Size of Smokette Model 8??

Hey dchem,

For ribs, I cut them in half so they fit better, plus it makes them easier to handle. As far as the brisket, I think i have seen it recommended here that you fold the tip over the top, helps keep the meat moist. I've only done one brisket and it was fantastic, maybe some of the other will pop in here to elaborate a bit...

Mornin',dchem.

A 9lb. brisket is a good fit,but if you go larger you can fold up the point and
it will shrink to fit while cooking.

I like the 15-16lb. cryopacs of two butts from Sam's and they work well.

As Don says,sectioning your slabs allows you to make more efficient use of your space.

I like under 15 lb. turkey's,but it seems some of the guys have cooked up to the mid-twenties.

Hope this helps some.

Thanks to both of you for the explanation about briskets in the Smokette. When you speak of folding over point, I'm assuming you mean just kinda scrunching it into the cooker, letting the point bend so that it climbs the inside wall of the oven. Is that correct? If not, then I'm still confused since the point is, I would think, too thick to fold.

One other question regarding ribs. Other smokers have vertical rib-racks, nothing more complicated than flat, elongated "s"-hooks. Do you smoke your ribs vertically in the Smokette? If so, do you just lean them in, set them on one of the oven racks and prop them up or do you use some sort of "s"-hook arrangement.

Thanks to any and all who respond. I'm ordering my Smokette today because I'm convinced that it (and the model 50, that I can't afford) are the best home products on the market. I just want to make sure that the first batches of que impress the heck out of my wife (who thinks I'm of questionable sanity for spending this kind of money on a cooking apparatus). I am sure most of you will understand. Anyway, thanks again for the advice so far and for anything that you might have to add.... dchem

Mornin',dchem.

As you said,"the point will fold or scrunch up".

You will find that the unit is a little short to hang most full slabs.

There are several people that make rib racks to hold ribs on their sides.

I have used them in other cookers,but rarely anymore in my CS.

You can experiment with what works when you actually get yours.

There are some excellent long threads on these topics,as well as Smokin's excellent 101's.

These are not only essential,but pretty entertaining.

Let us know when you get started and we'll help when we can.

It will also be nice to have the wife braggin' to friends and relatives about your expertise.