Seeking Advice - Horizon 16" Classic v. Big Green Egg

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
I see we have a rift going on here pertaining to "real"  BBQ.   How about we change the "real" to the original type of BBQ?   Using lump charcoal is just about original imo..it's just that you're starting your cook w/ wood that has less creosote output.  When it comes down to it, it's all the same in the end because we are all using wood to create smoke, w/ stick burners it's more of an art to get to the finished product vs propane and wood chips/chunks. 
 
Oh Boy!

.

.

.

I'm gonna jump in the shark cage here!

Now please don't anyone attack me
biggrin.gif
. But I believe RibWizzard meant to say something like "Traditional" or something referring to how BBQ was done in the past, by using Hardwood Coals???

However, I am not going to say ones better or considered "Real" over the other but want to share my experience.

My pit does produce different results than my GOSM, yes sometimes more desirable for Meats Like Ribs and Pork, however My GOSM puts out better appetizers. My chix off the pit taste as good as the GOSM, but look much better coming off the GOSM than the pit.

Anyhow with that said I use Gas, Electric, Wood, Lump and charcoal... it really depends on what I'm cooking.

Now back to our original post...

Mmelrod the offsets/pits/Reverse flows have a little bit of a learning curve. You're going to have to do a bit of researching here on SMF, for mods and such... you will be impressed at how many folks tweaked their pits to near perfection.

For now you can practice fire management when using wood and play around with your fuel sources.
 
Last edited:
I guess the "easy bake oven" comment stirred them up a little bit SQWIB,  sorry everyone, just having a little fun.

I use charcoal, propane, a light bulb in a welding rod cabinet, whatever, like SQUIB says, depending on what it is I'm cooking. But when its pork, and I want that beautiful amber color, and that sweet smoke flavor and really deep smoke ring , I'm going to fire up a wood burning pit!
 
I guess the "easy bake oven" comment stirred them up a little bit SQWIB,  sorry everyone, just having a little fun.
Here's whats funny...to me anyway...

1. Of the 23 threads you started only 2 pertain to cooking... no finished pictures..

http://www.smokingmeatforums.com/newsearch/search=&advanced=1&sort=lastupdate&order=descending&type=35&createdbyuserid[]=55772

2. Everybody knows that anything south of Gainesville is considered Ohio...

     Have a great day!!!

   Craig
 
I have had a large BGE for about a year and a half.  It's great for direct cooking as I get a nice sear on my steaks.  However, for smoking I haven't been able to get a nice intense flavor from it.  About ten years ago a friend of mine traded me a New Braunfels smoker for an Ugly Stick fishing pole, so he wouldn't have to move the NB to Arizona.  I have been smoking beef, chicken, and duck in the NB with great results.  Last summer I attempted to cold smoke (175 - 215 deg.F) salmon and albacore.  I was using apple wood for flavor, and Kingsford charcoal to regulate the heat

($5 for two 24lb bags is just too good to pass up).  I got great results but I had to babysit the fire every 15 - 20 min.  Since the duration of the smoke was 5 hours or more, it was a real PITA! 

I have since added a 16" convection plate and a heavy duty firegrate from Horizon Smokers.  I'm hoping this helps regulate the temperature in the main cooking chamber better.  If this doesn't work, I'm going for the Horizon Smokers 20" Ranger with the vertical chamber.  I had considered the 20" or 24" Marshall RD, but need the vertical chamber to cold smoke the fish.   Used a Weber kettle for over 30 years.  Have a Jenn-Air SST gas barbecue, largely abandoned.  Futzing around with a Landmann gas smoker.  Noticed that all of the competition smokers use wood.  Have the 18in Amazin Pellet Tube, but haven't tried it out yet.  Smokin' Meats has become an obsession!
 
I have had a large BGE for about a year and a half.  It's great for direct cooking as I get a nice sear on my steaks.  However, for smoking I haven't been able to get a nice intense flavor from it.  About ten years ago a friend of mine traded me a New Braunfels smoker for an Ugly Stick fishing pole, so he wouldn't have to move the NB to Arizona.  I have been smoking beef, chicken, and duck in the NB with great results.  Last summer I attempted to cold smoke (175 - 215 deg.F) salmon and albacore.  I was using apple wood for flavor, and Kingsford charcoal to regulate the heat

($5 for two 24lb bags is just too good to pass up).  I got great results but I had to babysit the fire every 15 - 20 min.  Since the duration of the smoke was 5 hours or more, it was a real PITA! 

I have since added a 16" convection plate and a heavy duty firegrate from Horizon Smokers.  I'm hoping this helps regulate the temperature in the main cooking chamber better.  If this doesn't work, I'm going for the Horizon Smokers 20" Ranger with the vertical chamber.  I had considered the 20" or 24" Marshall RD, but need the vertical chamber to cold smoke the fish.   Used a Weber kettle for over 30 years.  Have a Jenn-Air SST gas barbecue, largely abandoned.  Futzing around with a Landmann gas smoker.  Noticed that all of the competition smokers use wood.  Have the 18in Amazin Pellet Tube, but haven't tried it out yet.  Smokin' Meats has become an obsession!
hello fgaii

if you adjust the draft on the bottom of your BGE you can dial it down pretty low. as soon as you get to your target temp start cutting back on the air. air is what makes all grills/smokers get hot. not much air= not much heat. you are not cold smoking at 175 - 215 deg. you are slow smoking at that temp. you will love your  18"AMNPT. it will cold smoke or slow smoke really well.






happy smoken

david
 
Last edited:
Well, Ive been accused of not posting pics of BBQ, even though I thought I had, so here some from #19 build. Sorry I didnt stop to disect them, but when 50 plus hungry friends are ready to eat, you dont really think about those things.

