I used a vertical bullet for a bit, then moved on to a Traeger and then an offset. Hands down, the offset is a winner. I watch all the YT videos and think to myself that the place is full of people copying others and not really experimenting and learning on their own. I wore a hole in the vertical bullet coal pan from use, it didn't just sit in the corner. I actually wore a hole in my Traeger firepot, which almost nobody does. I'd like to think I have a food handle on using the cookers. Here is why I like the offset: 1. You can get different flavors and levels of smoke from changing the split size and burn temps. 2. You can drop in a charcoal basket with a mix of whatever you want for extended cooks. 3. You can really extend the cook with minion plates in the charcoal basket giving you hours of unattended cooking 4. You can drop a grate right over the coals in the firebox and grill right away 5. You can crank the heat up into the 550-600 degree range with small splits and an open flue and damper. 6. You can cook pizzas at high temps and get the flavor of a pizza oven. 7. You can cook roasts at high heat and the flavor of the wood is deep into the meat. Originally I didn't care for bullet/kamado cooker flavors because charcoal flavour is very dominant. Also you get a lot of ash that sits on the meat and sucks the moisture out. When you cook chicken or turkey on them, I call it "dirty bird". Good luck eating the skin. I switched to a layer of briquettes (for heat), a small layer of charcoal (for a kiss of charcoal) and some wood chunks (for that wood flavor). I start the burn on one side and let it ignite from there to the other side. This gave me a great combo flavor, with less charcoal taste. Using a "charcoal basket" I can do the exact same in an offset. I use minion plates to make it burn in an "S" pattern to slow the burn rate. You don't have to visit the offset for at least 3 hours. When the "S" nears the end, you just backfill where the burn came from and the flame will just reverse it's way back to the beginning, all without you lording over it. The offset dominates at sweet smoke. To get that going, you need the proper size split of the proper temp and the wood will give off many different compounds as the wood heats and then combusts. If you use splits that are too big, they will smolder too much and give off too much smoke and not combust enough to get that sweet scent into the meat. If your wood is kiln dried, it's garbage. If you wood is too green, it's no good. If you wood is too wet , it's no good. If your wood is too dry (5 years outside??) forget it, no flavor anymore. In the video, the splits are huge. Those might work if they are good and dry, but you'll have a smoky time, especially if you put two on at once. Experiment with smaller splits (cut em in half lengthwise) to get more complete combustion. Don't leave the flue wide open always, sometimes the speed of air causes the edges to cook faster. You need a decent speed of air movement, not stagnating and not a new speed record. If the fire is not burning the way you want, don't mess with the flue, open the damper or the door to get the burn you want or to let excessive heat out. Basically set the flow rate to get the flavor profile you want with the stack flue and then use the damper to regulate the fire burn rate and either let heat our or keep heat in. The difference between the kamado style and the offset has to be wood flavor, The offset should dominate in that area. If you don't taste the wood, you're not burning it hot enough. Should smell/taste like that fireplace scent on an crisp October evening. We are looking for a clean sweet wood taste and a bit of smoke. Again, you can't run it too hot or there will be zero smoke. You kind of want a 70% wood 30% smoke flavor. Burn some wood, take some notes. Mix different woods. Get a moisture meter. Get a charcoal basket made or buy one with the minion plates which would simulate a kamado flavor profile. Try some full out damper/flue wide open hot burns with the flames licking into the firebox and tapping the meat. Makes prime rib taste like a combination of a prime rib and steak and provides a way to sear meat with no flare ups because it is indirect. Light it up hot with small sticks and cook a pizza on it. It will taste proper, not like a kamado pizza. BTW, I think kamados excel a big cuts of meat unattended but the offset used in the unconventional ways that I have mentioned can be more versatile. I don't care too much for rules. When it comes to ribs, the offset just dominates when used right. Even sausages. So much perfect smoke and wood flavor driven in to the core. Once you figure it out, it's autopilot easy. Don't be afraid to show errors. People want to see them too. Finding out what not to do is as valuable as knowing what to do. Let people in on your journey.
@@karl-andreims2840 Well I love my offset and I love the satisfaction of nailing the awesome flavors it can produce. There are no BBQ places near me that use an offset, but I travel. The first place I was exposed to meat cooked over/near hot burning wood was Pinnacle Peak Patio in AZ. That taste was amazing. The second time I was at Rudy's Country Store an BBQ and I had brisket that would make you sit down and shut up for a while. Perfect amount of the right type of smoke and wood flavors. You've heard of Franklins for brisket, but on Rudy's best day, their brisket is comparable. The most common mistakes I see with offsets is big pieces of wood that make too much smoke. An offset can add a PRODIGIOUS amount of smoke if you aren't careful. Also, I don't want to tell you to get an expensive offset, but the cheap ones with 15 modifications are a bit ridiculous and don't hold heat anyway. Once you have to modify it, cajole it and beg it for good BBQ, it's too much of a job. I'm using a $1200 16" Horizon. I am surviving, but I wanted the 20" for $1600 but it wasn't available. It has a great stack for excellent draw and is 1/4 steel. I want some extra shelves. With the money I saved by not going fancy brands, I bought a welder and I am going to fabricate them. I'm also learning how to weld. So many scrap metal things now look like free parts for projects around the house.
Awesome amount of concise helpful information for those of us who are trying to learn the offset BBQ way. I copied the info you provided and pasted it in my BBQ notes folder. So I can reference in the future. Thank you for taking the time to help us learners out. It shortens the learning curve.
My 2 cents... If you just want good bbq, get what's easiest (pellet, komado etc). If you're looking to build a skill and picking up a new hobby - then get an offset. It's not about eating bbq, it's about making it. To me, there's little enjoyment in throwing a brisket in a plugin smoker vs the enjoyment of eating it. The enjoyment you get from managing fires for 6, 8, 12, 16 hours at time takes skill and constant analysis. The added benefit is you get to eat what you made with fire and skill only.
Wait...What? You "hate" to eat bbq? As strange as that sounds to me, somehow I'm thinking you make great bbq and is just burned out from eating it. Pun intended 🙂@@underach1ever834
If you want good bbq, get a pellet grill. If you want great bbq, get a stick burner. In my opinion, there is a difference in the quality of food it produces.
Ive had an offset for 20 years. I used to use it alot. I would have to add wood every 30 minutes or so for 8-12 hours. The food was great. I will say that if you start with a small fire and grow it to the desired temperature works better. If you start with a big fire it takes hours to bring down the temperature. Using smaller splits of wood gives you much better control of temperature than using full size splits. All that said. I started using a 22” weber kettle a few years ago. I love it. Just put your charcoal and wood chunks on one side and they burn for hours. Just adjust your air intake dampers and your exhaust damper for the desired temperature. I monitor it with a wireless thermometer and its so easy to smoke a brisket or ribs or whatever. Im older now and I can do just about anything I need to with a weber kettle. Much much less expensive than an offset. Great for the family. I can do 14lb briskets 10lb pork butts 5lbs of wings etc. So you dont need to spend thousands on an offset if you dont want to. Also offsets are very very heavy. Webers are very light and easy to clean. Hope this help folks decide what will work best for their needs.
I agree that the Weber Kettle is a great choice especially for those new to barbequing. It's extremely versatile and inexpensive compared to other types of grills/smokers that might only do one thing well. I own several grills and smokers but my Weber is my go to cooker 90% of the time.
Have you tried the Weber Smokey Mountain? People say you can do an overnight smoke on them. We love brisket and I frequently smoke them for 12 hours or more on a vertical pellet smoker before wrapping them and finishing in the oven. How long can you smoke on the Weber kettle before you need to add fuel?
@@joeweaver9913 I have tried the weber smokey mountain. I did not enjoy using it. It has to many parts to stack. It’s heavy. Its hard to clean. Its hard to move around. The fire is close to the ground so I dont feel comfortable using it on a wooden deck or painted patio as it may scorch the paint or wood. Its just too dang big. As for my weber 22” kettle. I add fuel every 3-4 hours. Its just easy.
@@markweir2404 thanks for the reply! I've been thinking about having another option besides just the pellet smoker. I might try the Weber kettle if I see a good deal on a used one
@@joeweaver9913 There are several versions of the weber kettle. I have bought and sold dozens of them as a side hustle. Check craigslist and offer up. My advice is to get a weber Master Touch 22” Kettle. It sits 3” taller than the others. It has the easy clean out pan also. I have bought them for as low as $50 on offer up. I would gladly pay $100. Its also worth getting the slow n sear charcoal tray from SNS bbq. It’s about $100 but well worth it. SNS also has their version of a weber kettle remake. It’s about $350 but pretty cool. They also make a great wireless thermometer for about $80 I think. The only other things you need is a weber charcoal chimney and roll of heavy duty foil . Most All other bbq gadgets are unnecessary and just take up space. Keep it simple.
Awesome vid! I’m sharing this with future customers that have concerns. I tell people all the time that once you light the fire in an offset your day is dedicated to the bbq gods. I whole heartedly believe it’s a better purchase and end product than a kamado but cookers that free up your time do have their own value. To some, there is nothing more peaceful then trying to tame a fire and watch it burn, trying to get this brisket better than the last. It’s chasing the art.
You build a great looking pit. Nice to have a builder in the Northeast for a change to give those folks that live up there a break on shipping. If I lived up there and was in the market, you would have my business.
I'm getting an offset for just that reason - I want to spend my day fussing with it. I have a KJ and really enjoy that as well, but have come to realize over the years that I enjoy the process of cooking BBQ as much (or more) than eating it. Chasing that perfect cook is great fun!
I want to thank you so very much for posting this video. I currently own a Weber Summit Kamado and a Stainless Steel Drum Smoker. Previously owned a Blaz'n Pellet Pooper but I was never satisfied with the taste of the food I produced on it. While I love the food from the drum smoker I have always had the itch to own and cook on a stick burner. Your video has cured that itch! LOL! I will keep producing food my family loves on the drum.
Ordered my Workhorse back in August, expecting delivery sometime in June and can't wait...just an fyi, I have been smoking on an offset for almost 10 yrs and I am still learning...after a year in I thought, yeah I got this...if only...now you've got a bit of a head start than most of us who start smoking, my first offset was a cheap $199 out of the box, thin as an aluminum can offset smoker...but come June, I will finally have my big boy smoker, hopefully there are no delays.
When it comes to becoming a true pitmaster and love doing it it is a passion to do it that comes with it. There is a difference in just wanting some decent bbq and putting in the work to get great bbq. Set it and forget it works for a lot of people, but there is nothing like becoming a master the craft of smoking.
