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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-30-2007, 11:29 PM   #1
Rub-A-Dub
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Default Horizontal vs Vertical

I know I'm going to get ponded on for this but which one is better, Vertical or Horizonal? I'm at a point in my build that I could go eather way. Just asking the more experenced brethren, This will be used at comp's and catering. Thanks for the help in advance.
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Unread 08-30-2007, 11:32 PM   #2
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See post #19 in the roadmap.. It will get u started...


All i would offer to add to that is..

heat RISES.. it doesnt travel sideways. :)
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Unread 08-30-2007, 11:35 PM   #3
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Never worry about asking a question. These guys are here to help.
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Unread 08-30-2007, 11:39 PM   #4
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They really are two different beasts. The vertical will probably give you a more homogynous heating environ. Meaning there may be a 20-40 temp range form the top to bottom shelves. A horizontal could have as much as 200 degree temperature variations in some cases. Could be 375 over the edge of the fire box and the bottom opposite corner could be 150 to 200. Now this offers a lot of zones to cook in, but a smaller sweet spot. Your really need one of each. IMHO :)
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Unread 08-30-2007, 11:39 PM   #5
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Quote:
Originally Posted by BBQchef33 View Post
All i would offer to add to that is..
heat RISES.. it doesnt travel sideways. :)
Profound...

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Unread 08-31-2007, 02:35 AM   #6
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I have one of each!! I recommend getting both!
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Unread 08-31-2007, 06:57 AM   #7
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Yup!!! a medium spicewine and a Klose BYC with an extended horizontal and thicker burn box
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Unread 08-31-2007, 08:36 AM   #8
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Quote:
Originally Posted by Yakfishingfool View Post
Yup!!! a medium spicewine and a Klose BYC with an extended horizontal and thicker burn box
Hey you! Outta my dream!

Seems to me the BYC would be the best of both worlds. I think Parrothead's & Sami's have the extended length that give you more useable space in the horizontal.
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Unread 08-31-2007, 08:40 AM   #9
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Quote:
Originally Posted by Rub-A-Dub View Post
I know I'm going to get ponded on for this .
You will not get ponded here.

You will stay suitably dry, thats for sure.

And verticals are better
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Unread 08-31-2007, 08:51 AM   #10
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Unless you enjoy staying up all night at a contest go for a vertical. Horizontals are usually stick burners. They must be tended all night adding a stick or two of wood an hour to hold temperature. We have a Spicewine Large Cooker and have learned how to keep that baby purring at exactly 225* for better than 24 hours with a charcoal basket and a Guru. At $2500 for a Spicewine Large Cooker you will be hard pressed to find a better made cooker anywhere. It has a big capacity too!
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Unread 08-31-2007, 09:04 AM   #11
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I was going to say that I prefer horizontal. Vertical puts too much strain on my back, bu this is Q-Talk and that kind of thing will get me moderated

As i type this I realized that all of my cookers are really vertical. The WSMs are obviously vertical and the Good One, even though it has a side firebox the airflow really is vertical. I think both designs can produce good results. you just have to learn to finer points of your ocoker are use it to your advantage.
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Unread 08-31-2007, 09:47 AM   #12
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greetings from Vienna Austria,

needed some BBQ talk so I decided to log on...
indeed heat does not travel side ways but with proper control you can make a horizontal cook very efficiently. I had a vertical that we built in our blacksmith shop, and then I added it to a horizontal that we built, so it looks like a big BYC, and after about 3 good long cooks and learning how to control airflow with it I can go a good 4 hours in the box without messing with it. So I think they both have finer points, but I like the horizontal because it less messy when you have to move stuff around and you do not risk losing the meat you have just spend many hours to prepare.
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Unread 08-31-2007, 10:14 AM   #13
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Well, my firebox is underneath my horizontal cooking chamber, so my cooker is kind of bifocated

I believe food cooks quicker in the vertical (at least in my cooker). Subsequently, I am getting great chix results!
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Unread 08-31-2007, 01:03 PM   #14
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I have to say I prefer vertical to horizontal having cooked on both. They both can cook great Q you just have to learn how to use either one so I don't think you can go wrong either way you just have to figure out what your needs are and what will fufill them the best.
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Unread 08-31-2007, 01:55 PM   #15
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I've owned one of each and I think the Poobah put it best. Heat rises. Go vertical.
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