Smokin-It User Forum!
Smokin-It Smokers => Model 1 - The Little Guy!! => Topic started by: Hank R on February 21, 2018, 12:21:49 PM
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Having never smoke meat before would I be smart to start with a Model 1 or save up my money and get a larger model?? I guess I am asking how many wish they had a 2 instead. As I am sure the Mrs. is only going to approve 1 purchase. ;) ;) Thanks
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Welcome from Southwest Arkansas Hank! Around here there is no such thing as a dumb question. All the folks on here are glad to help and offer advice. I own a #2 and it is perfect for me and my family. My 2 cents worth is go with at least the #2 it is worth the $150 difference between the #1 and #2..
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Assuming you will get hooked immediately on smoking, I recommend the #2 if you can spare the extra change. I started with #1 and while it was great, recently moved to a #2D. If nothing else, you'll enjoy the extra space of the larger unit.
Cheers!
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Tell us what you want to smoke and for how many.
I debated between a 2 and 3. Very glad I got the 3 as a whole rack of ribs fit without having to cut in half. As many others have posted, you can always cook less than full capacity, but never cook more than capacity.
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Howdy Hank and welcome to the forum!
Great question sir, but I'll ask you a question first. How many people will you cook for 80% of the time when you smoke? You see it's based on volume of meat smoked for the majority of uses. Two, four, eight or more folks? The number 1 can handle most 10-14lb briskets and pork butts which will feed 6 or 8 with maybe left overs depending on normal intake and side dishes served. A number 2 will handle about 20/25% more meat and cooks/smokes the same as the number 1. I've owned both and they are mostly interchangeable with maybe $200. difference give or take initial cost plus accessories.
So as a first timer my choice to feed around four/six folks give or take the majority of the time would be a number 1. Quality wise they are built to the same standards.
Hope that helps guide you to the starting line. Others might offer additional insight and or opinions but ultimately it's your decision Hank.
Let us know what you decide and all the best to you Hank.
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Thanks to all, 90% of the time it would be 3 or 4 adults. 6 to 8 several times a year. The only thing I have ever smoked is some trout and that was in the 80's. We like Pork Ribs and have BBQ them 6 or more times a year. Have done a BBQ smoke thing but that was a waste of time. So that brings me here. Never had a Brisket, I need to learn more about meet cuts so I have a lot of reading and learning before I purchase a smoker.
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Thanks to all, 90% of the time it would be 3 or 4 adults. 6 to 8 several times a year. The only thing I have ever smoked is some trout and that was in the 80's.
I labored over the same question (#1 or #2). Of course, as soon as I decided the #2 was the answer I had to also settle the internal debate of the #2 vs. the #3 or the 2D. :)
I ultimately did go with the #2 and have been extremely please with the choice. I started out making for four, but my daughter is off to college now. I could easily make for 6-8 with the #2. Depending on what you're making, you could also pull that off with the #1 though it may take a little more effort and creativity.
If I had it to do over, I'd get the #2 again. The price difference isn't that much, but you get a lot more smoker that still fits into a pretty small space. The only reason I would personally consider the #1 is if I had a specific place that needed it that much smaller and/or I wanted it to be 'portable'.
I did NOT get a cabinet or stand when I got the smoker. I ultimately decided that was a mistake and got the stand. In retrospect I would get the cabinet instead. I love the additional height, but the stand is pretty much worthless beyond elevating the smoker. (No useful storage and I never use the shelves as they're just not that convenient.)
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I have a #2 and typically cook for two but I have cooked for as many as 30. I know people love their larger units, but the #2 has served me well and takes up less space on my porch.
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Having never smoke meat before would I be smart to start with a Model 1 or save up my money and get a larger model?? I guess I am asking how many wish they had a 2 instead. As I am sure the Mrs. is only going to approve 1 purchase. ;) ;) Thanks
Based solely on capacity, you can smoke less meat in a large smoker but never more meat in a small smoker.
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I got the #1 because I mainly smoke for two but do enough for lot of leftovers. I had mine for about two years now and have never regretted it or wished for a larger one. It does depend on the quantity you want to smoke. Just remember, the larger the unit the higher the electricity use but probably not by much. Since I just cooked a rack of baby backs, on the #1, you need to cut the ribs in half to get it on a shelf but both half's fit side by side on one shelf so you can easily do multiple racks. Still smokin like a champ
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Hank, whichever you choose, you will be happy with your smoker! Now, with that being said, I recommend going with at least the 2, and #3, if it's in the budget. Literally, let your budget decide the size. As Dave (Old Sarge) said, you can always smoke less in a bigger one!
I started out with a #1, and although it worked fantastic, I quickly regretted the size. I, like you, just didn't think I'd use it very much...Boy, was I wrong!! What I found is that it was so easy to use, I was soon smoking meat at least once a week, sometimes more! Prep & cleanup is easy, and that lends to more frequent use.
The #2 does everything I need, except full-size packer briskets (the whole brisket, usually 12-18 lbs) and whole racks of ribs. I LOVE the depth of the #3! I don't have to worry about the length of the meat, and that is great! The other advantage of a larger model is leftovers! If you have a vacuum sealer, it is much easier to smoke more, and freeze the leftovers.
