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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.
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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