Smokin-It User Forum!
Smokin-It Smokers => Model 1 - The Little Guy!! => Topic started by: santange11 on October 31, 2017, 07:25:01 PM
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Hey all,
I've been looking into getting an electric smoker and Smokin-It seems to be the way to go. A friend had a Bradley and it worked, when it actually worked. These seem much more durable and long lasting than most that I've seen. My question is is the model #1 enough?
Size wise, it can cook enough for my needs. I just am curious about peoples opinion in holding off to get a #2 or even a 2D. For someone just getting into this, is the larger size worth it in the model #2. The only advantage I can see for me would be being able to fit a full brisket in.
Thank you guys for the advice, I love following the forum.
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Welcome to the forum from SE Arizona. As for the size of the smoker, and keeping your budget in mind, get the largest you can afford. The extra real estate is nice when you need it. Many find the #1 to be all they need. Read through the #1 posts to get an idea of what folks smoke and see if it will meet your needs. If not, the #2 would be a good choice.
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I have a #1, and I cut a full packer brisket in half. A full packer is going to be around 15-20 pounds. You will trim a coupe pounds of fat (hopefully not more than that!). It smokes beautifully on a #1. Just did another this last weekend. Put the point half – fat side down – on a lower rack (the point takes more direct heat and shields the flat), an the flat – fat side up – on a rack above it. Target temps are 195 in the flat, and 200-205 in the point. With this arrangement in the #1, you will find that each piece reaches it's target temp at around the same time. I've got this down to a science. It is foolproof if you buy quality meat, such as the PRIME whole packer briskets at Costco, which I bought this last week for $2.99 per pound. Okay, now for the size smoker you should buy. A full packer 15 pounds or less will probably fit in a #2 whole if you let it touch the front and back when you put it in (allowing for shrinkage). But is still a tight fit. I happen to think the two rack method is superior anyway, due to the different cooking temperatures and rendering requirements of the two different muscle groups. But...when it comes to buying decisions, I never once wanted a #2. My advice is always, if you are at all in question about which size smoker you should get, then you should get the larger one. In your case, if you are considering a #2, then that's probably what you should get.
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Welcome to the forum from SE Arizona. As for the size of the smoker, and keeping your budget in mind, get the largest you can afford. The extra real estate is nice when you need it. Many find the #1 to be all they need. Read through the #1 posts to get an idea of what folks smoke and see if it will meet your needs. If not, the #2 would be a good choice.
Thanks for the welcome. I've probably spent more time that I should have reading through forums, lots of good information. I just didn't find much on a comparison between the 1 and the 2 other than size. From the look of things, that might be the only glaring difference.
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I have a #1, and I cut a full packer brisket in half. A full packer is going to be around 15-20 pounds. You will trim a coupe pounds of fat (hopefully not more than that!). It smokes beautifully on a #1. Just did another this last weekend. Put the point half – fat side down – on a lower rack (the point takes more direct heat and shields the flat), an the flat – fat side up – on a rack above it. Target temps are 195 in the flat, and 200-205 in the point. With this arrangement in the #1, you will find that each piece reaches it's target temp at around the same time. I've got this down to a science. It is foolproof if you buy quality meat, such as the PRIME whole packer briskets at Costco, which I bought this last week for $2.99 per pound. Okay, now for the size smoker you should buy. A full packer 15 pounds or less will probably fit in a #2 whole if you let it touch the front and back when you put it in (allowing for shrinkage). But is still a tight fit. I happen to think the two rack method is superior anyway, due to the different cooking temperatures and rendering requirements of the two different muscle groups. But...when it comes to buying decisions, I never once wanted a #2. My advice is always, if you are at all in question about which size smoker you should get, then you should get the larger one. In your case, if you are considering a #2, then that's probably what you should get.
From the sound of it, the 1 would be a perfect fit. I don't think Ill ever be cooking more than a single brisket or pork butt at a time.
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Thanks for the welcome. I've probably spent more time that I should have reading through forums, lots of good information. I just didn't find much on a comparison between the 1 and the 2 other than size. From the look of things, that might be the only glaring difference.
I spent several months reading through the forums before I bought my #1 too! I probably read most every post at that time, but the forum has grown significantly since then. The difference is the size. The element is larger on the #2, but that is to accommodate the larger box size. The internal capacity is larger, but that advantage depends on what you want to put in there. I can do a full packer brisket (cut in half), one big pork butt, one 14-15 pound turkey, 2 chickens, 3-4 racks of ribs, etc. in my #1. You will be able to do the same in the #2. The only difference is that you might be able to do 2 pork butts, maybe 4 chickens, more than 4 racks of ribs, but still just 1 full packer brisket. Also, more shelves for smaller things that aren't very tall like fish or chicken wings. I've never found the #1 to be too small for my needs. It's perfect for 4-8 or less, depending on what you are smoking. And I can smoke for 10-12 easily when it comes to brisket or butt, but the #2 might be more well suited for those quantities if that is your thing. A #2 is going to give you a little more breathing room and flexibility. My buying decisions for the #1 were heavily based on: 1) mostly using for 2-4 people maximum 2) weight, and ease of lifting up and down some stairs if necessary 3) storage, being able to store in a small corner on my back porch, behind a chair and out of eyesight when not in use.
