Vote for Best Electric Smoker

[foamheart]

Fender Telecaster!  Its my favorite electric.

 

[Bearcarver]

 
Not being an SI owner, are they as large as a Masterbuilt 40 ?     Since the  PO originally commented that they wanted a larger smoker to do what they wanted, I was concerned that though  the SI might be more efficient of a smoker than what they originally used, is it bigger?

I think the one that costs $1600 is larger than the MES 40.

Bear

 

[ndkoze]

 
I think the one that costs $1600 is larger than the MES 40.

Bear

It is kind of hard to compare apples to apples since I have not been able to find anywhere that lists the interior cooking dimensions of the MES 40. But, if you purely go by square inches of cooking space (Rack Size) as the MES 40 is measured by, the SI #3 for $499.99 is 1,247 verses the 975 for the MES 40. So, the $499.99 Smokin-It #3model is significantly larger than the MES 40. 

The key is the depth of the #3 which is what makes it such a great smoker. You can smoke whole racks for ribs and whole packer briskets without having to cut them in half.

My guess is that they might be a little closer than the numbers above show in terms of cooking volume (Width * Depth * Height) because the MES 40 racks appear to have a little more space between them.

If I take the interior dimensions of the #3 which are 15" * 22" * 14" I get an interior cooking volume of 4,620. No idea on the MES 40.

Note - The interior smoker box of the #3 is actually 20" high, but I subtracted 6 inches to only count the area from the bottom rack to the top of the smoker.

If someone wants to give an "Honest" measurement of the MES 40, we could compare apples to apples.

With all due respect to Bearcarver who I have learned a ton from and respect a great deal, he is a little biased toward the MES 40 by making his comment trying to compare the MES 40 to the $1,699.99 Smokin-It #4 model which is most likely 2-3 times the size of the MES 40 with a comparative Cooking Space of 2,386 square inches verses 975 with MES 40, and Cooking Volume of 11,883 which is close to three times more Cooking Volume than even the Smokin-It #3.

If you were joking Bearcarver, my apologies. Otherwise, I am just trying to set the record straight in a honest respectful way about the size differences between these two smokers.

The bottom-line is that this thread has a been a good list of pros/cons for those considering an electric smoker.

 

[Bearcarver]

 
It is kind of hard to compare apples to apples since I have not been able to find anywhere that lists the interior cooking dimensions of the MES 40. But, if you purely go by square inches of cooking space (Rack Size) as the MES 40 is measured by, the SI #3 for $499.99 is 1,247 verses the 975 for the MES 40. So, the $499.99 Smokin-It #3model is significantly larger than the MES 40. 

The key is the depth of the #3 which is what makes it such a great smoker. You can smoke whole racks for ribs and whole packer briskets without having to cut them in half.

My guess is that they might be a little closer than the numbers above show in terms of cooking volume (Width * Depth * Height) because the MES 40 racks appear to have a little more space between them.

If I take the interior dimensions of the #3 which are 15" * 22" * 14" I get an interior cooking volume of 4,620. No idea on the MES 40.

Note - The interior smoker box of the #3 is actually 20" high, but I subtracted 6 inches to only count the area from the bottom rack to the top of the smoker.

If someone wants to give an "Honest" measurement of the MES 40, we could compare apples to apples.

With all due respect to Bearcarver who I have learned a ton from and respect a great deal, he is a little biased toward the MES 40 by making his comment trying to compare the MES 40 to the $1,699.99 Smokin-It #4 model which is most likely 2-3 times the size of the MES 40 with a comparative Cooking Space of 2,386 square inches verses 975 with MES 40, and Cooking Volume of 11,883 which is close to three times more Cooking Volume than even the Smokin-It #3.

If you were joking Bearcarver, my apologies. Otherwise, I am just trying to set the record straight in a honest respectful way about the size differences between these two smokers.

The bottom-line is that this thread has a been a good list of pros/cons for those considering an electric smoker.

I didn't mean any Ill-Will by answering the question asked:

I shouldn't have, but I went by a chart (that was posted a day or 2 ago) about Smoking-its, and the depth probably adds like you said.

The chart that was posted listed the width & depth as "Diameter" which last I checked was for circular items.

When I get a chance I'll measure the interior of my MES 40. My new one has 6 racks in it, so I would guess that adds a few inches of cooking surface. And yes I am biased toward the least expensive electric unit on the market that gets a lot of bad rap due to one bad model.

I have an MES 40 for 6 years that needed a 30 cent connector replaced after 5 years, and a 2 year old with Zero problems, and they both work Great to this day.

