Hey all,
I've had a MES 30 (earlier model) for a while and unfortunately it's dying. It's a shame because that thing was amazing at holding temps even during the Oregon winters. It was my first true love smoker. I added an AMNPS on the rails next to the chip tray, and would remove the piece blocking the chip tray for max airflow. I would get incredible results from it. The only pain was the small rack size. I don't care about not having a smoke ring as I'm only feeding myself, my wife, and our two younger kids.
Anyway, I thought I'd try a pellet grill this time around and I got a Pit Boss Lexington. I tried a pork butt on it and was not impressed at all. The temperature difference between the top and bottom of the meat was about 25 degrees after 6 hours. The only "good" thing it did was give me a little of a smoke ring which I don't care about as mentioned above. I've read a ton of about the best smokers on this site, and I know I'm about to beat a dead horse, but I wanted some opinions.
Budget: $1000 or so (+/- $200)
Requirements: Relatively easy to use, hands off style, either pellet or electric. Cannot be a stick burner because it will be under an outdoor patio with a high roof and I don't want to have to clean the white sheetrock all that often. I want to create a good smoke flavor either from the smoker itself or using AMNPS, Smoke Tube, or similar device. I don't care about the smoke ring. I have to be able to fit a whole brisket, pork belly, or similar sized meat.
Thanks for your time. I enjoy reading this forum.
I've had a MES 30 (earlier model) for a while and unfortunately it's dying. It's a shame because that thing was amazing at holding temps even during the Oregon winters. It was my first true love smoker. I added an AMNPS on the rails next to the chip tray, and would remove the piece blocking the chip tray for max airflow. I would get incredible results from it. The only pain was the small rack size. I don't care about not having a smoke ring as I'm only feeding myself, my wife, and our two younger kids.
Anyway, I thought I'd try a pellet grill this time around and I got a Pit Boss Lexington. I tried a pork butt on it and was not impressed at all. The temperature difference between the top and bottom of the meat was about 25 degrees after 6 hours. The only "good" thing it did was give me a little of a smoke ring which I don't care about as mentioned above. I've read a ton of about the best smokers on this site, and I know I'm about to beat a dead horse, but I wanted some opinions.
Budget: $1000 or so (+/- $200)
Requirements: Relatively easy to use, hands off style, either pellet or electric. Cannot be a stick burner because it will be under an outdoor patio with a high roof and I don't want to have to clean the white sheetrock all that often. I want to create a good smoke flavor either from the smoker itself or using AMNPS, Smoke Tube, or similar device. I don't care about the smoke ring. I have to be able to fit a whole brisket, pork belly, or similar sized meat.
Thanks for your time. I enjoy reading this forum.