New user, new Smoker-- think i've narrowed it to two smokers

Discussion in 'Electric Smokers' started by strecker25, Aug 31, 2010.

  1. Bradley electric with Pellets

    0 vote(s)
  2. Masterbuilt with glass window

    0 vote(s)
  3. Something else..

    0 vote(s)
  1. dale5351

    dale5351 Smoking Fanatic

    I'd worry about overspray getting soaked into the "patina" on the rest of the door.  Then the heat evaporating it into the meat.
  2. dale5351

    dale5351 Smoking Fanatic

    I found that if I slid the drip pan out and put the 6x8 AMNS on it, then it would slide back in.  Next time I'm out there, I'll do a picture for you.
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    I think I might not have said that right. I didn't mean I didn't have any luck getting it in there "under the element on the right".

    I meant it's too close to the element there to work properly---burns too fast. I know you can put it there by pulling the stock pan out, placing it on it, and sliding it in, because that vertical support plate is over toward the left far enough to be out of the way.

    Over there, on that side, the Dust is almost touching the element.
  4. strecker25

    strecker25 Fire Starter

    The MES 30" with the window has been ordered.  It fit properly into my budget at 250 and although I would have loved the extra space a 40" gives, I had to sacrifice.  Hopefully it gets here this weekend and I can start playing with it.

    for the A-MAZE-N-smoker should I stick with the 6x6 ?  I'd like to get that ordered asap so they arrive around the same time.  

    now i'm torn between jerky or ribs on the first smoke [​IMG]

    thanks for all the help everyone
  5. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    I have a MES 40 with Window from SAMS and love it.  I use it in a regular rotation with my other smokers and would recommend it to anyone who who was looking to buy an electric smoker.  I find that when you get a good bed of smoldering chips going you are not constanlty tending to get smoke.  I have falles asleep during a brisket smoke woke up 6 hours late and still had smoke in the cabinate when I opened it up.  Remember it is a thin smoke you want not a lot of white smoke bellowing out of the top.  I can fit atleast 6 to seven butts in there at one time four briskets at once 8 racks of stloius cut spare ribs 8 chickens you get the point.  I also use it as a warmer when I am cooking with my UDS since I can control temps much easier on it.
  6. dale5351

    dale5351 Smoking Fanatic

    5x11 is actually just a bit larger in area than the 6x8.   Sounds good.  Does Todd do his own fabrication (bending and welding)?

    I took some pictures of my 6x8 sliding in under the chip pan on the right side.  I wonder if the 6x6 is perhaps a bit taller?

    First -- here is the chip pan out.  Notice the full size:-}}


    Then slide out the drip pan and put the AMNS onto it.


    And slide it back in.  It fits with even a little extra clearance.  Since the chip pan slides in above those bars, it will not impact the fit of the AMNS.  

  7. bearcarver

    bearcarver Smoking Guru OTBS Member


    For the $5 difference, I personally would go for the 6" X 8", but a good deal would be Package #2.

    • [font='Trebuchet MS', Arial, Helvetica, sans-serif]PACKAGE # 2:  Includes the following items[/font]

    [font='Trebuchet MS', Arial, Helvetica, sans-serif][​IMG][/font][font='Trebuchet MS', Arial, Helvetica, sans-serif]   [/font][font='Trebuchet MS', Arial, Helvetica, sans-serif]- 6 x 8 A-MAZE-N-SMOKER[/font]
    [font='Trebuchet MS', Arial, Helvetica, sans-serif][​IMG][/font][font='Trebuchet MS', Arial, Helvetica, sans-serif]   - 1 lb ea. of the following A-MAZE-N-DUST flavors:  Hickory, Maple and Cherry[/font]

    [font='Trebuchet MS', Arial, Helvetica, sans-serif]         - The A-MAZE-N-TORCH[/font]

    Check here & pick your favorite deal:

  8. bearcarver

    bearcarver Smoking Guru OTBS Member


    I think you missed my post #23.
  9. strecker25

    strecker25 Fire Starter

    Yea i just wanted to be sure the 6x8 fits, I'll definetly be ordering that with some dust as I've already got a torch.  I also just looked at your recipe for the unstuffed beef sticks and think I may have found my first smoke
  10. strecker25

    strecker25 Fire Starter

    Definetly will get the 6x8 if that fits.  

    edit: ordered package 2, already have a torch suitable but its a really good deal for the 3 flavors
    Last edited: Sep 2, 2010
  11. dale5351

    dale5351 Smoking Fanatic

    Sure did -- buzzed right by it. 

