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Looking for a new smoker

At 225 took my brisket flat 14 hours.
I sure need to get myself a wifi thermometer so I can watch from a distance.
 
smellysell said:
I've been really happy with my maverick, if they've updated to the Bluetooth world, not sure.
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I want something that will connect to my home wifi, then allow me to view remotely through the cloud so I can leave and not worry about what it's doing.
 
You did right with the pellet for what you want to do. I have a master built dual fuel and a master built electric 40. Both are vertical. The duel fuel is what I started with and it was a challenge to figure out how to make it work, first with the charcoal and then the LP. When I use that one I primarily do it on LP, but it’s tough to get it to keep from just starting the wood chunks or chips completely on fire.

The mes40 electric I got from my dad when he decided to go pellet with a traeger copycat. What I can tell you is that while the “heat” is a set and forget type of thing, you still have to add chips all the time. So it still requires quite a bit of monitoring. The pellet systems are the best for being able to not babysit it all the time.

You will also want to invest in a good thermometer setup that has remote monitoring if you don’t have one already. It may not necessary but it does help. A instant read thermometer is also a good idea.
 
{tpc} said:
You did right with the pellet for what you want to do. I have a master built dual fuel and a master built electric 40. Both are vertical. The duel fuel is what I started with and it was a challenge to figure out how to make it work, first with the charcoal and then the LP. When I use that one I primarily do it on LP, but it’s tough to get it to keep from just starting the wood chunks or chips completely on fire.

The mes40 electric I got from my dad when he decided to go pellet with a traeger copycat. What I can tell you is that while the “heat” is a set and forget type of thing, you still have to add chips all the time. So it still requires quite a bit of monitoring. The pellet systems are the best for being able to not babysit it all the time.

You will also want to invest in a good thermometer setup that has remote monitoring if you don’t have one already. It may not necessary but it does help. A instant read thermometer is also a good idea.
Click to expand...
There is a nice remote thermometer I saw at menards the other day that has a Bluetooth readout (to a small device, not your phone). I’ll hav to look into that other concern I had was I put the meat probe right next to the internal probe and there was like a 8-10 degree difference. I’ll have to double check with my instant read thermometer
 
Correction. The manual said 330B but it listed like 10 other options. I actually have a 140S not a 330B
 
I have a maverick thermometer. It’s a dual setup so you can monitor meat and inside the smoker. But the mes40 has a built in thermometer and a remote for it and the temperature control. I never really use that one on meat but only the rare occasion I do a lot of stuff.

The maverick wasn’t expensive but I need to get myself an instant read, like a thermopen or thermopop. Maybe I’ll get one if I need to run out for extra chips tomorrow. We are going to smoke a pork butt, I’ll try to take some pics when I do.
 
I use a dome shaped Weber, charcoal only. Though the electric/LP versions certainly seem tempting for their set and forget design. However, there's just something about charcoal you can't beat. :)
 
Rod said:
I use a dome shaped Weber, charcoal only. Though the electric/LP versions certainly seem tempting for their set and forget design. However, there's just something about charcoal you can't beat. :)
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True story, charcoal will always be my favorite as far as flavor is concerned. I hope to return to it again once I have a bit of experience and a smaller honey-do list. Charcoal and offset are definitely the least forgiving of the bunch.
 
When I started, I used a weber kettle. Made a lot of good things on the kettle that way, still have it. Then I got the MES dual fuel vertical, because I wanted something different, that I could still do charcoal with. Then gifted the electric one. I agree though, charcoal imparts an excellent flavor. :)
 
{tpc} said:
I have a maverick thermometer. It’s a dual setup so you can monitor meat and inside the smoker. But the mes40 has a built in thermometer and a remote for it and the temperature control. I never really use that one on meat but only the rare occasion I do a lot of stuff.

The maverick wasn’t expensive but I need to get myself an instant read, like a thermopen or thermopop. Maybe I’ll get one if I need to run out for extra chips tomorrow. We are going to smoke a pork butt, I’ll try to take some pics when I do.
Click to expand...
I have a Thermapen and never use it with my smoker.
 
smellysell said:
I have a Thermapen and never use it with my smoker.
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How come? My interest is really just to double check temps from my probes...I have had probes go bad.

I have a regular one that isn’t instant like a thermapen is but it takes forever to get a reading and by then, it’s changed.
 
{tpc} said:
How come? My interest is really just to double check temps from my probes...I have had probes go bad.

I have a regular one that isn’t instant like a thermapen is but it takes forever to get a reading and by then, it’s changed.
Click to expand...
I just use the probe on my maverick. I use it all the time for other things and highly recommend it.
 
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