Offset smokers offer perfectly grilled smoked foods thanks to their unique firebox configuration and airflow system. Find out how backyard kitchens work and how YOU can improve your decor with our easy smoker grill relocation guide.
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Few kitchen gadgets will elevate your reputation as a budding grill master quite like a good BBQ Smoker. Grills may be many people’s go-to grilling tools, but smokers are certainly growing in popularity and can be found in backyards across North America and Europe.
Offset smokers were originally developed by oil field workers in Texas and Oklahoma. Stationed in outlying uniform and with solid steel kegs at their disposal, they began producing their own DIY offset smokers.
The offset smoker design is based on traditional brick smokers, where the fire is placed in one room and the resulting smoke is directed into the next room and carried through the meat.
This approach is evident in modern designs where the main chamber is in the center of the smoker and then has an attached firebox that houses the heat source. In the appendix, the term “compensation” comes into play.
Having the fire on the side rather than directly under the meat has some advantages. For one, the more distant heat source means the meat can be cooked slowly.
The other benefit is that the smoke is effectively drawn through the medium into the exhaust stack, allowing it to swirl around the meat and infuse it with flavor.
Best Offset Smokers in The Market
How to cook with a staggered smoker
One of the most iconic cuts of meat in the world of barbecue smoking is brisket, so where better to start illustrating the power of offsets than here?
Before you begin, you need to prepare your smoker. For those unfamiliar, this is not a “seasoning process” but a means of creating a thin protective layer over the smoker to prevent rusting or general wear and tear.
I wrote an entire guide on this, so be sure to check out my guide on how to flavor a staggered smoker .
Begin by lighting the coals and wood in the firebox so the heat moves away from the main chamber. This means the smoke and heat will slowly cook the meat and then exit the chamber through the chimney or opening at the top.
This is where offset smoking really comes into play. This flow of heat and smoke gives many smoked foods their iconic rings of beef and smoke.
Temperature levels are achieved by controlling the airflow through the smoker, which is accomplished by adjusting the smoker vents. These are commonly known as flaps and consist of an inlet flap placed near the bottom of the smoker and an outlet flap placed at the top.
Opening these dampers allows more oxygen to flow in and out of the smoker, igniting the flames and increasing the temperature in the chamber.
When lighting your smoker it is important to start with dampers set wide and then as the fire begins to burn you can adjust from there. I recommend getting a good BBQ thermometer to monitor the temperatures and help you get close to the holy ground of 225°F for a good BBQ smoke.
Using a good quality charcoal and a chimney starter , light your smoker just as you would light a charcoal grill, making sure to distribute the embers evenly throughout the firebox. Close the lid and allow the smoker to heat up before placing the meat in the smoker. Make sure the lid is closed.
If the temperature gets too high, you simply adjust the flaps and they close easily. Some practice is required when using vents for the first time as you learn how your grill responds to these settings.
If your temperature is still too low despite the vents being open, consider adding more charcoal as well.
Once you’re certain the smoking temperature is 225°F, I recommend adding wood chips to the coals. Flavored chips are a great way to bring out the flavor of meat.
What to look for in an offset smoker
As with any type of product that has gained popularity, there are many cheaper versions out there and if you don’t know what to look for you will be stuck. You should pay attention to this when buying an offset smoker.
Construction
Good BBQ smoking is all about maintaining consistent temperatures over a long period of time. Any fluctuations in airflow or heat loss can affect this significantly. Therefore, it is imperative that the smoker is built to the highest quality with no air leaks.
Make sure you buy something that guarantees good insulation. Pay special attention to how well the lid closes and how well it seals the combustion chamber. Also note the seal between the firebox and the main chamber.
The size
Some of the best grilled meats are also the biggest. Be it brisket, ribs or even a whole chicken. If you’re trying to mimic this style of cooking, you’ll need something big enough to hold it, as well as space to allow for good air circulation around the meat.
Advantages of an offset smoker
Offset smokers are by far my favorite type of grill. So why…
- The positioning of the combustion chamber ensures excellent air and smoke flow through the chamber.
- The position of the firebox also means you can add the braziers or more wood chips or charcoal without altering the temperatures in the main chamber.
- The vast majority of offset smokers offer a large cooking space, allowing you to cook a large amount of food at once.
- Because it’s coal fired, it doesn’t require as much maintenance as gas or electric appliances. While gas grills or smokers require regular maintenance, offset smokers only require seasoning before use and every year thereafter. Additionally, its analog composition means there are fewer components prone to falling or breaking.
- They also look… cool, don’t they?
Disadvantages of offset smoking
- Temperatures are so dependent on good thermal insulation that any cheap or poor construction is guaranteed to be useless quickly.
- They can take a long time to heat up, sometimes up to an hour, to reach the ideal cooking temperature.
- You need to constantly check the temperatures. Many modern temperature sensors can also be used remotely, so you don’t always have to be right next to the grill.
- It takes a lot of skill and patience. That’s what grilling is all about, but it can be daunting for many newbies.
Writer & content creator. BBQ fanatic!
