The cooking process with offset smokers, or barrel smokers, is an enjoyable and satisfying experience. Offset smokers come with separate fireboxes that are attached to the cooking area that allows direct grilling within the firebox, as well as indirect or direct cook-off in the smoke chamber. Once you've mastered indirect cooking can turn into amazing barbecue, smoking meats, poultry, and even fish.
The secret to indirect cooking is its ability to keep the same temperature of cooking for the duration. For those who are new to the process, it is a challenging and frustrating process to master. In the below paragraph, we will provide some basics to aid you in learning offset smokers.
Image Source Google
When purchasing the offset smoker the most important consideration should be the size of the material. The thin steel is unable to hold heat efficiently. This makes it harder to keep a constant temperature of cooking.
Additionally, the temperature close to the firebox could be hotter than the opposite side inside the chamber for cooking. The thinner the steel, the more noticeable the heat difference and you will need to turn your food quite often. It is possible to cook excellent barbecue and smoked meats using an iron smoker with a thin gauge but it will require some effort.
Whatever offset smoker you pick the most important thing to do for slow and low cooking is to ensure the same temperature of cooking. To achieve this it is necessary to discover the way your particular smoker cooks. It requires some practice, some experimentation, and plenty of patience.