Smokin-It User Forum!
General Discussions => Introductions => Topic started by: OFFSHORE GINGER on November 09, 2014, 12:48:17 PM
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Well Guys & Gal's i am new to the forum and not to mention that i am having a hard time trying to decide if i should purchase a #1 ( small guy ) or the # 2 , and should i get the cart considering this will be my first Smoker , and most likely will only be cooking for two ( Wife & I ) with one exception on occasion maybe a guest or two ? Thank you for your input .
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Quick question ............................on average even though it clearly states that Model # 1 can smoke up to 21 pounds of product ( meat / food ) and being curious before i purchase a smoker .........just how many slab's of ribs , whole chicken , and brisket , have any of you cooked successfully at one setting on model #1 .........
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Hi Ginger,
Since I have a model 1 and a model 2, I'm probably qualified to address your questions! ;)
Short answer: Get the #2 if your budget affords it. And, in my opinion, yes to the cart (makes life a lot easier).
Longer answer (get comfortable):
I bought the #1 due strictly to budget reasons. I had never had a "real" smoker (always made-due with makeshift smokers in the past), but didn't have any idea how this would work. So, I wanted to go the cheapest route and bought a #1. While I was very impressed with the smoker's performance, I have never been impressed with the size. If you look back at my earliest posts on here, you'll see that from the beginning. I smoke for me, my wife and son, on a regular basis. Occasionally, I cook for more.
With the #1, you can do one whole pork butt (8-10 lbs) at a time. You can also do a full packer-cut brisket, if you cut it in half. One large chicken, or 3-4 racks of baby back ribs. For a turkey, you can fit a 12-13 lb bird in there.
Enter the #2: Wow! What a difference a few inches makes! The shelves are 15" x 15", and there are more of them. Room to breathe! I like the larger element (700 w vs. 400), and the vertical height inside, also. Even smoking for 3 people is so much more pleasurable with the #2! I'll still smoke the same amounts, but don't feel like I'm having to shoehorn the meat in there! I can now do 2 butts at a time, and more of everything else.
I believe you would be happier with the #2, but the #1 is a great Q producer, too! Both perform flawlessly, but I prefer the size of the #2. I do not need the size of a #3, but wouldn't mind having one - just to fit full briskets in, without cutting!
Let us know how else we can help!
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Tony , thank you ever so much ,and from the looks of things......bigger is going to be better but now i am pondering the idea of getting the model #3 after your last post but............... most likely will go with model #2 , with a cart for starters just to see how things go considering i am so green at this .
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The #3 is no doubt a formidable beast! I'm sure some of our #3 owners will chime-in on why it's the best choice. But, I'm one that believes in meeting needs. Honestly, while I'd like to have a #3, I know it's more than I'll ever need - or justify. Plus, it takes more room and is quite a bit heavier than the #2.
Now that I have you confused, wait to hear what some others have to say before deciding! :D
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Get a #2, the jerky dryer and a cold plate. You can live without the cart until later, there is no substitute for the dryer and cold plate.
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Brian ............seeing that you are also from Mich and winter is almost here with snow falling this week could it be a concern with cook time and Temp settings due to falling temps when smoking out side during the winter months ?
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Just a thought ...........................has anyone on here ever tried doing a Pigs head on there Smoker because that is some good eatin . ;)
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Brian ............seeing that you are also from Mich and winter is almost here with snow falling this week could it be a concern with cook time and Temp settings due to falling temps when smoking out side during the winter months ?
I live in ND and have smoked in -15 to -20 degree Fahrenheit weather and never had a problem. The only thing you may need to monitor is the fat volcano ;). Check out my thread (picture of fat volcano toward the end of the thread) from last winter:
Overnight lows projected at -15F, but I am smoking anyway!
http://smokinitforums.com/index.php?topic=1515.msg8388#msg8388 (http://smokinitforums.com/index.php?topic=1515.msg8388#msg8388)
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Just a thought ...........................has anyone on here ever tried doing a Pigs head on there Smoker because that is some good eatin . ;)
Brian (PorkBelly) did one of these last year. I tried looking for the thread, but couldn't find it. I am guessing he will chime in on this one.