Hang around here a bit before you decide, and ask lots of questions! Welcome to Club Lazy Q!! 8)
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I have a #1, and would buy a #1 again. I love the small size. I have a detached garage, that fits one car, and that's it. No room to store it there, and I'm not going to trudge through the snow in the winter to smoke in the driveway anyway. So it needs to live on my back porch, where I can store it and smoke year-round without having to put on shoes. And it needs to roll out of sight when not in use, which means, behind a chair in a corner. The #1 is about the size of a small end table. Also I usually smoke for 2-4. But I can smoke for 10-12+ easily with butt or brisket. You can smoke 1 rack of ribs per shelf. Size was a bigger concern than budget. If I was not able to keep it conveniently located, I was not going to use it as often. If a desire for compact size, or weight is not a concern, then you should opt for the #2. For the number of people you expect to smoke for, the #1 might present a challenge now and then, depending on what you are smoking. The #3 seems like overkill for what you described, but once you find out how easy it is to produce great Q on these smokers, I think you'll be smoking a lot more often than you think.
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All very good points, room is a issue as well. although I think I can store a 2 once weather smartens up will have to see how much junk I can bin in the garage, all so I need to decide what else i would need. The issue is need or like. Money from what I hear could be a factor being in Canada exchange is close to 30% buy the time everyone takes their little bit :'( Then I have to see what our Government wants at the boarder for taxes. I guess I have time on my side as I know a 1 will do but I really like the 2. Shipping some thing have not looked in to might have to get a Passport and get it shipped into Wash. State then pick it up. Lost in a haze of smoke and snow for now... :D
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I , for one, hate cutting my meat into little pieces in order to smoke it. Ask some #1 & #2 owners what they have to cut up to make it fit in the smoker. If they both have to cut up the same items like ribs and brisket, you'll know that there is no advantage to one or the other from that standpoint.
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I , for one, hate cutting my meat into little pieces in order to smoke it. Ask some #1 & #2 owners what they have to cut up to make it fit in the smoker. If they both have to cut up the same items like ribs and brisket, you'll know that there is no advantage to one or the other from that standpoint.
As a #2 owner, I have to cut racks of ribs into two pieces but have been very successful in smoking whole packer briskets up tp 15-16 lbs (prior to trimming) into the smoker whole.
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As others have said, buy the biggest your budget will allow. I was in the same position last spring wondering if the 1 would fit my needs. I finally decided on a 2D and i do like it. I like to eat country style sausage and for that reason would like a larger smoker to smoke and vac seal more sausage rings. But the 2 will work just fine and you will be happy with extra room the 2 has over the 1.
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I am one of the rare ones here...I went from a 2D to a No.1...The reason for me was as simple as giving my son a early wedding present and the nest is empty now....having said that I just fed 12 co-workers who can flat eat with a 8lb Boston out of the No.1. Nobody went hungry...and lots of compliments..I don't feel under "gunned" by any means....the game plan for my wife and I is to smoke meals and for the most part these meals will be portioned and vacuum sealed for later consumption....like on a beautiful summer day when you are in a hurry and have others things you would like to do...BTW...I am running the Fireboard monitor on my No.1...this is analog vs the digital 2D...the digital does hold a advantage in regards to setting and forgetting and being able to program multiple cooking temp set points...but I don't find that necessary for my style of cooking..either is a excellent choice...did I just make that clear as mud? lol
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I am one of the rare ones here...I went from a 2D to a No.1...The reason for me was as simple as giving my son a early wedding present and the nest is empty now....having said that I just fed 12 co-workers who can flat eat with a 8lb Boston out of the No.1. Nobody went hungry...and lots of compliments..I don't feel under "gunned" by any means....the game plan for my wife and I is to smoke meals and for the most part these meals will be portioned and vacuum sealed for later consumption....like on a beautiful summer day when you are in a hurry and have others things you would like to do...BTW...I am running the Fireboard monitor on my No.1...this is analog vs the digital 2D...the digital does hold a advantage in regards to setting and forgetting and being able to program multiple cooking temp set points...but I don't find that necessary for my style of cooking..either is a excellent choice...did I just make that clear as mud? lol
Good post Rick. It is good to hear that your downsizing and going analog is working for you. I personally love my #2 analog but 90% of the time I would be fine with the capacity of the #1.
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I am one of the rare ones here...I went from a 2D to a No.1...The reason for me was as simple as giving my son a early wedding present and the nest is empty now....having said that I just fed 12 co-workers who can flat eat with a 8lb Boston out of the No.1. Nobody went hungry...and lots of compliments..I don't feel under "gunned" by any means....the game plan for my wife and I is to smoke meals and for the most part these meals will be portioned and vacuum sealed for later consumption....like on a beautiful summer day when you are in a hurry and have others things you would like to do...BTW...I am running the Fireboard monitor on my No.1...this is analog vs the digital 2D...the digital does hold a advantage in regards to setting and forgetting and being able to program multiple cooking temp set points...but I don't find that necessary for my style of cooking..either is a excellent choice...did I just make that clear as mud? lol
So if I understand you correct the old Analog controls are very good and reliable and simple to use. Also if I get a 1 what else does one need to buy a cover for sure . I once found a link to all kinds of extras but do not know where that was now. How different kinds of wood do you use. can one use wood chips or do you have to use blocks?
