Smokin-It User Forum!
Smokin-It Smokers => Model 1 - The Little Guy!! => Topic started by: DavidPDX on March 02, 2020, 07:55:02 PM
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I’m considering buying a #1 or #2 analog and have a lingering question. Do these cookers get enough smoky flavor? Seems like I’m reading smoke lasts 1 to 1.5 hours and longer smokes are going 12 to 18ish hours. Judging by all the rave reviews it must not be a problem. I’ve also considered a vertical pellet smoker but these electric units seem so easy and so well built. I have no experience to compare to, just tell me there’s enough smoky flavor goodness and I’m sold!
Thanks,
David
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I think they give off enough smoke to provide great smoked meat. My buddy has a Traeger and I feel the Smokin-it gives a better end product. The only true difference that would be noticed from a pellet cooker and a true stick burner would be the pink smoke ring you get.
Now, if you came from a stick burner and started using the Smokin-it, you may say it’s a lighter smoke. But, from reading about the various smokers, especially pellet cookers, I think this Smokin-it is a better buy and much easier to use, which, around we here we call it Lazy-q style smoking.
I am very happy with my 3D unit. It fits the bill for what I want and need. Would I like a big ol stick burner, yes. Do I need it for my style of smoking, no. I have my Weber kettle for that if I want. So, the smokin-it cookers should do you well.
Let me know if you have any other questions. Happy to help, as is everyone else around here!
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Thanks Jeremy,
This is what I’m looking for. I can live without the smoke ring, just want to make sure the flavor is there. The digital units are appealing but reading through posts I’m won over by the simplicity of the analog.
David
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Hey David... great question! What you'll find is that after a certain point (~140 degrees) the meat pretty much quits accepting more smoke anyway and that doing things (such as refilling the wood box) beyond that point often just ends up giving whatever you're smoking a bitter flavor. These smokers are very low air-flow, so the smoke that is generated sticks around for long after new smoke is generated.
If you read through past posts, you'll find tons of cases where folks have been advised to cut back on how much wood they use and have come back to say that was the ticket. I don't recall ever seeing a post where someone here has indicated they couldn't achieve a solid smoke flavor or were advised to refill the wood through the smoking process.
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Thanks Jeremy,
This is what I’m looking for. I can live without the smoke ring, just want to make sure the flavor is there. The digital units are appealing but reading through posts I’m won over by the simplicity of the analog.
David
David if you want the smoke ring look you can also add Quick Tender for 30 minutes then rinse.
Best Greg
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I have a #2 analog and I typically use around 4 oz of wood on a smoke. I get more than enough smoke from just a little bit of wood, so I think you will be satisfied. You can always add more wood for longer smokes (I would go closer to 6oz for a brisket, for example).
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Another great thing with the electric smokers like Smokin-It, is that in my opinion, you can actually taste the subtle differences in the various woods that you use. I have owned/used several different types of smokers and invariably, the subtle flavors of the wood tend to get lost and it results in a great smokey flavor, but more of a homogenized flavor that doesn't really taste any different no matter what type of wood that I used.
I have really grown to love Cherry wood and even better a combination of Cherry and Hickory on a lot of my smokes.
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If you decide to buy I think you’ll notice that a little wood goes a long ways with these smokers and the flavor is excellent.
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Thanks so much for everyone for your answers! Now I just need to figure out #1 or 2 and leaning towards a 2...
David
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Thanks so much for everyone for your answers! Now I just need to figure out #1 or 2 and leaning towards a 2...
David
Hey David,
I started with a 1 then a 2 then a 3....
If it is just your wife and you and I would suggest the #1. But is you like to have parties, cook for guests or neighbors I would spend the little bit extra for the #2.
Best Greg
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If it’s in the budget, always go bigger if you can. The extra space comes in handy sometimes. I have a #3 and normally I’d only need a 1. But there’s been times when hosting parties etc. where the extra room was needed. Just my 2 cents!
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The smoke flavor is very good. I have a #2...perfect!
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I have a #1, a Smokin Tex 1400 (same size as a #2) and a #3.
