Here is my question. Vertical or Horizontal?

rob sicc

Smoking Fanatic

Original poster

May 5, 2008

725

26

new jersey

• Sep 15, 2014

• #1

This might be premature for me since I only really started smoking earlier this summer but I am thinking about upgrading. 

I've read a lot about different types of smokers between Jeff's book and throughout the many threads here on the web site.  I'm sure both have their pluses and minuses but I was wondering about personal opinion (which is why this web site is so great).  Which do most folks prefer, Vertical or Horizontal smokers?

On one hand, I would love to take on a full pig (eventually).  On the other hand I've read that with horizontal smokers the far end of the CC takes longer to cook than the end closest to the FB.  I guess that's the same on a vertical.  The top takes longer then the bottom which is closest to the FB.  I haven't noticed that with my vertical though.

So I thought I would throw out a friendly question to everyone.  I would really like to hear what you all think.  While you are replying, If you would like to suggest a good smoker that would fit up to a 80lb pig (that would take up my entire patio)  I would be very curious to hear your suggestions.,

Thanks in advance.

Ciao,

Rob

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Sep 15, 2014

• #2

Rob

Sorry to say their is not a correct answer to you question. That is why a lot of people have more than one smoker. Vertical takes up less space you can hang bacon, hams and other things in it.Horizontal you can on the bigger ones do a whole hog. You have a hot and a cold side so you can do different temps at the same time.

Happy smoken.

David

 

rob sicc

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May 5, 2008

725

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new jersey

• Sep 15, 2014

• #3

Hi David,

Thanks for the reply.  I figured there was no right or wrong answer.  I was hoping it might stimulate a friendly dialog and offer some interesting opinions like yours. 

Thanks for the reply.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Sep 15, 2014

• #4

Rob

What price range do you want to be in? what do you want to cook? how many do you want to cook for? do you want to be able to take it places?

Happy smoken.

David

 

rob sicc

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May 5, 2008

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new jersey

• Sep 15, 2014

• #5

David,

I would like to fit a small to medium size pig.  If I can do a medium sized pig then I could fit several racks of ribs and . or several roast so I would be good.  After that I think I would need a lot of surface space for when I make jerky.  Though I think I need to figure out some kind of stand so I can get more in a small space. 

Do you know if the larger units require more wood because of just it's size or does the amount of bbq in it effect the amount of wood needed to run the smoker?  One of the things I like about using a bigger smoker would be that I think I could burn just sticks then though I'm not sure.

I haven't thought about price range yet,  I guess I wanted to see suggestions and figure out the high and low price ranges.

Again, I appreciate your replies.

Ciao,

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Sep 15, 2014

• #6

Look into the Klose modles , I have a knock - off of a Klose  (Tejas) and love it...

IMG_0007.JPG

• oldschoolbbq
• Sep 13, 2014

and tunable , control your heat with baffeling . This is a 20" but the 24" is big enough for a Pig.

015.JPG

• oldschoolbbq
• Oct 13, 2012

second Smoker . 

Betty 004 - Copy (2).JPG

• oldschoolbbq
• Oct 6, 2012

and . . .

Betty 013 - Copy.JPG

• oldschoolbbq
• Oct 8, 2012

, you will have room for a pig in a 24 ' horizontal

I also have back -up . . .

FOOD I HAVE COOKED - ANYTHING 001.JPG

• oldschoolbbq
• Apr 9, 2013

gasser

parkday with the kids 037.JPG

• oldschoolbbq
• Oct 18, 2012

junker Smokinpit

Betty 001.JPG

• oldschoolbbq
• Jul 15, 2012

 and the UDS .

Trish says too many , but you know , can't seem to part with any of them . . .

have fun and . . .

 

• 

Reactions: rob sicc

rob sicc

Smoking Fanatic

Original poster

Thread starter

May 5, 2008

725

26

new jersey

• Sep 15, 2014

• #7

Thanks OLDSCOOL!

I like the looks of your larger model.  I'm sure It will hold a lot of jerky too.  I also like that it is both horizontal and vertical.

Thanks again.

 

mneeley490

Master of the Pit

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Jun 23, 2011

3,764

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Everett, WA

• Sep 15, 2014

• #8

I have both, also. My advice would be that if you decide on a horizontal, make sure it is of good quality and thick steel, with few gaps. And reverse-flow models will really help even out the heat distribution.

 

rob sicc

Smoking Fanatic

Original poster

Thread starter

May 5, 2008

725

26

new jersey

• Sep 15, 2014

• #9

mneeley490 said:

 
I have both, also. My advice would be that if you decide on a horizontal, make sure it is of good quality and thick steel, with few gaps. And reverse-flow models will really help even out the heat distribution.

Click to expand...

What is meant by reverse flow?

 

mneeley490

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Jun 23, 2011

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Everett, WA

• Sep 15, 2014

• #10

It's kind of hard to describe w/o pics, and I don't have any. You can see some examples here: http://www.smokingmeatforums.com/f/201/reverse-flow

Basically, there is a plate that goes about 3/4 or 7/8 of the way down the middle. The heat and smoke enter the chamber under the plate, travel along the length of the smoker, then wraps back around and comes back towards the firebox side, where the smokestack will be.  This way, the heat & smoke don't just go up to the roof of the chamber and then out the stack.

 

Last edited: Sep 15, 2014