Smokin-It User Forum!
Smokin-It Smokers => Model 4D - The Big Daddy! => Topic started by: BHamel on June 26, 2013, 12:06:37 AM
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Here are some pictures of what we will be calling The Big Daddy! We will keep you updated with more info soon.
Quick Specks:
1. 1500 Watt heating element (who doesn't want more powere?!?)
2. New Style heating element "M" shaped for better distribution of heat
3. 11 different shelf adjustments
4. New design for the smoke box
5. Inside measures 18" x 18" x 35" (thats right 35")
6. Outside is 42" tall without the casters on
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Why do I feel like I just bought a computer....my #3 was Seasoned on Friday and 3 days later comes Big Daddy......but like all my other vices...I'll manage with what I have until it limits my creativity..then I'll worry about upgrading.....
It looks good!!
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Whoa 8) You either have to have a big family or a small restaurant to fill all the racks in that bad boy :)
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Son, #3 is to be delivered today. :o
With you ultrafirebike, see how it goes.
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That is overkill ... in the best way possible. My #3 is more than enough for my personal needs but ...
That'd be a great unit for doing charity events (I volunteer to help cater Habitat projects, fraternity alumni events, and golf tournaments) so I'm trying to actually rationalize it. ;D
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............................so I'm trying to actually rationalize it. ;D
I'm good at rationalization...if you need help or encouragement, I'm your man!
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SO... when is this beast gonna be released?
$$?
I am ready to pull the trigger on the # 3 otherwise!
Zed
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That is impressive!! I especially like the M shaped element. Will this have the capacity for higher temperatures in the 300 to 325/350 range for "crisping up skin on critters"?
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Being released next week! Steve will be making the determination for the pricing. As the smoker is more commercial based, the price will be a bit of a jump from the rest. Still working on how the shipping will work, FedEx just laughed at us when we asked for a standard quote. I believe the temps will still be typical smoking temps. Thanks guys!
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Looks great, as big as this smoker is it could be a community smoker!
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O...M...G...!!! That is a beautiful beast! Bet Cookshack's worried now!
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Anyways, how am I kidding. the #3 is already a hard sell to my other half....
It looks really tempting. the width, the height..... sausage heaven....
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Spresso, go with the #3 and spend the extra money on meats and other good eats for now....
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O...M...G...!!! That is a beautiful beast! Bet Cookshack's worried now!
The suits at Cookshack must be soiling themselves pretty good right about now ;D Wait until they see the price Steve comes up with. They won't be able to touch it............ ;)
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Well said, Smoke. Can you say "market share?" lol
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A mole was placed at Cookshack Corporate with a secret camera and here is the reaction of a Cookshack Executive upon hearing about the Smokin-It Big Daddy ;D
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi1213.photobucket.com%2Falbums%2Fcc469%2Fs1cott11%2Ffunny%2520icons%2Fsad-kid-300x173_zpse30c4f45.jpg&hash=5d44415dd40345488ccd84c0b079eccac48d9790) (http://s1213.photobucket.com/user/s1cott11/media/funny%20icons/sad-kid-300x173_zpse30c4f45.jpg.html)
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Way to go, Smoke! Looks like a Pulitzer-winning undercover story in the works! Hahaha! I bet the design team is on full-alert!
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Let's see if it is analog or digital.
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Let's see if it is analog or digital.
Wish they had a digital retro-fit for the current models. Even the cheapie big-box store electrics have digital controls; seems like it would an easy conversion for the best smokers on the market today! Maybe some day...!
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I actually prefer the analog system ...
My reasoning is one of the same concepts I encourage my students to follow when they're working on their master's thesis or degrees: KISS ... Keep It Simple, Stupid.
The more "moving parts" a machine has, the more likely it is to break. With the Smokin-It's, a rheostat and a heating element are the parts that would likely meet an untimely demise and both are inexpensive and easy to swap out. Throw a computer control unit into the mix and while you might see an increase in temp stability (which won't show significant gains in final product quality) you're also seeing a likely major expense for replacement. Moreover, the rheostat and heating element are basically plug-and-play while someone who isn't technically inclined might have some reservations about replacing a board or digital display.
There is a genuine elegance in the simplicity of the current design ... 8)
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Wow, now that's a game changer. I am perfectly content with my #3, but if I was running a side business that's the one for me. Hopefully, the enhancements in the new machine can be adapted for our machines. The W heating element.. Just a thought.
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I actually prefer the analog system ...
My reasoning is one of the same concepts I encourage my students to follow when they're working on their master's thesis or degrees: KISS ... Keep It Simple, Stupid.
The more "moving parts" a machine has, the more likely it is to break. With the Smokin-It's, a rheostat and a heating element are the parts that would likely meet an untimely demise and both are inexpensive and easy to swap out. Throw a computer control unit into the mix and while you might see an increase in temp stability (which won't show significant gains in final product quality) you're also seeing a likely major expense for replacement. Moreover, the rheostat and heating element are basically plug-and-play while someone who isn't technically inclined might have some reservations about replacing a board or digital display.