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Hank, the analog control is pretty reliable but just comes with a much wider temperature swings. If you set the controller to 225, you can expect to experience anywhere from 250 - 200 at any given time. As for wood, chunks for long duration and higher temp smokes and chips for lower temp, short duration smokes. Think chips for cold smoking and chunks for about everything else.
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I am one of the rare ones here...I went from a 2D to a No.1...The reason for me was as simple as giving my son a early wedding present and the nest is empty now....having said that I just fed 12 co-workers who can flat eat with a 8lb Boston out of the No.1. Nobody went hungry...and lots of compliments..I don't feel under "gunned" by any means....the game plan for my wife and I is to smoke meals and for the most part these meals will be portioned and vacuum sealed for later consumption....like on a beautiful summer day when you are in a hurry and have others things you would like to do...BTW...I am running the Fireboard monitor on my No.1...this is analog vs the digital 2D...the digital does hold a advantage in regards to setting and forgetting and being able to program multiple cooking temp set points...but I don't find that necessary for my style of cooking..either is a excellent choice...did I just make that clear as mud? lol
So if I understand you correct the old Analog controls are very good and reliable and simple to use. Also if I get a 1 what else does one need to buy a cover for sure . I once found a link to all kinds of extras but do not know where that was now. How different kinds of wood do you use. can one use wood chips or do you have to use blocks?
Yes you understood me correctly.Accessories can be found by clicking on the link at the top of this page..."Click here to enter our store!"As far as wood goes I have Apple,Cherry,Peach,Hickory currently on hand that I received from Fruitalicious in a variety pack...it was a large amount! I found the moisture content to be in the mid 20s with a moisture meter...you do not need a wood moisture meter...I just happened to have one that I check my firewood with....I got a little carried away as it does not require much wood for a good smoke! My No.1 came with 6 Hickory chunks to get you started...you can easily do 3 smokes with this amount.My No.1 also came with a water pan and a wood chips screen to smoke with....The smoker cover was extra at $60 and they may still have the No.1 on sale for $339....a excellent value IMO.In addition I bought a Fireboard temp monitor...this of course is a stand alone unit...as any temp monitor for the No.1 will be...it wasn't cheap coming in at approx..$189 for the Fireboard and it is a ICloud connected smart thermometer in which I have linked to my Apple products..(Phone/PC) you can also run it on your Android systems as well...mine came with a ambient probe for smoker box temp and 2 internal meat probes..It is a very easy system to set up and run...it practically sets its self up! I found it much more intuitive than the 2D...you do not even have to use or run the app on anything if you so choose..I am very impressed with it...I just checked my phone and the Boston I put in this am has a internal temp of 152.6 on its way to 190...I said all of this to say that you can be lazy and not get up to check on temps! lol There are cheaper alternatives out there to monitor temps with..the seasoned veterans here will chime in on their like/dislikes preferences for monitoring temps on the very reliable analog smokers...if you have anymore questions please feel free to ask...Rick
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If only cooking 1 or 2 racks of ribs in the 2, there is no need to cut (lay diagonally). Multiple racks will need to be cut in half. I have cooked 9 racks a few of times (usually 3 rack SAMS pack and we vacseal half for a later meal). No problems fitting whole packers in if folded. My household is 3 but i cook for larger groups often (vollyball team, infusion center, etc). I use it weekly. The #2 can handle the needs for 90% of users but the cost for upgrade is minimal and your budget should guide you at this point. The #1 has benefits and limitations due to it size but i would think those purchasing it need it to be small for transporting it often or storage or budgetary constraints. They all work well. You cant go wrong with any of them, just find the one that fits your needs, wants or budgetary requirements.
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Budget wise being in Canada #1 would work the best and 90% of the time it would be great. I have to renew my passport so I can get it shipped into Wash. State then pick up there that would save at least $200.xx I also have to read a lot lot more and see what I also need wood ,cover, and I read some where a scale? Having never smoked meat I know less than nothing and need or want it all. So it may be June or July before it comes together. I know I will get a Smoke-it or nothing so I will make it happen may take on a part time job so it does. So much to learn here and everyone has been great here.
Thanks Hank
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Budget wise being in Canada #1 would work the best and 90% of the time it would be great. I have to renew my passport so I can get it shipped into Wash. State then pick up there that would save at least $200.xx I also have to read a lot lot more and see what I also need wood ,cover, and I read some where a scale? Having never smoked meat I know less than nothing and need or want it all. So it may be June or July before it comes together. I know I will get a Smoke-it or nothing so I will make it happen may take on a part time job so it does. So much to learn here and everyone has been great here.
You can get a very inexpensive scale to weigh your wood chunks..either a beam or digital...the beam will never let you down.
Thanks Hank