Vertical vs Horizontal PBs

[Steve In Pa]

I only have a vertical, but would like to learn more about the horizontal models.

So for the sake of discussion, why capabilities does one have that the other doesn’t offer?

 

[Cowboy1955]

I only have a vertical, but would like to learn more about the horizontal models.

So for the sake of discussion, why capabilities does one have that the other doesn’t offer?

It really doesn’t matter
You can pack each one with meat
Hopefully this helps you

 

[Steve In Pa]

It really doesn’t matter
You can pack each one with meat
Hopefully this helps you

Do the horizontal’s sear?

 

[ANT0407]

Is the temp range different? I was under the impression that the verticals can be set to a lower temp than the horizontal models. The lowest temp my 1600 can go to is 180. Can you set yours lower? That would give the vertical the edge with smoke flavor

 

[ANT0407]

Do the horizontal’s sear?

Yes they don't least the pro models from Lowes. Not sure about the other lines

 

[Cowboy1955]

Do the horizontal’s sear?

Yes

 

[brewersfan73]

I've had an Austin XL for almost a year. Although it has put out some good food, I kept thinking that I would have enjoyed a vertical more. Since I also have a Weber Genesis gas grill, I can use that for more traditional grilling and use the Pit Boss just for smoking.

As with most people on this forum, I realized the shortcomings of the pellet grill and I wanted more smoke flavor, so I bought a smoke tube to supplement. But I was reading that verticals provide a better smoke flavor naturally, although I'm not sure why. It uses the same technology and same fuel. Maybe the design of the vertical allows for better smoke penetration? I don't know.

I also assume that a vertical is going to have more consistent temperatures side-to-side than a horizontal, considering the mods some of us have made to the factory design to overcome hot spots and temp swings. I don't hear about the vertical owners having to do anything.

A couple of months ago, I used the sear feature for the first time on a rack of lamb that I reverse seared. It was great. Then I reverse seared some smoked pork chops a couple of weeks ago. Now I really like that feature and I'm not sure if I still want to swap mine out for a vertical.

For now, I'm happy with what I have. I still I would prefer a vertical for ribs, brisket, and pulled pork, but since I don't smoke all that often, I can't justify another grill on my patio.

I would also like the footprint size of the vertical better than my beast. It takes up a lot of real estate.

Sorry for the length of the post. I feel like you asked my 2 cents, and I gave you a nickel.

 

[Redoctapus]

I've had an Austin XL for almost a year. Although it has put out some good food, I kept thinking that I would have enjoyed a vertical more. Since I also have a Weber Genesis gas grill, I can use that for more traditional grilling and use the Pit Boss just for smoking.

As with most people on this forum, I realized the shortcomings of the pellet grill and I wanted more smoke flavor, so I bought a smoke tube to supplement. But I was reading that verticals provide a better smoke flavor naturally, although I'm not sure why. It uses the same technology and same fuel. Maybe the design of the vertical allows for better smoke penetration? I don't know.

I also assume that a vertical is going to have more consistent temperatures side-to-side than a horizontal, considering the mods some of us have made to the factory design to overcome hot spots and temp swings. I don't hear about the vertical owners having to do anything.

A couple of months ago, I used the sear feature for the first time on a rack of lamb that I reverse seared. It was great. Then I reverse seared some smoked pork chops a couple of weeks ago. Now I really like that feature and I'm not sure if I still want to swap mine out for a vertical.

For now, I'm happy with what I have. I still I would prefer a vertical for ribs, brisket, and pulled pork, but since I don't smoke all that often, I can't justify another grill on my patio.

I would also like the footprint size of the vertical better than my beast. It takes up a lot of real estate.

Sorry for the length of the post. I feel like you asked my 2 cents, and I gave you a nickel.

I've been using verticles for many years. A very long time ago, pre pellet explosion, I took a lp gas verticle (purchased at Sam's Club) and added a Char-broiler firebox attached low at the air intake. This gave me propane for all night heat and a stick burner when I was awake and "sober".
The reason for this was to have enough racks and surface area to put aluminum foil full pans in the smoker for beans and such.
A pan of baked beans catching pork butt drippings (to a point) makes for some good flavors.
Also I like smoking fish. It is quite easy to add a cold smoke device to a vertical as well. I guess a barrel would take the smoke generator also, though I have never done this. I added a convection oven fan and caloric element to my verticle to help circulation and keep temps even at 90f for fish and cheese, an easy addition with these readilyavailable pid controllers.
Verticles work well as a holding cabinet for all kinds of hot side dishes and appetizers in shotgun shells and Texas Twinkies! Cowboy... up! COWBOY.
Thanks to all Vets on this Memorial Day weekend!

 

[MikeInFla]

I have both a vertical and horizontal PB. I like the vertical better. On a good day you can go low and slow at around 130-150 for the best smoke flavor. Horizontal lowest is 180 and lately my horizontal is prone to flameouts on the S setting so I have to baby sit it or at least leave it on 200. Horizontal is better for burgers and steaks but on a long cook I prefer the vertical.

 

[Private]

I am a vertical bigot, and I will admit that up front.

IMHO, horizontals are compromise units. They are for people who want to smoke food, but also want to grill on the same unit. Harder to maintain lower temps, and the temptation to grill just means you are going to use a lot of pellets doing essentially the same thing your gas BBQ can do (remember, smoke is inversely proportional to temp, so if you crank up the temp to grill, you aren't really getting much smoke flavor). I saw a demo of someone cooking pizza on a horizontal at something like 500 degrees (or so he said). No flavor at all.

A vertical really can't be used to grill. no sear plate, just not a way to really brown food. We have a bunch of verticals we use constantly to put smoke on food. Our process is to put food in the smoker (on smoke setting), and then to pull it off hours later to finish it at higher temps. If it is something that gets wrapped, or for poultry, we finish in the oven (although some things like ribs go on a grill/broiler to brown/"tighten up"). For things that just need to be seared after smoking (prime rib, tri-tip, etc.), we use a grill, or salamander/broiler.

That said, we have a few things we cold smoke, and we use an offset cold smoker we made to just put out smoke and very little heat. Works for cheeses, nuts, etc.