There is a genuine elegance in the simplicity of the current design ... 8)
Very well put and I couldn't agree more. The cost of the Smokin-its will go up as well........
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I actually prefer the analog system ...
My reasoning is one of the same concepts I encourage my students to follow when they're working on their master's thesis or degrees: KISS ... Keep It Simple, Stupid.
The more "moving parts" a machine has, the more likely it is to break. With the Smokin-It's, a rheostat and a heating element are the parts that would likely meet an untimely demise and both are inexpensive and easy to swap out. Throw a computer control unit into the mix and while you might see an increase in temp stability (which won't show significant gains in final product quality) you're also seeing a likely major expense for replacement. Moreover, the rheostat and heating element are basically plug-and-play while someone who isn't technically inclined might have some reservations about replacing a board or digital display.
There is a genuine elegance in the simplicity of the current design ... 8)
I concede; very good point, and a case well-stated!
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We are looking at offering a digital option for some of the models. We will continue to offer the analogs even after the digitals come out.
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We are looking at offering a digital option for some of the models. We will continue to offer the analogs even after the digitals come out.
Nice. You'll satisfy the "techies" like me out there! I definitely agree digital controllers may not be for everyone, and there's sound arguments here against them...but there are definitely those of us who would enjoy at least having the option available. Thanks Ben.
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Wow! That looks like the ticket for those that have big family get togethers . If it is made like my #3 (tank) then wow x 4. :) Congrats!
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Guys, if I can just put my 2 cents worth in...
I'm a very happy owner of a #2. I would have gladly bought a #3, but I'd just finished a new outdoor BBQ/Kitchen with a spot custom made for a #2, but not big enough for a #3.
In fact, I'm a bit intrigued by the fact that the new Big Daddy may have a smaller footprint that might fit in my existing outdoor kitchen.
But frankly, some of the comments about Cookshack I find a bit offensive. I'm all for competition, that's the American way, and was delighted with Steve's offering, but let's give the Cookshack folks their due. They pioneered the whole electric Lazy-Que market. Without them, Smokin-It or Smokin-Tex probably wouldn't be here today, and we'd all still be slaving over stickburners or those expensive puckers from Bradley.
Besides, they're good, honest and fair people. I never had any problems with them, and I still don't. I just happen to think Steve has come up with a better alternative for the home BBQer, while Cookshack seems to be focusing more on the competition and commercial markets.
I think every one of us owes those folks in Oklahoma our gratitude and our respect for everything they've done for our little part of the BBQ world.
There. I've said my piece, now lets get back to Qing.
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For those that may have been offended by our friendly competition about the Cookshack cookers - don't be. You're taking it way too seriously! Really, just a little fun! Yes, Cookshack is a fine product, but some of us think the little upstarts (e.g., Smokin-It) are making some nervous, and maybe bringing reality into play. Cookshack, while a pioneer and great product, no longer "corner" the market.
For those brand new to the forum, I'd recommend looking around a bit before being too "offended" by this crew. You'll find we're just a bunch of folks who love good Q, and don't mind a little friendly fun. ;D
...Henry Ford deserves the credit he's due for starting it all, but I still love to poke fun at Ford owners (GM-man). LOL
Welcome to the party, BurleyQue. Your 2-cents is welcome here anytime!
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Burley, I second that this is just a bit of ribbing. In fact, one of the longest-serving members of this forum is Old Sarge who is the very proud owner of a Cookshack ... he just is a fan of all BBQ discussions.
Honestly, the Smokin-Its, the Cookshack products, and SmokinTex units are all top shelf smokers ... but I think most of us would agree that the bang-for-your-buck factor is what drew us to Smokin-It, along with exemplary customer service.
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Well-said, Joe!
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Thanks for taking the time to reply to my little hissy-fit.
I've met Steve, and he seems like a really good guy, and I love my Smokin-It.
I guess I just get a little defensive of Cookshack because if I had to stick to the ones I had before I got my CS (charcoal,gas, wood, even a Brinkman electric), I probably would have given up by now.
I still have many fond memories of my Cookshack (which is now still turning out great Q "on long term loan" at a friend's house, who uses it every weekend).
I actually think the electrics are superior to the Fast Eddy pellet smokers, except for the fact that competitions won't accept Q cooked on electrics.
Why?
I'm convinced it's because they know we'd have a big advantage turning out better Que over all the good ol boys with their big rigs.
I don't care what the heat source is.
All I care about is how it tastes.
I had a long-time BBQ competitor -- the kind that has a hitch on his smoker -- over one day for some ribs from my Cookshack, and his comment (not to me, but whispered to someone else) was that they were better than any he'd every turned out.
