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Let’s talk offset smokers
Posted on 10/28/18 at 7:40 pm
Posted on 10/28/18 at 7:40 pm
How much attention do they require? Could you throw some meat on at night and wake up and check it maybe twice (add wood) or is it constant checking. How easy it to keep the temp at your desired range? Would it be a big leap for beginner?
9
Posted on 10/28/18 at 7:47 pm to al_cajun
It depends on how deep your pockets are. A competition style offset made of heavy gauge steel with good seals and airflow will hold temp,with minimal supervision. A good example for a homeowner is a Lang Patio. They run about $1300. Cheaper ones will have thinner metal, leak and have less than optimal airflow. They will still make good BBQ, but will need more supervision and possible modification. These are the Oklahoma Joes and the ones at Academy,
Posted on 10/28/18 at 7:53 pm to golfntiger32
That’s what I was looking at was a Oklahoma joe. So smoking on this would pretty much require constant monitoring without any modification?
Posted on 10/28/18 at 8:06 pm to al_cajun
Yeah with one of those be prepared to spend time managing the fire much more. Also be prepared to make a few mods and you will need to take good care of it to (keeping it cleaned out) to ward off possible rust issues especially in the firebox.
Oklahoma joe below with mods.
Oklahoma joe below with mods.
This post was edited on 10/28/18 at 8:11 pm
Posted on 10/28/18 at 8:17 pm to al_cajun
I have a Fatboy Backwoods Smoker and very pleased. Able to stabilize the temp and leave for 6 hours with one bag of charcoal.
Nothing against offset but if you want to smoke, Backwoods Smokera are great.
Nothing against offset but if you want to smoke, Backwoods Smokera are great.
Posted on 10/28/18 at 8:47 pm to NOLATiger71
Yeah I use a Backwoods Chubby G2 for long cooks and ribs. It is easy to run, gives a good smoke and holds moisture very well. I still want a Lang 48 especially for brisket,
Posted on 10/28/18 at 9:44 pm to al_cajun
Based on what I know, offset smokers generally use wood, not charcoal. Wood is added typically every 45 minutes or so to maintain the fire and generally use a large airflow to keep the wood burning clean. If you want something to run by itself overnight, then you probably want a charcoal grill unit which lets you load the charcoal and restrict the burn rate by limiting air flow..
Posted on 10/29/18 at 9:15 am to golfntiger32
I have that same OK Joe’s model and have enjoyed the hell out of it. It works awesome if you ask me. Sometimes if there’s not much wind, I have to keep a fan nearby to help with airflow for the fire, but that’s about it.
I like my smoke pipe on the other side, though.
I like my smoke pipe on the other side, though.
Posted on 10/29/18 at 9:39 am to al_cajun
quote:
That’s what I was looking at was a Oklahoma joe. So smoking on this would pretty much require constant monitoring without any modification?
Yes, they do not seal very well
Wife bought me one and I begrudgingly used it for a while before I drug my old homemade one out the weeds and repaired it, son got the OJ and liked it no better than I did.
They work well enough for smoking some chicken and such but will work you to death on briskets and butts if you go slow and low.
As a disclaimer I converted to pellets about two years ago and will never go back.
Posted on 10/29/18 at 9:44 am to al_cajun
Check out Shirley Fabrication in Tuscaloosa. They are top notch but be prepared to get on a waiting list.
They have a Facebook page.
They have a Facebook page.
This post was edited on 10/29/18 at 9:47 am
Posted on 10/29/18 at 9:51 am to al_cajun
The cheaper ones work, but like others have said require more attention. You'll see things like less quality control and thinner gauge metal requiring more attention to the fire. There are lots of quality offsets that can be had for a $1k used or $1500 new. The Langs are great pits, as are lyfetime, yoders, tejas, lone star grillz... I believe it's all about personal preferences and effort on your part to research and find the one that makes sense to you.
I've cooked brisket's on weber kettles, and custom pipe offsets both with great results. The larger custom just make it a little easier.
I personally enjoy the process of cooking so having to tend to a fire is not a big deal and another reason to drink more beer. I have never done over night cooks so I'm not one to worry about waking up. If someone wants to eat BBQ that I've cooked then they'll eat it when its ready or they'll have it reheated.
I've cooked brisket's on weber kettles, and custom pipe offsets both with great results. The larger custom just make it a little easier.
I personally enjoy the process of cooking so having to tend to a fire is not a big deal and another reason to drink more beer. I have never done over night cooks so I'm not one to worry about waking up. If someone wants to eat BBQ that I've cooked then they'll eat it when its ready or they'll have it reheated.
This post was edited on 10/29/18 at 9:52 am
Posted on 10/29/18 at 10:03 am to al_cajun
Are you buying for home use or commercial? How much money are you able to spend?
If money is a concern, You can cook very well using an more simple offset. Yes, they are a little more trouble, but work just fine. I do 12 hour smokes on mine all the time.
As with cars, A lotus is probably better than a Chevy, but a Chevy will get you to work and back home for years.
This one is almost 40 years old:
And it does ok.
Money no object? This is the bad boy you want.
Just remember, someone will always have a bigger and better one than you.
