SM055 VS commercial SM076

I believe the more costly smoker has IQ Controller.
I guess my biggest question to ask yourslef is how much meat do you want to smoke at one time?
I personally own an 08 and a 150. I like the 150 because of the larger racks. 18 X 18 inch square racks.
I believe if I were you....Not sure if this is possible from Alaska, call the toll free number to Cookshack, and ask for John Shiflett. He is in charge of sales and speak with him or one of his assistants.
P.S. Did you check out the West Coast Store.
Here is there link http://www.thewestcoaststore.com . They seem to have the best prices FWIW.
Good Luck and let us know how you make out.

Yes they are very safe for guest to use. Just make sure to power down, wait 10 minutes, open door, and dont touch the wood box or the deflector. There pretty hot.

Mike

The difference is the IQ3 controller on the 076. And I THINK wattage on the element....but I'm not sure.


I see that bbqbull beat me to the punch while I was searching for the info.


Go with the 150. The rack size will be worth it alone....I think.

I looked at the 150 & 160 but I've only noticed them in the commercial models. I could buy (4) 50's for the price of one of those and our guests could each have their own smoker to use. Or can you get a residential 150 without the IQ3 controller. They seem to pretty proud of those controllers for and extra $2,000.

Thanks for the help.

Jeff,

I am not sure whether the 55 is NSF and UL approved while the 76 is. I would strongly suggest you call John Shiflet on Monday and ask him for specific differences on the two models.

The bottom line is they are both excellent machines. And the IQ3 controller can be very important to a commercial application where the hold cycle is very important to the cooking process.

John

Thanks againg - I'll call him monday. I'm so glad I stumbled across this site. We don't smoke much red meat in Alaska, always fish. I can't wait to try some of your recipes.

The controller on the commercial units may be the way to go because I like to start my fish at very low temps then add some heat at the end so it's kippered rather than Qued.

Jeff - Our fishing lodge in Alaska