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horizontal offset with verticle smoker

post #1 of 10
Thread Starter 
I am looking at a horizontal offset smoker not real big that has a 36 inch verticle at the opposite end of the firebox, the horizontal part is 30 x 19, my question is if a person is smoking at 250 on the horizontal part, what would you expect the temp of the verticle to be?
post #2 of 10
is this it?
This one is a Bandera.
post #3 of 10
Thread Starter 
if you were add a fire box then it would look like it, more in the style of a Oklahoma Joe
post #4 of 10
It sounds like that bandera that Graybeard has a picture of to me too. I have one and I have gotten it up to about 350° and I wasn't even tring to get it hot either.
post #5 of 10
Here you go. I bought mine last month and love it. I was in a rib cook off a couple of weeks ago, and people came by all day and said how much they loved the setup. Keep in mind that some of these guys have 20,000$ smokers.Please let me know if you have any questions. Every other place online had this same smoker for 200-400 more than amazon.


http://www.amazon.com/Medina-River-O.../dp/B002VLZTXO
post #6 of 10
How thick is the metal on that?
post #7 of 10
Thread Starter 
bingo thats it, what are youre temp differences between the verticle and the horizontal please.
post #8 of 10
I'm seeing close to a 100 degrees on my new unit.

Apparently you are supposed to use it for sausage, turkeys, fish, cheese, and bacon.

Sounds like you can add some hot coals to the bottom of it to increase the temp.

-- Lee
post #9 of 10
I wouldn't use the vertical section for turkey if you can't get the temps upward of 275-300°.
post #10 of 10
To this I would say all poultry, unless it has had its brine time; then it will be fine.
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