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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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Vertical vs. Traditional Offset

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  • Chuck T
    Club Member
    • Dec 2015
    • 16
    • Greenwood, Indiana
    • Primo Oval XL
      22" Kettle
      PBC
      Thermapen MK4
      Maverick ET-733
      Thermoworks Time Stick Trio

    Vertical vs. Traditional Offset

    Hey folks,

    MCS kickin' in again and I am close to my savings goal so I can purchase a new smoker. Now, I am certain at this point it will be a LSG, however, I am torn between a vertical and a traditional style smoker. I don't know as much about the vertical smokers as I'd like to, hence me turning to my fellow BBQ enthusiasts. My goal is to use it for home BBQ's, as well as potentially some small catered events and larger parties. Now, here is where y'all give me your opinions as to which one would fit me best!

    I would also like to know the pros and cons of a vertical smoker.

    As always, y'all are the best and I look forward to hearing back!
  • Nate
    Banned Former Member
    • Apr 2015
    • 3794
    • Quarantined

    #2
    I have a vertical COS. There are things about it I don’t like but that is because of the design of the COS... I think a quality built offset would solve that.

    The two things I really like about Vertical Offsets are:

    1. You can get a lot of food on them (if the racks are spaced right).

    2. You can play the racks to your advantage by being able to put say a pot of beans under your ribs and catch all those delicious drippings... or chicken under a PB... etc...

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 13508
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #3
      I have neither, so take what I say with a grain of salt. My only concern with a vertical would be if I wanted to cook different meats at the same time. This question also keeps coming up here: what goes on top - beef or pork. And the answers vary...

      Comment

      • Steve B
        Club Member
        • Jun 2016
        • 3163
        • Rockland county New York
        • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
          Yoke Up custom charcoal basket and a Grill Wraps cover.

          22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

          Napoleon gas grill (soon to go bye bye) rotting out.

          1 maverick et-733 digital thermometer - black
          1 maverick et-733 - gray
          1 new standard grilling remote digital thermometer
          1 thermoworks thermopen mk4 - red
          1 thermoworks thermopop - red

          Pre Miala flavor injector
          taylor digital scale
          TSM meat grinder
          chefs choice food slicer
          cuisinhart food processor
          food saver vacuum sealer
          TSM harvest food dehydrator

        #4
        I can’t contest as to how vertical smokers preform. But I can tell you that which ever LSG you choose you will not be disappointed.
        If you want any feedback about their offsets just let me know.

        Comment


        • lonnie mac
          lonnie mac commented
          Editing a comment
          My cart has been full with the 24" X 40". Finally got time to hit the order button! How did you order the three Tel Trues on yours?

        • Steve B
          Steve B commented
          Editing a comment
          lonnie mac When I ordered mine I asked Chris to have 2 tel trues. One on the left and one on the right. The guy who built mine didn’t see that in the foot notes and put it in the center. When they realized that they called me and Chris said he would add the 2 @ no charge.
      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9895
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #5


        Comment

        • Darchie03
          Club Member
          • Feb 2016
          • 228
          • In the desert of southern AZ. about 8 miles from a small town.
          • From the old troll, Dave

          #6
          @Chuck T, I had both offsets & like the vertical best as a mater of fact I gave the horizontal offset to a friend, vertical is more stable as far as temp. goes & you can get a lot more food in it.
          Dave

          Comment


          • Chuck T
            Chuck T commented
            Editing a comment
            I wouldn't have guessed that about the temperature honestly. After watching a few videos though, I did notice the consistency across the chamber.
        • Santamarina
          Club Member
          • Aug 2018
          • 931
          • Wildomar, CA

          #7
          I have a vertical COS, and the only issue I have is when I cook brisket. It’s about 18” at its widest, so I have to cut brisket in two. Wasn’t doing any brisket when I got it, so that was never a concern. However, the brisket comes out great, ileven if I don’t cook the whole thing in one piece.

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            For my pellet I cut off that mostly flat piece before it really tapers off into two. I can lay them fat cap down on the bottom shelf (higher heat hitting the fat cap), and then up higher I can run the rest of the brisket fat cap up.

        Announcement

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        2021 Meat-Up In Memphis Canceled

        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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