Can someone explain this smoker to me VS an offset vertical smoker

rob sicc · Feb 28, 2017

Hi Folks,

So I'm looking for my new smoker again. I'm still fighting with insurance companies about my last new smoker but thats another Thread for another time.

I saw this design in the first picture and It confuses me. The first picture has the fire underneath. Can someone explain to me why this won't cause the heat to overwhelm the cooking chamber. How would I keep the heat controlled. Heat rises as I've always been told. will playing with the dampers really make it possible to run at 150 degrees? I have been using the smoker for the past few years. That's all I know. I like the look of this new guy but I can't see how it will be more efficient.

Can anyone enlighten me?

Thanks for reading my thread..

Insulated-Smokers--element65.JPG

rob sicc
Feb 28, 2017

vs

INSIDE_SMOKER.jpg

rob sicc
Aug 4, 2015

chef jimmyj · Feb 28, 2017

Top one is more efficient because no heat loss out the top or sides of the firebox. Small fire and good air control can give virtually any temp. These units have a very small, 1.5-2" fresh air valve for intake and some have baffles in the fire pan to make use of the Minnion Method. Add a fan and controller and you are set and forget. Lone Star Grillz has a couple of sweet units so does Pitmaker...JJ

jstx · Mar 1, 2017

The 2nd smoker pictured looks like it would be made of really thin metal which doesn't help any one except the manufacturer sell "cheap" smokers. Thin metal will lose heat like crazy and wear out really fast, especially the paint/finish. It's possible the firebox area could be modified to make it more efficient but honestly you might as well get a vertical smoker like a WSM or UDS. Less hassle and still turn out great BBQ.

daveomak · Mar 1, 2017

The smoker in the top picture could be a reverse flow smoker...

rob sicc · Mar 2, 2017

jstx said:
The 2nd smoker pictured looks like it would be made of really thin metal which doesn't help any one except the manufacturer sell "cheap" smokers. Thin metal will lose heat like crazy and wear out really fast, especially the paint/finish. It's possible the firebox area could be modified to make it more efficient but honestly you might as well get a vertical smoker like a WSM or UDS. Less hassle and still turn out great BBQ.

The second picture was there as an example. That is what I had to start smoking. It is also what I am trying to upgrade from. Thanks for your input.

rob sicc · Mar 2, 2017

Chef JimmyJ said:
Top one is more efficient because no heat loss out the top or sides of the firebox. Small fire and good air control can give virtually any temp. These units have a very small, 1.5-2" fresh air valve for intake and some have baffles in the fire pan to make use of the Minnion Method. Add a fan and controller and you are set and forget. Lone Star Grillz has a couple of sweet units so does Pitmaker...JJ

Hi JJ,

Thanks for your comments. I don't understand why this is more efficient. Since heat rises I would think it would be difficult to to keep to temp down. Is it the physics of the design that is confusing me? I've only used the offset. Can I run wood through this or should it be only charcoal?

I am looking at this smoker from Mack Daddy.

MD180d.jpg

rob sicc
Mar 2, 2017

thumb_MD180a.jpg

rob sicc
Mar 2, 2017

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Can someone explain this smoker to me VS an offset vertical smoker

rob sicc

Smoking Fanatic

Insulated-Smokers--element65.JPG

INSIDE_SMOKER.jpg

chef jimmyj

Gone but not forgotten. RIP

jstx

Newbie

daveomak

SMF Hall of Fame Pitmaster

rob sicc

Smoking Fanatic

rob sicc

Smoking Fanatic

MD180d.jpg

thumb_MD180a.jpg

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