Sparky1, thank you for doing this test. I think that what you have pointed out is very interesting and very worthwhile for those evaluating one smoker versus another.
I have done several tests on ribs just like you. My tests were on the MES 30, the Yoder Pellet Smoker, and now the Yoder Cheyenne Wood Smoker. The pellet smoker produces, again, this is only the opinion of my wife and I, a better result than the electric smoker. After much experimentation, with cooking ribs on the wood smoker, I think that I have the process to be successful. The Ribs on the wood smoker taste better because they have more smoke/wood flavor than the pellet smoker. Now all of this is being said in the context of my own personal experience. I may try the Weber Kettle in this process but I do not think that I can inject much of the wood flavor as one could with amount of charcoal used as the fuel source. I do not own the MES anymore.
I enjoy my pellet smoker very much for the ability to set and forget the cooking process because the fuel is delivered automatically to the combustion chamber. This is very beneficial for a long cooking process such as a pork butt or a brisket. When college football and college basketball season is underway, I will enjoy this benefit. The wood smoker is "fun" because of the process to manage air flow, fuel and food results. Right now, I have no experience with the Weber. Soon.
Right now you are collecting data which will turn into information. I suggest that you be patient before you decide to sell you Mak. There may be times when you will find that the Mak is the best tool for the cook you want to do especially the longer ones.
Sitting here, the results looked identical. Your family prefers the "taste" of the charcoal. You certainly make great ribs and you are the one that I have tried to copy you in quality.
Good comparison.
thanks,
Ed
