Smokin-It User Forum!
Smokin-It Smokers => Model 2 & 2D - The Middle Kid => Topic started by: cantonn11 on January 29, 2022, 09:34:07 PM
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I am considering buying Smokin It #2 or 2D sometime in the future. However, I am stuck making a difficult decision to choose the analog and digital versions of the Smokin It #2. I am aware that the digital version has more precise temperature control compared to the analog version which has wide temperature swings.
This review from Amazon on the Smokin It #2 made me a bit skeptical in buying the analog version:
" Dezertson
2.0 out of 5 stars Good at first and then some serious issues...
Reviewed in the United States on August 25, 2012
I've used this smoker about 5 times for ribs and chicken with mixed results. Initially everything seemed fine, but my suspicions were raised when I was following recipes and everything was finishing much earlier and drier than planned.
I utilized a remote thermometer for the smoker and the meat inside to cook a brisket because of the disappointing chicken result. My suspicions were confirmed when I observed the temp, which was set at 225F started spiking around 255F(the max setting is 250F) and hovering there for 5-7 minutes before it would starting slowly coming down to 225F at which point it would click back on and ramp up to high temps again. The internal temp of the meat also raised much too fast in the slow cook process causing the meat to be done much too early and not as slow smoked as it should be. I confirmed the temp with an instant read thermometer as well.
Maybe this is how ovens always act and I just didn't know it, but the temp swings seems way too much and are cooking the meat much too fast.
Also, initially the door would seal so well that no smoke would come out. Smoke now leaks out the top of the door as well. This smoker sits outside with a cover purchased from the manufacturer under a covered patio and never gets direct sunlight or rain of any kind.
I purchased an electric smoker for the express purpose of not having to constantly worry about the temperature like other non electric smokers. I guess I my hope were too high. I was fooled by all the 5 star reviews.
I can probably work around the temperature issues at some point, but as of this morning I have a brisket that looks like it is going to be done 5 hours EARLY despite my attempts to keep adjusting the temp downward. This does not make me happy. This piece of meat was $65 and I have family coming over for dinner."
I also have multiple questions about the analog and digital versions of the Smokin It #2.
1. What is the service life of the digital control units on the Smokin It #2D?
2. Does more precise temperature control result in better quality cooked food?
3. Is it not uncommon for digital control units in the Smokin It #2D to fail within a few years?
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I have a #1 and a #3. I bought the #3 thinking that if I decided digital control was needed, it wouldn't be that hard to use a stand alone Auber controller and bypass the analog controller. 3 years later, I'm still analog only and don't anticipate any urgency in getting a digital controller.
I read all those reviews as well and haven't had the same negative reactions. I would buy a Smokin-it again if mine somehow gets destroyed.
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First off, welcome to the forum from SE Arizona.
1. What is the service life of the digital control units on the Smokin It #2D?
The smokers have a 3 years warranty including the analog controller. You get a 3 year warranty on the digital versions as well but the controller is warranted only for 1 year.
2. Does more precise temperature control result in better quality cooked food?
Simple answer is no. There are lots of other variables: quality and fat content of meat, wood choices, ambient air temperature, etc. There are many owners of the analog version who have had nothing but success; and there are those who have the PID who have experienced some frustration. Not much of an answer I know but there are pros and cons for each version of controller. Either way you can expect good food.
3. Is it not uncommon for digital control units in the Smokin It #2D to fail within a few years?
I have had mine for several years and no problems and no calls for repair. I am not much for programming so I keep it simple: I set the smoker temp and time OR the smoker temp and desired internal meat temp. You can read about the controller and its many functions in the instructions (for the customer) on the home site.
Lastly, the review you sent is 10 years old. The reviewer stated that the controller set for 225 would rise to 255 then settle back to 225. He does not indicate that he attempted to adjust the controller (instructions on the SI home page - for the customer) nor did he state that he contacted SI for warranty issues.
He said he had a brisket going to finish early! I have had meat that finished earlier than expected and some took longer than expected. Just one of the variables I mentioned. You will see many posts describing this same "too early or too late issue". I read about this on other forums as well including Cookshack, SmokinTex, and Smoking Meat Forums.
I would suggest reading the many posts for the model you are considering. Also, utilize the search feature for a particular problem that concerns you and see what others have experienced.
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Welcome from central TX!
I bought a #2 analog and later added an Auber. I had no issues with the cooks done as an analog smoker. I added the Auber because I wanted the ability to setup my smoker on the phone app and have it run through multiple steps without intervention. I also like the remote access the Auber/phone app gives me. While nothing lasts forever, I don't see any issues with the design of the Auber.