I own 13 rigs. High end offset stick burner, H20 36 stick burner, gravity, Hasty Bake, PK, Webers, Master Built, Pellet, Santa Maria Red Oak California BBq, Lambert Red Box, pit barrel. Every Rig does a wonderful job. Every rig does a certain cook fantastic. It ain't a competition. Enjoy the experience. They are all wonderful. Like Chris Lilly says....."I can cook on any thing, give me a couple cinder blocks and dig a hole in the ground". Enjoy the Cook.
I'm curious how many cooks you have done in a year? A year seems like a long time, but if you've only used it 12 times then you need to get more time on it. It will get easier and the food will improve, the better you get at managing your fire. Yes the learning curve is steep, much steeper than I expected. However, I think it's worth it once you get over the hump. I also own a Komodo Kamado and a pellet grill so I can relate to the set it and forget it piece. The issue is, you can't get the fat rendering or flavor profile in the other options because of the lack of air flow and 100% wood fire. For me a brisket is night and day different. The flavor is almost deeper into the meat. I don't know how to describe it. You do have to be passionate about BBQ and enjoy the process as well though. It's a labor of love that isn't for everyone. In the first couple of months I thought to myself, what did I get myself into lol. One tip, as an owner of a 1975, some of those pieces of wood in the vid are way to large. Because of the huge firebox it's easy to think you can use larger pieces to stretch out the time between adding splits. You end up with large swings, a poor quality food product, and extra frustration. Smaller and more often turns out a much better BBQ product in the end. Good luck! 🍻
Experience definitely helps. I'm still waiting on my Fatstack 80 but have a tiny home depot smoker I've been learning on and modifying for the last few years. I'm to the point now that I can just relax in the back yard with friends and keep an eye on the stack and just have to add wood every once in a while. Sure I can't go inside and watch a movie uninterrupted, but it's really not much work. And this is on a tiny thin walled "smoker" At the end of the day, offsets are a compromise. More work for better BBQ. If the smoke and bark you get on an offset isn't worth the time taken for you then stick to what fits your desires.
@@danjennings5068I hope you finally get your smoker, or a refund. Meanwhile, you might be "jumping to a conclusion" yourself to say that "everyone" skeptical of Fatstack has never tried to build something. Many who try to build something stay within better risk management parameters, don't overextend, obtain more solid investment partners, don't take orders beyond what they can refund in a pinch, etc. There is risk and there is stupid. Time will tell how things end up with Fatstack, but to me its business model was like climbing a ten foot ladder with a chain saw to cut down a big branch whipping around in a wind storm.
This video is 100% spot on, I have owned them all and a stick burner requires babysitting and yes you will be feeding it every 30-45 minutes regardless of what other people say. My first offset was a Lang 36" Patio Deluxe and I cooked an insane amount of BBQ on that over the course of a few years, but I got burnt out on feeding it and sold it (should not have done that). Today I have a Timberline 1300 and two BGE (Med & XL) that also turn out some awesome BBQ. Yes, you need a quality machine to cook on but it's also more about the cook. Regardless of one's budget there is a cooker out there be it new or used that will put out great BBQ if the cook is doing his/her part.
Just seeing this vid now - a month after it was posted. Very courageous post! I think some would be reluctant to say such things out loud, even if they are thinking them. I think everything said here is pretty much spot on. I think it takes a certain personality to be willing allocate so much time to cooking on an offset. I don't have a Kamado, but I do have a drum smoker and it does a darn good job at only a fraction of the personal time required to manage the cook. I love my offset, but for me, it's like taking a vacation day. I'll just dedicate that day to cooking, watching, managing the offset as well as doing a lot of sitting, comtemplating, music-listening, cigar-smoking, and perhaps enjoying an alcoholic beverage or two. I find it very therapeutic. If I want to just get the job done, I'll use the drum. BTW, I have an 18.5 lb brisket on my drum right now (it could barely fit on there) - had it cooking all night, I slept like a baby, and the thermoworks alarm didn't go off once.
In the beginning I was pushing myself to use the offset as much as I could to justify the cost. Now I've realized that in my current stage of life that's just not practical. I'm good with it but wanted to let others know. My Joe to offset use is probably 5:1. Thanks for the feedback!
@@BreakItYourself Duuuuude I’m so glad I ran into this video! I have a kamado joe classic 3 for over two years now and I’ve cooked all sorts of stuff from pullled pork to pernil, ribs, wings, pork collar even braised lamb shanks with Eric Gephart’s recipe 😊 but I was getting an itch for an offset. However, I’m in a similar situation (a 3 year old and a 1.5 year old…😅) after seeing this I just think it’s not time yet. I don’t mind tending fire while smoking a cigar and sipping on a cocktail or bourbon/aged rum but there is now way I can do that at this point in my life. I think I’ll splurge on the big Joe 3. Maybe offset after kids are bigger and allow me to babysit fires 😂
@@BreakItYourselfi did the same thing going from a Weber kettle to a smoke pro pellet smoker to an old country offset. My first cook was mind blowing in that the smoke flavor was leaps and bounds better than anything i had ever produced, I had found the secret. I couldn’t recreate that product over serval subsequent cooks due to my inexperience and lack of good quality wood. Your video has some great points for the average person but for peak bbq the offset is an order of magnitude greater if you can build the proper fire with the proper wood.
This was actually very enlightening. I was always under the impression that big, thick metal offsets were immensely better than any other pit. But i guess understanding that good bbq is a reflection of the love and labor the pitmaster puts into it. Thanks for posting this!
I think the big thing that comes in to play is the variables that come in with an offset vs something like a kamado. I personally belive the offset CAN produce much better BBQ but you have to make sure you are using wood that's appropriately dry (ie not kiln dry or too green), using the correct size splits, building the correct fire (275⁰ cooks different with a "fast" fire vs a "slow" fire), learning and knowing how to use potential hot spots, humidity levels, outside temp (hotter day=smaller fire and easy to spike, really cold day=bigger fire and harder to get to temp), wind, etc, etc, etc. If you are "struggling "with one thing that can cause a chain reaction with other variables, it can be extremely frustrating ha that said i wouldn't give up my offset and would salivate at the opportunity to get one of these 1975s
I've had some cheap offsets and made some really good food on them. But after switching to some more higher end pits, it is much easier. Like any tool; you can get a cheap drill and saw and it will do the job. But if you get some really high end stuff it makes the job a little easier. That's just my take on it. I definitely like using the higher end pits better. They hold temp better, less fluctuations, burn cleaner, more efficient, more even temps, etc. I'd cook on whatever had, but if you have the option, I definitely recommend the higher end pits.
What people need to understand when watching this video is this guy is a rookie he said his self he been using a Komodo Joe for five years because of simplicity he’s graduated to the big boys club and he’s out of his element he’s crying about having to 10 in the fire and everything that one does had a labor of love for a good barbecue. Looks like he needs to go back to set it and forget it tight barbecue I’ll leave the real barbecue to the big dogs lol
Along with the other comments, the bigger cook chambers 250, 500,1000 tend to make it even easier to be more consistent. Each pit has a sweet spot for temp also. A 225, 250, and 275 produce the best flavor and juiciness. My smoker is about 175 gallons and would never smoke less than 4 briskets at a time, and I have done as many as 6. They freeze and rethaw and taste just like freshly rested brisket. I use Sous Vide at 150 for 2 hours to reheat mine and they come out perfect.
my experience was somewhat similar. I was gifted an old-school Traeger that I used about 6 times before I mastered the temps on that. I used it till it was no longer working and then decided to step my game up to the offset smoker. It was a chargriller from Home Depot, so I knew it wasn't the greatest, but I said let's give it a try. I even bought some local wood from a BBQ store that stocked mostly fruitwood to stay ready. cooked some chicken drums for my first cook and I Immediately saw the changes in temperature. food came out good but definitely took longer than expected and used way too much wood. I still use it for grilling which I love that it had that option, but I can honestly say that offset smoking was not for me. I'm currently in the process of making a UDS (ugly drum smoker). Hope all goes well with the build, and I can't wait to smoke my first brisket.
You get what you put into the cook. I have an off-set smoker and my buddy has a Primo. The off-set makes better BBQ but we have to stay with it. It helps to have some WI-FI thermoworks technology to help with fire maintenance. I actually enjoy hanging out by the pit and listening to good music while enjoying some cold beverages. It's all worth it at the end. The best BBQ for everyone to enjoy.
I will tell you the bbq i make on my offset is light years ahead of any other smoker ive ever had. Ive had them all. The time commitment is tough but thats why I plan what day im cooking on it a few days, weeks or even months ahead. Im a firm believer that everyone should have a hobby they do completely on their own terms and everyone should work around your schedule once in a while. At least when im cooking im home. Its better in my eyes than being at the golf course for six hours. No one would expect you stop what you are doing while golfing and change diapers or mow the lawn. My wife understands this is my hobby and that is what im doing on that given day. She knows that if im in the middle of a cook im not running errands for stuff that most likely could wait.
That’s a lot of money to spend to figure if you wanna enjoy a hobby but I can relate. I’ve done it myself. I’d recommend to anyone buy a cheap box store smoker before investing thousands into a good one. Offsets are a labor of love like you said but “it’s more so a passion” That burning passion to always be striving for better. You gotta be crazy mad for it I think. The strive for perfection. If not it’ll wear you out and you’ll lose interest. I started off with a 250 dollar brazos offset and cooked a brisket every weekend for a year. I made so much brisket we were sick of it. lol! That was 10 years ago. I think what that does is teach people to master your fire skills. The most important part. These real expensive pits are a breeze to control. A big box store pit is hard to keep going and to perfect your art. But if you do learn it you’ll be a champ on a nice pit and if you don’t like the work at least you’re not out a lot of money. Spent 20 dollars on my brazos used.
I have a WH 1969. I found that if you build a bigger fire and close the damper half way for the first half of the brisket cook you get a smokier flavor. When I run it wide open or only slightly closed I get less smoke flavor
That was my first thought, wide open runs hotter, closed off partially will give a better smoke taste. It would be interesting to know if he always left the dampers wide open like that or partially closed off.
Best video to watch. I to was going to get an offset, but with the time it takes I was afraid I was going to have buyers remorse. Im glad im sticking with my Weber and saving some money. Maybe when my kids get older I will entertain buying the offset.
I had a very similar experience. I got rid of my WSM because I kept hearing that the best bbq came from an offset. Anyway, 5 or 6 good cooks later, I wasn't that impressed. It was 'a lot' more work for the same level of bbq. The offset didn't last long, I switched to a Woodwind Pro Pellet Smoker....almost set it and forget it, but I have to feed the wood box often. I'll take that over babysitting an offset though.
Tried an offset, temp control was challenging and lots lots lots of work to produce one brisket lol ... now using cookshack electric smoker and luv luv luv it. Did I say I luv the cookshack smoker? The offset was cool to learn on, it was like a right of passage to finally get good quality consistent results, which required such discipline to maintain temps thru the long duration of a brisket smoke. Nothing but mad respect for folks that can rock an offset and produce awesome meat!!!!!
