I am building a brick BBQ in my backyard and was planning on making a
side fire box for when I want to smoke or slow cook something.
Arguments have grown with my friends if I should make it a vertical bbq
(fire box under the grill) or horizontal (fire box on the size). I am
in texas so my main cooking will be brisket. Any opionions on which is
better. I am leaning more towards the vertical because you can get
even heat over all your food and the drippings will drip down on the
fire and steam up the food keeping it moist.

STefan

> wrote in message
> I am building a brick BBQ in my backyard and was planning on making a
> side fire box for when I want to smoke or slow cook something.
> Arguments have grown with my friends if I should make it a vertical bbq
> (fire box under the grill) or horizontal (fire box on the size). I am
> in texas so my main cooking will be brisket. Any opionions on which is
> better. I am leaning more towards the vertical because you can get
> even heat over all your food and the drippings will drip down on the
> fire and steam up the food keeping it moist.
>
> STefan

Eh, don't think drippings would do much more than give burnt fat flavor.
Certainly wouldnt keep the food moist, and a good design would give you an
even heat with the side firebox. Some people who mostly use gas seem to
think that burnt fat *is* the flavor of 'Q, poor guys.

I'd do both to give flexibility. If you do the vert, are you planning to
have it work as a grill AND BBQ? Not real sure how much depth you'd need for
a pure vert, 18" fire to grill or better for 'Q? Harder to manage the fire
for too, you let a vert fire get too hot and you're grilling not bbq'ing,
one of the reasons for side fireboxes, they make it easier to mask mistakes
in fire control.

my dos pesos, and good luck!

wrote:
> I am building a brick BBQ in my backyard and was planning on making a
> side fire box for when I want to smoke or slow cook something.
> Arguments have grown with my friends if I should make it a vertical bbq
> (fire box under the grill) or horizontal (fire box on the size). I am
> in texas so my main cooking will be brisket. Any opionions on which is
> better. I am leaning more towards the vertical because you can get
> even heat over all your food and the drippings will drip down on the
> fire and steam up the food keeping it moist.
>
My thought would be an offset with a grate/tight-fitting-griddle over the
firebox. Good for 'burgers, brats, hash browns, griddle cakes, beans and
other fast foods and hot sides. What I do for moisture is put a can of
water or apple juice in the smoker at the entrance from the firebox.
Drippings will give you a burnt grease smoke that I think you'd find
unapppealing.

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