#1 vs #2 smoker

[yiplong]

I live in a townhouse will be using the Smokin-it and a Weber gasser on a balcony.  Needless to say, real estate is tight and I don't wish to get a smoker that's bigger than necessary. 

I cook for 5 people with leftover for my wife and I to take to lunch the next day (so 7 portions in total).  For us this means 3 racks of St. Louis, or 2 small chickens.  I usually cook 1 brisket or 1 butt.  I don't cook and freeze, at least not intentionally.
 Sometimes I smoke potatoes but not veggies. 

Let me know what you think. 

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[old sarge]

Best advice I can give is to mark out the footprint of the smoker(s) you are considering on your deck and decide what fits better.

[LarryD]

The #1 should totally work for your specified needs.  That said, the #2 isn't THAT much bigger, particularly on depth and width.

Outside Dimensions (Including wheels and controls)
#1:  15" W x 19" D x 25-3/8" H
#2:  17" W x 20-1/2" D x 29-1/4" H

[pappabear]

   I was in the same boat. I live by myself and couldn't decide between the #1 and #2. I went with the #2 because better heating element and it's only a little bigger. Like car insurance..rather have it and not need it. That being said, I still have to cut rib racks in half to smoke. No biggie!

[yiplong]

   I was in the same boat. I live by myself and couldn't decide between the #1 and #2. I went with the #2 because better heating element and it's only a little bigger. Like car insurance..rather have it and not need it. That being said, I still have to cut rib racks in half to smoke. No biggie!

I cut my ribs in half after smoking them whole on my Weber bullet.  That's because I like to sear the finished ribs over hot grill with sauce, and a whole rack would be hard to handle.  I also prefer smoking the point and flat separately.  They are different cuts of meat and I take the point to a higher temp than the flat. 

Whether you are cooking on a #1 or #2, the ribs need to be cut and the the brisket needs to be separated, the only difference seems you can cook more of the same on #2: more racks of ribs, multiple butts, etc.  It's hard to imagine smoking multiple butts or multiple briskets though.  I rarely smoke butts or briskets because even with 5 people it takes a while to finish a whole butt or brisket.  Thawing and reheating these are almost as much trouble as cooking them from scratch.   

[BeerPalate]

I think your trouble with the #1 will be multiple racks of ribs.  That said, I dont know if that can be solved with a #2. 

[EFGM]

Visiting my daughter in the high country and smoked 1 rack of spares and 2 racks of BB’s in a smoker equal in size to a#2 using 3 shelves. No rotating. Of course I cut them in halves but that’s no problem.