padronman
Master of the Pit
I don't think you will find coupons for those smokers. Pull the trigger (I own the # 2) it's worth EVERY penny you pay
Scott
Scott
SMOKIN-IT SMOKER
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libohunden
Newbie
- Aug 18, 2014
- 19
- 11
I did a quick search on the internet and couldn't find anything and figured that it was probably a pipe dream. However, on their checkout, they have a place for discount/promo code. With a painful $140 shipping... I need to try to find a way to make that hurt less!
The #2 didn't look big enough to put a full sized brisket in and such. I figured for $100 more, I might as well go with the #3. It looks like it will handle everything I can give it and then some.
I am worried being a vertical type smoker that when the shelves are packed the stuff on the bottom will burn. Have you or anyone else found this to be true?
Do you prefer to use chunks or chips to burn in it?
The #2 didn't look big enough to put a full sized brisket in and such. I figured for $100 more, I might as well go with the #3. It looks like it will handle everything I can give it and then some.
I am worried being a vertical type smoker that when the shelves are packed the stuff on the bottom will burn. Have you or anyone else found this to be true?
Do you prefer to use chunks or chips to burn in it?
padronman
Master of the Pit
Here it is with $110 shipping. I have done a full Packer (13.5 lbs) in my #2 with no issues.
Scott
libohunden
Newbie
- Aug 18, 2014
- 19
- 11
padronman
Master of the Pit
Haven't found a need for those items. I do ribs all the time and no need for me. I got the cart (Which RULES) the cord hanger (inexpensive but so awesome) and I got the cover......keeps it nice and clean while outside.
Scott
Scott
ndkoze
Smoke Blower
- Apr 4, 2011
- 111
- 15
If you "like" the Smokin-It Facebook page and start your purchase through the Smokin-It Facebook Social Store you can get 5% off.
On the #3 that I got, it only ended up being $25 or so, but hey that is better than a kick in the pants.
Here is the link:
https://www.facebook.com/pages/Smokin-it/182919855212905?sk=app_211311762253380
Regarding burning on the bottom, the #3 is big enough for me that I rarely use the bottom half of the smoker. I put Boston Butts on the second from the top shelf and haven't had any issues. If I am smoking a full smoker of snack stix where I have all of my 5 trays (I bought an extra one) loaded, I will rotate the trays from top to bottom and front to back at least once during the smoke. But for ribs, chicken, and pork butts, I put them in on the highest tray I can without touching the top of the smoker and smoke until my meat hits the right internal temp without ever opening the door.
This smoker is Lazy-Q at its finest. For a Boston but, I put it in the smoker around 11:00-12:00 at night and typically run it at 135 for 45 minutes or so, and then crank it up to 225 and go to bed without a worry that my expensive cut of meat will be anything other than delicious by the next afternoon.
My 2 cents on the #2 verses the #3, is that sure most of the time the #2 will be more than big enough. But this is a long-term smoker investment verses the cheapo Masterbuilts/Bradleys that I am going to be keeping for a long time. So, over the course of years that I will be using this smoker, $100 was easily justified for me as there will be those rare occasions where I am going to load this thing up.
Good luck on whatever you choose. Check us out over at the http://smokinitforums.com as it is a very active forum with very helpful folks that can answer most any question that you would have.
On the #3 that I got, it only ended up being $25 or so, but hey that is better than a kick in the pants.
Here is the link:
https://www.facebook.com/pages/Smokin-it/182919855212905?sk=app_211311762253380
Regarding burning on the bottom, the #3 is big enough for me that I rarely use the bottom half of the smoker. I put Boston Butts on the second from the top shelf and haven't had any issues. If I am smoking a full smoker of snack stix where I have all of my 5 trays (I bought an extra one) loaded, I will rotate the trays from top to bottom and front to back at least once during the smoke. But for ribs, chicken, and pork butts, I put them in on the highest tray I can without touching the top of the smoker and smoke until my meat hits the right internal temp without ever opening the door.
This smoker is Lazy-Q at its finest. For a Boston but, I put it in the smoker around 11:00-12:00 at night and typically run it at 135 for 45 minutes or so, and then crank it up to 225 and go to bed without a worry that my expensive cut of meat will be anything other than delicious by the next afternoon.
My 2 cents on the #2 verses the #3, is that sure most of the time the #2 will be more than big enough. But this is a long-term smoker investment verses the cheapo Masterbuilts/Bradleys that I am going to be keeping for a long time. So, over the course of years that I will be using this smoker, $100 was easily justified for me as there will be those rare occasions where I am going to load this thing up.
