It won't fit!
- Thread starter 1stlink
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DivotMaker
New member
Good to see you, Ralph! The #2 will serve you well - I love it, and have never felt "limited" by it, like I did with the #1. Great smoker!
Welcome Ralph. The #2 is a great choice (same one I went with ;D ). It's a great configuration for small/medium sized families. My last smoke was an ~12lb brisket packer. It fit when I partially folded the flat and the brisket was perfect when complete. It shrunk pretty significantly during the 12 hour smoke. I also did a 12 lb turkey with no problems at all.
Thanks Tony and good to hear from you also. Picking the most suitable model has been and continues to be a challenge for me! I changed my order to a Model #3 but Steve told me that #3s are out of stock with a shipment expected sometime this week. So as it stands, I'm in limbo and still wavering between the #2 & #3.DivotMaker said:
I know that you are happy with your #2 as well as many others here but so many #2 owners say that doing it over they would buy a #3. I admit total confusion. :-\
My logic tells me that a #2 is plenty for two senior citizens and I probably shouldn't have stopped the #2 order. The extra 5 inches of the #3 is appealing mainly for ribs and possible a brisket although both(cut/trimmed) will fit in a #2.. :-\
Either model will be a huge upgrade from my old #1, especially after adding the Auber controller. I'll make a final decision in the next day or two.
Thanks again Tony as I value your opinion.
I am a retired single person so my decision was between a #1 or #2. I went with the #2 and have been totally satisfied.
I do 3 racks of ribs by placing them diagonally on 3 shelves. Have done separate smokes of a 9 lb butt, a 12 .b turkey, 3 pork tenderloins, and 3 shelves full chicken breasts and find the capacity more than adequate.
I don't use an auber as I find I get fine results as is but do use a thermometer. Probably the best additional thing I got was a vacuum sealer. Great for freezing extra meat.
I am enjoying my smoker and my friends also enjoy my smoked meat.
In addition the #2 on a cart (added that after a few smokes and got tired of stooping over to remove meat or clean up) is easy to use. I keep it in my garage and roll it out to my front porch to use where there is an outlet as I don't have a back deck or patio.
Guess you can tell I am totally sold on my #2. Think it would be ideal for empty nesters.
This forum has been a great help and the tips on rubs and brines and sauces helpful. Also fun daily reading even if you are between smokes!
Martha
I do 3 racks of ribs by placing them diagonally on 3 shelves. Have done separate smokes of a 9 lb butt, a 12 .b turkey, 3 pork tenderloins, and 3 shelves full chicken breasts and find the capacity more than adequate.
I don't use an auber as I find I get fine results as is but do use a thermometer. Probably the best additional thing I got was a vacuum sealer. Great for freezing extra meat.
I am enjoying my smoker and my friends also enjoy my smoked meat.
In addition the #2 on a cart (added that after a few smokes and got tired of stooping over to remove meat or clean up) is easy to use. I keep it in my garage and roll it out to my front porch to use where there is an outlet as I don't have a back deck or patio.
Guess you can tell I am totally sold on my #2. Think it would be ideal for empty nesters.
This forum has been a great help and the tips on rubs and brines and sauces helpful. Also fun daily reading even if you are between smokes!
Martha
NDKoze
Moderator
I think if you are waivering that close to getting a #3, you probably should just do it. In the end, when you figure how many years this thing will last the extra dollars will seem like nothing and the extra space that you will have for that rare occasion where you want to cook for a large group you'll be able to do it.
I am a single Dad, with two kids and love that I went with a #3. It is surprising how many opportunities that I get to cook for large groups, be it church potlucks, kids confirmation and graduations, block parties, family camping trips, etc.
I am a single Dad, with two kids and love that I went with a #3. It is surprising how many opportunities that I get to cook for large groups, be it church potlucks, kids confirmation and graduations, block parties, family camping trips, etc.
Martha,
I have not heard of anyone that didn't like/love their #2 and you certainly are a very happy customer. I have a FoodSaver and a cart, all I have to do is make a final decision on a Smoker size.
