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How is the vertical part different from the main smoking chamber?

post #1 of 3
Thread Starter 

Hello,

In this photo, how is the vertical chamber different from the main chamber? Is it for a specific type of meat, will it be cooler than the main chamber? I'm in the process of looking to either build a new smoker or purchase one in order to get more grill space and this seems to add a lot but I do not understand the difference between the two areas, can someone please explain?

 

Thanks.

post #2 of 3

I'm a huge vertical smoker fan.  From what I've read about those combination smokers with the vertical section opposite the firebox, the vertical section operates at a lower chamber temp than the main horizontal chamber.  It can be used as a warmer, side dish cooker, or anything that requires lower temps.  I don't have experience with them but it seems you could do hot n fast with the horizontal section and low n slow in the vertical section, depending on the heat loss.

post #3 of 3
Thread Starter 


Ok, thanks Noboundaries. I thought that it would operate at a lower temp, but I wasn't sure. Do you or anyone else reading this thread know roughly how the temperature differences operate? Are there usually dampers on the connecting chamber from the horizontal to the vertical?

 

Anyone cook meats in both? If so, what do you do and what are the temperatures you're able to get?

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