2 or 2D. - moisture

[Coach45mjp]

I'm a novice at this type of cooking so I'm looking for some guidance. First is there that much of an advantage to buy the # 2D over the #2. I realize it's a temperature control situation but is it worth the $200. Secondly what little smoking I've done I have always used a moisture source to obviously keep meat from drying out. From what I have read there is no moisture source in this unit. Does this seem to be a problem and if not where does the moisture come from. Thank You

 

[SuperDave]

Coach, I think you will find the $200 well spent.  As I explained to someone on here the other day, the price of a Maverick thermometer approaches 1/2 the price of the controller with box and meat temp probe.  That means that you get the programming and temp controls for cheap.  Most of us use a foil loaf pan with water on or next to the wood box for moisture. 

 

[Texan in Tulsa]

When I ordered my 3D last month it shipped with the Sasha Flavor Savor, cover and cord hooks. Looks like that must have been a Super Bowl special because the website now says they're shipping with only the black cover.

You can still buy the Flavor Savor, which you would hang from your bottom rack or just go with the foil pans. Either will work fine.

 

[SuperDave]

Andy, have you done any smokes with the flavor saver in place?  Water in the bigger units doesn't evaporate unless the foil pan is snug up against the wood box.  Curious if your flavor saver had less liquid in it then when you started. 

 

[Boone]

I agree … the extra $200 for the 2D would be well worth it. To be able to maintain steady smoker temperatures and have the ability to automatically have smoker temperature changes .. if so desired .. based on the internal temperature of your meat makes the cook almost effortless.

I just put a small aluminum loaf type pan next to the heating element. Works great!

 

[jcboxlot]

Small foil pan snug to element will solve moisture.  Agreed on that said above.

Make sure its touching side of element (smoke box), key difference.

 

[DivotMaker]

Welcome, Coach!  Yes, I absolutely believe the D model is the way to go.  But, I come from a background with the analog models, and have extensively used the Auber PID standalone controller, and love it.  So, the integrated PID controller is a no-brainer.  It gives you the ability to program 6 individual "steps" into your cooking profile, and controls the temp within a degree or two.  Although you don't have to have that level of accuracy to smoke some great meat, it sure is handy when you DO need tight temperature controls (like jerky or salmon)!

We don't have a built-in moisture-providing-device.  But, like the guys said, you just add your own.  I use disposable aluminum loaf pans, sitting on the floor next to the smoke box, and have for almost 3 years with no problems.  I don't use a moisture pan on things like skin-on poultry or jerky.

Regardless of whether you go 2 or 2D, you will be buying a smoker that will not only last a LONG time, but one you will make some of the best Q you've ever had in it!

 

[TheLocNar]

One thing to consider when choosing between the analog vs digital controllers... How reliable is your power source throughout the year? If you get somewhat frequent power failures, I would get the analog. As far as I know, the digital units would reset and stop cooking in the event of a power failure/restoration of power scenario. The analog will just pick up where it left off. Something to consider!

As far as water. As everyone else said. A small disposable aluminum loaf pan on the very bottom, next to the smoker box is all you need. No need to bother with anything but water either. I have found that using apple juice etc makes no difference in taste.

 

[DivotMaker]

As far as I know, the digital units would reset and stop cooking in the event of a power failure/restoration of power scenario.

Incorrect.  The D model controller will come back on, and start the program over.  The only time you may be doing a long, unattended, smoke would likely be something like a butt or brisket, so it will be a temperature cook (vs. time).  The program will read the internal temp, and step accordingly.

 

[Texan in Tulsa]

Andy, have you done any smokes with the flavor saver in place?  Water in the bigger units doesn't evaporate unless the foil pan is snug up against the wood box.  Curious if your flavor saver had less liquid in it then when you started.

Yes, I have used the flavor savor on all of my 3 smokes thus far.

1st smoke was about 12 hours. I had it hanging on the rack above the smoke box, but tucked in tight against the side of the smoke box. Lost about 1/2 of the liquid that was in it, about 8 oz.......(holds 16 oz....just went to measure how much liquid it holds).

 

[TheLocNar]

As far as I know, the digital units would reset and stop cooking in the event of a power failure/restoration of power scenario.

Incorrect.  The D model controller will come back on, and start the program over.  The only time you may be doing a long, unattended, smoke would likely be something like a butt or brisket, so it will be a temperature cook (vs. time).  The program will read the internal temp, and step accordingly.

Ah my bad. Perhaps I was confusing the built-in control with exterior add-on type aubers. Very good to now!

 

[NDKoze]

Others can correct me if I am wrong, but I think even with the external Aubers if you lose power it will start over with the last used program again.

I am not an Auber user, but I have read pretty much every single thread on this site and am reasonably confident in my answer.

 

[DivotMaker]

Others can correct me if I am wrong, but I think even with the external Aubers if you lose power it will start over with the last used program again.

I am not an Auber user, but I have read pretty much every single thread on this site and am reasonably confident in my answer.