Really insightful video. I just got an offset smoker myself. I suck at it but I love it. I don’t mind being 12 plus hrs on it. Granted I only do two-three times a year 😂
Great video. I started off with a Weber gas, then Weber kettle, then vertical wood smoker, and now learning on a pecos offset smoker. The best bbq was the Weber kettle grill, next vertical. Learning on the offset. Everything you said was true. I thought the offset would send the world on fire. Choose what works for you. Thanks. 😊
Another factor in getting an offset over as KJ or Weber is the amount of meat they hold. When doing a larger cook the 1975 is the way to go, when only doing a brisket or a butt for the family a less time commit is nice. I have a Yoder Wichita offset but someday would also like to have a pellet smoker.
I agree 100% with what was said in this video. I too got an offset from all the videos I saw. Some of them were from MadScientistBBQ. The food was really good. I do admit it was better than my pellet. However, I also had the same issue. The food was not substantially better. For the time I spent tending to the fire, I was hoping it would be worlds better. I'm also not a pitmaster. That could also be the biggest factor. Having said that, for my level, I can't justify the price and time to get a similar outcome of bbq. My biggest disappointment was not the money I spent. But time. I got little kids. Under 5. If I'm outside cooking out, I don't wanna be looking after the fire. I wanna be looking after my kids. Everyone's scenario is different. Others want that challenge and fun in tending to a fire on an offset. To each their own. This was just my experience.
Depending on how small...involve the kids WITH you on BBQ smoke day? Teach them to respect the fire (always a good lesson in early life) and also they can help you watch the fire and know and learn when it needs tending and tell you, etc. That gets them involved. I wish my Dad had done all this when I was young and gotten me started on the path earlier in life... LOL...if you really wanna combine time stealers (but FUN)....get into all grain home brewing of beer!! It goes great with BBQ, and makes fire tending even more fun...haha. Good luck and have a great day! CC
Damn good vid. Working the green egg for 5 years and watching Yoder talk about offsets until I stumble on this vid. I want nothing more than to have an offset but with a company to run and family on the way… I may just stick to the BGE FYI your taste test segment with the chips hit home Appreciate the vid and saving my future time with an honest “real world” review
Awesome video you’ve got yourself a new subscriber. I myself own a 1975 but I had upgraded from an OKJ so the 1975 for me was a godsend. I’ve really wanted to try a BGE or KJ but I’ve had that fear that the taste profile won’t be what I’m used to (I need to find a friend that has one and try the food first lol). You might already know this, but one thing I learned while experimenting with my first offset is that different woods burn differently, I now mostly use Post Oak because it burns relatively slower compared to other woods, this lest me only have to add a split every 45-60 minutes. Best of luck to you!
I've cooked on a pellet and an offset. To me being outside next to the pit maintaining a fire is just so relaxing. It's not as much work if you are able to focus on your temps. I just pull up a chair and enjoy my day. The end results for me are more satisfying. With that said a pellet made things so convenient. But I felt it lost the intimacy of what bbq is. I'm still learning but at the end of the day I enjoy how challenging it is. And by the way you never stop learning. Find your way. Find your rhythm and build your method from there.
I've got an offset about that size and I love it, but you really need to understand your smoker... and that can take years. The traditional flow will have some personality and you need to know where the hot spots and cooler spots are and when to increase or decrease pressure and convection. A reverse flow on an offset is a lot more stable when it comes to temperature consistency, that may be a good thing or a bad thing depending on how you like to cook. I've got a cabinet smoker also, it's a low convection beast and it'll produce product that's just as good, maybe even better, than my offset. It's a lot less exciting than the offset so when I want to cook overnight I'll use the cabinet, or if I want to drink beer and hang out with the fellas I'll use the offset. My opinion is if you're cooking with real wood you're going to get real smoke, after that it's all about temperature and moisture content of the chamber. There's no reason you shouldn't get a similar product from a kamado or a cabinet or an offset, or even a brick pit. One huge advantage the offset has is capacity. You're going to find Texans have offsets moreso than anywhere else, and when we fire things up it's usually for a gathering. You can't cook 6 briskets on a kamado, for example. Another advantage is flexibility, you can use the firebox as a pizza oven, or a direct hear grill. And to really drive home the point of the offset, we use propane a lot here for our homes. Old tanks are readily available, they're real easy to turn into a high capacity smoker, and we're surrounded by oak and mesquite. Offsets make a lot of sense for where they come from. I don't think they're great for a lot of people buying them, however. If you don't have a nice wood source, as in your yard, then wood can get very expensive. I thing you're absolutely correct that they aren't for everybody, and that you can get a similar product off a different style of smoker. This is what makes regional BBQ amazing. Texans use offsets with post oak and cook brisket, that's because it's what we have to work with! You won't find the same thing in Georgia, or KC, or NC, or Tennessee ...because they're working with what they have. 😎
I have a green egg and a workhorse 1975, what makes a good brisket is the hold! Needs to be held for at least 6 hrs @ 160 post cook, i actually try to hold mine for 12 hrs, makes a huge difference in my opinion, I use my pellet grill for that, brisket is wrapped in butcher paper so its a set it and forget it other than maybe having to refill pellet grill once. For me the offset is a lifestyle thing, sitting out back tending the fire with a few (or a lot of) cold beers, and smelling the fire and brisket over the cook time. Ultimately, you're right it's a personal preference, but I do think the offset truly gives you a richer smoky taste. To each their own but build memories from the cook and the eating with friends and family that follows.
We had a BBQ at work last month & the big boss was smoking on the big reverse flow(250gl?). When I was being nosy he had 2 fans setup on the fire box ports & temp control to keep the management down to very little. If I bought a offset I would buy a fan temp set first.
I’m also curious how many cooks and how many TYPES of cooks you’ve done. You’re starting with an excellent quality pit, I started with a junky Oklahoma Joe’s that I upgraded with a few things and did a lot of different cooks and learned a lot. Fire management is everything but it takes learning your individual pit and then bam! You hands down get some of the best food you’ve ever had. Eggs don’t come close when you’ve mastered the craft, pellets close but also not to the level of an offset/stick burner. Hell….I’m STILL learning lol, I think we all are-from you to Jeremy to Franklin-always figuring out new tricks. I still use the “Oklahoma smoke show” but I’m on a 250 most of the time-entirely other animal. Keep cooking! Keep playing around and figuring out the pit! Don’t quit! It’ll be worth it
I personally love tending the fire and knowing that was comes off my offset was because of the work I put in it. Compared to my pellet smoker automatically pretty much doing it for me. I have a Traeger timberline 1300, BGE, old country brazos and ordered workhorse 1975-t recently as well. That will be another 8 months to be here of course. How ever I think they all produce great bbq worlds better ehhh prolly not so I would agree with you 💯. However it is nice to say you ran the fire to get that amazing bbq and the little extra wood fire flavored. If you don’t have much time don’t get an offset. But if you wanna learn the art of live fire cooking it’s much more rewarding In my opinion. So that being said loved your honest review about the cooker and how you feel about it much appreciated sir
Very honest and true. I have a1969 and it is a turbine engine. I can smoke briskets in half the time if I keep clean smoke at 275. But it’s an enormous challenge to get deep smoke at lower temps and keep the flat moist, especially if your budget is choice brisket (which mine is) vs prime. I’m also 1 year in and I love theWH pit. ABSOLUTELY the best out there!
Great video. I wonder how much it comes down the fact that, on RUclips, Kamados seem to get compared to Offsets less often than other kinds of smokers; in my experience, at least. Perhaps the typical quality of Kamado bbq sits between that of the usual comparisons (pellet, WSM, PBC, etc) and offset smokers, and that’s why the difference was less dramatic than you had initially expected.
Yes, sir. You should look at the lone star grillz. With the coal basket. I have one with the basket, I can set it at 250, and it will hold for up to 8 to 9 hrs.
I agree with you. I have an older offset that I used all the time. Just recently got a LoneStar pellet smoker. I can’t really tell the difference between my offset and LSG pellet. I’m 41 have 3 kids age 6 to 5 months. I don’t have time for the offset. I almost feel like I’m losing my BBQ man card. But I doubt I will use my offset anymore.
I started with a kamado joe jr, then added a pellet grill, then got this same workhorse 1975 (at the end of last year). I haven't done a Kamado offset side by side, but I can say that pellet to offset the offset food was SIGNIFICANTLY better. To be clear all of them produce great tasting BBQ. There's nothing wrong with ANY choice and people won't be disappointed on any. With that said I first did a pork rib comparison between the offset and my pellet and the difference blew the minds of both my wife and myself. We got pre-seasoned ribs from Costco. So ribs from the same package with the same seasoning (typically season our own BBQ but got it for convenience, the rub was quite tasty actually). The offset looked and tasted like a completely different product. You would swear they weren't the same type or cut or ribs. The offset ribs the fat rendered so perfectly and got that candied fat experience. The bark was like night and day as well. The pellet ribs were still great, but man those offset ribs were to die for and honestly if you want to do offset cooking but don't want to spend like 12-18 hours on a brisket, just do like 4-5 hour rib cook on it. Then do the brisket on the kamado or pellet smoker for convenience. Running a fire for 4-5 hours isn't too much work but the results are fantastic. We then did a brisket on the offset vs pellet. I'll say the difference was very noticeable, but not quite like the ribs. The ribs were like completely different BBQ. The brisket the bark actually came out great on the pellet. I ran it hotter the whole time which produced great bark, though usually I run the pellet super low for like 3-4 hours at first to get the smoke flavor (my pellet grill goes as low as 150 so I do it at that) then crank it up and foil boat it to try and still get a decent bark. The offset smoke flavor was like night and day. It had the better bark, though the pellet had pretty solid bark... though the fat rendering on the offset was just very different. We made the mistake of tasting the offset brisket first and thought the smoke was ok, nothing crazy, but then the pellet brisket didn't even taste like it had smoke flavor at all in comparison (which usually we get a hint of smoke). I'd say the offset ribs were like 2-3x better than the pellet ribs and the offset brisket was say 1.5-2x better than the pellet brisket. I want to do it again since I was still learning the offset and running with bigger splits which gave me more swings. So I think I can get even better results on the offset... though for that long it's a lot of work and I'd say the pellet or kamado is a solid option for convenience. I still have yet to do a kamado comparison. My Joe Jr won't fit a brisket but I might try either a pork butt or pork rib comparison. Based off non-side by side comparisons I would say the Kamado vs the pellet, the Kamado produces a bit better bark (easier too), more smoke flavor but the dirtier and charcoal smoke flavor which is easier to overdo, and the pellet produces a cleaner much lighter smoke (though running it as low as you can for the first 1-4 hours really helps get more smoke flavor. I honestly can't remember about the fat render but I believe the pellet smoker produced about the same fat render as the kamado. This is where offset is king. That fat render is just so phenomenal on a high airflow offset. I can totally understand people not thinking the extra work is worth the difference, but really disagree that the difference isn't big.
