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The only really significant advantage that I can think of in that style of smoker over a WSM is more ready access to the meat than getting to meat on the lower grate of the WSM.

I thought the advantage of the reverse flow was a more uniform heating and smoking than a vertical. No?

I did comment, further down in the post:

"Note: I usually only smoke on the upper grate of my WSM, but I think the lower rack *probably* heats around 50 degrees F hotter than the upper rack, at least according to the below comments. (The temperature variance between the top and lower grate can add some challenges.)..."

and further down:

"I still think that it is a great smoker, and I am very happy with it - just don't want to make it out for more than its capabilities warrant. In its class, I think that it is the best of."


A reverse flow, horizontal smoker is something that I would, very much, like to try, but not at the expense of breaking what's left of my pocket, without an assurance of a reasonable return in a reasonable time frame.

I know Weber's WSM works very well, for what I wish it to do. I could, possibly, push it somewhat further, perhaps up to 28 Grand Championships on this smoker and counting but I'm not tremendously interested in winning BBQ competition trophies.

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