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What is better?:horizontal or Vertical smokers

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  • #16
    Originally posted by DDave View Post
    What he said.



    Nicely summed up.



    Or build a drum -- no water pan to worry about. I get lots of sleep when the drum is cooking at night.

    Dave
    i plan on a drum for the house & my collection but a single drum wont' do 12 briskets,16 butts, or 18 racks of bb's @ 1 time.
    brink vertical charcoal(the carp)
    18" old smokey charcoal grill/smoker
    cast iron Hibachi
    22" Kettle w/ "Smoke-EZ" styled riser extension
    & rotisserator
    12x7 wells cargo vending trailer(mods in progress)
    stuffer,slicer & more carp than i can fit in it...
    Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

    Blues-N-Cues Concessions & Catering
    http://blues-n-cuesbbq.com/
    my music recordings-
    http://www.reverbnation.com/rlcltd





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    • #17
      Originally posted by blues_n_cues View Post
      i plan on a drum for the house & my collection but a single drum wont' do 12 briskets,16 butts, or 18 racks of bb's @ 1 time.
      So build 2 double rack drums. You can easily to 3 - 4 butts per rack and 5 or 6 racks of bbs per rack (with a rib rack). You'd be limited on the briskets though.

      I see your point. I'm just being a bit of a smart a$$.

      Dave
      CUHS Metal Shop Reverse Flow
      UDS 1.0
      Afterburner
      Weber Performer
      Blue Thermapen
      Thermoworks Smoke with Gateway
      Thermoworks Chef Alarm
      Auber Smoker Controller
      Proud Smoked-Meat Member #88
      -
      "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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      • #18
        Originally posted by blues_n_cues View Post
        then i can get that thing they call sleep while cooking overnight.
        now that's just an old wives tale I hear...

        I think it's up to the person cooking... and coyote, you've been doing this long enough to know the answer to that...



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        • #19
          Originally posted by Kyote View Post
          what is a better smoker? using sticks (wood chunks)
          seems smoke and heat coming from the bottom up and over meats ect. would be the best, providing that the heat and smoke maintain the same from top to bottom. but most seem to use the horizontals. don't know. any thoughts?
          To me, the best one is the smoker you know how it works, its hotspots and how to deal with them, and the one you like. Doesnt matter what style, vert or horz. Heck, If you like them, you can use a cardboard box (I have in a pinch).
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