Getting a good coal bed starting with hot lump charcoal and several splits and allowing that to burn down and preheat the steel in your pit goes a LONG way in avoiding big temp swings when adding a new split. I do this before adding my protein. I have a Golden’s Cast Iron Kamado as well as an offset and love both cookers but for my money I agree with Jeremy Yoder. NOTHING beats the flavor of an offset smoker. Good luck to you.
I enjoy my time smoking meat but I won't get an offset. Also won't get a pellet grill either. I'm on my 2nd Weber kettle and the 1st one lasted for around 15 years. That's all I use. Its a 26" model and once I have the charcoal and wood chunks in, it's just a matter of adjusting vents. I'll actually start out at a lower temperature and then get warmer. If you've done it long enough, you kinda know vent settings already and it's just a matter of finely tuning it depending on wind and outside temperature. Also use it for high temperature searing and that's easy with 2 charcoal baskets and vents wide open plus removing the ash catcher. Weber kettle only. YMMV.
I don't sweat not having rock solid temperature control like a charcoal burning ceramic grill would provide. Were burning wood and unless you're going to spoon feed small preheated splits, temps will swing. I'm happy with anything between 250 - 300 degrees or if I'm rendering/finishing then 275-325 once wrapped. It takes time, but cooking with a live fire is a very enjoyable hobby and helps you slow down and have some fun.
I have a Big Green Egg and I have cooked over 100 briskets on it with one load of hardwood that lasts 12 hours. The hardwood charcoal you use will vary the flavor profile and I often add wood chunks. I have had many parties where I buy a hot whole brisket from some of the best BBQ places in Central Texas and guest cannot tell and they split down the middle as your guest have done. Offsets are great and the experience is one that many love to have when cooking. Especially if you are doing 4 briskets or more. But they do take a lot of time and care.
You are absolutely right. I have been using a Weber kettle, with a slow and sear, and went to an offset. The Weber was so much easier, and I can't tell a huge difference, in the end product. I enjoy using the offset, but there are days where I use the Weber, because it's easier.
You hit every point I fe l about offsets, but it’s still my personal favorite way to smoke. They all have their place though. The level of control you get is directly associated to your mastery of the unit which is what I prefer. You definitely build a relationship with your pieces with an offset.
Thanks for posting. I have been cooking on a Kamado Big Joe for the last 10 years and love it. However, earlier this year I did get a reverse flow Shirley Fabrication (24x50) and it is a dream to cook on. Very easy to maintain temps. Yes, you need to feed the fire, but hitting a temp and maintaining it is a breeze. Briskets, ribs, salmon… all significantly better… butts I can’t taste the difference. Reverse flows are much more forgiving in my opinion. Happy Holidays.
I’ve been using an offset smoker for well over 20 years and I just like to see what people are doing. I’ll definitely watch to see what you’ve learned in a year but I doubt I’ll be taking any advice from you
I enjoy the long cook. The work it takes to maintain a fire. Love my end results but it is a skill you have to practice at. Whatever you enjoy doing is up to you. I've done the pellet smoker. I've done the offset. To me there's just something more intimate with using an offset that I enjoy. Just have to have patience with yourself and learn from your mistakes. There's so much to learn. With that said I know it's not for everyone.
Love the candor in this review. I have a kamado and I’m currently looking into offsets (Workhorse Pits and Shirley Fab). I’m a bit frustrated with the way prices have increased dramatically for these offsets. Even though the price of steel has come back down to earth, the smoker prices have not. Maybe I’ll just stick with my kamado. Or perhaps a should just buy a cheap offset to see if I can smoke appreciably better meat on one before going whole hog on a high end cooker?
I'm doing what I call a hydrid cook. I'll do 3 to 4 hours on my offset then throw it in my Pitmaker Vault. It's easy sailing, no babysitting once in the vault.
I've had a WSM for a few years now. I think I've made pretty great BBQ on it, especially after I switched to lump. I've had BBQ from people with offsets. As good as I like the food I make on my WSM, I like what I've gotten off an offset just a bit better. I don't sit by my WSM during the whole cook, but I'm regularly checking my thermometer no matter I'm doing. Maybe I'd feel different if I had the 22.5 instead of the 18, but I can always tell the difference in BBQ I get some someone with an offset. I can tell the difference between the offset and people I know with a Green Egg as well.
I’ve been using offsets for 5 seasons. Maybe a few times each month. I’ve learned the offset is good for big cooks, and smoke flavor. I also want the best bark so I never wrap my food. I most definitely use my little Weber charcoal grill the most🤷🏾♂️
I have a large Big Green Egg. I love that thing when it comes to cooking Steak at direct heat, really high temps. I'm considering an off-set for A few reasons: We like to entertain and have at least two large bbq's/Summer parties each year as well as hosting Thanksgiving. The capacity of my BGE just isn't there for any of these events. I could go up to an XL BGE, which should solve that issue. But good luck trying to smoke 3 racks of ribs laying flat on any of these smokers. You'll need a rib rack, and I find that the ribs on the rib rack, often flop onto each other and/or the smoke doesn't penetrate. There's no doubt that my BGE holds temperature consistently for long periods of time. But the challenge with that comes when you've accidentally hit a spike in temp. It's difficult to bring the temp back down. One last thing that I'm struggling with on the BGE - in the middle of a long cook, adding wood for more smoke is nearly impossible. You have to remove your brisket or pork butt and then the plate setter and then add more wood and/or coal. Allowing more air into the firebox means that the temp is going to skyrocket and it's going to take forever to get the temperature back down. All this said, I do like the convenience of not having to check on the BGE all of the time and having a pit boss system that can regulate the temp of one of these makes it even more convenient. Your video is both informative and has me second guessing my consideration for an off-set smoker, but man, Mad Scientist has me blinded too! He's really good!
Well, judging barbecue can be very subjective. I have found that a lot of people who just eat bbq but don't cook it, are generally not good judges of what is good, or bad, or mediocre. This is exactly why there are so many bbq joints out there because most people don't really know the difference between bad and good, thus even the crappy places survive. In my own personal experience there are only a handful of places I will go eat bbq, and I live in Texas! Now, talk to someone who has been cooking bbq for decades - that is who you want to be seeking out for evaluation and insight. I started cooking (select grade) briskets when I was in high school using a barrel smoker and mesquite wood. There was no such thing as USDA prime briskets in those days, lol! I'm 65 now and I've been at it all this time. I own a relatively cheap Old Country stick burner that I had modded to give me better performance and I also have a Kamado Joe Classic. I don't live in a cold climate so the thin metal of the Old Country is not a big issue but it can be susceptible to temp swings. In the end I can tell the difference between a brisket cooked on the stick burner and the Kamado. The brisket in the stick burner is much better - better smoke flavor, jucier, and more tender end to end. I mostly use the Kamado for spare ribs, beef ribs, turkey, and chicken.
@@smokescouts Well, where I live in south Texas there are very few independently owned bbq joints that I like. That's why I cook it myself. But in other parts of the state I like Kreuz Market in Lockhart, Louie Meuller's in Taylor, Stiles-Switch in Austin, and Luling City Market in Luling. There was a time when there were a few great places in Laredo where I grew up but they are long gone. In Laredo mesquite was used exclusively because that is a native hardwood. Some people say mesquite is too harsh for smoking. That is true IF the wood is not properly seasoned and comes from more humid climates like central Texas or the Rio Grande Valley. The trees in this area grow a lot larger as they get moisture from the Gulf, compared to the trees that grow in the near desert environment in central southwest Texas. I think bbq using this variety of mesquite is excellent. Today with oak more readily available I use both depending on my cravings. I am currently going through about a cord of live oak that came from the two trees in my back yard. They have been seasoning for a year now and the taste is excellent.
@@BreakItYourself I'm a dad with 2 small kids, amd work a lot. While I've wanted an offset for years, I fear I'd have the same time commitment problems. Have a yoder 640 that I love and a weber kettle that just bit the dust after a decade. Trying to decide between getting a weber 26 or a kamado big joe 3, and have written off getting an offset for now. Your video puts me more at peace with that decision.
I started smoking years ago on a Weber kettle following your original snake method 👍 Three years ago I switched to masterbuilt gravity, I love the convenience as much as I hate the build quality. I'm really tempted to get an offset, but I can't convince myself to throw that amount on it yet, mainly for how inconvenient it is for someone who doesn't have extra time.
100% I default to the Kamado Joe 99% of the time out of convenience. Don't get me wrong, when I get the offset going on a nice cool day it's a ton of fun. Unfortunately, for me to run the offset I can't get much else done.
what is easier about the kamado joe...can you leave it and forget it hard to trust pellet smokers because there is ahuge difference in opinion about the actual smoking capability-taste....would love some insight
Running wood splits/chunks on a gravity Masterbuilt 800/900/1050, you’ll get the offset quality, without having to constantly monitor the temps, and oh by the way, the gravity 900 from Costco runs just $650 bucks. I love mine and would absolutely put it up against any offset.
Offsets not for everyone. I tell it to my friends all the time it’s a grind. But I’ve been able to manage it to not have to add wood every 30mins. About a hour and a half. Just takes time
I currently cook on a traeger and kamado joe, I have been looking into an off set smoker. However I keep hearing it’s not worlds better than the food pellet smokers or kamados put out. Makes it hard to justify spending 4-6 k
I have an offset but I’m going to go with a gravity fed smoker. By the end of my cook on an offset I’m two things. 1st being tired AF from babysitting the fire for half the day. 2nd I’m always wasted by the end and don’t have the energy to even eat what I made.
It's definitely a personal choice between type of smoker and fuel source. I started with an electrical smoker and moved on from there. Had a Vertical offset for a while. Could not load it up with food but it definitely required to baby sit it. But i could also cold smoke cheeses and fish below 60F when needed. I settled on a Weber Smokefire (pellets) due to versatility ease of use it's almost set it and forget it while giving me smoke flavor. Not as much as a Komodo or an offset so less bark and flavor but more then a gas grill. If time ans space would allow i would still get an offset for that true BBQ flavor.
That’s a hell of a nice pit, and I mean no disrespect, but you need to put more time in mastering fire management. I’m turning out great bbq from an Oklahoma Joe’s highland(cheap offset pit) and if I can do it on that, you definitely can do it on that very nice offset! Keep at it, I’d also suggest watching Franklin bbqs fire management videos. Very insightful stuff there. Good luck with your cooking!