I did a switch-based bypass of the analog controller when I added the Auber so I can go back to analog control at any time.
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Welcome!
Another point of view - I have a #3D - have had it for 5 years and love it! Works amazingly well and gives me a little more flexibility on temp, meaning I can go up in temp, which is nice to have for poultry. Would I go to an analog if I had to choose again, no I wouldn’t. I like the functionality of the digital/non-WiFi unit.
My dad, after seeing my 3D, went and bought himself a #2 analog. I’ve used it a few times when I’ve had a to make food for 80-100 people. It worked great as well. And easy peazy by just turning the dial. But, I still like having the option of getting a hotter cook temp with the Digital.
You can’t go wrong with either - just depends on what you are looking for. The posts above give great info as well. So, whichever one you get, enjoy and post up when you get your first cook going!
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I started with the #2 (analog) and later got a great deal on a barely used 3DW (digital wi-fi).
The analogs have a stated temperature swing of ~20 degrees and I'm pretty sure mine was higher than that. The reality is that it never once mattered. The person who wrote the review was making something out of nothing. If their brisket came out 'dry', it was much more probable that they took it out long before it was done. Anyone who smokes brisket based strictly on time is doing it wrong.
As barelfly mentioned, the digitals can be set to a higher temperature which is nice for poultry where there is no need to go 'low and slow'. Sadly, the software for the digital and digital wifi is really poorly designed and the wifi is outdated and finicky. I hear things suggesting that's being looked into.
I miss the simplicity of the analog and if I were starting with nothing today, I'd get the #3 (analog). With the analog you just set it and walk away. There's no mis-programming it or having a probe get a faulty reading and stopping the smoker prematurely.
While not strictly required, the extra depth of the 3 series is really nice as you don't have to cut ribs or briskets to fit them and it gives you that extra capacity if you like to make mass quantities and seal/freeze portions as I do.
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I have a model 2 analog and enjoy it very much. Others have already mentioned the key points for me, but, to reiterate:
Temperature swings have not been a problem. I use a Maverick thermometer to monitor box temperature and set the model 2 so that the average temperature is my desired target. If you have it set so that the max temp is 255 and the min is 225, then the average is 240. If you're aiming for a box temperature of 225, that's too high.
You can adjust the temperature control knob on the model 2 so that it more closely indicates the average box temperature.
The model 2 analog will only heat up to 250 (approximately). That makes it difficult to smoke poultry and get a crisp skin. For poultry, I turn to my Weber, some wood chunks, and aim for 375-400 box temperature.
I have had some trouble with dry ribs and briskets, but I've determined that those problems, for me, were caused by setting a box temperature too low, resulting in long cook times to get to the desired IT and resulting dry meat. As an example, I don't cook brisket at 225 any more; I shoot for 250.
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I have never had that issue with my 3DW. Hope you get it figured out.
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If I was just starting out and budget was a condition, I would go for maximum affordable size rather than state of the art electronics. Plenty of posts regarding upgrading with a stand alone Auber when one recovers from the purchase of the smoker and determines there is a need for a PID. In other words, an analog 3 over a 2D.
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I just bought an almost new model 2 Wi-Fi and it's a learning curve. I had the same issues with my Model 1 that I bought new. You have to learn your smoker. I've been doing some test burns with no meat just to learn things. To my surprise, the 2 Wi-Fi is a much different smoker. The wood makes a big difference too. Different woods don't burn the same on model 2. I don't find that on the model 1. Maybe that's the analog control. Chip screens, etc. don't work the same either. That said, the first test cook was a half chicken with some maple that came with the smoker that turned out great. 250 degrees start to finish with a nice crisp skin. Like I said before, you have to learn your smoker.
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+1 on Old Sarge's comments. You can always add an Auber later if you feel you need it (you probably will not unless you do a lot of cold smoking) but you cannot expand a 2 into a 3.
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Model 3 analog here. Had it for quite a while. The digital versions weren't even available back when I bought it. I had intentions of adding an Auber but never did. I just never saw the need. If I did add the Auber it would be for the additional temperature range rather than precise control and WiFi. The food won't taste any different with temperature swings vs precise control. I do really like the space in the Model 3. Not once have I ever wished I would have went smaller.
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Should digital smokers be stored indoors since moisture and humidity would cause the electronics to eventually fail even if the smoker is covered?