The one cost me $350, and the other sells for about the same.

Bear

 

[dogwalker]

I have the first gen 40" MES and love it, but then, this is my first smoker!  I did get a friend to buy the same unit, because we both love the results and ease.  I know I love the convenience of an electric smoker, and I finally got this process down after a lot of practice.  Now you all have me curious, so after my kids are out of college, I think I'll take a look at the SI just out of curiosity.  The SI units sound great!

Until then, I really, really enjoy mine, and it sounds like almost everyone here enjoys their units.  Fun stuff and good eats!

My only gripe - and I'm sure it's true of any smoker - is that if I open the door for any reason, the temperature drop off is rapid and large.  Thankfully, it comes back up and stabilizes shortly.  I'm just cautious about opening the door!  :-)

Grats on your purchase!

 

[Bearcarver]

 
I have the first gen 40" MES and love it, but then, this is my first smoker!  I did get a friend to buy the same unit, because we both love the results and ease.  I know I love the convenience of an electric smoker, and I finally got this process down after a lot of practice.  Now you all have me curious, so after my kids are out of college, I think I'll take a look at the SI just out of curiosity.  The SI units sound great!

Until then, I really, really enjoy mine, and it sounds like almost everyone here enjoys their units.  Fun stuff and good eats!

My only gripe - and I'm sure it's true of any smoker - is that if I open the door for any reason, the temperature drop off is rapid and large.  Thankfully, it comes back up and stabilizes shortly.  I'm just cautious about opening the door!  :-)

Grats on your purchase!

Advantage MES----With a Window in the door, the temptation to open the door to make sure everything is OK, is severely reduced.

My firs MES (MES 30) was without a window, so I know the difference.

Bear

 

[dogwalker]

 
Advantage MES----With a Window in the door, the temptation to open the door to make sure everything is OK, is severely reduced.

My firs MES (MES 30) was without a window, so I know the difference.

Bear

That's true, I love my window!  The only reason I open the door (and maybe this is because I'm a novice) is for a few reasons.

First, of course, is I let the smoker preheat and then have to open it to put my meat in and insert the meat thermometers.  But I follow the advice that you (Bear) gave on another thread about temperature management, and it works very well.  I'm back at the correct temperature very shortly, and because I use your advice, temperature swings are now very small - just a few degrees around my set temperature, once it settles back down from the opening the door.

The other time I open the door is if I'm cooking meats that take different lengths of time, such as chicken with another meat.

BTW, I even cook my steaks in the smoker - what about you guys?  I don't always use smoke, but I love the consistency across the steak from cooking it slowly.

But to your point, I do love the window!

 

[ndkoze]

 
I didn't mean any Ill-Will by answering the question asked:

I shouldn't have, but I went by a chart (that was posted a day or 2 ago) about Smoking-its, and the depth probably adds like you said.

The chart that was posted listed the width & depth as "Diameter" which last I checked was for circular items.

When I get a chance I'll measure the interior of my MES 40. My new one has 6 racks in it, so I would guess that adds a few inches of cooking surface. And yes I am biased toward the least expensive electric unit on the market that gets a lot of bad rap due to one bad model.

I have an MES 40 for 6 years that needed a 30 cent connector replaced after 5 years, and a 2 year old with Zero problems, and they both work Great to this day.

The one cost me $350, and the other sells for about the same.

Bear

I didn't perceive any ill-will at all. We're all good Bear. I just wanted to clarify some numbers to insure that people reading this thread have accurate information to use when making their decisions.

I actually don't really have anything bad to say about the MES 40's either. There are pros and cons for both which have already been discussed, so I won't rehash.

Use the information here and on the MasterBuilt sites and http://smokinitforums.com as well as the other smokers out the and find what works best for you, because what works best for me may not be the best fit for the next guy.

 

[Bearcarver]

 
That's true, I love my window!  The only reason I open the door (and maybe this is because I'm a novice) is for a few reasons.

First, of course, is I let the smoker preheat and then have to open it to put my meat in and insert the meat thermometers.  But I follow the advice that you (Bear) gave on another thread about temperature management, and it works very well.  I'm back at the correct temperature very shortly, and because I use your advice, temperature swings are now very small - just a few degrees around my set temperature, once it settles back down from the opening the door.

The other time I open the door is if I'm cooking meats that take different lengths of time, such as chicken with another meat.

BTW, I even cook my steaks in the smoker - what about you guys?  I don't always use smoke, but I love the consistency across the steak from cooking it slowly.

