New guy from ny with some questions.

[gmantdog]

Hey, new to this forum thing. From the upstate ny area. Been smoking for about a year now on a store bought stick burner. Its time to go bigger and i want to build. My question is based on the offset smokers (this is what i currently have). I want to build a reverse flow offset smoker, but am curious why some of them seem to have a vertical smoker attached to them as well as the grill section. What is the point of the vertical section? Any input appreciated, and thanks for all the info on the forum!

[DanMcG]

Welcome to S-M neighbor

[gmantdog]

howdy neighbor, didn't think i'd see any ny'ers here. Figured i'd be run out of here thinking i was from the city!!

[chisoxjim]

didn't think i'd see any ny'ers here. Figured i'd be run out of here thinking i was from the city!!

if you can cook it doesnt matter where you are from.

welcome to the forum.

[nickelmore]

Welcome to the island. Can't help much with a stick burner build, but great question.

Even New York city folks are welcome here, even though it it is claimed they don't know how to make salsa or a good hotdog.....

[Fourthwind]

Welcome to the forum! Building a verticle (also called warming box)off the main cook chamber (done properly) gives you the ability to hold food warm, or open it up and cook more food in it without increasing the overall length of the smoker. In the winter I have used the little amazen smokers to just run the verticle as a cold smoker as well.

[barkonbutts]

Welcome from Dayton!! Now go smoke some meat!!

The stack is often used for a different cut meat from what you are cooking that had different meat doneness temps... Like chicken and beef... dont want 140* chicken drippings falling on 140* meat that is "cooked".... so toss the yardbird on the vertical part and you are good to go!!

Good luck and take us some pics.

[blues_n_cues]

welcome aboard.

the vertical section can be used the same as the main chamber & comes in handy for hanging sausage or bellies for bacon. if you add a damper it can also be used as a warmer for things like beans.

[gmantdog]

This site is awesome, quick answers! We're doing an overnight pork butt smoke on saturday with my first homemade rub. I'll try and do up some pics.

[Checkered Past]

Glad to see new interest in smoker builds

[Texas-Hunter]

Welcome to Smoked-Meat and a Big howdy from North Texas... I think Fourthwind, Barkonbutts, and Blues have you covered on the warming box of RF..


Feel free to ask questions we are more than happy to help...

.

[Fishawn]

This site is awesome, quick answers! We're doing an overnight pork butt smoke on saturday with my first homemade rub. I'll try and do up some pics.

to the island from Washington state (Not Oregon)

Can't help you with the smoker question, but you should find all your answers here eventually

[sweet_magnolia]

Good luck on your build! We like pictures!

[nickelmore]

I'll try and do up some pics.

Pictures are required......

This may help ya.

http://www.smoked-meat.com/forum/showthread.php?t=16983&highlight=picture+size

[Wingman]

to the forum...

Blues is dead on. The verticle section will run at cooler temps regardless compared to the main chamber. I've spent time cooking on a Yoder Durango with this very setup. The vertical usually has rods across the top for hanging sausage etc. You can damper it down a bit and back up heat and air flow to bring the temp up but it won't be as hot as the main chamber.

Reverse flow and offset are two different animals. Most folks seem to gravitte to the reverse flow as they say they heat more evenly. I run a Yoder Wichita offset with a heat management plate that evens out the temps across the grate. If you go with an offset consider a heat management plate.