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Forum » I think I regret buying an offset smoker.
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Thread: I think I regret buying an offset smoker.

post 1638880213 05-18-2021, 05:54 PM
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I think I regret buying an offset smoker.

It seems like the most authentic way to do it uut the babysitting is a pain. I bought a real cheap one too so if course that doesn't help but fuk bro one minute the wood is smoldering and everything cools down, the next you open the vents or firebox door and have a fuking inferno. Then close things up a bit again and here comes the white smoke. Brb hickory burns in like 5 minutes. Brb go through 2 logs for a 2 lb piece of meat.

Fuk me
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post 1638881793 05-18-2021, 06:21 PM
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Are you soaking your wood chips/chunks in water first?
post 1638882543 05-18-2021, 06:32 PM
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Originally Posted By freyja15⏩
Are you soaking your wood chips/chunks in water first?
No. Also you don't use chips in an offset smoker and would be better off using logs instead of chunks.
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White people being so terrified of being perceived as racist/sexist/*ist that they’ll ruin each other’s lives over the slightest infraction is the greatest entertainment of our time.

If your politics involves anything other than the words "Don't Tread on Me", you're part of the problem - "left" or "right".
post 1638886823 05-18-2021, 07:35 PM
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Literally loled reading this thread.

Repped OP. I know these feels.

I'm buying a Traeger soon.
post 1638887593 05-18-2021, 07:48 PM
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Yea but once you figure it out you'll have it dialed in forever..

But if you must go pellet grill, do your research. You can buy so much better than a traeger for the same money.
Live & Direct from rural Iowa- GBR
post 1638888643 05-18-2021, 08:07 PM
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Good friend of mine started with offset, went to an electric controlled one he didn’t have to baby sit, ended up back at offset and has really mastered it. Idk how, but it comes out better than the fool proof one he had. He also spends every Sunday doing it so he’s got a lot of time and practice involved.
post 1638888683 05-18-2021, 08:08 PM
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Camp Chef brah checking in. I love setting that dial and not having to fight temperature anymore. My Kamado grill was fun and gave me 4 years of good times but it was high maintenance.
post 1638888833 05-18-2021, 08:11 PM
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Originally Posted By misheru⏩
It seems like the most authentic way to do it uut the babysitting is a pain. I bought a real cheap one too so if course that doesn't help but fuk bro one minute the wood is smoldering and everything cools down, the next you open the vents or firebox door and have a fuking inferno. Then close things up a bit again and here comes the white smoke. Brb hickory burns in like 5 minutes. Brb go through 2 logs for a 2 lb piece of meat.

Fuk me
If you want to stick with charcoal then I recommend a weber smokey mountain. I don't even have one yet but thats my next purchase. I'd get a two-probe type thermometer ( one for smoker temp and the other for meat) and you are set. You may need to add charcoal now and again when the temperature dips but that should be all you have to do.
post 1638888963 05-18-2021, 08:14 PM
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I shall provide you the 7 secrets to offset smoking. If these don’t yield you good results, then you have a vagina. Ded fkn srs.




First, start the fire using charcoal not wood. A solid bed of coals is the most important aspect here. The charcoal is temperature. Repeat that to yourself. Start with half a bag of charcoal. Let temp stabilize by having the firebox door open approx. 1/4 of the way.

Second, open the stack 100%. Don’t play with this, just leave it wide open. Don’t open the smoker more than once an hour.

Third, ensure smoke box is facing the direction the wind/breeze comes from.

Fourth, only use log or chunk. Always throw them dead in the center.

Fifth, always use a water pan inside the cooking chamber. It helps regulate the temp to low 200’s, once it hits 212, it obviously will start creating steam. It counters big swings. I use aluminum pan. Throw it away when you’re done.

Sixth, Every hour, add half a log or 3-4 handfuls of chunk, shut the firebox immediately so it doesn’t ignite. Every 4 hours add half a bag of charcoal. Remember, charcoal is what you are using for temperature. Chunk for flavor.

