe down the walls where the meat touches therefore I have no concern about bacterial contamination from those walls. Remember that except for the most virulent bacteria strains temps over 140° kills the little buggers. Seeing as how ribs and briskets cook for over 6 hours at temps of over 225° and their internal temps get up to 190°-205° or so, I am absolutely not worried about food borne illnesses from meat contact with clean stainless steel walls. You place that same raw meat on clean stainless steel racks, don't you? There's no difference where safety is concerned because, as I said, I clean the walls where raw meat had touched them after every smoke.
I wouldn't eat the part of the meat that touches the walls. The fact that it shrinks later doesn't make it safe to eat.
I would cut it down to avoid touching the walls, as I don't wash the walls of my smoker.
We wash everything that can come in contact with the food, and don't allow the food to touch other parts that are not clean.
Bear
My walls & ceiling are black, without anything loose, ready to fall off.
I wipe down the walls where the meat touches therefore I have no concern about bacterial contamination from those walls. Remember that except for the most virulent bacteria strains temps over 140° kills the little buggers. Seeing as how ribs and briskets cook for over 6 hours at temps of over 225° and their internal temps get up to 190°-205° or so, I am absolutely not worried about food borne illnesses from meat contact with clean stainless steel walls. You place that same raw meat on clean stainless steel racks, don't you? There's no difference where safety is concerned because, as I said, I clean the walls where raw meat had touched them after every smoke.
Bear, let's not make this a debate.
My walls & ceiling are black, without anything loose, ready to fall off.
My Grills are always clean.
Your walls are clean Stainless Steel???
I'm proud of you!!------In that case it's safe to let your food touch the walls.
Bear
There's nothing to debate.
Bear, let's not make this a debate.
Matter of Opinion. I'm so used to my window I wouldn't want to go back to my first one without the Window.
I just saw that Cabelas is now selling the 40 with bluetooth on their website. It shows it in all black without a window and has Cabelas stamped on the front. Not sure if the lack of a window is a deal breaker. Any thoughts?
If they're selling a 40" MES with an 800 watt element, I definitely would not want that one!!!
I there are two differences in the Cabela's version vs the Masterbuilt labeled smoker sold by Bass Pro. The are the same price, first difference is the window which you stated. I call that a personal preference, I don't care either way. What swayed me get the Bass Pro offering was the second difference, the heating element. The Cabelas model has an 800 watt element and the Masterbuilt sold at Bass Pro has a 1200 watt element. Being a big 40" smoker I decided to go with the 1200 watt element. In theory it should have an easier time keeping a constant temp. in colder weather. Since I liver at 6500 feet and smoke all year round it just made more sense.
When I was at Bass Pro last week they were doing 10% plus another 30% in rebates if you signed up for their credit card. I didn't need another card so I did there 6 Pay plan which you can get if you order off the internet. You have to ask for it when you order.
I hope that helped.
You made the right choice. Please post your review after you've used it once or twice!
I there are two differences in the Cabela's version vs the Masterbuilt labeled smoker sold by Bass Pro. The are the same price, first difference is the window which you stated. I call that a personal preference, I don't care either way. What swayed me get the Bass Pro offering was the second difference, the heating element. The Cabelas model has an 800 watt element and the Masterbuilt sold at Bass Pro has a 1200 watt element. Being a big 40" smoker I decided to go with the 1200 watt element. In theory it should have an easier time keeping a constant temp. in colder weather. Since I liver at 6500 feet and smoke all year round it just made more sense.
When I was at Bass Pro last week they were doing 10% plus another 30% in rebates if you signed up for their credit card. I didn't need another card so I did there 6 Pay plan which you can get if you order off the internet. You have to ask for it when you order.
I hope that helped.