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Mine is stored outdoors, on a patio with a roof. It is covered with a cover from SI. It gets wet from wind driven rain but after these years, no harm. You can smoke in bad weather. Some folks have fashioned a cover for the controller like tupperware for smoking in the rain. And Steve had a little house hat manufactured that keeps rain out of the smoke hole. Here is a manual if you have not read it yet. I suggest looking for the specific manual for the model you are considering in the 'for the customer' section of the main site.
https://www.smokin-it.com/v/vspfiles/files/DigitalManualold.pdf
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Mine is also stored outside on the covered patio and has been for 5 years and is doing great. I have two covers over mine, and SI cover and one from Coversandall.com.
I have a friend who has left his covered but is open to elements and it’s had no issues.
So, which one are you getting?
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Mine is outside with a SI cover. The unit seems to be built for the weather. I guess I’ll find out over time. It would be nice if that sort of information was listed in the product description before the purchase.
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I have a #2, now going on 8 years. It is covered with the SI cover and sits on my back deck with no roof. Working great, no issues.
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I should say that even tho mine is under cover, the patio gets its share of wind blown/sideways rain. No issues. If you prowl through the forum, you will find folks/photos of smokers in a garage at an open door; under a window, even set up with a range hood to exhaust the smoke outside the garage. I think there are either photos or youtube videos of the smoker being used in the snow. These are well built smokers.
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I have had my 3DW outdoors on a covered porch going on 2 years. I keep the cover on it when it is not in use. However I have cooked in all kinds of weather with no issues. These smokers are built like a champ.
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If I was just starting out and budget was a condition, I would go for maximum affordable size rather than state of the art electronics. Plenty of posts regarding upgrading with a stand alone Auber when one recovers from the purchase of the smoker and determines there is a need for a PID. In other words, an analog 3 over a 2D.
Would it be possible to replace the existing analog controller with a Pakstat I electronic temperature controller which has a lower temperature swing in the analog Smokin It units?
Link to Brochure: https://literature.neuco.com/CP_PAKSTAT.pdf
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I may be reading the brochure wrong, but here are a couple of points I see on a quick read.
The brochure indicates you will have to add a relay, so that means an additional enclosure to house the relay. Also the operating temp appears to be 0C to 70C. It may or may not work in freezing weather. I do a lot of smoking when it is below freezing in my area.
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I may be reading the brochure wrong, but here are a couple of points I see on a quick read.
The brochure indicates you will have to add a relay, so that means an additional enclosure to house the relay. Also the operating temp appears to be 0C to 70C. It may or may not work in freezing weather. I do a lot of smoking when it is below freezing in my area.
Would the electronics in the digital Smokin It units have issues in freezing weather?
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I use my 3DW in sub freezing temperatures regularly. I’ve not had any problems with it in low outdoor temperatures.
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I use my 3DW in sub freezing temperatures regularly. I’ve not had any problems with it in low outdoor temperatures.
Would the LCD display have problems working in freezing temperatures?
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Send Steve an email with your question. Living in Michegan and being the owner I am sure he can put your mind at ease.
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I may be reading the brochure wrong, but here are a couple of points I see on a quick read.
The brochure indicates you will have to add a relay, so that means an additional enclosure to house the relay. Also the operating temp appears to be 0C to 70C. It may or may not work in freezing weather. I do a lot of smoking when it is below freezing in my area.
The Pakstat I thermostat in the brochure has a built in relay that can be connected to the heating element. But there are a couple unanswered questions.
1. Will the Pakstat I be able to fit and mounted in the Smokin It smoker unit after the existing analog controller is removed?
2. Will the Pakstat I work in freezing temperatures?
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1. Whether it fits or not will be up to your skills and ingenuity.
2.Contact the manufacturer of the Paksat and ask them about it working in freezing weather.
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I just bought an almost new model 2 Wi-Fi and it's a learning curve. I had the same issues with my Model 1 that I bought new. You have to learn your smoker. I've been doing some test burns with no meat just to learn things. To my surprise, the 2 Wi-Fi is a much different smoker. The wood makes a big difference too. Different woods don't burn the same on model 2. I don't find that on the model 1. Maybe that's the analog control. Chip screens, etc. don't work the same either. That said, the first test cook was a half chicken with some maple that came with the smoker that turned out great. 250 degrees start to finish with a nice crisp skin. Like I said before, you have to learn your smoker.
Would smaller pieces of wood would need to be used in the digital Smokin It smokers since the heating element is not at full blast at set temperature?