Seventh, don’t be a pinche puta.
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post 1638892693 05-18-2021, 09:20 PM
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Also, make sure your smoker is completely sealed. A couple tubes of high temp rtv sealant can make a cheap smoker perform 10x better. Seal every crack and connection/transition.

Then run a thin bead on the cook door gap, lightly smooth it out with your finger so the door can rest against it. Like a gasket for the cook door.

Run the smoker real hot for a day with no food before you use it to make sure the odor/flavor of the sealant doesn’t ruin your next smoke.
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post 1638893443 05-18-2021, 09:33 PM
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Originally Posted By aznbladez⏩
If you want to stick with charcoal then I recommend a weber smokey mountain. I don't even have one yet but thats my next purchase. You may need to add charcoal now and again when the temperature dips but that should be all you have to do.
Nah, you just load it up when you have longer smokes. It’s idiot proof.
post 1638932773 05-19-2021, 10:11 AM
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Originally Posted By CanuckGame⏩
Literally loled reading this thread.

Repped OP. I know these feels.

I'm buying a Traeger soon.
Chit feels like the cowards way out tho lol
Embrace the Clown World to Excel in the Clown World - When in Rome do as Romans do

White people being so terrified of being perceived as racist/sexist/*ist that they’ll ruin each other’s lives over the slightest infraction is the greatest entertainment of our time.

If your politics involves anything other than the words "Don't Tread on Me", you're part of the problem - "left" or "right".
post 1638933693 05-19-2021, 10:24 AM
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Weber Kettle is the easiest way to BBQ and grill.
post 1638934543 05-19-2021, 10:34 AM
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Currently have a cheap offset. I manage to do pretty well with it. Getting a Lang 36 soon. Hnnnggg
post 1638935873 05-19-2021, 10:49 AM
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My dad has the camp chef pellet smoker, and it has been good for him. I got a weber smokey mountain about a year ago and love it. On an 8-10 hour cook I try to look at it every hour or so, but it's no big deal to go a 2-3 once things are dialed in. I probably use it a couple times a month. I'd probably use a pellet more, just because they're easier, but I do like the results I've had with my WSM. If I were you, I'd keep at it. Once you get used to it I'll bet it works really good for you.
MFC
post 1638936173 05-19-2021, 10:53 AM
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Originally Posted By topperstyle⏩
Save your money for a traeger you’ll never regret it.
I have a traeger pro that was $800 and it doesn't compare to a decent $400 offset smoker in flavor or stability.

I graph the traeger's temp over time and it has 30 degree swings, even after swapping controllers.

Offset is the chit once you get it dialed in. You have to figure out the right amount of wood, the right intake and exhaust positions, and the temp at the location of the meat. After that its very repeatable and consistent. Not to mention, ribs and pork actually taste like they've been smoked.

The cheap offsets have too many air leaks. They're never going to work consistently. All they do is make sales for pos pellet grills like the traegers.
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post 1638936763 05-19-2021, 11:00 AM
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Originally Posted By AgBrah⏩
I shall provide you the 7 secrets to offset smoking. If these don’t yield you good results, then you have a vagina. Ded fkn srs.




First, start the fire using charcoal not wood. A solid bed of coals is the most important aspect here. The charcoal is temperature. Repeat that to yourself. Start with half a bag of charcoal. Let temp stabilize by having the firebox door open approx. 1/4 of the way.

Second, open the stack 100%. Don’t play with this, just leave it wide open. Don’t open the smoker more than once an hour.

Third, ensure smoke box is facing the direction the wind/breeze comes from.

Fourth, only use log or chunk. Always throw them dead in the center.

Fifth, always use a water pan inside the cooking chamber. It helps regulate the temp to low 200’s, once it hits 212, it obviously will start creating steam. It counters big swings. I use aluminum pan. Throw it away when you’re done.

Sixth, Every hour, add half a log or 3-4 handfuls of chunk, shut the firebox immediately so it doesn’t ignite. Every 4 hours add half a bag of charcoal. Remember, charcoal is what you are using for temperature. Chunk for flavor.

