My buddy, Jarhead, has been playing with his Master Forge Electric Smoker for a year now. Here are his thoughts on how the unit has held up. Take it away, Jarhead…and thanks for sharing!!
After almost a year of heavy usage, I am pleased to report that MFES-40 is still working great. I am very happy with it and “Yes, I’d buy another one”. In fact I probably will this summer, if I can stack them.
I now have it installed inside my portable kitchen, which is 10′ by 10′, so you can see the need for stacking. I have it vented through the roof and have had no issues with blow back in windy conditions. I know everybody is wanting to see some pictures of my install. I was relieved of my camera, laptop and tablet in the parking lot of the VA in Little Rock back in May. Sad to say, all of my pictures were on them. I just now got back online and will try to get another camera in the next few months, so I can post a how-to.
Now on to the cooking. I have smoked just about everything on the MFES-40. Burgers, meatloaf, turkey, chicken, goat, sausage, cheese, jerky and many more items that I can’t recall.
Where this unit really shines, is when making sausage. I start with a temp of 125 F and bump up 10 per hour. Not to exceed 180 F until I get an internal of 151 F. Since you can’t get wood chips to smoke at the lower temps, I use an Amazen Smoker Tube that I bought just for cold smoking.
The MFES maintains the set temp within 10 degrees of the setting without any problems.
The only problem that I have had with it, was a grease fire. I was cooking 4 spatchcocked 5 pound chickens at 275. The grease in the water/drip pan got too hot and Poof. I have learned to empty the pan midway to prevent that from happening again.
The plastic bezel cracked in one spot under the readout. No problems other than cosmetic.
All things considered, I’d give the Master Forge Electric 40” Smoker a 10 out of 10. It is a great smoker for the money.
Update 7/16/17 DMS: This smoker is no longer available but the MES 40 is almost identical.
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