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No.
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From this posting in the Cookshack forum, it seems to me that wider temperature swings result in longer cook times let’s say for pork butts or briskets.
Cookshack posting from https://forum.cookshack.com/topic/accuracy-of-thermostat.
“ My smokette consistently runs cold, adjusting for temperature swings with the dial set at 250, it probably averages about 225, set a 225 it probably averages 200. Mad
I just did a ham and monitored it relatively close over the 12 hour cook. I had an digital probe in the oven and stemmed oven thermometer in the smoke hole they were as close has you could see.
At an average temperature of 225 with swings of plus or minus 30 degrees it takes pretty much forever to get to an internal temperature of 190. Personally, I think something in my Smokette is defective, but I don't know if it is the setting dial pot, or the actual thermostat in the oven, but this problem does limit my enjoyment of my CS. I suppose I should call customer service, but I normally forget until I have something in the smoker. Confused
On the other hand with the digital controls on my old restaurant 105 once it comes to temperature and evens out it probably holds within plus or minus 5-10 degrees, during the whole cook and hold cycle.”
Does wider temperature swings result in longer cook times?
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>From this posting in the Cookshack forum, it seems to me that wider temperature swings result in longer cook times let’s say for pork butts or briskets.
I had a #2 for a couple years that had a +/- 40 degree swing and I smoked butts and briskets in the same amount of time as everyone else. I don't think it ever mattered in the slightest. I have the 3DW now and it's no faster. There's actually a small part of me that thinks the results (quality, not time) are better _with_ the temperature swings.
What gets people in trouble is opening the door. Ideally, the door should only be opened twice... once to put stuff in and once to take stuff out. Don't wrap. Don't add water. Don't add wood. Just leave it alone and let the smoker do its job.
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I looked back over my logs and see that the cook times in my #2 were about the same before and after I added the Auber, so temp swings didn't seem to make a difference.
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They are great cookers.
I really think you should get one. You won’t regret it. Plenty of people on here that have them and have truly enjoyed the end product. I’ve used both analog and digital - they are both great. My dad’s #2 cooked multiple pork butts in the same time my #3D has done when I used it. Either one, you set the temp and go on about your business.
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Mine is in the open with a SI cover and it’s showing some moisture in the control window. It’s a small amount but I’ll keep an eye on it.
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I started with the #2 (analog) and later got a great deal on a barely used 3DW (digital wi-fi).
The analogs have a stated temperature swing of ~20 degrees and I'm pretty sure mine was higher than that. The reality is that it never once mattered. The person who wrote the review was making something out of nothing. If their brisket came out 'dry', it was much more probable that they took it out long before it was done. Anyone who smokes brisket based strictly on time is doing it wrong.
As barelfly mentioned, the digitals can be set to a higher temperature which is nice for poultry where there is no need to go 'low and slow'. Sadly, the software for the digital and digital wifi is really poorly designed and the wifi is outdated and finicky. I hear things suggesting that's being looked into.
I miss the simplicity of the analog and if I were starting with nothing today, I'd get the #3 (analog). With the analog you just set it and walk away. There's no mis-programming it or having a probe get a faulty reading and stopping the smoker prematurely.
While not strictly required, the extra depth of the 3 series is really nice as you don't have to cut ribs or briskets to fit them and it gives you that extra capacity if you like to make mass quantities and seal/freeze portions as I do.
I believe the convenience of digital Smokin It smokers would benefit more frequent users. For less frequent users, they would be better off saving money with an analog Smokin It smoker.
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I believe the convenience of digital Smokin It smokers would benefit more frequent users.
What would you define as frequent?
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"I believe the convenience of digital Smokin It smokers would benefit more frequent users. For less frequent users, they would be better off saving money with an analog Smokin It smoker."
So, which model are you going to purchase?
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I might describe my usage as "infrequently frequent". :) I commonly go for a spell with not a lot of use and then I'll smoke mass quantities of many things. I do a lot of vacuum packing and storage in my deep freeze. I might only smoke pork butts once a year, but when I do I smoke 6 of them. I also do special occasions such as turkey for thanksgiving and ham for xmas.
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For me, I enjoy smoking my meat not just eating it. By that I mean set it and forget it smokers aren’t allot different then buying your meal, load it up and walk away. I enjoy, checking the temps, making adjustments, becoming intimate with your machine, knowing how much change is necessary to get the results you’re looking for. In other words I like doing it myself.
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Welcome back Gary. Been a couple of years. How's the #2 doing?