Seventh, don’t be a pinche puta.
Agreed almost 100% with the first 5, #6 is going to vary greatly depending on your individual cooker and what temp you are trying to run at though. Also you WANT the log/chunk to ignite. Smoldering is what causes dirty smoke. Fire is clean smoke. Regulate the temp with the amount of fuel, not by choking out the fire.

Charcoal does help to maintain temp, but if I'm running my offset I've dedicated the day to that anyways so I don't mind throwing in a split every half hour or so to maintain temp rather than burning up $30 worth of charcoal to cook one brisket. If I want a more hands off cook I will load up the slow'n'sear on one of my Weber kettles and let it ride.

#7 is big facts though.
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post 1638936893 05-19-2021, 11:03 AM
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Originally Posted By saltypits⏩
Weber Kettle is the easiest way to BBQ and grill.
but who was barrel smoker/weber smokey mountain
post 1638937363 05-19-2021, 11:09 AM
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Cheap offsets use thin metal so they tend to not hold their temp properly which is why you're getting wild temp swings in the cook box. I guess if you want to be a lazy yuppie ******* you can give up and buy a pellet smoker but you should also buy a purse while you're at it. Otherwise keep at it and learn to cook like a man.
post 1638937413 05-19-2021, 11:10 AM
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Originally Posted By jimmybobjim⏩
but who was barrel smoker/weber smokey mountain
Can't really grill on those things.
post 1638940123 05-19-2021, 11:41 AM
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post 1638941013 05-19-2021, 11:52 AM
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Sealing leaks with gasket tape and also build yourself a charcoal box to keep everything tight in the firebox. Pellet grills cant even compare once you get your offset dialed in
post 1638941803 05-19-2021, 12:00 PM
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This is the problem with cheap ones. I have no problems maintaining 250, got the settings down. I probably check mine once an hour if that.

Try to add thicker seals and some heat diversion panels. The metal is thinner than others so not much you can do there
Thanks for your input, you frauding fat slampig-Sirfapsalot '20

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post 1638986083 05-19-2021, 11:05 PM
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Originally Posted By saltypits⏩
Can't really grill on those things.
Wot the fuk are you talking about?

Take the center piece off and you can put a grate on top of the bottom piece and use the top fits on the bottom and you literally have a short weber kettle. I like to leave the center piece on and fill the bottom with charcoal and let it roar Santa Maria Style.
post 1638986763 05-19-2021, 11:23 PM
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Originally Posted By AgBrah⏩
I shall provide you the 7 secrets to offset smoking. If these don’t yield you good results, then you have a vagina. Ded fkn srs.




First, start the fire using charcoal not wood. A solid bed of coals is the most important aspect here. The charcoal is temperature. Repeat that to yourself. Start with half a bag of charcoal. Let temp stabilize by having the firebox door open approx. 1/4 of the way.

Second, open the stack 100%. Don’t play with this, just leave it wide open. Don’t open the smoker more than once an hour.

Third, ensure smoke box is facing the direction the wind/breeze comes from.

Fourth, only use log or chunk. Always throw them dead in the center.

Fifth, always use a water pan inside the cooking chamber. It helps regulate the temp to low 200’s, once it hits 212, it obviously will start creating steam. It counters big swings. I use aluminum pan. Throw it away when you’re done.

Sixth, Every hour, add half a log or 3-4 handfuls of chunk, shut the firebox immediately so it doesn’t ignite. Every 4 hours add half a bag of charcoal. Remember, charcoal is what you are using for temperature. Chunk for flavor.

Seventh, don’t be a pinche puta.
This guyfukkssmokes
Originally Posted By 78novacaine⏩
Also you WANT the log/chunk to ignite. Smoldering is what causes dirty smoke. Fire is clean smoke. Regulate the temp with the amount of fuel, not by choking out the fire.
Edit **

This is big fax...
Flames are friends

If the flame is causing the smoker to get too hot just simply spread the fire out to reduce the flame size
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