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Here is my question. Vertical or Horizontal?

Poll Results: Vertical or horizontal?

 
  • 66% (4)
    Vertical
  • 33% (2)
    Horizontal
6 Total Votes  
post #1 of 10
Thread Starter 

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

post #2 of 10

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

post #3 of 10
Thread Starter 

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.

post #4 of 10

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

post #5 of 10
Thread Starter 

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,

post #6 of 10

Look into the Klose modles , I have a knock - off of a Klose  (Tejas) and love it... plated and tunable , control your heat with baffeling . This is a 20" but the 24" is big enough for a Pig.

 

 Mylittle second Smoker .   50# and . . .

 

 75# , you will have room for a pig in a 24 ' horizontal Thumbs Up

 

I also have back -up . . .

 

 The gasser

 

 The junker Smokinpit

 

Betty 001.JPG and the UDS .

 

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

 

have fun and . . .

post #7 of 10
Thread Starter 

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.

post #8 of 10

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.

post #9 of 10
Thread Starter 
Quote:
Originally Posted by mneeley490 View Post
 

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.


What is meant by reverse flow?

post #10 of 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.

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