I really like the extra space in the #3 when doing a 7# load of jerky or 2 pork butts, or 6 racks of ribs. The #1 is for going camping and it works good for a single pork butt, 2 racks of ribs ( cut in half).
My advice would be to buy the #2, you won't regret the extra room over the #1. And if you are going to be doing a lot of smoking, a #3 is worth the extra money for the space. They all take the same amount of time to cook something, just the quantity you can cook is different.
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I have the #1 and wish I would have went with the 2. Theres been times where just a bit more room would have been nice.
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I have a 3D and can only echo other comments and confirm you will definitely get a good smoke flavor with these units..
Have made /shared briskets, butts, ribs, bacon, pastrami etc with friends and family and they all raved about the flavor/quality of the meat.. As far as size I know some folks with a #1 have noted they have to separate the point/flat on a brisket to get it to fit.. Agree with the comment that when in doubt go bigger if your budget allows.
Have said this before but one of the big advantages of a Smokin unit is the wealth of information on this forum and the folks who are willing to answer questions. Was a huge help to me when I started 3-4 years ago..
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I am glad that I saved a little longer and went with the #3. I love that I can smoke whole racks of ribs and full packer briskets without having to cut them in half.
Plus like others have said, I like to smoke jerky and snack sticks and it doesn't take much to fill up even my #3 with jerky/sticks.
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I have a #1 at my cabin in Durango, and a #2 at home in the Hudson Valley, both analog, and can say that both of them can produce remarkable product.
As for choosing between them, as others have said, get as much room as your budget allows. I am not one to cook mixed meats at the same time, but there have been times when I wish I could have smoked more racks of ribs simultaneously, for example, rather than having to do two smokes.
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Before I bought, I was considering a #1. My brother suggested I get a #2 and glad I did. Still need to cut ribs in half, but I have the room if I need it. Always go a little bigger than you want if you can afford it.
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David, I have the Model 1, as it's just my wife and me; and it is all I need. You asked about the smoke flavor, so let me give you my story: I paid over $800 for a Green Mountain Daniel Boone about 4 years ago. Within the warranty period, I had two repairs that required parts. I had no problem understanding how to do the replacements, as I used to repair small machinery (typewriters and adding machines--yes, that dates me, lol). But when the auger froze, and it was out of the warranty period, I had had enough. I offered my $800 DB, plus the $150 cover and who knows how much for the grill plates on Craig's List for a few bucks with no takers. I then placed it on a smoking forum for FREE and a guy who likes to putz with stuff came and picked it up.
Here I will note, that when I smoked ribs on the GM-DB, the ribs always lacked good smoke flavor. For several years, I had used my gas Weber (with soaked wood chips) and had much better luck. After all, it's the flavor we're all after, right?
I had done my research--long and hard--before purchasing the Smokin' It Model 1, believe me! Over many years, I had developed my own rub and my own sauce. What I am saying, is that I am no rookie to BBQ. Last year, I worked in Baton Rouge for a few months, and I was privileged to be a judge at a BBQ in West Baton Rouge. There were folks there with custom trailers and custom smokers. Here's the punchline--my ribs done on the Model 1 back in Minnesota are as good as any I judged in the contest--and I'm not joking.
I use about 2 ounces of pecan and an ounce of apple wood. I used to weigh the chunks, but just use my eye method now. No, my ribs don't have a smoke ring. And get this: I have them in the Model 1 for just the first 2-2.5 hours and finish them in the oven. I get all the great smoke flavor I ever wanted, and I like plenty of smoke.
Maybe someday I'll share my simple method, my rub and sauce. Right now, and I'm not joking this time either, I need to go and get some sauce on the ribs in the oven.
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David, I have the Model 1, as it's just my wife and me; and it is all I need. You asked about the smoke flavor, so let me give you my story: I paid over $800 for a Green Mountain Daniel Boone about 4 years ago. Within the warranty period, I had two repairs that required parts. I had no problem understanding how to do the replacements, as I used to repair small machinery (typewriters and adding machines--yes, that dates me, lol). But when the auger froze, and it was out of the warranty period, I had had enough. I offered my $800 DB, plus the $150 cover and who knows how much for the grill plates on Craig's List for a few bucks with no takers. I then placed it on a smoking forum for FREE and a guy who likes to putz with stuff came and picked it up.
