What type of smoker do ya like better? A vertical or a horizontal sfb? Im having a tough time deciding. Im sure i want a sfb.... Thanks for everyone's input.
Which is a better smoker
- Thread starter twanger1994
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It's really all about you getting acclimated to which ever one you get.... both types smoke meat just fine, it then becomes an operator issue to make good meat.
I own both and use them both is certain situations, so I can't really answer your Q any other way.
I own both and use them both is certain situations, so I can't really answer your Q any other way.
smokin' dick
Smoking Fanatic
Both will cook meat well. A common refrain is "It's the cook, Not the cooker."
I have an inexpensive off-set, and it needs constant tending and uses a lot of fuel so it is not ideal for over night or long cooks. However access to the meat for spraying or saucing and recovery time for chamber temps is great. The vertical smokers are very efficient on fuel and are easier to maintain temps. However access to the meat, especially with two racks, is more difficult than an offset and the temperature fluctuation and recovery when you do need to remove the cover is a lot more variable. Read that as a big drop in temp when you tend the meat and then as a result of all that oxygen rushing in a spike in temp. I will always have a vertical for ease of smoking but if money was not an issue a really nice offset like a Lang or a Klose would be in my backyard. And at some point in the reasonably near future, read the next decade or so, I will have one!
I have an inexpensive off-set, and it needs constant tending and uses a lot of fuel so it is not ideal for over night or long cooks. However access to the meat for spraying or saucing and recovery time for chamber temps is great. The vertical smokers are very efficient on fuel and are easier to maintain temps. However access to the meat, especially with two racks, is more difficult than an offset and the temperature fluctuation and recovery when you do need to remove the cover is a lot more variable. Read that as a big drop in temp when you tend the meat and then as a result of all that oxygen rushing in a spike in temp. I will always have a vertical for ease of smoking but if money was not an issue a really nice offset like a Lang or a Klose would be in my backyard. And at some point in the reasonably near future, read the next decade or so, I will have one!
I agree with most of the above. The only part I would disagree with is that my Brinkman SNP horizontal offset sees a bigger temp drop and longer recovery when the lid is lifted than my UDS (vertical). The UDS will have a temp spike when taking the lid off thanks to the in-rush of oxygen but it is much more efficient than Brinkman. Truth be told, I haven't used the Brinkman since building the UDS and I am now building a second UDS.
- Mar 12, 2009
- 14,477
- 58
It is really a personal thing I have a vertical smoker and a few horizonal grills and I can use all of them pretty well. You learn how to smoke and grill on anything you have and learn to cook on them.
- Aug 27, 2008
- 5,170
- 409
I now have a vertical front load charcoal fired (GOSM gasser converted to charcoal), and the SNP 40". The small verticles work great for butts, picnics, chuckies and the likes, and are fuel misers. If you plan on doing ribs, a full slab won't fit in most verticals, except a 22" drum or WSM, or wide body/big block. The horizontals use more fuel, yes, but the added convenience of the sfb, grate size and access to the cooking grate is nice for the big slabs of meat.
It really comes down to preference, and that is what you should ultimately base your decision on. If fuel useage is your biggest concern, go with a verticle, if it doesn't matter, but grate size does, go horizontal. If you don't have the cash, go the cheaper route first, then upgrade later.
Good luck and great smokes to ya!
Eric
It really comes down to preference, and that is what you should ultimately base your decision on. If fuel useage is your biggest concern, go with a verticle, if it doesn't matter, but grate size does, go horizontal. If you don't have the cash, go the cheaper route first, then upgrade later.
Good luck and great smokes to ya!
Eric
coyote-1
Smoking Fanatic
- Sep 14, 2008
- 554
- 15
You know, I read here about guys going through an entire bag of fuel to cook some ribs... and I shake my head in wonder. I can see perhaps a half-bag if you're doing it in the middle of winter. But in summertime, it should be FAR less.
I smoked three racks of babybacks and three overstuffer chickens last weekend. It was a breezy day, with temps in the low 70s. I did them on a single basket of lump, with an additional six small splits of maple & cherry. I got 5+ hours of consistent 225-degree temps in my CGSP, even with opening it every 30-40 minutes to mop.
I did go through an entire 10-lb bag of Cowboy last Thanksgiving to smoke a 19-lb turkey overnight. It was cold and breezy; the thing took 22 hours. I imagine you'd go through a fair amount of propane with a gas smoker in the same situation.
I smoked three racks of babybacks and three overstuffer chickens last weekend. It was a breezy day, with temps in the low 70s. I did them on a single basket of lump, with an additional six small splits of maple & cherry. I got 5+ hours of consistent 225-degree temps in my CGSP, even with opening it every 30-40 minutes to mop.
I did go through an entire 10-lb bag of Cowboy last Thanksgiving to smoke a 19-lb turkey overnight. It was cold and breezy; the thing took 22 hours. I imagine you'd go through a fair amount of propane with a gas smoker in the same situation.
herkysprings
Smoking Fanatic
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