Feeling the waters for an offset smoker.

[dazza555]

Hi all

Currently I have a Pit Barrel Cooker and it has served me well for 2 years now but I'm beginning to out grow it in terms of size and how hands on I want to be. I've eyed offsets for a while but figured I'd start with the pit barrel, wasn't sure I'd stick with it, but every fortnight like clockwork I've been cooking in that barrel and have never had a bad meal.

To cut to the point I have 2 questions:

Firstly is the hype about the best smoke flavour coming from an offset true?

Secondly, would I be able to cook 2 8kg full packer briskets on the Hark Texas Pro Pit? Is this offset worth the money?

I can pool up to $3k together so that's my budget but I'm also not looking to pull the trigger until the second half of this year so that number might grow a bit. The short comings of the pit barrel in my opinion is if you get those coals wrong or (like my last cook) it's blowing a gale and freezing cold you can do little to bring your temps up. Also while the food is great I haven't gotten that rich smoke flavour I remember as a kid cooking over our fire pit with a make shift Dutch oven and 3 holes drilled in the bottom to allow smoke in (I do add smoking chunks too but the smoke flavour is always subtle).

Thanks for any advice. Also I'm located in outer Melbourne if it makes a difference.

[Davo]

Yeah Offset smokers are more hands on than most other types but you'll get much more smoke flavour than other types especially if you're using wood only for the fire.

I'm more partial to the bullet style smoker and you can buy a new Weber 57cm WSM (22.5 inch same as kettle) for $1,150 or two for $2300 new and you should be able to get an offset much cheaper than the $3K but as I've never owned an offset, I couldn't tell you which would be good. Many of them rust before worn out and many of the people who buy them tend to go to a more simpler method after a while like pellet cookers. I've eaten food from offsets and there's definitely a smokier taste but be careful of that because too much smoke could turn people off.

The Weber I mentioned above once dialled in will go for hours and overnight on a load of charcoal but like offsets, take some learning but are less hands on however they can fit 2 full size packet style briskets on them and they don't rust due to their baked on enamel paint inside and out..

Hark has been making offsets for some time a cheaper one and then the Pro. Bunnings have quite a few offsets now as BBQs Galore but I can't advise you on how good they are. You need one with good steel thickness for heat retention and a good coating/paint for rust protection. If you can find a good used Yoder Witchiman offset smoker, they'd kill all the other's I had mentioned. If you're prepared to be more hands on in your smoking adventure, then an Offset could be for you. Me personally, I would buy another WSM (Weber Smoky Mountain) in a Heartbeat.

Not many come on this forum anymore, most of the guys who used to be here are on much more a Modern format forum called Smoke fire and food https://www.smokefireandfood.com/forum/

So maybe some of the guys there are running offsets that can help you out, sorry I wasn't as helpful.

cheers

Davo

PS: Just found one on Market place down your way for $1000 looks in good nick too..https://www.facebook.com/marketplace/it ... 86d500769a