Offset Smoker vs Vertical Offset

Smaller footprint and smoke/heat likes to go up - there's more "UP" on a VO.

past that? I'm out.

Don't forget Direct Firebox Vertical Stickburners. More even temps than a standard offset not running tunning plates/convection plate. Smaller Footprint. Slightly more efficient. Room to Hang Meats. No Heavy cook chamber door to lift.

Pretty much covered ^^^

What I like; most important for me was the smaller footprint, insane draft, whole lot of capacity, variable shelving configurations, hanging meats option, cooks a bit faster, opening a closing the door a breeze.

Only disadvantage I can think of is that you can't smoke a whole pig, lamb. Well, can't cook that big of a pig for instance but if you go with the LSG 30" it's doable. :becky:

This one I did was 40lbs IIRC so if you've got a crowd you can easily fit two in :nod:

bbqpitsmoker said:

What about vertical temp stability? On something like the lsg vo If i measured 250f on the very top grate, what would i expect on the middle grate and bottom grate?

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With the tuning plates situated per Chris' instructions, the difference is 5-10* left to right/top to bottom. A lot of folks "fine tuned" theirs but I didn't bother. Only hotspot I've noticed is on the top left of the upper two grates right next to the dual exhausts due to the draft. Nothing major but a little bit of char on surface and not burnt to a crisp or inedible. It's pretty impressive how even the temps are throughout the pit.

I get pretty close temps in several verticals just using a water pan. Waterpan also collects drippings so they don't burn on the hot plate over the fire as mine are Direct firebox. I have had a bandera style vertical offset and temps were pretty even running a baffle and waterpan.