Question before buying?

The meat will only absorb the smoke for the first 2 hours, give or take.  Folks can keep their meat in the smoker beyond that, as it's convenient; but as I'm taking the ribs out to wrap them anyway, I just prefer to finish them in the oven.  Think of it this way--with the meat wrapped, no flavor from the smoker is being imparted to the ribs.  It's just a heat source.  I can accomplish that in the oven, and I think the oven maintains a more even temperature anyway. 

The last hour, the ribs are unwrapped, sauced and just heated to finish the cook and caramelize the BBQ sauce.  Again, there is no need to have them in the smoker for this.  It works, as I'd put my ribs up against anyone's  :)

As a final thought, and considering the meat only absorbs the smoke until it reaches approximately 135 degrees or 2 hours +/-, then consider this: there are folks who would like their Smokin' It smokers to cook at a temperature higher than 250 degrees.  So, start in the smoker for 2 hours, and finish in the oven at whatever temperature desired, provided it fits (eveything done in the Model 1 will fit in my oven).
 
Hi Farpdinkle and welcome to the forum.  Early on, there were folks that wanted to smoke at a higher temp and if I remember, most of that desire was to get crispy poultry skin. And I agree, meat can only soak up smoke to a certain depth which explains why the smoking only goes so deep. There will, of course, always be those who say meat absorbs smoke as long as smoke is present, even into the 12 hour range. Rather, I think the smoke compounds, good or bad, just layer up on the outside.  Here is a link that goes into smoke and combustion:

https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and
 
Hi, Sarge.  The link you sent is one of the places I had read when I was trying to learn more--brilliant minds think alike  8)

I hope the original poster jumps in for a Smokin' It product.  There are none better for the money, and the Model 1 handles anything I need to do.  Folks who entertain more than another couple need to go bigger, but my #1 will do two racks cut in half just fine.  Keep smokin'!
 
Hi Farpdinkle,

Thanks for the update. That is kind of what I figured the answer would be. Some good points made for sure.
 
Hey everyone,
I want to thank you all so much for your replies. I was almost convinced to go with a #2 and then went with a #1. I’ve smoked a whole chicken and some chicken breasts and they were delicious. I’m no longer concerned about the amount of smoke as it’s perfect. I hesitated buying a smoker for a long time mostly because my wife is a vegetarian and I wasn’t sure how much use it would get but this will get plenty of use! Tomorrow I’m trying my first pork shoulder and I cannot wait.

Thanks again,
David
 
Glad to hear you have enjoyed the first few cooks! Pork butt will be great! These cookers do great with Pork butt, well, they do great with everything!

Enjoy!
 
smoked baked potatoes are really good. Butter (or margarine) rubbed on skin, some salt, pepper, garlic granules and onion powder sprinkled on on skin and bake 2-2.5 (sometimes 3 hours if big) hours at 250 deg.
 
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