If you are in Florida or Arizona it should not matter regarding the amount of moisture in the smoker. yes Florida is very humid but the amount of air in the smoker at the start of the smoke and what little is drawn in is minimal. I'm in Michigan and my #3 is always steaming and smoking when I open the door. I gave up on crispy poultry and am happy. Poultry skin sucks in an SI, poultry meat is awesome as is all SI smoked meat.
+1!
I agree with you guys too.
I'm looking to change the part about how little is drawn in.
My MES was a leaky box and gave me good bark. it had a lot less power than this box; 40W vs 1200W.
The MES made excellent BBQ, but deteriorated quickly in the swamp. the nail in the coffin was when the element died in March, and replacement elements were expected no earlier than August.
Summer without BBQ was a no go.
Lots of research led me here and I stand by my choice.
I may just have to go against the grain on this one. nothing wrong with that.
I'll report my results.
BTW, I got an email into Steve tonight to hear his thoughts. I'll wait for that before punching a hole.
Also, NDKoze, I'm sure the jerky dryer works but maybe too well. I don't want jerky everytime I get a brisket in there.
I may decide to make some jerky in the future.
thanks to everyone for their thoughts and time.