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Pro's/Con's of Cabinet Style Smoker

 
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xring01
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Joined: 03 Sep 2010
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PostPosted: Tue Jul 21 15 1:52 am    Post subject: Pro's/Con's of Cabinet Style Smoker Reply with quote

M4 Carbines Build has made me start thinking... Which is probably not a good thing, because that process normally has alot more questions that answers.

So I am coming to you guys..

The basic question without reading all of the below.
Will I be able to get the same flavor in a cabinet style smoker that I get in the offset I have now?

I have a 24" Diameter x 36" Long Offset smoker now. I have run out of space on it on several occasions... I use my WSM as back up..

I have wanted to build pretty much exactly what M4 Is buidling now.. 24" Diameter 48" long smoker... I was thinking of going slight larger diameter if I could ever find the right materials.

Living in SoCal, its more difficult than you think trying to find materials that are not severely over priced...

Which made me start thinking about building a Cabinet Style Smoker, Say 54" Tall (not includeing wheels), 24 x 24

Which gives me 18 inches for fire box/heat deflector/water pan and 6 racks 6" apart...

I live in SoCal, I really do not need/want insulation, but I was thinking about using metal slightly more than 1/8" but not as thick at 3/16"

My thoughts, it would more cooking space) 3400 sq inchs) than I have now (1400-1500 sq inch now), and allow much longer burn times with alot less fire management.

My fear in cabinet smoker, is that I will not get the same smoke flavor that I get in my offset..

I really like a ton of smoke flavor.. I am running Red Oak Logs in my current set up and really like the flavor it produces.

Will I be able to get the same flavor in a cabinet style that I get in the offset?
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biker.chef
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Joined: 28 Jun 2010
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PostPosted: Tue Jul 21 15 2:28 am    Post subject: Reply with quote

Some random thoughts...

I have a small reverse flow cabinet that I built. I love it.
It gives me a even, consistent temps.
I also have two offset smokers. In all three I use lump & chunks.
I think the cabinet gives as good a smoke as the offsets.

But I know lots of guys here say that a stick burner produces better Q.

So the question is more about sticks verses lump & chunks.

Also I think 24" X 24" maybe a bit small.
A 12# brisket can be 22" long.
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fish&q
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Joined: 14 Aug 2010
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PostPosted: Tue Jul 21 15 4:21 am    Post subject: Reply with quote

My answer to this is no. I own a vertical smoker and 2 stick burners an a FEC !00 my stick burners produce a better flavor especially on my ribs, but verticals are a whole lot less work. But that is based on my type of vertical it's more like a Stumps compared to something like a Pitmaker vault or Backwoods
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k.a.m.
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Joined: 12 Dec 2007
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PostPosted: Tue Jul 21 15 9:12 am    Post subject: Reply with quote

While cabinet cookers produce good BBQ they will never compare to an all wood fire in my opinion. The difference is charcoal or lump v's an all wood fire.
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xring01
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Joined: 03 Sep 2010
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PostPosted: Tue Jul 21 15 9:53 am    Post subject: Reply with quote

biker.chef wrote:
Some random thoughts...

I have a small reverse flow cabinet that I built. I love it.
It gives me a even, consistent temps.
I also have two offset smokers. In all three I use lump & chunks.
I think the cabinet gives as good a smoke as the offsets.

But I know lots of guys here say that a stick burner produces better Q.

So the question is more about sticks verses lump & chunks.

Also I think 24" X 24" maybe a bit small.
A 12# brisket can be 22" long.


I think you missed the 54" tall part them 24x 24.
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Jim38344
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Joined: 04 Feb 2012
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PostPosted: Tue Jul 21 15 8:52 pm    Post subject: Reply with quote

I must have missed the 54" part, too. You would be putting that 12# brisket in there vertically then? If you made it 84" tall, you could probably do a whole hog........... Wink Shocked Laughing
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