Horizon Smoker® 16'' Ranger Backyard Smoker
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- 16" x 20" firebox
- Charcoal grate and cooking grate
- Chrome cooking handles
- 560 sq. in. of cooking area
The Horizon Smoker® 16'' Ranger Backyard Smoker allows you to do three different types of cooking at the same time. The firebox is perfect for grilling; the center chamber maintains the ideal temperature for cooking ribs, briskets, pork roasts and chicken for hours; while the vertical smoking chamber is ideal for sausage, fish, and jerky. Firebox is 16" x 20" with a charcoal grate and cooking grate. Horizontal chamber is 16" x 40" and has 560 square inches of cooking area, chrome cooking grates, and a clean-out tool. The vertical chamber is 16" x 48" with 3 round 15" cooking grates and a hanging rod.
Manufacturer model #: 164048RS.
Constructed from high-quality materials!
Created with the help of the most experienced metal fabricators in the world. Horizon's combined experience in the smoker industry, pride in every product they manufacture, and knowledge of barbecue places them ahead of the competition and allows them to produce a premiere product for the barbecue aficionado. All smokers are made from all new steel materials, and the smoker body is built from quarter inch thick structural pipe. Using only the best grades of steel allows Horizon to offer a lifetime warranty against burnout. No assembly required.
Rated 4.7 out of 5Â by 3
reviewers.
Rated 4 out of 5Â by Fch619 Backyard Ranger
This is a quality smoker. Very pleased with it overall. I would have preferred the 20 inch version, but the 16 still did a good job.
First thing.. This pit is HEAVY. It will fit in a pick up truck bed if you want to save a few hundred bucks on shipping. Let the guys at bass pro use a fork lift to load the pit into your truck with it still on the pallet. The pallet will keep it even and make unloading easier. Guys at San Antonio store did a great job loading it in. Even helped secure it with the straps I brought to give it extra security. It took 4 solid people to get it out of the truck, but I still think 6 would make it much easier.
The pit does leak some smoke, which is a negative, takes a bit of time to heat up, and takes some fire maintenance to keep the temp and smoke steady. The fire box is a bit small and not ideal for grilling at the same time as smoking since the grate is REALLY close to the flame.
I was able to get the upright to maintain a temp of 200 while running the main chamber at 250... It took some work, but it's possible with practice. The upright cooked chicken, veggies, potatoes, and sausage very nicely. The main chamber ran my ribs and brisket and created a nice bark (crust) on my meat. I use a 6x12 pan with water on my hot spot. I place it right next to firebox inside main chamber. It will keep moisture in the pit and act as a boundary for my meat.
I was able to produce a large amount of meat and still had ample room left over. Easily can feed 15-25 people just depending on what you serve.
Been a serious BBQ guy for many years and I can honestly say I am very happy with this pit.
April 10, 2013
Rated 5 out of 5Â by Dash66 Wonderful Smoker
This grill / smoker is extremely well made. In the 20 years before I bought this grill, I owned 5 different grills. 4 years after I bought this, it looks just as good as it did when I bought it, and with simple maintainance, I think that it will continue to look great. It is so sturdy and well made that if a car were to run into this smoker, I am sure the grill would be fine, but the car would be toast!.
This is not a grill for someone who just wants to cook an occasional burger. in fact, even if you are going to be grilling large numbers of burgers, steaks, sausages etc, this will be overkill. There are many grills out there that have as large of a grilling surface that cost MUCH less. Where this excells however is as a smoker. If there is a form of food that you can think of smoking, this baby can do it. From beef and pork roasts, picnic hams, venison roasts, and full turkeys, I have smoked them all, and they turn out wonderful. If you need to cold smoke items, just put them in the vertical smoker and they can be smoked as well. From cheeses, to making my own bacon and smoked sausage, as well as smoked fruit, if it needs cold smoke, you can do it easily with this smoker. (heck, I even smoked a lasagna in this bad boy!)
The only problem I have with this smoker is it's weight. Even once I got it home, just pulling it out of the garage to use it is a job! This thing is one HEAVY BEAST!!! However, because it is made with such a heavy gauge of steel, it maintains it's heat well in all but the coldest weather. Still, if you aren't in shape, plan to leave this in one place once you get it home.
This is not a product for someone who is only going to use it occasionally. For it to be worth the price, you will have to use it frequently. But if you are an avid smoker/griller and you enjoy cooking for large groups of people, this is a wonderful product that will give you may years of enjoyment!
October 26, 2012
Rated 5 out of 5Â by JLyons Awesome Product Performance
I bought this smoker at the Pearl, MS store for Christmas. I have to say that the quality and the ease of using it is amazing. First, we seasoned the smoker over a 4 hour period with oak and a spray down of Pam olive oil 1/2 way through.
We have turned out ribs and brisket over the past few weeks.
The secret to this unit is its triple use. Typically, the firebox on the end provides a grill, the center horizontal cooking area is for smoking/barbecue briskets, porkbutts and ribs (200 - 300 degree) and the vertical chamber is for cold smoking (curing) 100 - 200 degree) bacon, cheese wheels, sausage, poultry, deer meat and others.
Remember, this unit is designed to use a combination of hardwood charcoal and seasoned hard wood in combination. The secret to a good fire is using about 3-4 lbs of coals and 12 or so 1"x1"x12" pieces of hard wood kindling. With both dampers on wide open, fire these up and watch your temp rise! After the coals are good and hot and the kindling has burned to coals, throw on 2 good split pieces of hardwood logs (1/4 each), close the top outlet damper to 3/4 and the inlet to 1/2. Allow the temp to stabilize near 200-250 and leave it to "cruise-control." Stoke with about 2 lbs of coals and a piece (1/4 log) when the temp drops.
Love this smoker and the food it puts out. Remember, you can always finish up your stuff in the oven because once meat reaches 140 it doesn't take smoke any longer.
If you are thinking about this unit, BUY IT! Worth every penny to see the smiles on my family's faces after biting into dad's smoker creations.
This one is nearly 600 pounds. The only disadvantage is getting it out of the pickup truck and onto the back patio. Bring LOTS of help!
December 27, 2010
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A:Â
Yes it can, but you'll have to do half racks and trim them just a bit. The upright grates are circle so the ends of the ribs won't fit unless you trim that last stubby part on the end. The temp will hold and cook the ribs just fine.
A:Â
It sure can. 200-250 degrees is about the highest temps I've ever gotten the vertical chamber to, and the fire in the firebox is HOT at that point, but it will get there and you can maintain that temp
A:Â
yes The Vertical chamber is 16" x 48" tall. It contains three 15" round cooking racks and a hanging rod in the top of the chamber for hanging large items.1 of 1
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