Side by side or vertical smoker?

[lcarreau]

I have a side by side barrel type, but 'Slick makes a good case for the vertical smoker, especially the Weber. While I do marvel at his claims, the non traditional look bugs me a little. What do other GP folks say on the matter?

-Lonnie

[Mogollon]

I use a vertical "wet" smoker, and won't use anything else now. The basin of water under the racks keeps meat moist, I use mesquite-bought a half-cord about 12 years ago, still have some left. Does beef ribs, tongue, and brisket up fine.
Mesquite is strong smoke. For pork I really like applewood, but it is hard to get. For trout, salmon and barracuda I use alder.

[Pitmaster]

Those Weber Smokey Mountain smokers are the best all round bang for the buck for smoking and making BBQ at home. You can make a lot of great BBQ with them. The quality is excellent and they last longer than a lot of more expensive smokers. A buddy of mine put together a tutorial for learning to use a WSM that would save someone a whole bunch of trial and error if they follow his 5 steps exactly. Once completing the 5 steps do whatever you want. Professor Wiviott's WSM Course (http://www.wiviott.com/) Its free too.

BBQ has been a passionate hobby of mine for about 20 years. I've used various smokers over the years. I have a WSM because of its ease of use and quality. I've had smokers that I had to check every 30 minutes to keep them going. I think you would be very happy with the WSM if you are cooking for small parties (<40) or family at home. More than 40 you start pushing the edge. I could feed 60+ but I know how to coax the extra quantity out one.

WSM is also a great cooker to use during the winter. If its windy it will lose heat quick (as most bbq pits will), but with a wind block you are back in business. Lots of guys use a 55 gal barrel as a windbreak/insulator during winter. Cut the lids off and lift the barrel off from around the WSM.

Here's a great FAQ for BBQ (http://www.bbq-porch.org/)

I belong to a BBQ email list available here
(http://groups.google.com/group/SmokeRingBBQ?hl=en)

[Shadowdog500]

I have several vertica water smokers, and always fought to hold temp. Two years ago I bought the Weber smoker and never looked back. It holds temps so rock solid and with so little effort that it is unbelievble.

Chris

[Mogollon]

I guess living in Arizona that heat loss just hasn't been a problem so far. :blues:

[ISUSteve]

Definatly the Weber smoker!

Pitmaster's avatar is making me hungry for BBQ.

[zdogk9]

I use a horizontal 80 gallon pressure tank from a well. use 3/4- screen from a rock crusher for a fire grate and expanded stainless for the cooking grates. Fires built at one end chimney at the other, slides in and out of the main body of the cooker and acts the part of a heat baffle. Also have a damper in the chimney and a way of choking the intake so I get pretty even and controllable heat. I do need to come up with a detached firebox. can do about 30# of ribs at a go.

For the ribs in my avatar I used a 5 gallon boiler over a crab cooker steamed 'em for 7 minutes each and bent them into place.

[MONTEGOD7SS]

I hereby nominate Pitmaster's avatar as the best one on GP. While totally unnerving, I can't seem to not stare at it for a second each time he posts. Should I get help?

[yammerschooner]

The only time I really have a preference is when it is cold outside. Side by sides suck in the cold.

[ISUSteve]

I hereby nominate Pitmaster's avatar as the best one on GP. While totally unnerving, I can't seem to not stare at it for a second each time he posts. Should I get help?

I give it a good 6 seconds and think, "In an emergency, which gun would he grab?"

[Steel Talon]

Myself, I have vertical and horizontal smokers just depends on what I' a, cooking. and if I want wet or dry heat. However the ultimate is to build yourself a hanging meat smoke house if you live in the sticks.

I'm with Mogollon on this Here in AZ heat loss is really not a problem. Mesquite Oak pecan and apple wood is what I use.

Peace
Steel Talon:coolgleamA:

[Pitmaster]

I hereby nominate Pitmaster's avatar as the best one on GP. While totally unnerving, I can't seem to not stare at it for a second each time he posts. Should I get help?


Well, the guys on Defensive Carry made me pull it. (The avatar, not mah gun, nor the 1911!) Said it needed clothes. I'm trying to find some camo boxers and a white muscle shirt so I can be out in public.:driving:

They did like my previous avatar which I went back to.

http://www.glockpost.com/forums/%5BIMG%5Dhttp://i31.photobucket.com/albums/c400/bdcbbq/Avatarmodel-diversitybk-2.jpg%5B/IMG%5D

[ept000]

Well here is mine. Made from a propane bottle, and works like a charm. Today I am doing whole chickens!
http://farm3.static.flickr.com/2104/2335972436_a1dd3ba601_o.jpg

[RustyFN]

I have a friend who has an electric smoker that works great for fish. I don't think he has smoked anything besides fish. Is electric OK or do you Pro's recommend the charcoal type?
Rusty

[yammerschooner]

For salmon smoking I have had the best luck on a fast eddie, which is a pellet cooker.

You have a good amount of control, and it does exactly what needs to be done with very little of your input after you fire it up.

[Pitmaster]

I have a friend who has an electric smoker that works great for fish. I don't think he has smoked anything besides fish. Is electric OK or do you Pro's recommend the charcoal type?
Rusty

Charcoal or even propane is better. Electric smokers don't really get hot enough to smoke ribs, butts, chicken, etc. They don't power well if you have to use an extension cord either.

The best general smoker is the Weber Smokey Mountain. It out classes any other bullet smoker at its price. The cheaper ones don't last more than a couple of years. The more expensive ones have some of their own problems.

[Shadowdog500]

http://farm3.static.flickr.com/2104/2335972436_a1dd3ba601_o.jpg

Nice Yard!!!

Neat smoker!!!

[Shadowdog500]

I have a friend who has an electric smoker that works great for fish. I don't think he has smoked anything besides fish. Is electric OK or do you Pro's recommend the charcoal type?
Rusty

I never smoked fish but I do do ribs and chicken. Every year we have a big cookout and have about 5 smokers going. That is the only time I use the electric smoker. You can taste the difference!!! While it tastes somewhat smokey, It just not the same. Charcoal is the way to go.

Chris

[Steel Talon]

Cord Wood is the best way to go..
Then the charcoals
Then the briquettes
Peace
ST~