Good luck on whatever you choose. Check us out over at the http://smokinitforums.com as it is a very active forum with very helpful folks that can answer most any question that you would have.
I have never seen any coupon codes for the SI. As a matter of fact, I have never seen any codes for the SmokinTex or Cookshack smokers. Just periodic specials from these three companies. However, you may want to ask Steve about the codes since, as you say, it is on the website.
As for racks, hooks etc, go easy on the bells and whistle items. Racks will allow the ribs to stand up promote heat and smoke to envelop as well as pass through to the upper racks where you may have a couple of butts hanging out. It all depends upon your needs, not your wants. So are they useful? Yes. Necessary? Only if you need them.
Burning? Always a possibility. But you smoke at a low temp. Yes, the food on the bottom rack will likely finish ahead of food on the top rack of a fully loaded smoker as it will absorb a lot of the initial heat. But it will all even out in time. The trick is to experiment, keep notes regarding meat, time, and temp. You may initially need to check on progress by opening the door once in a while till you get used to the smoker. If you are doing ribs, a butt, and a brisket, the later two will be smoked to a desired internal temp that you monitor with a remote. The ribs would be done in 5 hours or so. Those you would have to check, or smoke them late into the cook for the other meats. You would be truly blessed if everything was ready at the same time.
Shipping FedEx is not cheap, but it is quick. CookShack recently had free shipping. But it is slow (mine came by freight). I think I paid $50 or $60 for shipping. Also the smokers are much more expensive. I'm not sure what SmokinTex charges for shipping, but their smokers are more expensive than the SI.
The SI2 or SI3? It depends upon your needs. You can always cook less in a large unit, but not more in a small unit. The SI site forum has a lot of users of both sizes and all are pleased with how much they hold. The cart is a good item. It gets the smoker up to a comfortable height. But you can order later, or build one yourself. Again, it comes down to needs.
Good luck with your choice. Either unit will give great results.
As for racks, hooks etc, go easy on the bells and whistle items. Racks will allow the ribs to stand up promote heat and smoke to envelop as well as pass through to the upper racks where you may have a couple of butts hanging out. It all depends upon your needs, not your wants. So are they useful? Yes. Necessary? Only if you need them.
Burning? Always a possibility. But you smoke at a low temp. Yes, the food on the bottom rack will likely finish ahead of food on the top rack of a fully loaded smoker as it will absorb a lot of the initial heat. But it will all even out in time. The trick is to experiment, keep notes regarding meat, time, and temp. You may initially need to check on progress by opening the door once in a while till you get used to the smoker. If you are doing ribs, a butt, and a brisket, the later two will be smoked to a desired internal temp that you monitor with a remote. The ribs would be done in 5 hours or so. Those you would have to check, or smoke them late into the cook for the other meats. You would be truly blessed if everything was ready at the same time.
Shipping FedEx is not cheap, but it is quick. CookShack recently had free shipping. But it is slow (mine came by freight). I think I paid $50 or $60 for shipping. Also the smokers are much more expensive. I'm not sure what SmokinTex charges for shipping, but their smokers are more expensive than the SI.
The SI2 or SI3? It depends upon your needs. You can always cook less in a large unit, but not more in a small unit. The SI site forum has a lot of users of both sizes and all are pleased with how much they hold. The cart is a good item. It gets the smoker up to a comfortable height. But you can order later, or build one yourself. Again, it comes down to needs.
Good luck with your choice. Either unit will give great results.
Last edited:
diggingdogfarm
Master of the Pit
I would definitely go as big as you can afford, I regret buying the #1 rather than the #3.
~Martin
~Martin
jond36,
Yes. The CS is made in the USA. Many models are digital so no need for any additional controls. They are very expensive. However, CS has or had a payment plan that was interest free. I have the Amerique and it is excellent. The wheels are sturdy but small. The racks are nickel plated not SS. SS is an a option so you may be able to swap them out at a reduced cost. The racks are also a tad smaller. The power cord is 5 feet. Accessories are more expensive.
Sounds like I am knocking CS but not really. Just the facts. It is a great smoker. I would suggest you compare them feature by feature, dollar for dollar. Is the build quality of the box better? I would say no. My brother has the SI 3 and it is solid. Fit and finish excellent. But regardless of what one buys today there is always a small chance of getting a blemished product be it a smoker or car.
