vertical smoker vs traditional type smoker


  • What is the opinion on using a vertical smoker vs a tradional type smoker/grill for snack sticks? Any recomendations on the best one for snack sticks?

  • Regular Contributors Power User

    Vertical designs are probably more efficient for hanging sausages/snack sticks, although you can certainly use the racks too. Horizontal designs pretty much require you to lay everything out on the rack.

    On a vertical smoker, be aware that sometimes the heat source will be much closer to the bottom of hanging sausages. If that is the case, keep some separation to avoid spot heating of the lower end of the sausages or use some sort of heat shield or diffuser over the heat source.

  • Team Orange Sous Vide Regular Contributors

    Sdickey1960 you can have the best of both 20210131_153839.jpg

  • Team Blue Admin Walton's Employee Power User

    Sdickey1960 It also depends on how you are planning on cooking them. I recently did a batch of sticks on the Camp Chef we have and that starts at 160. It was too cold to stay out there and work on propping the lid so I just started them at 160 and then bumped them at 175 when they hit 130 IT. The sticks were nice and full, flavorful and had a really strong snap to them. Now, after leaving them in the cooler overnight I feel like the casings took on more moisture than they would had I done a normal smoke schedule in a vertical. That caused them to have not the best bite but the batch was far from “ruined”.

    So batch size matters, 5-10 lb on a pellet grill combo is no issue, much more than that though and a vertical is going to make your life simpler and (IMO) will give you a superior finished product.

Suggested Topics

  • 34
  • 18
  • 2
  • 7
  • 3

About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Community Statistics

11
Online

18.6k
Users

5.1k
Topics

86.7k
Posts