You can use the smoker to grill as well as barbeque the food items. Most of these offset smokers have a huge chamber that resembles a metallic box or an oily drum. You control the amount of smoke by tinkering with the chimney and by adjusting the air intake vents. By using our site, you agree to our. As soon as you see that logs have got the required heat, directly place them over the coals. This thermometer measures the temperature that's on top of the grill instead of the space where your food is smoking. There are 14 references cited in this article, which can be found at the bottom of the page. The main circumstances that can affect the temperature of the smoker are the wind, the wood, or the temperature outside. Firebox vent is the one that you need to learn about first. Afterward, let the smoker cool. While you set the fire on, you have to keep this vent on or wide open. If you're using a new offset smoker, wipe down the entire smoker with soapy water. How to Use Offset Smokers. This is also named the cooking surface area where you place your food to cook. Make sure that the dampers are fully open when you light up the coal. But, an offset smoker is a type of smokers that is needed to be fully known before one uses it properly. Light briquettes and dump them in the firebox to get the smoker started. Close the lid, leaving it alone for about 10 minutes. About 10-15 minutes after adding your wood, you can add your meat to the smoker. Keep an eye on the smoker temperature while the vents are open. All you need to do is to follow the steps. It can vary between 75°F between two ends of a cooking chamber. With a nylon bristle brush, brush off any leftover food from the grates and use a warm, damp cloth to wipe up any other spills or stuck food particles. This type of offset smoker may provide more smoke in the starting steps as compared to charcoal smokers. This will help you cook the food evenly. A smoker cooks meat over low heat with a plant that uses a vegetable fuel, such as charcoal or wood chips, and smoke. If you are cooking larger cuts of meat like pork shoulder or full briskets, you may need to add more wood throughout the first few hours of your cook. That means the heat and smoke from your fire in the firebox travel through the cooking chamber and cook the food. Well, offset smokers have different names. Though there are a number of smokers available and every one has its own specifications. Save my name, email, and website in this browser for the next time I comment. The offset smoker design was based on traditional brick BBQ pits, whereby the fire is stationed in one room and the resulting smoke is then drawn into the next room and passed through the meat. Hence, you can’t help but appreciate seeing someone who creates delicious and flavorful smoked meats using an offset smoker. If you have ordered one, or are opening it right now, you have got almost every information you should have to use an offset smoker. It is a fact that you have to open the doors sometimes to pace more wood to cook more food. We have already mentioned that there can be a difference in temperatures on different ends of the cooking chamber. Heat is used to cook the food properly while smoke has the task of producing flavored food in return. It doesn’t matter what we call them, what matters is the competition between them inside a market. Your offset smoker cooks the food through indirect heat. Keep adding the wood to continue providing the required heat to cook delicious food. This step will skip producing white smoke and saving your food from it. The vents can also be called dampers or baffles. A simple way of controlling the oxygen intake is through the dampers. Offset smokers may look intimidating, but they're easy to use once you learn how to regulate the heat. Rinse it with clean water. you will get delicious food in return. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Avoid relying on the built-in thermometer at the top of the smoker's lid. Once the charcoal is hot, add it to a pile of unheated coals in the smoker. This offset smoker recipe will help you a lot. This gives the wood just enough time to ignite and start giving off smoke. Smoking meats with this equipment takes a lot of focus and patience. To manage the fire of an offset smoker, you need to get experience, slowly and step by step you will know everything. As soon as the briquettes are hot, put them in the firebox, and start monitoring the temperature in the cooking chamber. Before even starting the explanation of how to use it, we would like to brief you on a basic concept of working of an offset smoker. 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