Jackitup

Welcome,Jon.

I appreciate your input and experience over on Ray's forum.

Hope you hang around here and share with us, also.

I guess it depends on what he will use it for ,if it will be an inside kitchen unit,if a bunch of different people of varying skill levels will be using it.

IMHO your thoughts are pretty correct.

Either way,you must pick the pit temp that works for you and the internal temps that you judge correct.

If he is cooking those big chucks, that you do,it would allow him to set it to fall back to holding temp at a preset time.

If he individually checks internals ,to make his judgements,he will have to check either cooker and then turn down to 140�.

You might post down on the pros only forum and see what the restaurant guys have to allow.

Hope this helps a little.

jackitup,

Since I have the NSF and Electronics, I'll throw my 2 cents in.

It's the same box.

Tom's got some great info, and I have the same questions, what do they want this for? Then I wouldn't go for the NSF and electronics. There is a better control built in that keeps the temp swings down, but I don't think it's worth the extra money, for the same size box, but they're going to cook the same.

The electronics give you a digital readout and a "hold" option, but I don't use the Hold option much, unless I get both my 150's going with a LOT of Q.

I think the model 50/55 is a good size, good # of racks and it will cook as good as any of the CS's.

Now, if they've got money in their pocket and want the cool tool on the block, go for the 150.

Got more questions?

Smokin'

Thanks guys, he's a new backyarder and isn't sure he wants the bells and whistles for that price. I'll be kind of tutoring him along on his Q'ing. He's fell in love with eating my stuff and wants to start doing his own. Thanks for the input
Jon