I do appreciate your input and you make a compelling statement in favor of the #2
Cheers, Ralph
I have not heard of anyone that didn't like/love their #2 and you certainly are a very happy customer. I have a FoodSaver and a cart, all I have to do is make a final decision on a Smoker size.
I do appreciate your input and you make a compelling statement in favor of the #2
Cheers, Ralph
NDKoze
Moderator
I think you are right 1st Link. I think you will be happy with either one.
The #2 is a really good averaged sized smoke that will meet most people's needs most of the time. But there is a reason that the #3 keeps selling out.
This is really a very personal decision at this point. So, just let us know if you have any more technical questions and we'll be happy to help.
The #2 is a really good averaged sized smoke that will meet most people's needs most of the time. But there is a reason that the #3 keeps selling out.
This is really a very personal decision at this point. So, just let us know if you have any more technical questions and we'll be happy to help.
If money isn't a concern, buy both! Then keep the one (or both) you like best and sell the other to the first person that tries your BBQ and says "I gotta get me one of those"!
I also agree with Martha in that you need to also have a good thermometer and foodsaver setup for leftovers. I didn't get a cart but with all the other important accessories added you will likely have a few more hundred dollars added to the bottom line.
Suggestion of things to consider getting with the smoker:
I like to camp a lot and plan to take my #2 smoker in the back of my pickup truck on occasion. I figure it's gonna weigh a bit less making it easier to load and unload.
Another thing to consider is the #2 is a 700 Watt (6 AMP) element and the #3 is 1200 Watt (10 AMP). This may have effects on how quickly the element gets to temp and smokes (or burns) the wood. Also, the #2 has a 35 pound capacity compared to the #3 which is 45 pounds. Is the 10 extra pounds of capacity really going to make or break the groups or meals you plan to serve?
I also agree with Martha in that you need to also have a good thermometer and foodsaver setup for leftovers. I didn't get a cart but with all the other important accessories added you will likely have a few more hundred dollars added to the bottom line.
Suggestion of things to consider getting with the smoker:
- Temperature probes (like Maverick ET-733 or Auber)
- Digital scale (measuring things like meats, wood, etc...)
- Wood chunks (quality wood - search forums here...)
- Slicing Knife and Fork
- Recipes and ingredients for things like rubs and brines
- Brining container(s)
- Heat gloves, HD foil, saran wrap, mini-loaf pan(s), apple cider
- and most importantly the MEATS!
I like to camp a lot and plan to take my #2 smoker in the back of my pickup truck on occasion. I figure it's gonna weigh a bit less making it easier to load and unload.
Another thing to consider is the #2 is a 700 Watt (6 AMP) element and the #3 is 1200 Watt (10 AMP). This may have effects on how quickly the element gets to temp and smokes (or burns) the wood. Also, the #2 has a 35 pound capacity compared to the #3 which is 45 pounds. Is the 10 extra pounds of capacity really going to make or break the groups or meals you plan to serve?
NDKoze
Moderator
First, I don't mean to cut the #2 down, because I think it is a great average size smoker and you can smoke a LOT of meat in a #2!
Here are just a few more observations about the differences:
I think the 35 verses 45 pound capacity is kind of a worthless rating. How is this calculated? I think a more effective measure would be usable space verses pounds. The length of the #3 gives you the capability to smoke a variety of meats whole verses having to cut them down in a #2. Admittedly, this isn't a huge deal. But, I prefer to cook most cuts whole instead of cutting them.
When cooking like pieces of meat I prefer to cook them on the same level. For example, you will get a lot more space between the meat if you want to smoke two pork butts on the same shelf. You "may" be able to do it on a #2, but they are going to be pretty close to each other and could affect heat flow.
Again, I think it is all about usable space. Here are the available square inches of the 2, 3, and 4.
#2 - 4,500
#3 - 6,600
#4 - 9,720
Technically, I could buy two #3's for less money than a #4 right? I would even have a lot more square inches. But the nice thing about the #4, is that you get additional height so you can do longer cuts of meat or even hang sausages and the like. Likewise, with the #3 verses the #2, you gain usable square inches lengthwise where you can fit larger cuts of meat instead of cutting them down.
