Differences between Smokette and Commercial Smokers

Yup,

You'll have no problems. Only differences are the controls. Same element (although might have 2 in it) and basic concept so won't be a problem -- upgrading!

Russ

I do it and the biggest difference you will notice is in the tightness of the temperature controls (digital) on the commercial units. Therefore cooking times will probably change and probably be shortened. Commerical units are even more set it and forget it and also more reproducible than the Smokette. They switch to a hold temperature etc. after the cooking time is finished which means you don't have to be on site at the precise finish time. Oh yes, and you can cook a lot more Q.

the change shouldn't present any problems. from your post it looks like you keep good notes so use those as your base line. the nice thing about the sm150 is you can go on auto settings of you want but after peggy showed me how to set manual times and temps you can really make it sing and fine tune it in to your style of cooking.
if i had it all to do over again rather than getting a steam table in our rig i would have gotten two 150's and an 8 foot hood.
hope this helps some
jack
ps. for my baseline notes i just used my fec100 run up log and everything went fine

Well Jack. In the interest in helping CookShack out.......you could put the steam table up for sale on ebay, buy anudder 150, and use the Smoker hood you have, but arent using!

That'd be your cheapest way to achieve your "second thought."

But, in the interest of helping myself out, dont do that prior to getting your F. Dick stuffer.