getting the bug

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
That first one looks real nice. I love the idea of running the smoke thru a vert cabinet after the main chamber. Great for sausage/lower temp smoking while the high temp stuff goes on the grates.
 
I like the first one also, when you open the firebox to reload, your not dumping all you heat.
 
the first one looks nice...........there was someone that I seen that added a vert to there horizontal w/sfb unit..........Just seen it the other day on here............
 
the two smokers are as diff as nite to day............what kind of cooking/smoking are you planning on doing.......

the first one looks more veristle.........the second, looks more for catering/comps........

i do like the first one tho..........and not a bad price either
 
They both are very different but nice.
Most of the time I just smoke for myself and that would include neighbors bringing some meat over too when they see the smoke going. haha
But usually twice a year I smoke for about 50 people. So the least is usually 5-6 people and most around 50.

I welcome any advise.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky