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- Joined: December 19th, 2018, 4:39 am
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- BBQ Comp Team Name: Not competing yet...
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Hello all. What the advantage and disadvantages of a vertical vs a horizontal, I found some info on the https://greatyardmaster.com/
. I sort of have an idea, must just want to make sure my thinking is in line with everybody else's. Oh it will be a offset. Thanks.
PS...This information I found on the net.
- In general, a horizontal will use more fuel than a vertical to maintain temp.
- A verticle will come up to temp sooner.
- A horizontal is easier to access what you are cooking if you need to for turning, mopping, etc.
- Many are concerned about cross contamination if you stack different kinds of proteins verticly on different racks, not a problem with a horizontal.
Last edited by Venil
on September 1st, 2020, 7:13 am, edited 3 times in total.
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The obvious is floor space. A vertical takes up less floor space but you are constantly bending over to reach your lower shelves. You also have a pretty good temperature zone change from shelf to shelf as you go up. A horizontal has everything on one level and the temp swing from one side to the other is gradual.
What are you thinking?