ready to order

[rettaps]

Hi guys,
think i made up my mind, so one more question, should i go with 2 or 2d? do you guys have profiles that you follow for certain types of food, or do u just slowly ramp it up, like i could do with a manual knob? please let me know how you are using these D models in real life, thanks,

 

[Grampy]

I have the SI#2 and love it. For me, I do not see the need for the D model. You do not have to have the D model to produce great BBQ. Others that have the D models will disagree and love the precise heat control and programmable features that they get with the D models. It really just comes down to personal preference.

 

[rettaps]

wonder why they don't make a number 1D, would be a nice starter unit.

 

[DivotMaker]

wonder why they don't make a number 1D, would be a nice starter unit.

Price point, period.  Wouldn't be cost-effective, at the price of the 1. 

 

[Walt]

I had my 2 for over a year prior to getting the auber. Love the auber but it does not improve the final outcome. What it improves is your ability to walk away by being able to program a hold temp. However you must account for the cooldown. It also is a must for smoking things like fish or bacon when large temp swings may ruin or degrade the final product. When smoking salmon i dial up 165 and feel confident that temp swings wont occur @ all. If you need presice temps its outstanding but if your primarily cooking pork, chicken & beef the swings dont really matter. If price isnt a concern go with the D. If it is get the standard unit. You can always add the auber later if you find a need.

I dont ramp, foil or anything else. I have never used more than a 2 step program (desired temp for cooking & a holding temp). Most frequently just the desired temp.