Smokin-It User Forum!
Smokin-It Smokers => Model 1 - The Little Guy!! => Topic started by: yiplong on April 25, 2019, 01:32:52 PM
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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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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.
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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
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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!
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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.
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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.
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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.