If you want to learn fire management, watch some Jirby bbq. Use your damper. My temps are stable on the WHP 1975 and have to tend to the fire every 45-1 hour. Building a proper fire and using the dampers are necessary.
Stich burners with insulated fireboxes are infinitly easier to maintain and control heat. They also don't burn nearly as much wood, so you're not having to add wood nearly as often. Problem is, many of the Texas offset purists will say that an insulated fire box is too effective and actually burns to cleanly, thus taking most of the smoke out of the equation. That's just one opinion, however there are countless competition bbq guys that con on insulated stock burners all the time and win. (See Jsmbo mag Outlaw pits, for example).
My advice would be to start off on a cheap offset smoker first. Find out if you’re going to be into it! I started 35 years ago with a Chargriller and grew from there! They are in need of a lot of attention!
I think it comes down to if you are the type that just wants to commit to an offset vs the type that perfers the set it and leave it type. I can relate to you on this because I have produced very good que on my kettle grill vs my offset and even though the kettle is not a set it and leave it but it still says that the difference from one smoker to the other is not world's apart. I haven't yet tried a pellet smoker yet but I do plan to but I think that I will still prefer the hands requirement of the offset vs the set it and leave it. Thanks for the video and keep on Smoking 👍
Good video, so far I feel the same way but I think it's just because I can cook a brisket on a my big green egg and it will come out perfectly rendered with great (near offset) bark and a great smoke flavor. Couple that with a controller and it's easy however it took me about 3 years to get there. I bought a traeger timberline 850 on Facebook and could finally achieve that offset bark and the ease of cooking on it no matter where i was made it nice, but the smoke flavor was lacking no matter what I did or used. Ended up training it for an offset and have only cooked on it a hand full of times, so I have a lot of learning to do, but so far I feel the exact same
I have come to realize that I do not want to devote that much time and constant attention required to run an offset. Me, I'm going with a pellet and most likely the Lonestar Grilz pellet. Thanks for the honesty.
I love offset to be honest! Only thing I will ever use. Stick burner is no comparison. Thats why most all top quality bbq joints use them. I personally love cutting my own wood and creating beautiful bbq. Stick burners are the best
It's been a minute since this video. What's your latest update and feelings on this @BreakitYourself? Trying to decide on an offset with either 1975 or TMG Volunteer (long time BGE and Kamodo cook). It's an investment and I want to have realistic expectations.
I got a Mill Scale 94 and love it. Similar to what you're talking about, I've found that my ribs come out about the same as they do on my Green Egg but it takes more than 2x as long to cook them on an offset running at 250 vs an Egg at 250. You do get a truer smoke flavor on the offset though.
@@emadventures6975it is worth it just for cooking briskets. The flavor, texture, render and bark are (in my opinion) impossible to achieve with a Komodo or pellet smoker.
Great Video, I would love to get an offset, I think alot of is the fact to see how you could manage one, playing with fire seems to be fun. Then I thought about it, I have weber kettle with many accessories the product comes out fantastic. With the offset it's a long day and wood procurement is daunting. I really like watching love to try it but, I see many others that try it and sell and move on. I like the Lonestargrillz 20 x 42 models because there unique griddle top, charcoal insert. When it comes to heavy metal Workhorse 1975 very nice. My favorites are Shirley Fab either model reverse flow or direct flow. Looking forward to some cooks either kamato joe or workhorse.
Great video, subscribed! Do you use the damper at all on your 1975? Ever since I started using it on my 1975, my briskets are so much better tasting. I made a video on my damper settings technique for a brisket cook on my channel if you’re interested. It shows how you can control the hot spot too.
you can do a split smoke. you put the last logs on at night. go to be with your temp alarm and wake up in the morning and go back. produces at a great q. Also, don't tell my hoa lol.
Buyer's remorse? LOL I appreciate your candid feedback. An offset smoker is not for everyone. Spending countless of sleepless hours just to enjoy couple slices of brisket is not really worth it, unless you do it as a hobby and enjoy the process. It is a labor of love. I myself enjoy the process. The flavor difference from different types of smokers is a subjective matter. Mad Scientist had made a comparison video, that the gentleman in the video preferred the smoke flavor out of the pellet smoker, Jeremy and his wife preferred the ribs out of the offset. If the flavor out of the offset smoker does not thrill you, then the simple answer is to pick an easier smoker to cook on. The video is called, Spring is Coming: Which Smoker is Right for You? | Mad Scientist BBQ
This is why you need to get a drum smoker. The Gateway drum once you get it dialed in can hover at 275 to 300 for hours on end with no help. I’ve had mine burn the same basket of lump charcoal and wood splits for 14 hours without reloading. It also gives you a lot more space than a ceramic grill/smoker. I 💯 agree with you though that an offset is not for everyone and is a touch overrated. The irony is there are lots of teams winning BBQ competitions using the hot and fast method on drum smokers now for ribs, briskets, and pulled pork. The guy who created the Gateway drum smoker is an extremely accomplished competitor on the BBQ circuit and he created it based off his design he used to win competitions. Pick one up with a high temp matte finish (not glossy) and you’ll see for yourself. Heck I’ve gotten beat in a low level BBQ comp by multiple people who had poor man’s homemade UDS (Ugly Drum Smokers) as their primary cooking method. It really is the best all around method, the only reason restaurants don’t use them is because it would be a pain to mass produce large volumes of BBQ on those pits vs a massive 1000+ gallon offset smoker. Your Komodo Joe is basically a lower air volume ceramic version of the drum method. He key is he drippings hitting the coals.
I almost fell for it too but instead I purchased a brisket from Franklin to see if offset smoker flavor is worthwhile and for my wife and I, it was not. Pellet grills make bbq that to us are just as good for significantly less money and time.
I'm in the market for an offset right now. Been looking at the Mill Scale 94 and this pit. If you're wanting to get rid of it I might could help with that depending on your location. Lol
Great video! Check this out... For about 15 years I've been a Kamado / pellet smoker (rectec) guy. I've turned out tons of delicious, crowd pleasing barbecue with those tools. This past summer I built a 500 gallon offset trailer pit for my work to cook for my employees and participate in events. I put it through some trial runs cooking chicken, ribs and brisket, and what i found was: -Fire management was surprisingly easy. The large volume cooker resulted in smooth temp swings with fire tending, but fire tending had to be done every hour and it gobbled up a lot of wood. -Cook times were noticeably longer cooking on the offset than when cooking the same temps as pellet or kamado. -The finished product on the offset was not significantly better than my pellet or kamado. That last one was a huge surprise to me. As a busy person with young kids, I will not be getting rid of my wifi pellet smoker any time soon!
Thanks for your candid video on stick burners. I owned a very nice Meadow Creek tank offset stick burner but had to sell when I moved. Now I am thinking of replacing it with another high quality smoker like the Workhorse. Yes I agree the constant attention and babysitting is annoying but the rewards were just that much better in my opinion compared with the Komados and pellet grills as far as achieving that ultimate oak wood smoky goodness that imparts on whatever protein you are cooking. I got a bit tired of Jeremy a.k.a. "Jethro" and his channel because of his "whoring" sponsors etc. and found he is like many contradictory. I just cook for myself so would the 1975 model be too much?
Takes more than a year to master an offset smoker. Sound like you need to stick with a pellet smoker. Offsets are better and put out a superior product hands down. I have an offset and rectec both and no comparison. It`s not called babysitting, it`s called cooking. No pain, no gain. Sell the offset before it gets rusted out and it still has some value.
Just a suggestion for a potential rematch. Don't use foil.....AT ALL on the brisket. Smoke it all the way through. Then wrap at 203 and rest equally. I enjoyed the content
Same! I think too that backyard smoking is different than huge offset smoking. And the flavor difference in my experience among kamado, pellet, and offset is not so much a difference in quality but a difference in kind.
Im reading the big difference between the style of cookers is basically airflow and real wood usage. My situation is very similar to the author’s. I have a Kamado and GMG pellet unit. Why not add a fan to cook chamber on a pellet smoker to move more air past the meat. It may provide a more stable heat level throughout the cooker. Like the sloroller does on the Kamado. A simple smoke tube with chips or sticks to add more flavor. To render fat more lower temp and extend cook time. I like playing with fire and is why I got the Kamado after owning the pellet grill. But to baby sit an off set every 30 minutes to achieve great brisket or other long cook items probably isn’t worth the time. Even though a 700 lb chunk of metal masterpiece would look bad to the bone on the patio.
Love the video! I think charcoal kamado (with wood of course) vs. Offset stick burner are just different flavors. I'm a wood guy but some ppl crave that charcoal smoker. And it's funny cuz I run a 60 gal custom offset with my eyes closed but struggle with temps on the kamados! Either way I love tending the fire and doing the work with an offset. And if I'm lazy just throw it on the pellet cooker type deal. Thanks for the content!
A good point. Some people really crave the charcoal vs wood flavor. For me the fat rendering is where offset is king, especially one with good airflow. Honestly a good quality offset isn't that hard to run. I know some of the cheaper ones out there are a pain from various videos, but I have a Workhorse 1975 like this and even on my first cook with temps fluctuating (mostly due to using far too large splits) I still had great results and it was very forgiving.
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I used a vertical bullet for a bit, then moved on to a Traeger and then an offset. Hands down, the offset is a winner. I watch all the YT videos and think to myself that the place is full of people copying others and not really experimenting and learning on their own. I wore a hole in the vertical bullet coal pan from use, it didn't just sit in the corner. I actually wore a hole in my Traeger firepot, which almost nobody does. I'd like to think I have a food handle on using the cookers.
Here is why I like the offset:
1. You can get different flavors and levels of smoke from changing the split size and burn temps.
2. You can drop in a charcoal basket with a mix of whatever you want for extended cooks.
3. You can really extend the cook with minion plates in the charcoal basket giving you hours of unattended cooking
4. You can drop a grate right over the coals in the firebox and grill right away
5. You can crank the heat up into the 550-600 degree range with small splits and an open flue and damper.
6. You can cook pizzas at high temps and get the flavor of a pizza oven.
7. You can cook roasts at high heat and the flavor of the wood is deep into the meat.
Originally I didn't care for bullet/kamado cooker flavors because charcoal flavour is very dominant. Also you get a lot of ash that sits on the meat and sucks the moisture out. When you cook chicken or turkey on them, I call it "dirty bird". Good luck eating the skin. I switched to a layer of briquettes (for heat), a small layer of charcoal (for a kiss of charcoal) and some wood chunks (for that wood flavor). I start the burn on one side and let it ignite from there to the other side. This gave me a great combo flavor, with less charcoal taste.
Using a "charcoal basket" I can do the exact same in an offset. I use minion plates to make it burn in an "S" pattern to slow the burn rate. You don't have to visit the offset for at least 3 hours. When the "S" nears the end, you just backfill where the burn came from and the flame will just reverse it's way back to the beginning, all without you lording over it.
