Camp Chef SV 24" or Masterbuilt 40" ThermoTemp XL or...
OK, I have a big Yoder, Weber w SNS and Oklahoma Joe Bronco, big Blackstone griddle, gasser, gas stove and more in my outdoor kitchen. But I am looking for a "pulled pork + ribs" extra surface area solution when i am cooking larger quantities. or maybe when I want a simpler approach.
Which is better? Or should I even be looking at these? It's not like I am planning for this to be my brisket solution. I have 0.0 experience with vertical C3H8 smokers. THANKS IN ADVANCE.
I have the SV 24. Love the size if I need the extra space, though I have mainly utilized it for smoking sausage and bacon. Allows for a really good smoke profile using chunks.
I had the MB Thermo Temp XL 40" for a few years. Sold it when I got my CC Woodwind 36" pellet grill. I never had any issues with it. I sold it to the pastor of my church. Max Good has a great review of the MB earning a Platinum medal. The thermostatic control was really great. If you go to the MB website you should be able to get the dimensions of the 4 racks. I do not have a single bad thing to say about it. You may see a few complaints from others about flameouts. They are caused by insufficient tightening of the gas connection at the safety device. My wife occasionally tells me she wishes I still had it, LOL!
Here is a good thread in the propane cookers section that goes in to more detail.
Assembly took a little while. Two people would speed up the leg assembly. Everything else very easy. Burn in using just some stray oak pencil diameter twigs. So far the thermometer on the door is tracking my digital probe from 175 up to 375. Likely my entire range so that is good. Will do some ribs. This thing is WAY bigger than I expected and well built for a C3 H8 box
I realize the digital is 257 compared to 250 but there was a little time difference…they have been +/- 2 degrees all the way to 370. Now sure how long to burn in but i went a couple hours. Will report on first rib cook as i have a couple racks handy.
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