Here I will note, that when I smoked ribs on the GM-DB, the ribs always lacked good smoke flavor. For several years, I had used my gas Weber (with soaked wood chips) and had much better luck. After all, it's the flavor we're all after, right?
I had done my research--long and hard--before purchasing the Smokin' It Model 1, believe me! Over many years, I had developed my own rub and my own sauce. What I am saying, is that I am no rookie to BBQ. Last year, I worked in Baton Rouge for a few months, and I was privileged to be a judge at a BBQ in West Baton Rouge. There were folks there with custom trailers and custom smokers. Here's the punchline--my ribs done on the Model 1 back in Minnesota are as good as any I judged in the contest--and I'm not joking.
I use about 2 ounces of pecan and an ounce of apple wood. I used to weigh the chunks, but just use my eye method now. No, my ribs don't have a smoke ring. And get this: I have them in the Model 1 for just the first 2-2.5 hours and finish them in the oven. I get all the great smoke flavor I ever wanted, and I like plenty of smoke.
Maybe someday I'll share my simple method, my rub and sauce. Right now, and I'm not joking this time either, I need to go and get some sauce on the ribs in the oven.
Can I ask why the move to the oven? Have you tried smoking all the way in the #1 and prefer the results from the oven? I am just curious about what led you to this process.
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The meat will only absorb the smoke for the first 2 hours, give or take. Folks can keep their meat in the smoker beyond that, as it's convenient; but as I'm taking the ribs out to wrap them anyway, I just prefer to finish them in the oven. Think of it this way--with the meat wrapped, no flavor from the smoker is being imparted to the ribs. It's just a heat source. I can accomplish that in the oven, and I think the oven maintains a more even temperature anyway.
The last hour, the ribs are unwrapped, sauced and just heated to finish the cook and caramelize the BBQ sauce. Again, there is no need to have them in the smoker for this. It works, as I'd put my ribs up against anyone's :)
As a final thought, and considering the meat only absorbs the smoke until it reaches approximately 135 degrees or 2 hours +/-, then consider this: there are folks who would like their Smokin' It smokers to cook at a temperature higher than 250 degrees. So, start in the smoker for 2 hours, and finish in the oven at whatever temperature desired, provided it fits (eveything done in the Model 1 will fit in my oven).
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Hi Farpdinkle and welcome to the forum. Early on, there were folks that wanted to smoke at a higher temp and if I remember, most of that desire was to get crispy poultry skin. And I agree, meat can only soak up smoke to a certain depth which explains why the smoking only goes so deep. There will, of course, always be those who say meat absorbs smoke as long as smoke is present, even into the 12 hour range. Rather, I think the smoke compounds, good or bad, just layer up on the outside. Here is a link that goes into smoke and combustion:
https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and
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Hi, Sarge. The link you sent is one of the places I had read when I was trying to learn more--brilliant minds think alike 8)
I hope the original poster jumps in for a Smokin' It product. There are none better for the money, and the Model 1 handles anything I need to do. Folks who entertain more than another couple need to go bigger, but my #1 will do two racks cut in half just fine. Keep smokin'!
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Hi Farpdinkle,
Thanks for the update. That is kind of what I figured the answer would be. Some good points made for sure.
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Hey everyone,
I want to thank you all so much for your replies. I was almost convinced to go with a #2 and then went with a #1. I’ve smoked a whole chicken and some chicken breasts and they were delicious. I’m no longer concerned about the amount of smoke as it’s perfect. I hesitated buying a smoker for a long time mostly because my wife is a vegetarian and I wasn’t sure how much use it would get but this will get plenty of use! Tomorrow I’m trying my first pork shoulder and I cannot wait.
Thanks again,
David
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Glad to hear you have enjoyed the first few cooks! Pork butt will be great! These cookers do great with Pork butt, well, they do great with everything!
Enjoy!
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smoked baked potatoes are really good. Butter (or margarine) rubbed on skin, some salt, pepper, garlic granules and onion powder sprinkled on on skin and bake 2-2.5 (sometimes 3 hours if big) hours at 250 deg.