You're right, Gregg.  They work the same way.  Some of the early GPH (current model) units had a glitch that would cause them to go back to the last program entered, if they restarted, but that has been fixed.  The new models have saved recipes, so even if you are using one of the saved programs, it will revert to that program if power is interrupted.

 

[Charliehustle]

Lack of moisture is not a problem. In fact I don't add it anymore. Instead I have been using a sand filled foil wrapped tray. The sand and clay act as a heat sink minimizing wider temp. swings. IMO the high temp swing is what dries meat out, not lack of moisture. Sand has a greater thermal mass than water and doesn't evaporate. There is also less cleanup.

 

[NDKoze]

Lack of moisture is not a problem. In fact I don't add it anymore. Instead I have been using a sand filled foil wrapped tray. The sand and clay act as a heat sink minimizing wider temp. swings. IMO the high temp swing is what dries meat out, not lack of moisture. Sand has a greater thermal mass than water and doesn't evaporate. There is also less cleanup.

I have to disagree with you on this one. I have the standard #3 and don't find that the swings affect my results at all. I usually use a moisture pan next to the smoke box, but in the past I have occasionally forgotten to add it and still have had excellent results.

The heat sink usually causes bigger problems than it solves. People using drip pans and the like below their meat have historically caused even larger temp swings and problems with the controller dial temp matching the smoker temp. This may be different if you are using an Auber with the top mounted smoker probe. But, if you use the stock probe that is located toward the bottom back of the smoker, this can cause problems and should be avoided.

Just my 2 cents.

 

[DivotMaker]

Lack of moisture is not a problem. In fact I don't add it anymore. Instead I have been using a sand filled foil wrapped tray. The sand and clay act as a heat sink minimizing wider temp. swings. IMO the high temp swing is what dries meat out, not lack of moisture. Sand has a greater thermal mass than water and doesn't evaporate. There is also less cleanup.

I have to disagree with you on this one. I have the standard #3 and don't find that the swings affect my results at all. I usually use a moisture pan next to the smoke box, but in the past I have occasionally forgotten to add it and still have had excellent results.

The heat sink usually causes bigger problems than it solves. People using drip pans and the like below their meat have historically caused even larger temp swings and problems with the controller dial temp matching the smoker temp. This may be different if you are using an Auber with the top mounted smoker probe. But, if you use the stock probe that is located toward the bottom back of the smoker, this can cause problems and should be avoided.

Just my 2 cents.

I'm with Gregg, on this one.  Certainly nothing wrong with a pan of sand, as long as it's on the floor next to the smoke box (not in between the heat and the meat, where it can disrupt heat flow).  But, the only things I don't use a water pan on are things like jerky and skin-on chicken/poultry.

 

[SuperDave]

Once you move to the 3 & 4 models, pans under the meat become a lot less troublesome.  In my model 4, I can put a 1/2 steam pan under meat and have 4" all the way around for flow.  I've always said that the rules of use are not blanket for all models. 

 

[DivotMaker]

Once you move to the 3 & 4 models, pans under the meat become a lot less troublesome.  In my model 4, I can put a 1/2 steam pan under meat and have 4" all the way around for flow.  I've always said that the rules of use are not blanket for all models.

Great point, Dave.  It's really all about clearance around the pan, not the model.  Now, full-size cookie sheets in a #3 will definitely change things up!

 

[Charliehustle]

Bark is dried meat and spices. Wetting the surface softens the bark. If you like your meat steamed and without a bark then your method will achieve that.
Not sure what you don't agree with. Adding sand mimics "meat" but retains heat better than water, you do this when you calibrate an Auber for that reason. Not sure how mimicked meat in the form of sand will cause large temp swings if placed in the same spot you place your liquid pans.
The cycling does not affect flavor or texture. Keeping the smoker from cycling on and off will give you a more predictable, steady and even temp like an Auber. I'm not saying the sand keeps temps even close to the +and - of an Auber, I just saying it is an alternative to heat robbing liquid.

 

[NDKoze]

I do not ever have soft bark because I do not foil my butts/ribs. Foilers will run into this problem. Adding the water pan next to the smoke box will not give you soft bark, trust me. It just provides a moist environment for the meat to cook in. It is not steam. I honestly am not sure how much affect the water pan has, but I have always done it and had great results, whereas others especially with ribs have found that without the pan ribs can get a bit dry. With a pork butt, it is might not be quite as necessary, but I would still recommend using it.

The point that I was trying to make and Tony clarified is that you do not want to have your heat sink on a shelf below the meat. If you place your sand pan on the floor of the smoker next to the smoke box like we do it will not cause a problem. But, if you place it on a shelf below the meat it will cause temperature issues and heat flow issues around your meat. When you do this you essentially have two heat sinks. One with the sand and one with the meat itself which is not the same as using a sand sink for calibrating the Auber.

I am just trying to help based on problems others have seen numerous times in the past and what we found to be the cause. Take the advice or leave it. Or better yet try both ways and find which way works best for you and let us know the results.