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Started By
Message
Advice on an electric smoker
Posted on 11/29/19 at 12:34 am
Posted on 11/29/19 at 12:34 am
Never smoked before, so wife and I are looking at a Masterbuilt MES 140G Amazon Link. It's local for the same price.
I want a set-and-forget that is reliable. I generally don't trust online reviews, and reviews are up and down, but the MES seems liked, in general, on this site. It does appear that I would have to get the pellet contraption that some recommend so to have a longer smoke, tho.
Does anyone have this model and recommend it?
I want a set-and-forget that is reliable. I generally don't trust online reviews, and reviews are up and down, but the MES seems liked, in general, on this site. It does appear that I would have to get the pellet contraption that some recommend so to have a longer smoke, tho.
Does anyone have this model and recommend it?
7
Posted on 11/29/19 at 1:20 am to CCT
I have a Masterbuilt that's about 5 years old and like it. You don't need the window. It's going to get nasty pretty quickly.
Posted on 11/29/19 at 6:15 am to Jake88
I got a Masterbuilt earlier this year. Did my first smoked turkey on it yesterday. Everyone loved it.
Posted on 11/29/19 at 6:52 am to CCT
quote:
want a set-and-forget that is reliable.
If this is your main goal then the MES is a good choice. Get the AMAZN tube or tray so you don’t have to open the MES chip loader during the smoke as much.
Posted on 11/29/19 at 8:05 am to Shockthamonkey
My masterbuilt is older and has the larger chip tray. On the new ones the chip tray seems much smaller. How often do you have to add wood chips?
Posted on 11/29/19 at 9:11 am to CCT
I have a similar master built that’s smaller with no windows. I’ve enjoyed using it as a gateway into the smoker world. I’ve done chickens, ribs , pork butt and a turkey and they’ve always come out good. Definitely get a probe thermometer to go along with it. When my masterbuilt craps out I’ll definitely upgrade to a pellet smoker
Posted on 11/29/19 at 9:26 am to CCT
Get the Masterbuilt 40” (no window), you will never regret it.
The 40” opens up a lot of cooking and convenience compared to the the 30”.
I have owned both, 2016 flood took out my 30”.
Meathead at amazingribs.com provides good instructions when getting started cooking.
The 40” opens up a lot of cooking and convenience compared to the the 30”.
I have owned both, 2016 flood took out my 30”.
Meathead at amazingribs.com provides good instructions when getting started cooking.
Posted on 11/29/19 at 9:28 am to CCT
Can never get the chicken skin to come out right in a Masterbuilt
Posted on 11/29/19 at 9:42 am to SoItGoes
quote:
Get the Masterbuilt 40” (no window), you will never regret it.
The 40” opens up a lot of cooking and convenience compared to the the 30”.
I agree. I've owned both also.
Posted on 11/29/19 at 9:42 am to TigerWise
quote:
Can never get the chicken skin to come out right in a Masterbuilt
Yep. It is like rubber.
Posted on 11/29/19 at 10:00 am to Kim Jong Ir
Thanks, everyone!!
Posted on 11/29/19 at 10:08 am to TigerWise
Chicken out of my Masterbuilt. It's possible to get good chicken from it but takes a good bit of effort.
This post was edited on 11/29/19 at 10:09 am
Posted on 11/29/19 at 10:37 am to Hat Tricks
By brining, patting dry, and refrigerate for 24 hours? I saw that suggestion somewhere.
This post was edited on 11/29/19 at 11:20 am
Posted on 11/29/19 at 11:06 am to TigerWise
quote:
Can never get the chicken skin to come out right in a Masterbuilt
I stopped doing poultry in my MES altogether. I only use the WSM. Just as much set and forget it as the MES as I open all the bottom vents and let it run as hot as it wants to get.
Poultry takes on smoke fast, so smoking at high temps still gives you a great smoke flavor and the crispy skin to boot.
Posted on 11/29/19 at 11:57 am to Hat Tricks
My chicken looks good but the skin is like rubber. And I’ve pat it dry, let it sit in the fridge overnight, etc. I just use my Weber for chicken.
Posted on 11/29/19 at 1:24 pm to TigerWise
Chicken leg quarters on Masterbuilt:
Season with salt, lemon pepper, thyme, and granulated garlic.
Smoke 2.5-3 hours @230 F until 160-165 F..
Toss on grill 5-10 minutes to crisp skin and finish internet temperature.
Season with salt, lemon pepper, thyme, and granulated garlic.
Smoke 2.5-3 hours @230 F until 160-165 F..
Toss on grill 5-10 minutes to crisp skin and finish internet temperature.
Posted on 11/29/19 at 3:44 pm to SoItGoes
I bought that Masterbuilt from Academy on Airline Hwy for $229.
Also got the Amazn pellet thing. They didn’t have the tray kind so I got the round one. My wife and I will be reading and absorbing the Smoking Guide, too, in the recipe link. I didn’t know that guide existed.
Thanks, everyone!
Also got the Amazn pellet thing. They didn’t have the tray kind so I got the round one. My wife and I will be reading and absorbing the Smoking Guide, too, in the recipe link. I didn’t know that guide existed.
Thanks, everyone!
Posted on 12/19/19 at 7:17 am to CCT
So, how did this turn out?
I'm in the market for a new electric smoker. it seems like every brand/model has some folks giving bad reviews.
I'm in the market for a new electric smoker. it seems like every brand/model has some folks giving bad reviews.
Posted on 12/19/19 at 7:27 am to MorbidTheClown
Get a GMG. You won't regret it.
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