Time to get a smoker...

[theGinsue]

Dave - Yes, the smoker you're looking at will easily take the Traeger pellets. This "MES" we keep talking about is the Masterbuilt Electronic Smoker. Their electric & gas models are very similar in many ways - particularly the basic operation. Until I got this 40" MES, I had always just used wood chips/chunks in a horizontal offset unit like the one you're retiring. I'm finding these pellets much easier to deal with.

I know you didn't mention one, but in case you continue looking at other options, I would discourage buying a bisquette type of smoker as those bisquettes get pretty expensive and really increase the cost of smoking. With about 5 hours of smoker use this 4th of July, for 3 full racks of ribs & a whole chicken, I spent less than $5 for the pellets I used.

[twitchyfinger]

Well I had my mind set on Weber smokey mountain smoker until I started watching this thread. I have a question for you Traeger fans, how well do these pellet smokers do in high wind and especially cold temps like using in the winter time?

[Blockhead]

Get a treager. That is if you re all about ease and more ainto eating good meat over the whole smoking process. They make it so an idiot can produce great smoked meat.

I've had a Traeger for about 5 years and love it. Before that I used a very basic water smoker, but I got lazy and smarter.

[Dave]

Thanks Ginsue, I was glossing over the other posts and didn't make the connection between MES and Masterbuilt Electric Smoker for some reason. I can't really do electric on my back porch, but figured propane would be easier to maintain than charcoal, and I don't mind loading new wood or checking water levels since it gets me a peak at the meat real quick. The extra wide Masterbuilt one there at Bass Pro seems like it would handle the big sparerib racks and briskets easier.

[colorider]

In cold temps or high winds I toss a welding blanket over my traeger. Works great. Or a wool blanket from a military surplus shop.

[theGinsue]

Thanks Ginsue, I was glossing over the other posts and didn't make the connection between MES and Masterbuilt Electric Smoker for some reason. I can't really do electric on my back porch, but figured propane would be easier to maintain than charcoal, and I don't mind loading new wood or checking water levels since it gets me a peak at the meat real quick. The extra wide Masterbuilt one there at Bass Pro seems like it would handle the big sparerib racks and briskets easier.

Dave, I have a friend with that same propane smoker - he loves it. I think if you do decide to go with it you will be very pleased.

[twitchyfinger]

In cold temps or high winds I toss a welding blanket over my traeger. Works great. Or a wool blanket from a military surplus shop.

Thanks colorider that's a great idea! One of my biggest drawback to the WSM is it being a seasonal smoker. I have heard of people using hot water heater blankets on them in cold temps but that sounds dangerous me especially for an overnight cook. The More and more I learn about the Traeger the more I am liking it. Now I have to decide which model for a single guy, the Jr. or bigger?

[Jmetz]

Not to take away from the Traeger, but I feel there are better pellet grills/smokers for the money. You might look into a Green Mountain Grill or Louisiana Grill. Both are capable of low temp smoking and also hitting high temps for grilling/searing that the Traeger can't. Essentially a wood fired grill and smoker.

[twitchyfinger]

Not to take away from the Traeger, but I feel there are better pellet grills/smokers for the money. You might look into a Green Mountain Grill or Louisiana Grill. Both are capable of low temp smoking and also hitting high temps for grilling/searing that the Traeger can't. Essentially a wood fired grill and smoker.

Thanks Jmetz that was the piece of info/advice I needed to make my decision. Buy once dry once but probably ended up saving in the long run. Did some research and ended up with a GMG Daniel Boone! Did get to compare it side by side to the comparable Louisiana grill and while I liked the heavier gauge metal on the LG I did not like the rheostat type temp control nor the fact that it operates at a temp between 180-600 degrees and the GMG operates between 150-500 which I prefer due to some delicate fish and veggie dishes that I need closer to the 150 range. I also really like the auto detect "turbo" fan for cold temps and high wind. Can't wait to try it out and now i can start dreaming about someday being able to afford a fast Eddy cook shack!

[Jmetz]

Congrats! I'm after a GMG as well.