The offset dominates at sweet smoke. To get that going, you need the proper size split of the proper temp and the wood will give off many different compounds as the wood heats and then combusts. If you use splits that are too big, they will smolder too much and give off too much smoke and not combust enough to get that sweet scent into the meat. If your wood is kiln dried, it's garbage. If you wood is too green, it's no good. If you wood is too wet , it's no good. If your wood is too dry (5 years outside??) forget it, no flavor anymore.
In the video, the splits are huge. Those might work if they are good and dry, but you'll have a smoky time, especially if you put two on at once. Experiment with smaller splits (cut em in half lengthwise) to get more complete combustion. Don't leave the flue wide open always, sometimes the speed of air causes the edges to cook faster. You need a decent speed of air movement, not stagnating and not a new speed record. If the fire is not burning the way you want, don't mess with the flue, open the damper or the door to get the burn you want or to let excessive heat out. Basically set the flow rate to get the flavor profile you want with the stack flue and then use the damper to regulate the fire burn rate and either let heat our or keep heat in.
The difference between the kamado style and the offset has to be wood flavor, The offset should dominate in that area. If you don't taste the wood, you're not burning it hot enough. Should smell/taste like that fireplace scent on an crisp October evening.
We are looking for a clean sweet wood taste and a bit of smoke. Again, you can't run it too hot or there will be zero smoke. You kind of want a 70% wood 30% smoke flavor.
Burn some wood, take some notes. Mix different woods. Get a moisture meter. Get a charcoal basket made or buy one with the minion plates which would simulate a kamado flavor profile. Try some full out damper/flue wide open hot burns with the flames licking into the firebox and tapping the meat. Makes prime rib taste like a combination of a prime rib and steak and provides a way to sear meat with no flare ups because it is indirect.
Light it up hot with small sticks and cook a pizza on it. It will taste proper, not like a kamado pizza. BTW, I think kamados excel a big cuts of meat unattended but the offset used in the unconventional ways that I have mentioned can be more versatile. I don't care too much for rules. When it comes to ribs, the offset just dominates when used right. Even sausages. So much perfect smoke and wood flavor driven in to the core.
Once you figure it out, it's autopilot easy. Don't be afraid to show errors. People want to see them too. Finding out what not to do is as valuable as knowing what to do. Let people in on your journey.
Wow that was amazing info, i needed this cause im on the fence for an offset smoker also. Now I'm 100% sure i will get one 🤩🤠😍🏆
@@karl-andreims2840 Well I love my offset and I love the satisfaction of nailing the awesome flavors it can produce. There are no BBQ places near me that use an offset, but I travel. The first place I was exposed to meat cooked over/near hot burning wood was Pinnacle Peak Patio in AZ. That taste was amazing. The second time I was at Rudy's Country Store an BBQ and I had brisket that would make you sit down and shut up for a while. Perfect amount of the right type of smoke and wood flavors. You've heard of Franklins for brisket, but on Rudy's best day, their brisket is comparable.
The most common mistakes I see with offsets is big pieces of wood that make too much smoke. An offset can add a PRODIGIOUS amount of smoke if you aren't careful. Also, I don't want to tell you to get an expensive offset, but the cheap ones with 15 modifications are a bit ridiculous and don't hold heat anyway. Once you have to modify it, cajole it and beg it for good BBQ, it's too much of a job.
I'm using a $1200 16" Horizon. I am surviving, but I wanted the 20" for $1600 but it wasn't available. It has a great stack for excellent draw and is 1/4 steel. I want some extra shelves. With the money I saved by not going fancy brands, I bought a welder and I am going to fabricate them. I'm also learning how to weld. So many scrap metal things now look like free parts for projects around the house.
@@Todd.T pinnacle Peak Patio -
I watched the waiter cut off my uncle's tie when I was younger! Awesome stuff
Awesome amount of concise helpful information for those of us who are trying to learn the offset BBQ way. I copied the info you provided and pasted it in my BBQ notes folder. So I can reference in the future. Thank you for taking the time to help us learners out. It shortens the learning curve.
That was one of the best youtube replies I've ever seen
My 2 cents... If you just want good bbq, get what's easiest (pellet, komado etc). If you're looking to build a skill and picking up a new hobby - then get an offset. It's not about eating bbq, it's about making it. To me, there's little enjoyment in throwing a brisket in a plugin smoker vs the enjoyment of eating it. The enjoyment you get from managing fires for 6, 8, 12, 16 hours at time takes skill and constant analysis. The added benefit is you get to eat what you made with fire and skill only.
I love to bbq. I hate to eat bbq. The process is what makes it enjoyable, imo. That's why I love cooking in an offset. My pellet smoker is boring.
Excellent point. You could not have said it better😊
Offset wood burner is the way to go.
Wait...What? You "hate" to eat bbq? As strange as that sounds to me, somehow I'm thinking you make great bbq and is just burned out from eating it. Pun intended 🙂@@underach1ever834
If you want good bbq, get a pellet grill. If you want great bbq, get a stick burner. In my opinion, there is a difference in the quality of food it produces.
Ive had an offset for 20 years. I used to use it alot. I would have to add wood every 30 minutes or so for 8-12 hours. The food was great.
I will say that if you start with a small fire and grow it to the desired temperature works better. If you start with a big fire it takes hours to bring down the temperature. Using smaller splits of wood gives you much better control of temperature than using full size splits.
All that said. I started using a 22” weber kettle a few years ago. I love it.
Just put your charcoal and wood chunks on one side and they burn for hours. Just adjust your air intake dampers and your exhaust damper for the desired temperature.
I monitor it with a wireless thermometer and its so easy to smoke a brisket or ribs or whatever.
Im older now and I can do just about anything I need to with a weber kettle. Much much less expensive than an offset.
Great for the family. I can do 14lb briskets 10lb pork butts 5lbs of wings etc.
So you dont need to spend thousands on an offset if you dont want to.
Also offsets are very very heavy. Webers are very light and easy to clean.
Hope this help folks decide what will work best for their needs.
I agree that the Weber Kettle is a great choice especially for those new to barbequing. It's extremely versatile and inexpensive compared to other types of grills/smokers that might only do one thing well. I own several grills and smokers but my Weber is my go to cooker 90% of the time.
Have you tried the Weber Smokey Mountain? People say you can do an overnight smoke on them.
We love brisket and I frequently smoke them for 12 hours or more on a vertical pellet smoker before wrapping them and finishing in the oven.
How long can you smoke on the Weber kettle before you need to add fuel?
@@joeweaver9913
I have tried the weber smokey mountain. I did not enjoy using it. It has to many parts to stack. It’s heavy. Its hard to clean. Its hard to move around. The fire is close to the ground so I dont feel comfortable using it on a wooden deck or painted patio as it may scorch the paint or wood. Its just too dang big.
As for my weber 22” kettle.
I add fuel every 3-4 hours.
Its just easy.
@@markweir2404 thanks for the reply! I've been thinking about having another option besides just the pellet smoker. I might try the Weber kettle if I see a good deal on a used one
@@joeweaver9913
There are several versions of the weber kettle. I have bought and sold dozens of them as a side hustle. Check craigslist and offer up. My advice is to get a weber Master Touch 22” Kettle.
It sits 3” taller than the others. It has the easy clean out pan also. I have bought them for as low as $50 on offer up. I would gladly pay $100.
Its also worth getting the slow n sear charcoal tray from SNS bbq. It’s about $100 but well worth it.
SNS also has their version of a weber kettle remake. It’s about $350 but pretty cool.
They also make a great wireless thermometer for about $80 I think.
The only other things you need is a weber charcoal chimney and roll of heavy duty foil .
Most All other bbq gadgets are unnecessary and just take up space.
Keep it simple.
Awesome vid! I’m sharing this with future customers that have concerns. I tell people all the time that once you light the fire in an offset your day is dedicated to the bbq gods. I whole heartedly believe it’s a better purchase and end product than a kamado but cookers that free up your time do have their own value. To some, there is nothing more peaceful then trying to tame a fire and watch it burn, trying to get this brisket better than the last. It’s chasing the art.
You build a great looking pit. Nice to have a builder in the Northeast for a change to give those folks that live up there a break on shipping. If I lived up there and was in the market, you would have my business.
Spot on, once you light the fire in an offset your day is dedicated to the bbq gods. People have to understand that going in.
I'm getting an offset for just that reason - I want to spend my day fussing with it. I have a KJ and really enjoy that as well, but have come to realize over the years that I enjoy the process of cooking BBQ as much (or more) than eating it. Chasing that perfect cook is great fun!
I want to thank you so very much for posting this video. I currently own a Weber Summit Kamado and a Stainless Steel Drum Smoker. Previously owned a Blaz'n Pellet Pooper but I was never satisfied with the taste of the food I produced on it. While I love the food from the drum smoker I have always had the itch to own and cook on a stick burner. Your video has cured that itch! LOL! I will keep producing food my family loves on the drum.
Ordered my Workhorse back in August, expecting delivery sometime in June and can't wait...just an fyi, I have been smoking on an offset for almost 10 yrs and I am still learning...after a year in I thought, yeah I got this...if only...now you've got a bit of a head start than most of us who start smoking, my first offset was a cheap $199 out of the box, thin as an aluminum can offset smoker...but come June, I will finally have my big boy smoker, hopefully there are no delays.
When it comes to becoming a true pitmaster and love doing it it is a passion to do it that comes with it. There is a difference in just wanting some decent bbq and putting in the work to get great bbq. Set it and forget it works for a lot of people, but there is nothing like becoming a master the craft of smoking.
I own 13 rigs. High end offset stick burner, H20 36 stick burner, gravity, Hasty Bake, PK, Webers, Master Built, Pellet, Santa Maria Red Oak California BBq, Lambert Red Box, pit barrel. Every Rig does a wonderful job. Every rig does a certain cook fantastic. It ain't a competition. Enjoy the experience. They are all wonderful. Like Chris Lilly says....."I can cook on any thing, give me a couple cinder blocks and dig a hole in the ground". Enjoy the Cook.
13! WOW!
I'm curious how many cooks you have done in a year? A year seems like a long time, but if you've only used it 12 times then you need to get more time on it. It will get easier and the food will improve, the better you get at managing your fire.
Yes the learning curve is steep, much steeper than I expected. However, I think it's worth it once you get over the hump. I also own a Komodo Kamado and a pellet grill so I can relate to the set it and forget it piece. The issue is, you can't get the fat rendering or flavor profile in the other options because of the lack of air flow and 100% wood fire. For me a brisket is night and day different. The flavor is almost deeper into the meat. I don't know how to describe it.
You do have to be passionate about BBQ and enjoy the process as well though. It's a labor of love that isn't for everyone. In the first couple of months I thought to myself, what did I get myself into lol.
