This is my first of many future posts and I'm excited to begin what I have no doubt will be my newest addiction, er, hobby.
I know that there have been a few posts discussing the differences between models, and I have in fact read many. This will be my first smoker, and I'm on the fence between these two models. What I understand is that these two units are similar in all respects aside for their dimensions, and that the 045 has three racks as opposed to two on the 025. Is that correct?
If so, it seems that my decision should ultimately be based on the quantity of meat I want to be able to smoke per "batch." I am assuming that a 14"x18" shelf will fit two full slabs of baby backs. Is that a correct assumption? If so, the 025 would allow me to smoke a maximum of 4 slabs at a time which I'm guessing is food for about 6-8 adults (depending on appetite, etc.). Is my math close? My one concern is that in the Smokin Okie's "101" posts he mentioned that he avoids using the bottom rack if possible since it's closer to the heating element and cooks hotter. I'm just wondering how many of you follow this advice and in fact find that what is prepared on the lower rack cooks "inferior" to that smoked on the upper rack(s) (drier, over-smoked compared to that on the upper rack, etc.). If so, and since I don't know any better, I can't help but wonder why the dimensions of the entire unit aren't a bit higher in order to raise the lower rack farther away from the heating element.
Finally, I'm just wondering about smoking different meats together. In my initial searches I saw a few posts about smoking meat and poultry together, but I didn't come across posts about smoking ribs and brisket, or ribs and pork butts (for example). Is this something that is done, or is it something that is avoided if possible? Again referring to Smokin Okie's "101's" I saw that ribs and brisket were both smoked at 225, so it seems that they could be done together. Obviously meats that cook/smoke at different temps would prevent them from being done together. But are there factors other than temp at play when it comes to these decisions? This is a main factor for my decision making between the 025 and 045 also. In other words, I'm thinking that when I'm entertaining a larger group it would be great to be able to do several slabs of ribs (on two racks) and a few pork butts on the third rack and to therefore offer more variety to my guests. But if mixing meats in a single run is a no-no then perhaps this shouldn't play into my thinking.
Really appreciate any advice and guidance here. I'm already sure many of you will tell me to go with the bigger unit since it's always nice to have the extra space and I'll regret not doing so down the line
.Happy Memorial Day everybody, and God bless our troops and vets!
David