    Have you given any thought to refabricating the chip box and loader tray from half as^d^d wide to full wide?  The loader looks like it would be easy, just remove a piece of metal.  For the chip tray, you'd have to add a metal box.
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Mine is an older model---I have the full drawer, just about like yours. When I am up in high temps, I sometimes throw a couple chips in or a chunk. My main reason for loving the AMNS so much is when I am below 180˚, which is quite often with me (Bacons, salmon, Cheese, and most of my other adventures).

    Even this Turkey I just did was mostly low temps:

    Last edited: Sep 2, 2010
  13. dale5351

    dale5351 Smoking Fanatic

    I never thought of that kind of treatment for turkey breast.  I've smoked them -- usually when the fresh Shady Brooks are on sale.  Brine over night with salt, brown sugar and spices -- then smoke at 250 or so.   I'll have to show your treatment to the wife and see if she is interested.  I suspect that you get a bit more smoke flavor given the long smoke time.

    BTW -- what size was that AMNS you showed?   It had three rows, not the five of my 6x8 and it was definitely not square.
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    That prototype is 5" X 11" X 1 1/2" high.
  15. strecker25

    strecker25 Fire Starter

    Bear, a little off topic for this thread but I'm going to give your unstuffed beef sticks a run next week i think.  How long can the meat sit in the cure in the fridge?  Since the smoker isnt in yet i'm not sure exactly when they would be cooked.  Is more than 3 or 4 days a good or a bad thing?

  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hmmm, If it was Bacon, I'd say "No problem", but I don't think it would be a good idea to do that with those cured beef sticks. Somebody else might know better on that.

    I guess I'd say, "If you didn't already do the cure, don't. If you already did it, I guess it won't really hurt anything".

  17. strecker25

    strecker25 Fire Starter

    No i havent yet, I know for health reasons the cure probably isnt a good thing to mess around with so thats why I asked
  18. deltadude

    deltadude Master of the Pit OTBS Member

    Strecker25, you can't go wrong with the MES, window or no window, it will smoke your meat the way you want.  As Bearcarver pointed out get the AMNS it solves any issue about maintaining constant smoke without tending the unit every 30 minutes.  Even if you don't get the AMNS adding wood via the external chip loader is no big deal, and makes you feel like you had a hand in the process.  Go Big!  The 40" is the way to go as most MES owners will tell you.  Smoker's are like boats and TVs you will always want bigger.  This doesn't mean there is a knock on 30", the 30 will get the job done, but has limited capacity, and you can't lay out a whole rack of ribs.  The heat element in the 30" is sized correctly, as it is for the 40".  One last point about the MES, the unit is a insulated metal box with door, there are a lot of different ways to modify it, and eventually when the factory element and digital controller dies, you can easily find 3rd party replacements that will actually improve your MES.  What this means is the MES is an outstanding long term investment
  19. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member


    Bradley uses wood pucks that cost $.40ea, unless you buy large quantities.  You'll waste atleast 2-3 per smoke, and at $1.20 per hour, it gets expensive quickly.  Paul(Beer-B-Q) is a GREAT resource for both models.

    I personally own the 40" MES w/1200 watt element and glass window.  It's not perfect, but was the best deal for what I was doing.  The salesman at Cabelas was trying to sell me the $700 Bradley, but I just had a hard time with the cost of the pucks.

    1200 watts is great for recovery and fast preheating.

    My perfect MES would be a 40" Model w/Glass Window, Dual Range Heating Element and a Pellet Feeder.  600 watts for smoking and 1200 watts for fast preheat and quick recovery.

    just my $.02!!!

  20. well i had one with the window and i am not sure about other smokers but after i started smoking the meat i cant see thru the window !!!

    so i sold that unit and got one with out the window , since i do smoke all year and even in the winter i have noticed the one i have with no window my temps stay up longer and don't go up and down with the cold wind and here in Oklahoma it does tend to get windy !

    also the smoker i have the chips are put in to the side of the unit and i don't need to add chips to the unit but maybe once every hour and a half but i do buy the big chunks then cut them to fix in the opening of my smoker i don't like the thought of have to by just one style of wood "pucks" and then if i run out "Murphy's Law " late at night and need to buy some more good luck trying to find them.

    But that's just my two cents

    good luck with what you decide on !!

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