One tip, as an owner of a 1975, some of those pieces of wood in the vid are way to large. Because of the huge firebox it's easy to think you can use larger pieces to stretch out the time between adding splits. You end up with large swings, a poor quality food product, and extra frustration. Smaller and more often turns out a much better BBQ product in the end. Good luck! 🍻
Facts!
Experience definitely helps. I'm still waiting on my Fatstack 80 but have a tiny home depot smoker I've been learning on and modifying for the last few years. I'm to the point now that I can just relax in the back yard with friends and keep an eye on the stack and just have to add wood every once in a while. Sure I can't go inside and watch a movie uninterrupted, but it's really not much work. And this is on a tiny thin walled "smoker"
At the end of the day, offsets are a compromise. More work for better BBQ. If the smoke and bark you get on an offset isn't worth the time taken for you then stick to what fits your desires.
@@danjennings5068 Did you ever get your Fatstack? Or did you get ripped off?
No "ripping off" involved. No I haven't gotten my smoker yet but everyone jumping to that conclusion has never tried to build something before.
@@danjennings5068I hope you finally get your smoker, or a refund. Meanwhile, you might be "jumping to a conclusion" yourself to say that "everyone" skeptical of Fatstack has never tried to build something. Many who try to build something stay within better risk management parameters, don't overextend, obtain more solid investment partners, don't take orders beyond what they can refund in a pinch, etc. There is risk and there is stupid. Time will tell how things end up with Fatstack, but to me its business model was like climbing a ten foot ladder with a chain saw to cut down a big branch whipping around in a wind storm.
This video is 100% spot on, I have owned them all and a stick burner requires babysitting and yes you will be feeding it every 30-45 minutes regardless of what other people say. My first offset was a Lang 36" Patio Deluxe and I cooked an insane amount of BBQ on that over the course of a few years, but I got burnt out on feeding it and sold it (should not have done that). Today I have a Timberline 1300 and two BGE (Med & XL) that also turn out some awesome BBQ. Yes, you need a quality machine to cook on but it's also more about the cook. Regardless of one's budget there is a cooker out there be it new or used that will put out great BBQ if the cook is doing his/her part.
Just seeing this vid now - a month after it was posted. Very courageous post! I think some would be reluctant to say such things out loud, even if they are thinking them. I think everything said here is pretty much spot on. I think it takes a certain personality to be willing allocate so much time to cooking on an offset. I don't have a Kamado, but I do have a drum smoker and it does a darn good job at only a fraction of the personal time required to manage the cook. I love my offset, but for me, it's like taking a vacation day. I'll just dedicate that day to cooking, watching, managing the offset as well as doing a lot of sitting, comtemplating, music-listening, cigar-smoking, and perhaps enjoying an alcoholic beverage or two. I find it very therapeutic. If I want to just get the job done, I'll use the drum. BTW, I have an 18.5 lb brisket on my drum right now (it could barely fit on there) - had it cooking all night, I slept like a baby, and the thermoworks alarm didn't go off once.
In the beginning I was pushing myself to use the offset as much as I could to justify the cost. Now I've realized that in my current stage of life that's just not practical. I'm good with it but wanted to let others know. My Joe to offset use is probably 5:1. Thanks for the feedback!
@@BreakItYourself Duuuuude I’m so glad I ran into this video! I have a kamado joe classic 3 for over two years now and I’ve cooked all sorts of stuff from pullled pork to pernil, ribs, wings, pork collar even braised lamb shanks with Eric Gephart’s recipe 😊 but I was getting an itch for an offset. However, I’m in a similar situation (a 3 year old and a 1.5 year old…😅) after seeing this I just think it’s not time yet. I don’t mind tending fire while smoking a cigar and sipping on a cocktail or bourbon/aged rum but there is now way I can do that at this point in my life. I think I’ll splurge on the big Joe 3. Maybe offset after kids are bigger and allow me to babysit fires 😂
@@BreakItYourselfi did the same thing going from a Weber kettle to a smoke pro pellet smoker to an old country offset. My first cook was mind blowing in that the smoke flavor was leaps and bounds better than anything i had ever produced, I had found the secret. I couldn’t recreate that product over serval subsequent cooks due to my inexperience and lack of good quality wood. Your video has some great points for the average person but for peak bbq the offset is an order of magnitude greater if you can build the proper fire with the proper wood.
This was actually very enlightening. I was always under the impression that big, thick metal offsets were immensely better than any other pit. But i guess understanding that good bbq is a reflection of the love and labor the pitmaster puts into it. Thanks for posting this!
I think the big thing that comes in to play is the variables that come in with an offset vs something like a kamado. I personally belive the offset CAN produce much better BBQ but you have to make sure you are using wood that's appropriately dry (ie not kiln dry or too green), using the correct size splits, building the correct fire (275⁰ cooks different with a "fast" fire vs a "slow" fire), learning and knowing how to use potential hot spots, humidity levels, outside temp (hotter day=smaller fire and easy to spike, really cold day=bigger fire and harder to get to temp), wind, etc, etc, etc. If you are "struggling "with one thing that can cause a chain reaction with other variables, it can be extremely frustrating ha that said i wouldn't give up my offset and would salivate at the opportunity to get one of these 1975s
I've had some cheap offsets and made some really good food on them. But after switching to some more higher end pits, it is much easier. Like any tool; you can get a cheap drill and saw and it will do the job. But if you get some really high end stuff it makes the job a little easier. That's just my take on it. I definitely like using the higher end pits better. They hold temp better, less fluctuations, burn cleaner, more efficient, more even temps, etc. I'd cook on whatever had, but if you have the option, I definitely recommend the higher end pits.
What people need to understand when watching this video is this guy is a rookie he said his self he been using a Komodo Joe for five years because of simplicity he’s graduated to the big boys club and he’s out of his element he’s crying about having to 10 in the fire and everything that one does had a labor of love for a good barbecue. Looks like he needs to go back to set it and forget it tight barbecue I’ll leave the real barbecue to the big dogs lol
Along with the other comments, the bigger cook chambers 250, 500,1000 tend to make it even easier to be more consistent. Each pit has a sweet spot for temp also. A 225, 250, and 275 produce the best flavor and juiciness. My smoker is about 175 gallons and would never smoke less than 4 briskets at a time, and I have done as many as 6. They freeze and rethaw and taste just like freshly rested brisket. I use Sous Vide at 150 for 2 hours to reheat mine and they come out perfect.
my experience was somewhat similar. I was gifted an old-school Traeger that I used about 6 times before I mastered the temps on that. I used it till it was no longer working and then decided to step my game up to the offset smoker. It was a chargriller from Home Depot, so I knew it wasn't the greatest, but I said let's give it a try. I even bought some local wood from a BBQ store that stocked mostly fruitwood to stay ready. cooked some chicken drums for my first cook and I Immediately saw the changes in temperature. food came out good but definitely took longer than expected and used way too much wood. I still use it for grilling which I love that it had that option, but I can honestly say that offset smoking was not for me. I'm currently in the process of making a UDS (ugly drum smoker). Hope all goes well with the build, and I can't wait to smoke my first brisket.
You get what you put into the cook. I have an off-set smoker and my buddy has a Primo. The off-set makes better BBQ but we have to stay with it. It helps to have some WI-FI thermoworks technology to help with fire maintenance. I actually enjoy hanging out by the pit and listening to good music while enjoying some cold beverages. It's all worth it at the end. The best BBQ for everyone to enjoy.
I will tell you the bbq i make on my offset is light years ahead of any other smoker ive ever had. Ive had them all. The time commitment is tough but thats why I plan what day im cooking on it a few days, weeks or even months ahead. Im a firm believer that everyone should have a hobby they do completely on their own terms and everyone should work around your schedule once in a while. At least when im cooking im home. Its better in my eyes than being at the golf course for six hours. No one would expect you stop what you are doing while golfing and change diapers or mow the lawn. My wife understands this is my hobby and that is what im doing on that given day. She knows that if im in the middle of a cook im not running errands for stuff that most likely could wait.
That’s a lot of money to spend to figure if you wanna enjoy a hobby but I can relate. I’ve done it myself. I’d recommend to anyone buy a cheap box store smoker before investing thousands into a good one. Offsets are a labor of love like you said but “it’s more so a passion” That burning passion to always be striving for better. You gotta be crazy mad for it I think. The strive for perfection. If not it’ll wear you out and you’ll lose interest.
I started off with a 250 dollar brazos offset and cooked a brisket every weekend for a year. I made so much brisket we were sick of it. lol! That was 10 years ago. I think what that does is teach people to master your fire skills. The most important part. These real expensive pits are a breeze to control. A big box store pit is hard to keep going and to perfect your art. But if you do learn it you’ll be a champ on a nice pit and if you don’t like the work at least you’re not out a lot of money. Spent 20 dollars on my brazos used.
You got to really love it,all of it not just the eating part. This kind of grilling is for the true love of the art.
I have a WH 1969. I found that if you build a bigger fire and close the damper half way for the first half of the brisket cook you get a smokier flavor. When I run it wide open or only slightly closed I get less smoke flavor
That was my first thought, wide open runs hotter, closed off partially will give a better smoke taste. It would be interesting to know if he always left the dampers wide open like that or partially closed off.
Best video to watch. I to was going to get an offset, but with the time it takes I was afraid I was going to have buyers remorse. Im glad im sticking with my Weber and saving some money. Maybe when my kids get older I will entertain buying the offset.
100%
I had a very similar experience. I got rid of my WSM because I kept hearing that the best bbq came from an offset. Anyway, 5 or 6 good cooks later, I wasn't that impressed. It was 'a lot' more work for the same level of bbq. The offset didn't last long, I switched to a Woodwind Pro Pellet Smoker....almost set it and forget it, but I have to feed the wood box often. I'll take that over babysitting an offset though.
Just enjoy what you have and be thankful. BBQ is about enjoying.
Tried an offset, temp control was challenging and lots lots lots of work to produce one brisket lol ... now using cookshack electric smoker and luv luv luv it. Did I say I luv the cookshack smoker? The offset was cool to learn on, it was like a right of passage to finally get good quality consistent results, which required such discipline to maintain temps thru the long duration of a brisket smoke.
Nothing but mad respect for folks that can rock an offset and produce awesome meat!!!!!
Really insightful video. I just got an offset smoker myself. I suck at it but I love it. I don’t mind being 12 plus hrs on it. Granted I only do two-three times a year 😂
Great video. I started off with a Weber gas, then Weber kettle, then vertical wood smoker, and now learning on a pecos offset smoker. The best bbq was the Weber kettle grill, next vertical. Learning on the offset. Everything you said was true. I thought the offset would send the world on fire. Choose what works for you. Thanks. 😊
Another factor in getting an offset over as KJ or Weber is the amount of meat they hold. When doing a larger cook the 1975 is the way to go, when only doing a brisket or a butt for the family a less time commit is nice. I have a Yoder Wichita offset but someday would also like to have a pellet smoker.
