Hi from Miami
- Thread starter pelallito
- Start date
Durangosmoker
Member
Hi, and welcome. As an owner of both a #1 and a #2, I can definitively say that both are great! That said, the general consensus here is to buy the biggest that your budget will allow, on the theory that you can always smoke a single pork chop in a #4, but you can't smoke 4 turkeys in a #1. For me, the #1 is fine for at my cabin, but I sometimes wish I had gotten a #3 for my main house. Good luck.
pelallito said:
I got the #2 because I could afford it and could imagine doing an occasional larger smoke even if the #1 would work 95% of the time. I'm very, very happy with that decision and that seems to be the general wisdom here... buy the largest one you can afford that otherwise meets your space and use requirements.
I don't even sort of feel that the #2 is a waste of space for me... I fill it with turkey, briskets, butts, nuts, and more. Even though I could typically fit these in the #1, I think it would require a lot more effort in most cases. The extra room in the #2 makes it easy. The only time I've wanted to go with the #3 is when I do ribs since it wouldn't require cutting them to make them fit.
Hi Sarge,
Yes I did get the number 1 and it arrived on 9/14. I seasoned it and on the 15th smoked salmon. I did everything wrong- rushed the rub, etc and it still
was great. I’m doing a Boston butt tomorrow. It’s a 6 pounder but it was the one my wife was able to find. I used DM brine recipe. I’ll put it in at 7 am.
Hope it works out well.
Yes I did get the number 1 and it arrived on 9/14. I seasoned it and on the 15th smoked salmon. I did everything wrong- rushed the rub, etc and it still
was great. I’m doing a Boston butt tomorrow. It’s a 6 pounder but it was the one my wife was able to find. I used DM brine recipe. I’ll put it in at 7 am.
Hope it works out well.
barelfly
New member
Pelallito,
Welcome and congrats!
What time are you planning on eating? I don’t think that is enough time if you are planning a 5pm or so dinner. Small pork butts seem to take forever, 2 hours per pound some times.
Just something to consider. They hold well Double wrapped in foil, then wrapped in a beach towel and kept in an ice chest for 2-4 hours.
Have fun with the cook though!
Welcome and congrats!
What time are you planning on eating? I don’t think that is enough time if you are planning a 5pm or so dinner. Small pork butts seem to take forever, 2 hours per pound some times.
Just something to consider. They hold well Double wrapped in foil, then wrapped in a beach towel and kept in an ice chest for 2-4 hours.
Have fun with the cook though!
StuInTexas
New member
old sarge said:
Are the interior dimensions the total space available for the racks or does it include the area around the smoke/wood box that can't be used for smoking?
StuInTexas said:
It's the total interior dimensions and not just the 'usable' space. For instance, the #1 at the top of the list is 16" interior and 20 3/8" exterior. The wheels are 3". That leaves 1 3/8" for the thickness of the box + the height of the rheostat knob. (I also verified my statement by measuring the internal height of my 3DW which came out to 20".)
