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Smokers, Offset vs WSM
Posted on 4/5/13 at 9:29 am
Posted on 4/5/13 at 9:29 am
I've been cooking on a 22" Weber Smokey Mountain for about four years now, but have been looking into getting an offset smoker. Fire management, especially for long brisket and pulled pork smoked seems better on an offset- correct me if I'm wrong.
I know Brinkman makes them, but let's be honest, they're shite. I've seen that charbroil also dabbles in them with their New Braunsfels model, but they sell those through Academy. I've seen many people online making custom modifications to the offsets, so I was wondering if TD had any insight as to what's worth it.
I like using mostly wood fires, and don't know if jumping from WSM to an offset would be easy or worth it. Am I better off with my Weber or is an investment in a backyard Horizon smoker worth it?
I know Brinkman makes them, but let's be honest, they're shite. I've seen that charbroil also dabbles in them with their New Braunsfels model, but they sell those through Academy. I've seen many people online making custom modifications to the offsets, so I was wondering if TD had any insight as to what's worth it.
I like using mostly wood fires, and don't know if jumping from WSM to an offset would be easy or worth it. Am I better off with my Weber or is an investment in a backyard Horizon smoker worth it?
This post was edited on 4/5/13 at 9:35 am
4
Posted on 4/5/13 at 9:37 am to PBeard
I have had an offset for years. It's about at it's end. I would never do it again. I'll be modding it soon to make it a reverse flow with insulated fire box.
I hate the constant baby-sitting required to maintain temp. The way it works can sometimes cover your food in ash.
If buying new today, I'd get either a premade reverse flow, or one of those inline jobs.
I hate the constant baby-sitting required to maintain temp. The way it works can sometimes cover your food in ash.
If buying new today, I'd get either a premade reverse flow, or one of those inline jobs.
Posted on 4/5/13 at 9:40 am to AlxTgr
I knew a fellow Cenlaian would commiserate. What's an inline job? I've done a bit of research on the reverse flow, that seems like the ticket.
Posted on 4/5/13 at 9:47 am to PBeard
quote:They look like little refrigerators. Having a brain cloud on brands. If you're on facebook, look up Colibri Pepper sauce. Friend of mine makes it, and has pics of his homemade smokers. those are like what I'm talking about. I can't link due to firewall issues.
What's an inline job?
Posted on 4/5/13 at 10:22 am to PBeard
You would have to spend 1-2 thousand to get an offset smoker thats worth a damn. Then you will likely put out a product not much different than your WSM.
Cheapos will leak smoke like crazy.
I would choose a lang over horizon though.
Cheapos will leak smoke like crazy.
I would choose a lang over horizon though.
Posted on 4/5/13 at 10:46 am to PBeard
the decent "backyard" offsets (jambo, gator, lang, etc) i've priced are all $1500+. i'd love to have one but i wouldnt use it enough to justify the price since I've got an egg too. the WSM does just fine for $300.
This post was edited on 4/5/13 at 10:48 am
Posted on 4/5/13 at 11:37 am to PBeard
I have a stainless reverse flow and I love it (good thing, since I'll have it forever)!
If you go the route of having one made, or making one yourself like I did, just think it through on paper before you pick up any tools. Think about cleaning it and moving it around. Valves and flat-free wheels are pretty cheap at the end of the day...
If you go the route of having one made, or making one yourself like I did, just think it through on paper before you pick up any tools. Think about cleaning it and moving it around. Valves and flat-free wheels are pretty cheap at the end of the day...
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