Also look at the Smokintex. Their 1500 is analog costs roughly the same as th CS and far more than the SI unit.
I hope this helped. It pretty much comes down to budget and features.
Dave
Yes. The CS is made in the USA. Many models are digital so no need for any additional controls. They are very expensive. However, CS has or had a payment plan that was interest free. I have the Amerique and it is excellent. The wheels are sturdy but small. The racks are nickel plated not SS. SS is an a option so you may be able to swap them out at a reduced cost. The racks are also a tad smaller. The power cord is 5 feet. Accessories are more expensive.
Sounds like I am knocking CS but not really. Just the facts. It is a great smoker. I would suggest you compare them feature by feature, dollar for dollar. Is the build quality of the box better? I would say no. My brother has the SI 3 and it is solid. Fit and finish excellent. But regardless of what one buys today there is always a small chance of getting a blemished product be it a smoker or car.
Also look at the Smokintex. Their 1500 is analog costs roughly the same as th CS and far more than the SI unit.
I hope this helped. It pretty much comes down to budget and features.
Dave
rsnovi
Meat Mopper
I recently bought a Cookshack 025 from the Charcoal store online. I had it in a few days and shipping was free. As others mentioned, the price of a Cookshack is more. So far I really like it and the construction quality is great.
ndkoze
Smoke Blower
- Apr 4, 2011
- 111
- 15
I'm not 100% sure that is true. I always get very dark results in my Smokin-It #3 whether it be ribs, butts, or poultry. I primarily use hickory or a combination of hickory and cherry or oak.
Maybe this is the case with fruit woods that I have been meaning to test, but haven't done so yet.
The following Boston Butt was smoked with straight hickory. Any darker than this and I think it would be categorized as burnt instead of dark. :)
Admittedly, these ribs were smoked with 50/50 hickory/cherry.
Maybe these pics are considered light compared to Charcoal/Gas. I have never smoked with charcoal (grilled yes, but smoked no), but I have used a propane smoker and don't remember the results being any darker than what I am turning out in my Smokin-I#3. But, it has been several years now since I have smoke anything other than snack stix in the propane smoker, so my memory may be fuzzy.
I think the color is much more dependent on the colors in the rub that the heat source of the smoker.
padronman
Master of the Pit
I agree with Koze. I have NEVER had issues with color in my #2. I to think the ingredients in the rub will give color to your food. More paprika and chili powder will be darker than garlic powder and onion powder etc.
Yeah I use mostly apple. Love the apple on pork for some reason. Hope to try sugar maple soon to see if i enjoy really sweet smoke with a spicy glaze.
For me hickory is just too strong. The #1 is just too small for it.
This was a smoked chicken with a little JD wood chips and rosemary on the chicken the other day.
For me hickory is just too strong. The #1 is just too small for it.
This was a smoked chicken with a little JD wood chips and rosemary on the chicken the other day.
Last edited:
libohunden
Newbie
- Aug 18, 2014
- 19
- 11
Thanks to everyone for the great advice.
There was never a second thought. I am getting a 3.
Koze, thanks for the facebook tip.. $25 is $25!
Is anyone using the cold smoke plate and what do think about it?
There was never a second thought. I am getting a 3.
Koze, thanks for the facebook tip.. $25 is $25!
Is anyone using the cold smoke plate and what do think about it?
rsnovi
Meat Mopper
I'm not 100% sure that is true. I always get very dark results in my Smokin-It #3 whether it be ribs, butts, or poultry. I primarily use hickory or a combination of hickory and cherry or oak.
Maybe this is the case with fruit woods that I have been meaning to test, but haven't done so yet.
The following Boston Butt was smoked with straight hickory. Any darker than this and I think it would be categorized as burnt instead of dark. :)
Admittedly, these ribs were smoked with 50/50 hickory/cherry.
Maybe these pics are considered light compared to Charcoal/Gas. I have never smoked with charcoal (grilled yes, but smoked no), but I have used a propane smoker and don't remember the results being any darker than what I am turning out in my Smokin-I#3. But, it has been several years now since I have smoke anything other than snack stix in the propane smoker, so my memory may be fuzzy.
I think the color is much more dependent on the colors in the rub that the heat source of the smoker.
I seem to get darker results in the Cookshack then in my old Brinkman upright smoker. Both electric.
padronman
Master of the Pit
The accessories I would get (and I do own them) is the CART......COVER......and the cord hanger. Viola you have a GREAT smoker.
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