900x900px-LL-863e383b_ribs.png
 
I have cooked in every thing from a 55 gallon drum smoker to a Sparkman Ice Box converted to a smoker to both horizontal and upright smokers and have found nothing to surpass a kamado type cooker. A cooker is only as good as the cook. The original cost may be a bit higher, 

 but the ease of use, the economy of operating cost (far less charcoal and wood) and versatility a ceramic cooker (kamado) can't be beat in my humble opinion.
 
but the ease of use, the economy of operating cost (far less charcoal and wood) and versatility a ceramic cooker (kamado) can't be beat in my humble opinion
Totally agree, and if your looking for something to do an occasional slab or roast on the patio, I would also recommend one.

But please, with out upsetting too many people again, let me point out a couple of the "cons": Just in the interest of helping to inform people weighing the decision on either unit.

The shape and size that makes this cooker efficient is also a limiting factor on the amount of food its capable of producing during a cooking cycles. Especially when doing items like slabs of ribs where you need a lot of sq. inch of cooking surface.  An off set style smoker will have the advantage there.

Another advantage of the off set style is the capability to re load fuel with out disturbing the cooking cycle. The komado style has a very long cooking cycle , but the off set style is indefinite. But will use more fuel per hr.

Wouldn't it be nice to have the best of both worlds? An offset style with the thermal qualities of the komado?  Why isn't anyone building one? 
 
  • Like
Reactions: ski-freak
i have the large size BGE...love it to death...made some killer ribs, pork shoulders, brisket, chicken, steak, veggies, sausages.....you name it...holds heat like a champ...did an overnight shoulder at 225-250 all night a zero degrees with no issues
 
I have cooked in every thing from a 55 gallon drum smoker to a Sparkman Ice Box converted to a smoker to both horizontal and upright smokers and have found nothing to surpass a kamado type cooker. A cooker is only as good as the cook. The original cost may be a bit higher, 

 but the ease of use, the economy of operating cost (far less charcoal and wood) and versatility a ceramic cooker (kamado) can't be beat in my humble opinion.
That's what i thought until i saw the onyx oven, way more capacity, super insulated, easy access to the charcoal and can cook for like 60 hours on a load of charcoal @ 250....and they work w/ their temp controllers.  Spendy price tag of around $ 1100 but has twice the capacity of the x large BGE.   When i have an extra grand burning a hole in my pocket i might just get one. 
 
Last edited:
Ribwizard - I have the XL BGE and have no problem doing 8 racks of ribs, 20 pounds of salmon, or 30 - 40 pounds of pork at one cook. It burns easily to 20 hours plus and if I can't cook it in that period of time I'm not interested.
 
That's what i thought until i saw the onyx oven, way more capacity, super insulated, easy access to the charcoal and can cook for like 60 hours on a load of charcoal @ 250....and they work w/ their temp controllers.  Spendy price tag of around $ 1100 but has twice the capacity of the x large BGE.   When i have an extra grand burning a hole in my pocket i might just get one. 
what are you going to cook for 60 hours @ 250 deg?

happy egg owner. i also have a stick burner. egg gets a lot more use.

happy smoken.

david
 
Totally agree, and if your looking for something to do an occasional slab or roast on the patio, I would also recommend one. I AM NOT A CATERER.

But please, with out upsetting too many people again, let me point out a couple of the "cons": Just in the interest of helping to inform people weighing the decision on either unit.

The shape and size that makes this cooker efficient is also a limiting factor on the amount of food its capable of producing during a cooking cycles. Especially when doing items like slabs of ribs where you need a lot of sq. inch of cooking surface.  An off set style smoker will have the advantage there. WHEN YOU WANT TO COOK 2 BRISKETS. YOUR GOING TO BURN A LOT OF FUEL. SAME WITH 2 STEAKS.

Another advantage of the off set style is the capability to re load fuel with out disturbing the cooking cycle. The komado style has a very long cooking cycle , but the off set style is indefinite. But will use more fuel per hr. I DON'T ADD FUEL AFTER I GET FINISHED COOKING. SO THAT IS NOT A PROBLEM. I HAVE ADDED FUEL TO MY EGG WHILE COOKING. NOT A PROBLEM. I HAVE ALSO SLEPT ALL NIGHT. WHILE THE EGG IS CRUISING ALONG ALL NITE ON 240 DEG. HAVE FUN WITH THAT IN A STICK BURNER.

Wouldn't it be nice to have the best of both worlds? An offset style with the thermal qualities of the komado?  Why isn't anyone building one? IF YOU BUILD IT THEY WILL COME! ONLY PROBLEM IS NOW YOU HAVE THE COST. AN EGG IS A SMALL BRICK OVEN. THEY ALREADY MAKE THEM.
HAPPY SMOKEN.

DAVID

duel.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky