Back yard pellet smokers

[4down20]

Offsets are nice, I don’t want to try and figure out the temps with wood. And they’re to bulky.
I have a feeling offsets will be a thing of the past for manufactures. Kinda like cassette tapes, and CD’s. Not only are the smokers getting better the pellets are to.

Offsets are a bunch more work, no doubt about it. But it's not too hard to figure out temps and such. You want small hot fires, meaning you want the wood to be in an open flame.

But offsets will never fade away. As far as I know they are still the top choice when it comes to flavor, especially when you do it the way I do(100% wood).

 

[Hook'Em0608]

I've got a Camp Chef Woodwind with the attached sear box. It isn't the best made piece of equipment (thin sheet metal), and it's expensive, but it makes the best damn steaks I've ever eaten. Smoked meats aren't bad either (but can't touch a true offset). The real winner is reverse searing a thick cut prime steak though. I smoke them until 120, get the sear box as hot as it can get, and 30 second sear on each side. Better than any restaurant steak you will ever taste. Perfect medium rare with an outstanding crust on the outside, with a touch of smoke to the meat. Outstanding.

 

[Rex Racer]

I can get my Weber Smokey Mountain Smoker OR my Weber Kettle to hold a temp for hours and hours.

Once you get the vents set correctly it will only burn a certain amount of coals .....for as long as there is coals. Fire needs oxygen and you can control the amount of oxygen the coals receive by adjusting the vents.

Thus it will maintain the same temp. It's a matter of physics and thermodynamics at play.

The thing that some folks do is open the goddamn lid constantly. That fucking drops the temp in the cooking chamber dramatically and it takes a while...20 mins +/- ... to get it leveled out again.

IF YOU LOOKING YOU AINT COOKING!

It's similar to why some folks can't grill meats to save their life. They will not follow the golden rule of grilling; "Don't flip out", which means let the meat cook and stop flipping it every 2 minutes

It should be turned over 1 time only and the next time I see some knucklehead pressing on the burgers with a spatula I'm gonna whack him.

 

[Sir Robin Of Camelot]

If I smoked for more than just me, I would be on my third offset. But the wife doesn’t do meats so last November I bought a Traeger Lil’ Tex 22”. I absolutely love it. Traegers are a little pricey but I got mine through the AAFES Exchange online and saved over $100 on it. Haven’t done a brisket on it yet (once again - just me) but ribs have come out perfect... smoked chicken perfect... I can throw a ribeye on it for an hour of smoke before tossing it on the grill for a reverse sear... and last week I made my first wood fired pizza on it. It’s versatile as hell and only required an occasional vacuuming of ashes.

It isn’t for everyone but it works perfectly for me.

 

[Scapegoat]

I can get my Weber Smokey Mountain Smoker OR my Weber Kettle to hold a temp for hours and hours.

Once you get the vents set correctly it will only burn a certain amount of coals .....for as long as there is coals. Fire needs oxygen and you can control the amount of oxygen the coals receive by adjusting the vents.

Thus it will maintain the same temp. It's a matter of physics and thermodynamics at play.

The thing that some folks do is open the goddamn lid constantly. That fucking drops the temp in the cooking chamber dramatically and it takes a while...20 mins +/- ... to get it leveled out again.

IF YOU LOOKING YOU AINT COOKING!

Spoken like someone who has spent a lot of time using a real smoker.

 

[Bayou Tiger]

It's similar to why some folks can't grill meats to save their life. They will not follow the golden rule of grilling; "Don't flip out", which means let the meat cook and stop flipping it every 2 minutes

It should be turned over 1 time only and the next time I see some knucklehead pressing on the burgers with a spatula I'm gonna whack him.

This is very true. Meat, especially beef, will “release” itself when it’s time to flip. This is true when browning meat in a pot as well. If the temperature is right and you are not burning it.....if you simply tap it or lift up on an edge it will “release” itself and won’t stick.

People usually flip it before and leave parts of the meat on the grill to burn and get bitter flavor on their foods.

 

[Scapegoat]

This is the fun part though.
But if you get a 1/4 inch or 5/16th inch thick steel offset, the temperature doesn't drop so dramatically, and moves back up to temp quickly, after opening it.

To the poster looking for the right brand. It will make holding a constant temperature a lot easier. The thin cheap smokers are a bitch to regulate temperature.

 

[douggie]

If I smoked for more than just me, I would be on my third offset. But the wife doesn’t do meats so last November I bought a Traeger Lil’ Tex 22”. I absolutely love it. Traegers are a little pricey but I got mine through the AAFES Exchange online and saved over $100 on it. Haven’t done a brisket on it yet (once again - just me) but ribs have come out perfect... smoked chicken perfect... I can throw a ribeye on it for an hour of smoke before tossing it on the grill for a reverse sear... and last week I made my first wood fired pizza on it. It’s versatile as hell and only required an occasional vacuuming of ashes.

It isn’t for everyone but it works perfectly for me.

I too have a Traeger and it's idiot proof as I've been drunk as shit grilling out on that thing and the food was perfect. Chicken, steaks, whatever. I want to do a pork shoulder next and that will be 8 hours of non-stop drinking.

 

[BTHOtu]

As a kid that grew up in the mesquite trees of West Texas and partook of the best brisket/ribs on the planet, I always viewed electric smokers as some sort of cheap appliance for lazy sumbitches.

Now that I'm one of those lazy (and old) sumbitches, I'm sold on electric. That, and they've improved electric smokers a lot over the years.

Now that I’m one of the lazy and old sumbitches. I cheat with my briskets. I put it in the smoker for a couple of hours then wrap it and stick it in the turkey roaster overnight

 

[outofyourmind]

And if you get an offset smoker, make sure that the inlet for the chimney is as low as possible inside the unit. About at the floor is ideal.

If it isn't, and is at the top, like I have seen plenty, then a lot of your heat and smoke will bypass the meat entirely, meaning you use more fuel.

 

[UtahUte]

And if you get an offset smoker, make sure that the inlet for the chimney is as low as possible inside the unit. About at the floor is ideal.

If it isn't, and is at the top, like I have seen plenty, then a lot of your heat and smoke will bypass the meat entirely, meaning you use more fuel.

Are there smokers out there that have designed the chimney to rotate ? I think that would be cool.

 

[mcnabb7542]

I don't use charcoal at all when smoking. 100% all wood for me.

I fire my box off with charcoal, not much just enough to start it up and I get my temp where I want it the rest of the day with what ever wood I'm using

 

[mcnabb7542]

I too have a Traeger and it's idiot proof as I've been drunk as shit grilling out on that thing and the food was perfect. Chicken, steaks, whatever. I want to do a pork shoulder next and that will be 8 hours of non-stop drinking.

Dougie why lie about it, you don't have to say your were drunk, we understand your a little slow...

 

[SJ76]

I have a Weber Smoky Mountain and love it

This. The 14.5” is good for a family on a weekend basis. The bigger one will cook more if you have company but this thing is the bomb and under $300

 

[Deep Creek]

Now that I’m one of the lazy and old sumbitches. I cheat with my briskets. I put it in the smoker for a couple of hours then wrap it and stick it in the turkey roaster overnight

That's a damned good idea! I'm going to have to let my aggie neighbor that you are showing him up. He hasn't had a good idea since I've known him!

 

[4down20]

I fire my box off with charcoal, not much just enough to start it up and I get my temp where I want it the rest of the day with what ever wood I'm using

I've done that, but lately I've just been using really small pieces and such.

 

[douggie]

Dougie why lie about it, you don't have to say your were drunk, we understand your a little slow...

Serious business @mcnabb7542 , even you can become a master griller if you have a Traeger, ya bastard

 

[outofyourmind]

I never really understood why people wanted to cook BBQ but didn't really want to be bothered with it.

Just go buy it at that great place around the corner and enjoy.

 

[Sexual Chocolate]

I never really understood why people wanted to cook BBQ but didn't really want to be bothered with it.

Just go buy it at that great place around the corner and enjoy.

Unfortunately that is sometimes easier said than done

 

[SJ76]

I never really understood why people wanted to cook BBQ but didn't really want to be bothered with it.

Just go buy it at that great place around the corner and enjoy.

For me it’s because I’m married so I can hang out in the garage and drink.

Good times