Edit: I ordered a KBQ C-60. Which I said I didn’t want to do. I just go where the smoke takes me I guess
I’m in the market for a stick burner. Initially I was gung-ho about the KBQ C-60, but I’ve changed my mind for a couple of reasons. I’m leaning towards a Workhorse 1975, but there is a local builder that appears to make high quality pits for a bit less and no shipping costs. The builder is Boathouse Smokers, he’s about a 15 minute ride from my house. It looks like most of what he makes are vertical cabinet style (not insulated), but they are designed to burn logs instead of charcoal and wood chunks like most cabinets I’ve seen. He also builds some reverse flow offsets, but they still have a cabinet style cook chamber. They kind of look like Shirleys in that regard, but don’t have the round pipe end like them.
It seems to me that hot spots would be worse in a vertical smoker. And stuff like brisket that cooks for a long time would be overcooked underneath. But the videos and pics from cooks on his smokers look good, so I’m just as likely wrong about that.
The only obvious issue other than my theoretical ones would be juices dripping on the meat below if using multiple levels. And then having to stoop down almost to the ground to add logs. Positive side would be a smaller footprint for a larger cooking space.
Boathouse Smokers don’t have a website, just a Facebook page. I don’t have Facebook, so it’s annoying trying to navigate through the page. But you can search for them to see what I’m talking about. Mad Scientist BBQ just did a video at his place too.
I’m in the market for a stick burner. Initially I was gung-ho about the KBQ C-60, but I’ve changed my mind for a couple of reasons. I’m leaning towards a Workhorse 1975, but there is a local builder that appears to make high quality pits for a bit less and no shipping costs. The builder is Boathouse Smokers, he’s about a 15 minute ride from my house. It looks like most of what he makes are vertical cabinet style (not insulated), but they are designed to burn logs instead of charcoal and wood chunks like most cabinets I’ve seen. He also builds some reverse flow offsets, but they still have a cabinet style cook chamber. They kind of look like Shirleys in that regard, but don’t have the round pipe end like them.
It seems to me that hot spots would be worse in a vertical smoker. And stuff like brisket that cooks for a long time would be overcooked underneath. But the videos and pics from cooks on his smokers look good, so I’m just as likely wrong about that.
The only obvious issue other than my theoretical ones would be juices dripping on the meat below if using multiple levels. And then having to stoop down almost to the ground to add logs. Positive side would be a smaller footprint for a larger cooking space.
Boathouse Smokers don’t have a website, just a Facebook page. I don’t have Facebook, so it’s annoying trying to navigate through the page. But you can search for them to see what I’m talking about. Mad Scientist BBQ just did a video at his place too.
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