Smokin-It User Forum!
Smokin-It Smokers => Model 4D - The Big Daddy! => Topic started by: Curl Dog on January 29, 2017, 09:21:19 PM
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Hi Guys!
I am trying to decide wheather to buy a 3D or 4D. I will not need the extra capacity of the 4D often. However, since the smoker will be at my hunting cabin, it would be nice to smoke larger loads in one cycle rather than doing two smokes ... limited time at the cabin is the issue.
Are there any issues with smoking a smaller load ... one brisket or two racks of ribs in the 4D? I read Tman's post and looked at his video. He did not seem to have a problem, but I thought it would be better to ask now.
Should I expect the smoking time in the 4D to be the same as the 3D for similar loads? Any difference in generating smoke in the two units? There is more information on 3D than 4D smoking on this forum for reference.
Mike
Decatur, AL
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Mike, the flexibility of 4 was worth it to me. No downside as it does everything a 3 will do and more. Small loads are no problem.
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Mike, I do not have the 4D but I do have the 3D and more than once I have smoked four chicken thighs. LOTS of room for just a small amount but I had no problem using the smoker with just a small load.
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A few advantages of a 4 over a 3 besides space.
- A 4 allows the use of an internal drip pan where no other model will
- A 4 has the biggest heating element available
- No need for a cart for convenient rack height
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Another advantage for Sausage smokers is that the #4 is tall enough where you can successfully hang longer Summer Sausages and Snack Sticks rather than having to lay them horizontally on the trays.
The #3s do not have enough height. So, the sausages will not cook evenly if you hang them because the heat is higher the closer you get to the element. The #4's have enough height where the temps are in an even range for a larger amount of the smoke box. This is basically the same reason that a drip pan does not cause as many problems as they do in the smaller smokers.
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Guys
Thanks for the helpful comments. I went to the Smokin-it website last night to order a 4D and saw that a new model has been added to the product line ... the Model 3.5D. It has the same footprint as the 3D but is taller. I like the additional headroom in the smoking cavity. It is not quite the same as the 4D ... but costs $600 less. I ordered one along with a chip tray and Jerky Dryer.
Mike
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Mike - Congrats on the purchase.
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Sounds like the new model 3.5D solved your dilemma. Perfect timing. Congratulations!
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Have you fired up the first 3.5D yet, Mike? Congrats!!! ;D
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Tony
I plan to season the new 3.5D this weekend. Looking forward to getting started. BTW, I spent 5 years at the UofA in NW Arkansas. Nice area!
Mike
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A few advantages of a 4 over a 3 besides space.
- A 4 allows the use of an internal drip pan where no other model will
- A 4 has the biggest heating element available
- No need for a cart for convenient rack height
Hi Dave, a couple of questions!
What are the benefits of having an internal drip pan and can you give me some examples of what and when you use one, What meats, etc.
In your opinion, would it be an advantage to have it raised a little, like the height of a dunnage rack, maybe 12 inches.?
Thanks
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Doug,
The first and obvious advantage is clean up. I can go multiple smokes without changing out bottom or smoke box foil. I use it for butts, briskets, turkeys, just about everything but ribs.
A couple of weeks ago, when I made my turkey, I added a couple of cups of water to the pan initially and had enough broth and drippings afterwards to make some great smoked gravy. On other cuts of meat the dripping captured in the pan with some broth makes great Au Jus to moisten the meat after it is carved.
I usually have my meat rack 6" - 8" from the top of the smoker and the drip pan another 6" under the meat rack.
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Awesome report. You can bet I will be trying that soon, very soon!
Thanks,
Doug
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Dave, I forgot to ask you if you use a full size drip pan or a 9X13.
Going to try it out tonight!
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Dave, I forgot to ask you if you use a full size drip pan or a 9X13.
Going to try it out tonight!
For butts and anything close to that size, I use a 1/2 steamer. For briskets, I use a full steamer. I buy the bulk foil pans at Sam's Club.
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Thanks Dave, 2 going in around 10 or so with some Beef Ribs on the Top rack. First Smoke for me in this one.