Smokette vs. Model 50

Since the foods I smoke in my cookshack keep so well when they're don (double wrapped, towel wrapped in the cooler), I find that I do a lot of my smoking for guests and I wish I had gone for the extra bucks for the 50. Probably will look to trade up this season. Go for the bigger model if you intend to cook for friends.

Also note you can cold-smoke in the Model 50. Fabulous for fish, pastrami, hams.

Why can't you cold-smoke in a smokette?

I made the decision to go with the Model 55 (all stainless) due to the humidity,etc here on the Gulf Coast. It will be deliverd by the end of the month. Really can't wait. Karen Lunsford at CS was wonderful to work with.

Boilermaker-

Ditto on your last reply; I think you'll be happy with your decision and you won't have to worry bout "movin up" for awhile now anyway. However, I have to warn you now comes the hardest part...waiting for the darn thing to arrive!

Oka it's yalls faught thats what I'm going to tell my wife anyway. I just upgraded to a model 55 from a smokette.

Ricky,

As a three week owner of a Model 55, I can tell you that you have clearly made the right decision to move up to the larger size. Last week I hung four slabs of baby-backs in my Model 55 using the supplied rib hooks. They were perfect in a little over three hours cooking time. The ability to hang ribs like this is reason enough to upgrade to the larger model.

Also you may want to check out "Sheila Shine" on the net. This stuff will keep the outside of your stainless steel Model 55 looking like new. Just one can will probably last you till you are old and grey.

Boilermaker