well sausages , hams, jerky hung in the vertical would be better I would think. I own one vertical and have yet to use it. just have to get some things done so that I can.
I have always thought that the vertical works better. look at the UDS they have been winning at comps with the chicken cooked in them.But, I think personal preference plays a big part also. plus you place meats so the one that will drip juices will drip on things below to enhance flavors.
peppers or a wonderfull thing to put on the bottom, let juices hit em while they take on a smoke flavor. the use in other dishes. tasty peppers they become.
are you buying one of the two shown? and I am sure others will chime in on what is better as a smoker.