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I just finished a nice lunch of pig head tacos. So far I have done four heads in my #3 this last smoke was 2 heads for 12 hours. These two smoked while I was at work, they were very good but would have been better if the rack was rotated 180 degrees at the halfway point. One head at a time is a great smoke, I also do singles for 12 hours.
http://smokinitforums.com/index.php?topic=1837.msg10838#msg10838
I wont post picks from the last two heads as they LOOK unappealing. They were from black hogs, the black skin plus twelve hours in the smoker makes them look like a cinder.
I have done hogs three ways, half a head, whole head, scalded, scraped and cross hatches cut in, and seared with a torch, scraped and rinsed. Torch, Scrape & rinse is easiest but the are all good. I did not apply any seasoning to the last two heads because I give my dog the crispy skin as treats and didn't want her to have the salt. I dont think there was any negative affect of not salting it.
This will be my first winter with my #3 however I am not concerned about the cold. I know the SI will do a better job than a Bradley or Walmart charcoal smoker I have used in the past.
You will need a #3 not a #2 if your going to do hog and steer heads. The guy at the slaughter house told me I can have all the pig heads I want for free. I don't regret buying the #3 over a #2 you wont either.
I'm down here at Exit #1 off I94 where are you?
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Brian , thank you , and to tell you the truth i am really somewhat bent out of shape on what model i should really order ( # 2 or # 3 ) which just might take a little time considering one side of the Brain say's................... two.............with the other side telling me that it should be three ..........hmmmmmmmmmm , LOL. Well needless to say this is my location ....................Holland Mich which is a ......... stones throw from the State Park .
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We love Holland, our son is a Junior and three year starter at Hope College. Go Dutch! Stop by the tailgate this Saturday and say hi and grab a burger.
I said buy the #2 when you were talking about a #1 or a #2. Now that you are contemplating a #2 or a #3, I say get the #3. Drive over and pick it up you will likely save $130.00 on shipping. Get the #3 add the dryer and cold plate later, that's what I have done and don't regret it.
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We love Holland, our son is a Junior and three year starter at Hope College. Go Dutch! Stop by the tailgate this Saturday and say hi and grab a burger.
I say get the #3. Drive over and pick it up you will likely save $130.00 on shipping.
Wow................ what a small world that your Son is attending Hope College , and not to mention that the overall campus & area ( Holland ) is very nice also . Brian , just curious when you say drive over and pick it up where is that ? :-\
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When you consider how long these smokers will last and how little more it costs than the #2, it is hard not to spring for the #3.
Smokin-It is located at:
9851 West Territorial Rd
PO Box 255
Montgomery, MI 49255
So, if it is not too far away you can take a drive and save a lot of shipping. Plus you will get to meet the man himself (Steve - Owner).
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When you consider how long these smokers will last and how little more it costs than the #2, it is hard not to spring for the #3.
Smokin-It is located at:
9851 West Territorial Rd
PO Box 255
Montgomery, MI 49255
So, if it is not too far away you can take a drive and save a lot of shipping. Plus you will get to meet the man himself (Steve - Owner).
Thank you ever so much for the info but .............................Montgomery Mi is pretty far from me actually the other side of the State maybe .....................3 hours or more, and to tell you the truth it most likely would be cheaper in the long run to just have it shipped ( UPS ) to my home . Funny thing ....................i was on there Web site two times in the last few hours pulling up smoker models with only #1 #2 & #4 models being listed no #3 but ......................maybe it is just me LOL.
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Not sure why it is not on the site anymore, but if you use the following link, you can get to it:
http://www.smokin-it.com/Smoker_p/smkmdl3.htm (http://www.smokin-it.com/Smoker_p/smkmdl3.htm)
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Not sure why it is not on the site anymore, but if you use the following link, you can get to it:
http://www.smokin-it.com/Smoker_p/smkmdl3.htm (http://www.smokin-it.com/Smoker_p/smkmdl3.htm)
Saw this a few moments ago which just might be the reason why it is not on the site anymore hmmmmmmmmmmmmmmmmmmmmmmm http://www.amazon.com/Smokin-It-Model-3-Electric-Smoker/dp/B00F4ZQ67C
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Welcome from Southeast Arizona.
