Originally Posted by Drake
Hello All. I am getting a new smoker shortly. Im looking at the 48'' patio with a warmer. My question to the Brethren is, would this be too much of a smoker for a single rack of ribs or two. Most of my cooks are small cooks for the wife and myself. The young-un doesnt eat too much right now. I have these great visions of a brisket and pork butt and ribs all at the same time but dont know if it will happen that way. How much more fuel does a 48" smoker use over a 36" smoker? Right now Im cooking on a large egg and size has yet to be a problem. I have never cooked on a stick burner. But I really like the look of the 48".
I cant speak for a 48. But I owned a 250 gallon smoker from Paul. It took 30 min to get up to temp and I used about 2 sticks of wood an hour to keep it fueled. The RF design is easy to cook on. My smoker had constant temps through out the whole chamber. Not any hot spots that you had to worry about.
As far as the warmer, I would get it. Its great to cook sausage and sides in.