So rather than competing with each other, we should all be evangelists for Cookshack and Smokin-It and even SmokinTex, cause they all turn out better Q more reliably and with less work.
No offense intended and no offense taken.
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Burley,
After my offset smoker was sent to the great outdoor kitchen in the sky by Hurricane Ike, I debated for several years what type of smoker to get and electric kept bringing me back since I thought it would be ideal for building into a permanent outdoor kitchen. I looked at the Viking built-in smoker and wasn't impressed and, to be honest, I kept revisiting the Cookshack page and was seriously leaning towards the Amerique. SmokinTex was a serious contender but then I found the Smokin-It and after a few months of soul searching pulled the trigger on the #3.
I respect any smoker and any smoking equipment so long as the product as good ... that being said, I think many of us will engage in a bit of good natured "my dad can beat up your dad" trash talk when it comes to our Smokin-Its. We spend a lot of time with this hobby (and a lot of money) so I think a little pride isn't a bad thing.
Glad you posted this and I look forward to seeing more posts from you!
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Well-said, Burley and Joe. It's all about results, and everyone's right. I took a pork loin for sammiches to work today, and it got rave reviews! Someone said "Better than Rib Crib!" When I told them it was smoked on a Smokin-It electric, they were amazed. Everyone said I must have been a competition smoker! Hehe...our little secret is out; we can turn out Q every bit as good as anyone out there!
Joe said it best - a little pride isn't bad, and a little trash talk all in fun! ;D
Thanks for taking the time to "clear the air," and we sure look forward to hearing more from you! Welcome to the family!
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Thank heavens we have more than one manufacturer to choose from, else most of us would still be rubbing two sticks together to make fire. But COST ALWAYS WINS THE TECHNOLOGY RACE. IBM learned the hard way, so did the American automobile industry, especially Packard which was the last hand-built car manufactured in America.
There is always a larger gap between the top, two leaders than there is between any of the manufacturers occupying the 2nd through the last positions. The end-user gets the benefit. It's nice to be Number One, but it's the most dangerous place to be.
I'm looking forward to seeing what's next.
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Wow! I thought my #3 was big. There went my braggin rights! :P :'(
Hahaha! ;D Just kidding. Looks like an awesome smoker. Since I have the #3 and a Traeger I don't need the #4 but it looks pretty sweet.
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You know this is killing me, being the owner of a #1! I love my little beast, but I've been accused of being one of the "the best is barely good enough" kind of guys. I can't even imagine a situation where I would fill a #4, but I would love to have that kind of Q-heaven real estate....just in case! ;D
Seriously, though, I will eventually pull the trigger on a #3. The #1 is a great little unit, but I find very limited by the size. The #3 is plenty big for the vast majority of us out here. The #4 lives only in the realm of BBQ dreams for most of us!
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I agree Smke.. Cookshack should be very worried. Steve has a great price on this beast. Makes my #2 seem like a baby smoker. It may have to be my next smoker .... Just need to budget.
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That is impressive!! I especially like the M shaped element. Will this have the capacity for higher temperatures in the 300 to 325/350 range for "crisping up skin on critters"?
Has anyone tried the 325/350 range for finishing chickens to crisp the skin? Perhaps set the temp probe to 150 and then bump the cooker to 325 to get IT to 165. Thanks,
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That is impressive!! I especially like the M shaped element. Will this have the capacity for higher temperatures in the 300 to 325/350 range for "crisping up skin on critters"?
Has anyone tried the 325/350 range for finishing chickens to crisp the skin? Perhaps set the temp probe to 150 and then bump the cooker to 325 to get IT to 165. Thanks,
Joe the "D" models can reach temps of 375. Like you I'm curious as to whether that's hot enough to make the skin crispy. Others on the forum have recommended throwing the chicken into a 500 degree oven for 10-15 minutes. Sounds like mixed results with that technique as well.
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I put them under my broiler for 5-8 minutes or so. Works all the time.
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I believe Brian, aka Pork Belly, originally posted this technique. I use it when doing chicken. I prepare the smoker including wood & set to 350. Let it get up to 200+, about 20 minutes on my #2, then quickly put the chicken in. I run the James Jerky Drier as soon as I put the chicken in until I remove the bird. As soon as I put it in, the temp drops to 165 but eventually the temp rises to a steady 330. I have an older #2 with the smaller element (i think). The newer #2s can probably reach a higher steady temp. The pictures are a boneless, jambalaya stuffed, whole chicken from a small joint in Iowa, Louisiana called Rabideauxs. The skin is fully rendered however it is not completely crisp but pleasant none the less. It took 3 hours & I used about 2 oz of cherry with this one.
Sometimes I remove the skin after the smoke & render down on a pizza stone in the oven. Great crispy/salty/smokey addition to a salad.