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Ginger,
The Tailgating starts at 11:00, kickoff is at 1:00. I will be wearing a Navy Blue Stormy Kromer Hat.
Stop by and say hi,
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Not sure why it is not on the site anymore, but if you use the following link, you can get to it:
http://www.smokin-it.com/Smoker_p/smkmdl3.htm (http://www.smokin-it.com/Smoker_p/smkmdl3.htm)
It's posted on the site now - #3's expected the week of 11/24. Steve actually SOLD OUT of the #3! Little delay at the factory with supply, but will be resolved soon. This is one popular smoker, and I think the recent demand even caught Steve by surprise!
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Sorry everyone for the delay on the reply have been out of town , and thank god i will be home for the Holiday .
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Did you order a #3, Ginger? They have handles now! ;)
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To tell you the truth after much consideration , and thought , seeing that there are only the two of us ( wife & i ) i will be ordering the number - two Smoker in the near future or should i say sometime soon .
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Ginger, I love the #2, and you're making a wise choice! While I would "like" to have a #3, that sucker is just too big for my needs (reality). I have never failed to produce all the Q I've needed, at one time, with the #2! Fine unit.
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8) Well......................................I ordered my # 2 smoker with a few X-TRA other items today .
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Congrats, Ginger! The waiting for it to come is the hardest part! :o
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Well ................I just got the notice today that my Smoker has shipped yea man ......................
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Congrats Ginger! You will love your new smoker.
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Just in time for the holidays even.
With so many options, what to smoke is the question ;)
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Thanks guys and the funny thing about it is ..........................my wife is even pumped , Ha Ha Ha .....lol
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Hey Ginger - if she's pumped now, wait until she tastes your primo Q! She'll be beside herself! ;D
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Hey Ginger - if she's pumped now, wait until she tastes your primo Q! She'll be beside herself! ;D
I sure hope so ...................................because this........ I think is going to be a big learning curve on my part ( how to ) which actually ( smoker ) should be here late Mon afternoon with the seasoning ( start up ) going on next Sat .
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Welcome I would go with the #2 which is what I have. I have smoked 4 racks of St. Louis ribs in mine for a family get together. and still had room for something else. Enjoy
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Well .............to make a long story short my Smoker has arrived just in time for the holidays ..........yea man ...... 8) 8)
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And not to mention thanks to Divo i just ordered the cart .
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The cart is a one-time, easy solution, Ginger - you'll be happy with it!
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Well everything is ready for seasoning tomorrow which is a little slow on my end considering everything needs to run it's coarse ..................
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Well? How'd the seasoning go?
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Well? How'd the seasoning go?
Well to make a long story short I feel it went well ( today ) Ha Ha Ha , although I am really not sure on all the spoilage / baked drippings along the bottom of the of the Smoker or is this normal ? Ribs , this weekend !!!
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Oh yeah, Ginger - that's normal, and why you foil the bottom of the smoker and smoke box lid. Sounds like you seasoned while doing your first cook, or did I miss something?
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Oh yeah, Ginger - that's normal, and why you foil the bottom of the smoker and smoke box lid. Sounds like you seasoned while doing your first cook, or did I miss something?
No I did not foil anything , racks pulled --(three chunks of wood as mentioned ) or suggested , with first cook being this weekend ( ribs ) With my next question being.. do ..... or will I ever have to add wood during an overall cooking process because of the length of the cook time ....................
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No, you will not have to add wood. Two to three ounces of wood for ribs is all you will need.
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Ginger, even your longest smokes (butts, briskets) will only need 5-6 oz total, so load it up at the beginning, and don't ever open to add wood.
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Thank you everyone , and have a very happy holiday ....................Merry Christmas and a Happy New Year .............Artie & Family .
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Just picked up a Model #2 (no cart) yesterday and couldn't be happier. Brother has a Model #3 and seems like the only difference is Model #3 holds another 10 pounds of meat. I picked it up in person, meeting Steve was great and his suggestions were very helpful. Good luck.