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I went through the same mental struggle before going with the #2. Be ready, because as soon as you decide on the #2 you'll start asking yourself about the #3. :) I'm very happy with my choice... there are times I'm sure the #1 would have been cramped. The #2 fits well in my space and does everything I want to do.
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Ditto to what Larry said. I have the #2 but I do need the extra space at times when cooking for a crowd. I was able to smoke a whole packer without cutting it and have dome as many as 3 butts at one time. Whatever you decide, I am sure you will be happy.
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Howdy santange11 and welcome to the forum ...
I'm just a few days ahead of you joining and purchasing a Smoke It smoker.
Each of us choose our size based on perceived needs. So just decide what will be your 80% most of the time smoking needs and go from there.
As regards the #1 vs #2, size did matter to us ... Smaller is better.
SconnieQ is right about the amount of meat #1 will hold and feed based upon my judgement too. Mostly I'll be smoking for just two and a dog. Occasionally and at the most two or three times a year for six to eight adults which I consider the exceptions. Even then there are work a rounds with double cooks/hold overs if you have a bigger group to feed.
One turkey, one brisket, one butt, all will be more than enough for six or eight adults at holiday events with fix in's. The other major factor for us was the ability to load the smoker and take it RV camping. I did consider the #2 just because maybe I might want to do more down the road, but for our everyday needs the #1 was the better choice. It's lighter, smaller and more convenient.
The #2 is more of the same, just more of it ...lol
You can't go wrong either way santange11
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I have the s1 and love it. I’m very happy I went with that size and not bigger as it’s only my wife and I. However I’ve made pulled pork and it was enough to feed us and half the shop at my work with a 9lb butt. So jus thought I’d give my 2 ¢
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Thanks for all the advice, this is a great forum. I decided to go with the number 1 and will be getting it with my next paycheck.
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You will be very happy.
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It's actually a large small smoker...mighty glad you made a choice santange11. Post up when that day arrives!
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Hi Tim,Great choice with the SI#1. I have had mine for 2+ years and it has performed admirably. I smoke year round (admittedly...more in the warmer weather) and I have yet to be disappointed.
Regarding the size....If the Little Guy satisfies the majority of your needs go for it.... on the occasion that you need more capacity there are work a-rounds. It all boils down to affordability....
+1 on the suggestion that you go for the size that best accommodates your planned usage
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A big ol howdy from Texas Tim! That smoker will last a very long time with minimal attention. Get ready to become the go to guy for bbq. I look forward to reading your posts.
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Well I finally pulled the trigger and got the #1 and some wood from smokinlicious. I was one the fence between the #1 and #2 until I read this post:
http://smokinitforums.com/index.php?topic=5046.msg46779#msg46779 (http://smokinitforums.com/index.php?topic=5046.msg46779#msg46779)
This convinced me that with some planning I can do the rare larger group. Thanks for all the great information on this forum. My only problem now is deciding on what my first smoke will be.
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A pork butt or ribs is always a great first smoke.
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Congratulations! +1 on pork butt for the inaugural smoke. Long smoke, and pretty hard to mess up. Practically guaranteed success and rounds of applause from family and friends. It will get your #1 nice and seasoned inside. Last weekend I smoked a whole packer brisket in my #1, (19 pounds untrimmed, about 17 pounds after a light trim, cut in half) and it fit with room to spare. And feeds an army.
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Congrats santange11 ... post up results when you have the first one finished
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Congrats on the #1. I was torn too, but found a great deal on a used #1. Honestly, it looks/feels small, but I've done a brisket in half and have cooked two shoulders at the same time with no issue. Trying baby back ribs this weekend for a small group. In practice, I don't think it's been an issue at all, and my 2-3 smokes to date have come out great.
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Got the #1 in yesterday and seasoned it. I smoked a small chuck roast and made burnt ends. I mainly was trying to clean of my freezer. I followed this post and the result were pretty good.
How about some Chuck roast burnt ends???http://smokinitforums.com/index.php?topic=6252.msg57720#msg57720 (http://smokinitforums.com/index.php?topic=6252.msg57720#msg57720)
Overall it was pretty good, but there are some things I want do differently next. Can't wait to smoke something else. Thanks for all the advice on this forum.
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It can take a little time to dial in the right smoke profile that suits you and your family. In the meantime, homework never tasted so good.
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It can take a little time to dial in the right smoke profile that suits you and your family. In the meantime, homework never tasted so good.
Ain't that the truth.