But to your point, I do love the window!

If it wasn't for Mrs Bear, I would smoke my Steaks all the time.

I used to smoke mine, and then try to match them up on the grill to both get to Med-Rare at the same time, but that was a PITA, so I just grill them now.

After 47 years, I'm not going to get rid of her now.

Bear

 
I didn't perceive any ill-will at all. We're all good Bear. I just wanted to clarify some numbers to insure that people reading this thread have accurate information to use when making their decisions.

I actually don't really have anything bad to say about the MES 40's either. There are pros and cons for both which have already been discussed, so I won't rehash.

Use the information here and on the MasterBuilt sites and http://smokinitforums.com as well as the other smokers out the and find what works best for you, because what works best for me may not be the best fit for the next guy.

Bear

 

[dogwalker]

 
If it wasn't for Mrs Bear, I would smoke my Steaks all the time.

I used to smoke mine, and then try to match them up on the grill to both get to Med-Rare at the same time, but that was a PITA, so I just grill them now.

After 47 years, I'm not going to get rid of her now.

Bear

Bear

LOL, good idea!  It's hard to break in a new one!  Of maybe get broken in by a new one.  Mrs Dogwalker and I have been tied together 31 years this June, and I've learned that she's right.  About whatever we're doing. :-)

Yeah, she and one son like their steaks medium, and my other son and I like our steaks medium rare.  I think I'll just put their steaks in the smoker (or oven, conceivably), wait five minutes, then put our steaks on.  Also, my son and I like to reverse sear ours', but the other two don't like searing.  It's fun, though, and you can't beat the taste of steak!

Well, steak, brisket, pork, chicken, ...

 

[padronman]

smoking-it line of smokers.  I am 100% satisfied with mine and use it all the time!!!

 

[old sarge]

Enjoying SI3D as well.

 

[litterbug]

Smokin It 3 here. [emoji]128514[/emoji]

 

[daveomak]

My second vote is for the Big Chief design smoker (AKA Totem Smoker)....   For what is was designed to smoke, it does a fabulous job.... at a fair price too...

Totem Smoker.JPG

• daveomak
• May 3, 2016

 

[smokin bobbyq]

Hi! I'm looking to get an electric smoker and I'd like to get a vote of what the best one to buy. 
What I'm looking for/reasons I'm going for electric:

1. Smell of charcoal is blowing into my house too much (I've been smoking on my porch - I live in an apartment)
2. Cut the hassle - Right now with a busy schedule, I still want to smoke meat, but not have to be busy with it all day adding coal, etc.
3. Consistency - I'd like to get my smoking down to more of a set thing, and I think charcoal's pretty variant with the weather - I thought electric would be better, but dunno - what do you think?

4. I want something that can hold a lot of meat at once - the more the merrier. 

I've been looking at the Masterbuilt 30" & the 40" as well as Bradley, but don't know what the difference between versions are, and what's best - other companies are also fine, too. What's best? (I don't need it to be bluetooth operated - it won't make a difference to me). 

Thanks!!

What's up LA I'm on my second mes30 master built and we love it it has 3 racks with water and wood pans ! Performs really well!

 

[jack l]

Unlike some here. I have used a charcoal grill of some type since the early 80s but went to straight wood for slow smoke and charcoal/wood for slow grilling, in the past 10 years.  My dad gave me an old smoker that he bought for scrap iron.  My brother asked me to grab a grill for him off craigslist that he was going to use for scrap metal as well and I kept it.  They each weigh in excess of 200 pounds (I mean the old heavy duty type).  After the 4th however I am at least opening up to consider an electric smoker for convenience but importantly having that steady temp.  I will give up one to my daughter and husband to make room for the electric smoker if I decide. 

I am still not sold that I will enjoy the experience of grilling or slow smoking unless using charcoal/wood smokers.  I am definitely not ready to sacrifice the taste of smoke in the bone of the meat.  But I will need to make a decision before long to have it shipped to me before labor day in order for me to season it good beforehand.  I have narrowed my choices to a Smokin-It 2D or 3D, or a Smokin Tex 1400.  I would like to hear from those who as well have gone from slow smoking with wood to electric.   

 

[daricksta]

 
Unlike some here. I have used a charcoal grill of some type since the early 80s but went to straight wood for slow smoke and charcoal/wood for slow grilling, in the past 10 years.  My dad gave me an old smoker that he bought for scrap iron.  My brother asked me to grab a grill for him off craigslist that he was going to use for scrap metal as well and I kept it.  They each weigh in excess of 200 pounds (I mean the old heavy duty type).  After the 4th however I am at least opening up to consider an electric smoker for convenience but importantly having that steady temp.  I will give up one to my daughter and husband to make room for the electric smoker if I decide. 