The other thing is leftover smoked foods often increase in flavor after they have rested in the fridge/freezer. I always smoke more than I need and vacuum seal and freeze the leftovers. There is nothing like being able to pull a vacuum packed back of pulled pork out of the freezer on a freezing cold day where I don't have the time or feel like smoking in the cold.
OK, I will concede that if you plan on traveling with your smoker, the girth and heft of a #3 could be a factor. I have loaded my #3 by myself, but prefer not to. It is super easy with two people, but tricky with one.
Here are just a few more observations about the differences:
I think the 35 verses 45 pound capacity is kind of a worthless rating. How is this calculated? I think a more effective measure would be usable space verses pounds. The length of the #3 gives you the capability to smoke a variety of meats whole verses having to cut them down in a #2. Admittedly, this isn't a huge deal. But, I prefer to cook most cuts whole instead of cutting them.
When cooking like pieces of meat I prefer to cook them on the same level. For example, you will get a lot more space between the meat if you want to smoke two pork butts on the same shelf. You "may" be able to do it on a #2, but they are going to be pretty close to each other and could affect heat flow.
Again, I think it is all about usable space. Here are the available square inches of the 2, 3, and 4.
#2 - 4,500
#3 - 6,600
#4 - 9,720
Technically, I could buy two #3's for less money than a #4 right? I would even have a lot more square inches. But the nice thing about the #4, is that you get additional height so you can do longer cuts of meat or even hang sausages and the like. Likewise, with the #3 verses the #2, you gain usable square inches lengthwise where you can fit larger cuts of meat instead of cutting them down.
The other thing is leftover smoked foods often increase in flavor after they have rested in the fridge/freezer. I always smoke more than I need and vacuum seal and freeze the leftovers. There is nothing like being able to pull a vacuum packed back of pulled pork out of the freezer on a freezing cold day where I don't have the time or feel like smoking in the cold.
OK, I will concede that if you plan on traveling with your smoker, the girth and heft of a #3 could be a factor. I have loaded my #3 by myself, but prefer not to. It is super easy with two people, but tricky with one.
Keep in mind that whatever you order does not include shipping unless you pick it up. I had to add $175 for shipping my #3. Also like others stated, I want to be able to put full racks of ribs without cutting them in the box and not worry about how to fit them. That was my reason for buying. I will probably never fill it up.
Thanks for your ideas & list Tony but I already have all that, Foodsaver, Maverick, briner jr, Knife lol, silicone gloves, etc., etc. Some of my old posts here show my Smokin-it #1 w/brined Butt, etc. Space is limited in Condo living, no yard and my alloted space for Q work is small. I'll post a pic if I can find it. (file too big, later from iPad maybe)TmanEater said:If money isn't a concern, buy both! Then keep the one (or both) you like best and sell the other to the first person that tries your BBQ and says "I gotta get me one of those"!
I also agree with Martha in that you need to also have a good thermometer and foodsaver setup for leftovers. I didn't get a cart but with all the other important accessories added you will likely have a few more hundred dollars added to the bottom line.
Suggestion of things to consider getting with the smoker:
I'm very happy with my #2 so far and don't yet see a need for a #3. But, if things change where I'm serving large groups of people then I'll figure out a way to acquire a new #3.
- Temperature probes (like Maverick ET-733 or Auber)
- Digital scale (measuring things like meats, wood, etc...)
- Wood chunks (quality wood - search forums here...)
- Slicing Knife and Fork
- Recipes and ingredients for things like rubs and brines
- Brining container(s)
- Heat gloves, HD foil, saran wrap, mini-loaf pan(s), apple cider
- and most importantly the MEATS!
I like to camp a lot and plan to take my #2 smoker in the back of my pickup truck on occasion. I figure it's gonna weigh a bit less making it easier to load and unload.
Another thing to consider is the #2 is a 700 Watt (6 AMP) element and the #3 is 1200 Watt (10 AMP). This may have effects on how quickly the element gets to temp and smokes (or burns) the wood. Also, the #2 has a 35 pound capacity compared to the #3 which is 45 pounds. Is the 10 extra pounds of capacity really going to make or break the groups or meals you plan to serve?
Thanks again
Ralph
