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Horizon manufactures excellent, tight, well-built, heavyweight, heavy duty, horizontal offset firebox cookers that carry a lifetime guarantee against burnout! They are constructed from all new, high grade steel and cooking chambers are built from 1/4″ thick structural pipe to tight tolerances. Remember, heavy steel holds heat longer, distributes heat more evenly, cooks better, and uses less fuel. But Horizon smokers go beyond heavy metal. They are a culmination of design and manufacturing ideas gleaned from decades of cooking, cutting and welding. Even so, any offset design intrinsically causes the cooking chamber to get hotter near the firebox and cooler on the other side. So Horizon makes a clever “sliding convection plate” (below right). It is a heavy steel plate which deflects heat and smoke downward and disperses it more evenly through the chamber.
Horizon owner, Roger Davidson, feels the larger his BBQ smokers get, the better the heat spreads from side to side and front to back. For this reason he steers people away from their 16″ pits. His RD Special features a 20″ diameter and a few nice extras:
– Counterweight for the heavy hood for easier lifting
– Oversize 20 inch Wagon Wheels
The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.
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– And their Sliding Convection Plate
These convection plates are Horizon’s most popular accessory. They are offered as an option for most factory direct orders and can be retrofitted onto all Horizon 16 and 20 inch smokers and some 20 inch Oklahoma Joe Longhorns. They can also customize these plates for many other offsets. Call 866-468-4066 for more information on additional sizes and prices. You might even get to talk to Davidson.
Horizons have framed cooking grates made of 9 gauge expanded metal welded to square tubing. The expanded metal is flattened with rollers to create a smooth surface. Horizon claims each individual rack will support over 100 pounds. All models come with chrome spiral handles that are cool to the touch. Built in heat indicators, a lower storage rack for charcoal and wood, hinged firebox door for removing ash, and an ash rake are also included.
No assembly is required on current models whether purchased direct or through a dealer.
Manufacturer:
The Horizon Smoker Company is owned by veteran pit maker, Roger Davidson. Davidson started the legendary Oklahoma Joe Smoker company with his brother Joe. The brand was sold to Char-Broil. For a period of time, Davidson made his solid 1/4″ pits under the Brinkmann name. Now back in Perry, OK, where the Davidsons began making heavy duty smokers in 1988, Roger continues his craft under the Horizon name.
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.
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Residential smokers are typically 16 and 20″ diameters and come in four styles: Patriot, Classic, Marshall and Ranger. Marshall is also offered in a 24″ size. These models feature large, steel wagon wheels for easy moving despite their weight. Horizon also makes a wide selection of accessories and larger model smokers for competitive and commercial use.
Published On: 3/22/2013 Last Modified: 1/23/2023
All of the products below have been tested and are highly recommended. Click here to read more about our review process.
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Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.
The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.
Introduce big, bold flavor to your BBQ and grilling creations thanks to the Meathead’s Amazing line of pork, red meat, and poultry rubs as well as a KC-style BBQ sauce. Click here to read more and to purchase.
The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.
When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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