I am still not sold that I will enjoy the experience of grilling or slow smoking unless using charcoal/wood smokers.  I am definitely not ready to sacrifice the taste of smoke in the bone of the meat.  But I will need to make a decision before long to have it shipped to me before labor day in order for me to season it good beforehand.  I have narrowed my choices to a Smokin-It 2D or 3D, or a Smokin Tex 1400.  I would like to hear from those who as well have gone from slow smoking with wood to electric.   

I've been using a charcoal grill of one type or another as long as you have. I've been the proud owner of a Weber 22.5" One Touch Silver (on my 2nd one and have customized it a bit) since the early '90s. Cooking over charcoal--with or without wood chips or wood pellets--remains my favorite way to cook outdoors. That being said, I also greatly enjoy owning and using my Masterbuilt 30" Generation 1 electric smoker. I've owned it for over four years and I've gotten to the point where the pork ribs and beef brisket I produce are, in my opinion, better than any franchise Q joint, which probably isn't saying much. But at least I can treat my family to real Q any time the mood strikes me. There's a learning curve to using smokers and I'm still climbing it but, thanks to SMF, I've learned a ton and really upped my game.

As for charcoal/wood smokers, the Weber Smokey Mountain is among the best and most popular. The Big Green Egg (and its ceramic cooker brethren) also has a legion of fans. For the stainless steel box electric smokers both Smokin-It and Smokin Tex are very popular but both are made in China, as are must about every budget smoker. A number of guys here like Cookshack electric smokers, which are all made in the USA so you'll pay more for a smoker with similar dimensions to the Smokin-It and Smokin Tex models. Old Sarge bought a scratch-and-dent AmeriQue model for under $1000 and has been very happy with it.

I bought an entry level MES 30 because it was under $200 and the best smoker at that price point. Also started off inexpensively because it was my first smoker and I wanted to see how much I'd like smoking. Turns out that I loved it. When the MES bites the dust I'll decide then what my next electric smoker will be.

 

[jack l]

As for charcoal/wood smokers, the Weber Smokey Mountain is among the best and most popular. The Big Green Egg (and its ceramic cooker brethren) also has a legion of fans. For the stainless steel box electric smokers both Smokin-It and Smokin Tex are very popular but both are made in China, as are must about every budget smoker. A number of guys here like Cookshack electric smokers, which are all made in the USA so you'll pay more for a smoker with similar dimensions to the Smokin-It and Smokin Tex models. I know of one guy who bought a scratch-and-dent AmeriQue model for under $1000 and has been very happy with it.

Well, I did not know that.  I understood they were both built in the USA, Smokin-It in Ohio and Smokin Tex in... well Texas, Dallas area to be exact. 

 

[ndkoze]

I'm not sure about the Smokin-Tex, but the Smokin-It is designed and warehoused out of Michigan, but the units themselves are built in China. Smokin-It is a family owned business with customer service that is second to none. When you call or text the support number, your return call/text will come directly from the Owner (Steve). How many other smoker brands are there where you get your customer service directly to the owner?

Also, Smokin-It has a 3-year warranty whereas the others are 2 years. 

While the CookShack and Smokin-Tex are great units, if you compare apples to apples (price/size/warranty), it is hard for the Cookshack/Smokin-Tex to match Smokin-It in my opinion.

There are a lot of great smokers out there. You just have to find the one that is right for you.

Good luck in your search.

 

[jack l]

 
I'm not sure about the Smokin-Tex, but the Smokin-It is designed and warehoused out of Michigan, but the units themselves are built in China. Smokin-It is a family owned business with customer service that is second to none. When you call or text the support number, your return call/text will come directly from the Owner (Steve). How many other smoker brands are there where you get your customer service directly to the owner?

Also, Smokin-It has a 3-year warranty whereas the others are 2 years. 

While the CookShack and Smokin-Tex are great units, if you compare apples to apples (price/size/warranty), it is hard for the Cookshack/Smokin-Tex to match Smokin-It in my opinion.

There are a lot of great smokers out there. You just have to find the one that is right for you.

Good luck in your search.

Thanks again for the information.  I still think the Smokin-It 3D is the better based on the specs I have read.  That may still be how I want to go, but with this information I may at least look at the CookShack just on principle.