horizontal offset with verticle smoker

Discussion in 'Charcoal Smokers' started by stiffyman, Apr 13, 2010.

  1. stiffyman

    stiffyman Smoke Blower

    I am looking at a horizontal offset smoker not real big that has a 36 inch verticle at the opposite end of the firebox, the horizontal part is 30 x 19, my question is if a person is smoking at 250 on the horizontal part, what would you expect the temp of the verticle to be?
  2. graybeard

    graybeard Smoking Fanatic OTBS Member

    [​IMG] is this it?
    This one is a Bandera.
  3. stiffyman

    stiffyman Smoke Blower

    if you were add a fire box then it would look like it, more in the style of a Oklahoma Joe
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    It sounds like that bandera that Graybeard has a picture of to me too. I have one and I have gotten it up to about 350° and I wasn't even tring to get it hot either.
  5. foreverirish

    foreverirish Newbie

    Here you go. I bought mine last month and love it. I was in a rib cook off a couple of weeks ago, and people came by all day and said how much they loved the setup. Keep in mind that some of these guys have 20,000$ smokers.Please let me know if you have any questions. Every other place online had this same smoker for 200-400 more than amazon.

  6. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    How thick is the metal on that?
  7. stiffyman

    stiffyman Smoke Blower

    bingo thats it, what are youre temp differences between the verticle and the horizontal please.
  8. leeman

    leeman Smoke Blower

    I'm seeing close to a 100 degrees on my new unit.

    Apparently you are supposed to use it for sausage, turkeys, fish, cheese, and bacon.

    Sounds like you can add some hot coals to the bottom of it to increase the temp.

    -- Lee
  9. rickw

    rickw Master of the Pit OTBS Member

    I wouldn't use the vertical section for turkey if you can't get the temps upward of 275-300°.
  10. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    To this I would say all poultry, unless it has had its brine time; then it will be fine.

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