If money is a concern, You can cook very well using an more simple offset. Yes, they are a little more trouble, but work just fine. I do 12 hour smokes on mine all the time.
As with cars, A lotus is probably better than a Chevy, but a Chevy will get you to work and back home for years.
This one is almost 40 years old:
And it does ok.
Money no object? This is the bad boy you want.
Just remember, someone will always have a bigger and better one than you.
This post was edited on 10/29/18 at 10:05 am
Posted on 10/29/18 at 10:03 am to cave canem
quote:
They work well enough for smoking some chicken and such but will work you to death on briskets and butts if you go slow and low.
I’ve done brisket, butts, ribs and chicken on my OK Joe’s and have been very happy with the results, as have the neighbors. Yes, the fire takes some monitoring for the long 5+ hour smoked, but I guess I kind of like doing that anyway.
The wife found the one I have on Amazon on sale for about $450. I THINK the original price was around $600. In my opinion, and I’ve only had it a little over a year, it’s been worth every penny.
But yeah, I’m sure for $1500 or so, a much more efficient one can be purchased. Maybe I’ll pony up that sort of money down the road, but not today.
Posted on 10/29/18 at 11:05 am to ragincajun03
Go to Academy pick up Old Country Pecos $ 399.00. Small investment to getting started with offset stick burners. Decent quality smoker for the money.
Posted on 10/29/18 at 1:25 pm to al_cajun
not offset...but regarding the constant temp/checking concern...
Ill bring up the BGE.
I know, they are overpriced and you either love yours or you are probably a hater.
But on more than one occasion i leave mine unsupervised and the temp never moves. This past Saturday I set up for indirect smoke on a 8 lb pork butt. put meat on at 6 am at 250 degrees. Left the house for cross country meet with my daughter and returned 6.5 hours later my temp was locked in at 250 and internal meat probe was at 152 degrees. Amazing temp control.
Ill bring up the BGE.
I know, they are overpriced and you either love yours or you are probably a hater.
But on more than one occasion i leave mine unsupervised and the temp never moves. This past Saturday I set up for indirect smoke on a 8 lb pork butt. put meat on at 6 am at 250 degrees. Left the house for cross country meet with my daughter and returned 6.5 hours later my temp was locked in at 250 and internal meat probe was at 152 degrees. Amazing temp control.
Posted on 10/29/18 at 1:45 pm to LSUTIGERTAILG8ER
I didnt mention my Primos becasue they do not have the room that those offsets have.
But since its been mentioned, once my temp is set I bet it could smoke for 24hrs with out fooling with it. I have done some 16-18hr smokes and still had a good amount of lump left. And I have the option to cook over direct heat.
I think if I were looking at something else that's bigger id look at a pellet. I read not as much smoke as a stick burner but much easier to mess with. Set and forget.
But having to tend to a stick burner gets you out the house and likely a cold beer in hand often so its not a total loss
At MSRP I may tend to agree...but I can fix this issue some on Primos currently until tomorrow afternoon.
But since its been mentioned, once my temp is set I bet it could smoke for 24hrs with out fooling with it. I have done some 16-18hr smokes and still had a good amount of lump left. And I have the option to cook over direct heat.
I think if I were looking at something else that's bigger id look at a pellet. I read not as much smoke as a stick burner but much easier to mess with. Set and forget.
But having to tend to a stick burner gets you out the house and likely a cold beer in hand often so its not a total loss
quote:
I know, they are overpriced
At MSRP I may tend to agree...but I can fix this issue some on Primos currently until tomorrow afternoon.
Posted on 10/29/18 at 1:53 pm to NOLAGT
quote:
gets you out the house and likely a cold beer in hand often
Posted on 10/29/18 at 3:13 pm to al_cajun
My good friend had a LANG. You still had to babysit it. For what they cost I would buy a WSM.
Posted on 10/29/18 at 3:21 pm to lacajun069
I went to Academy and got a New Braunfels offset smoker
I got some high temp felt to seal up any spots on the lid that leaked smoke.
Got a thin piece of metal and bent it into the bottom for when smoking. Drilled holes progressively along it getting more and more as it went along. This helped with heat dispersion.
I sealed any spots that leaked smoke with liquid nail. Then extended the chimney down lower into the chamber.
I still have to add fuel either wood or charcoal about every hour. But it maintains the temp well and cranks out some great food. Once you learn it and get it dialed in, it's a lot easier.
I used bread for test runs to find hot spots.
I got some high temp felt to seal up any spots on the lid that leaked smoke.
Got a thin piece of metal and bent it into the bottom for when smoking. Drilled holes progressively along it getting more and more as it went along. This helped with heat dispersion.
I sealed any spots that leaked smoke with liquid nail. Then extended the chimney down lower into the chamber.
I still have to add fuel either wood or charcoal about every hour. But it maintains the temp well and cranks out some great food. Once you learn it and get it dialed in, it's a lot easier.
I used bread for test runs to find hot spots.
Posted on 10/29/18 at 4:05 pm to al_cajun
I have an Oklahoma Joe's at home. It requires attention and practice to get the fire and air flow correct. Practice on some inexpensive meat first before you go all in .
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