I agree 100% with what was said in this video. I too got an offset from all the videos I saw. Some of them were from MadScientistBBQ. The food was really good. I do admit it was better than my pellet. However, I also had the same issue. The food was not substantially better. For the time I spent tending to the fire, I was hoping it would be worlds better. I'm also not a pitmaster. That could also be the biggest factor. Having said that, for my level, I can't justify the price and time to get a similar outcome of bbq. My biggest disappointment was not the money I spent. But time. I got little kids. Under 5. If I'm outside cooking out, I don't wanna be looking after the fire. I wanna be looking after my kids. Everyone's scenario is different. Others want that challenge and fun in tending to a fire on an offset. To each their own. This was just my experience.
Depending on how small...involve the kids WITH you on BBQ smoke day? Teach them to respect the fire (always a good lesson in early life) and also they can help you watch the fire and know and learn when it needs tending and tell you, etc. That gets them involved.
I wish my Dad had done all this when I was young and gotten me started on the path earlier in life...
LOL...if you really wanna combine time stealers (but FUN)....get into all grain home brewing of beer!!
It goes great with BBQ, and makes fire tending even more fun...haha.
Good luck and have a great day!
CC
Damn good vid. Working the green egg for 5 years and watching Yoder talk about offsets until I stumble on this vid.
I want nothing more than to have an offset but with a company to run and family on the way… I may just stick to the BGE
FYI your taste test segment with the chips hit home
Appreciate the vid and saving my future time with an honest “real world” review
Awesome video you’ve got yourself a new subscriber. I myself own a 1975 but I had upgraded from an OKJ so the 1975 for me was a godsend. I’ve really wanted to try a BGE or KJ but I’ve had that fear that the taste profile won’t be what I’m used to (I need to find a friend that has one and try the food first lol).
You might already know this, but one thing I learned while experimenting with my first offset is that different woods burn differently, I now mostly use Post Oak because it burns relatively slower compared to other woods, this lest me only have to add a split every 45-60 minutes. Best of luck to you!
I've cooked on a pellet and an offset. To me being outside next to the pit maintaining a fire is just so relaxing. It's not as much work if you are able to focus on your temps. I just pull up a chair and enjoy my day. The end results for me are more satisfying. With that said a pellet made things so convenient. But I felt it lost the intimacy of what bbq is. I'm still learning but at the end of the day I enjoy how challenging it is. And by the way you never stop learning. Find your way. Find your rhythm and build your method from there.
I've got an offset about that size and I love it, but you really need to understand your smoker... and that can take years. The traditional flow will have some personality and you need to know where the hot spots and cooler spots are and when to increase or decrease pressure and convection. A reverse flow on an offset is a lot more stable when it comes to temperature consistency, that may be a good thing or a bad thing depending on how you like to cook.
I've got a cabinet smoker also, it's a low convection beast and it'll produce product that's just as good, maybe even better, than my offset. It's a lot less exciting than the offset so when I want to cook overnight I'll use the cabinet, or if I want to drink beer and hang out with the fellas I'll use the offset.
My opinion is if you're cooking with real wood you're going to get real smoke, after that it's all about temperature and moisture content of the chamber. There's no reason you shouldn't get a similar product from a kamado or a cabinet or an offset, or even a brick pit.
One huge advantage the offset has is capacity. You're going to find Texans have offsets moreso than anywhere else, and when we fire things up it's usually for a gathering. You can't cook 6 briskets on a kamado, for example. Another advantage is flexibility, you can use the firebox as a pizza oven, or a direct hear grill.
And to really drive home the point of the offset, we use propane a lot here for our homes. Old tanks are readily available, they're real easy to turn into a high capacity smoker, and we're surrounded by oak and mesquite. Offsets make a lot of sense for where they come from. I don't think they're great for a lot of people buying them, however. If you don't have a nice wood source, as in your yard, then wood can get very expensive.
I thing you're absolutely correct that they aren't for everybody, and that you can get a similar product off a different style of smoker. This is what makes regional BBQ amazing. Texans use offsets with post oak and cook brisket, that's because it's what we have to work with! You won't find the same thing in Georgia, or KC, or NC, or Tennessee ...because they're working with what they have. 😎
I have a green egg and a workhorse 1975, what makes a good brisket is the hold! Needs to be held for at least 6 hrs @ 160 post cook, i actually try to hold mine for 12 hrs, makes a huge difference in my opinion, I use my pellet grill for that, brisket is wrapped in butcher paper so its a set it and forget it other than maybe having to refill pellet grill once. For me the offset is a lifestyle thing, sitting out back tending the fire with a few (or a lot of) cold beers, and smelling the fire and brisket over the cook time. Ultimately, you're right it's a personal preference, but I do think the offset truly gives you a richer smoky taste. To each their own but build memories from the cook and the eating with friends and family that follows.
We had a BBQ at work last month & the big boss was smoking on the big reverse flow(250gl?). When I was being nosy he had 2 fans setup on the fire box ports & temp control to keep the management down to very little. If I bought a offset I would buy a fan temp set first.
I just got my 1975t! Loving every bit of it
I’m also curious how many cooks and how many TYPES of cooks you’ve done. You’re starting with an excellent quality pit, I started with a junky Oklahoma Joe’s that I upgraded with a few things and did a lot of different cooks and learned a lot. Fire management is everything but it takes learning your individual pit and then bam! You hands down get some of the best food you’ve ever had. Eggs don’t come close when you’ve mastered the craft, pellets close but also not to the level of an offset/stick burner. Hell….I’m STILL learning lol, I think we all are-from you to Jeremy to Franklin-always figuring out new tricks. I still use the “Oklahoma smoke show” but I’m on a 250 most of the time-entirely other animal. Keep cooking! Keep playing around and figuring out the pit! Don’t quit! It’ll be worth it
I personally love tending the fire and knowing that was comes off my offset was because of the work I put in it. Compared to my pellet smoker automatically pretty much doing it for me. I have a Traeger timberline 1300, BGE, old country brazos and ordered workhorse 1975-t recently as well. That will be another 8 months to be here of course. How ever I think they all produce great bbq worlds better ehhh prolly not so I would agree with you 💯. However it is nice to say you ran the fire to get that amazing bbq and the little extra wood fire flavored. If you don’t have much time don’t get an offset. But if you wanna learn the art of live fire cooking it’s much more rewarding In my opinion. So that being said loved your honest review about the cooker and how you feel about it much appreciated sir
Very honest and true. I have a1969 and it is a turbine engine. I can smoke briskets in half the time if I keep clean smoke at 275. But it’s an enormous challenge to get deep smoke at lower temps and keep the flat moist, especially if your budget is choice brisket (which mine is) vs prime. I’m also 1 year in and I love theWH pit. ABSOLUTELY the best out there!
How is your budget choice but can afford a 1969? Lol prime all the way
Great video. I wonder how much it comes down the fact that, on RUclips, Kamados seem to get compared to Offsets less often than other kinds of smokers; in my experience, at least. Perhaps the typical quality of Kamado bbq sits between that of the usual comparisons (pellet, WSM, PBC, etc) and offset smokers, and that’s why the difference was less dramatic than you had initially expected.
Yes, sir. You should look at the lone star grillz. With the coal basket. I have one with the basket, I can set it at 250, and it will hold for up to 8 to 9 hrs.
This video is helpfull, honesty from someone is always helpful when is intended to help others.
I agree with you. I have an older offset that I used all the time. Just recently got a LoneStar pellet smoker.
I can’t really tell the difference between my offset and LSG pellet.
I’m 41 have 3 kids age 6 to 5 months. I don’t have time for the offset.
I almost feel like I’m losing my BBQ man card. But I doubt I will use my offset anymore.
I started with a kamado joe jr, then added a pellet grill, then got this same workhorse 1975 (at the end of last year). I haven't done a Kamado offset side by side, but I can say that pellet to offset the offset food was SIGNIFICANTLY better. To be clear all of them produce great tasting BBQ. There's nothing wrong with ANY choice and people won't be disappointed on any.
With that said I first did a pork rib comparison between the offset and my pellet and the difference blew the minds of both my wife and myself. We got pre-seasoned ribs from Costco. So ribs from the same package with the same seasoning (typically season our own BBQ but got it for convenience, the rub was quite tasty actually). The offset looked and tasted like a completely different product. You would swear they weren't the same type or cut or ribs. The offset ribs the fat rendered so perfectly and got that candied fat experience. The bark was like night and day as well. The pellet ribs were still great, but man those offset ribs were to die for and honestly if you want to do offset cooking but don't want to spend like 12-18 hours on a brisket, just do like 4-5 hour rib cook on it. Then do the brisket on the kamado or pellet smoker for convenience. Running a fire for 4-5 hours isn't too much work but the results are fantastic.
We then did a brisket on the offset vs pellet. I'll say the difference was very noticeable, but not quite like the ribs. The ribs were like completely different BBQ. The brisket the bark actually came out great on the pellet. I ran it hotter the whole time which produced great bark, though usually I run the pellet super low for like 3-4 hours at first to get the smoke flavor (my pellet grill goes as low as 150 so I do it at that) then crank it up and foil boat it to try and still get a decent bark. The offset smoke flavor was like night and day. It had the better bark, though the pellet had pretty solid bark... though the fat rendering on the offset was just very different. We made the mistake of tasting the offset brisket first and thought the smoke was ok, nothing crazy, but then the pellet brisket didn't even taste like it had smoke flavor at all in comparison (which usually we get a hint of smoke).
I'd say the offset ribs were like 2-3x better than the pellet ribs and the offset brisket was say 1.5-2x better than the pellet brisket. I want to do it again since I was still learning the offset and running with bigger splits which gave me more swings. So I think I can get even better results on the offset... though for that long it's a lot of work and I'd say the pellet or kamado is a solid option for convenience.
I still have yet to do a kamado comparison. My Joe Jr won't fit a brisket but I might try either a pork butt or pork rib comparison. Based off non-side by side comparisons I would say the Kamado vs the pellet, the Kamado produces a bit better bark (easier too), more smoke flavor but the dirtier and charcoal smoke flavor which is easier to overdo, and the pellet produces a cleaner much lighter smoke (though running it as low as you can for the first 1-4 hours really helps get more smoke flavor.
I honestly can't remember about the fat render but I believe the pellet smoker produced about the same fat render as the kamado. This is where offset is king. That fat render is just so phenomenal on a high airflow offset.
I can totally understand people not thinking the extra work is worth the difference, but really disagree that the difference isn't big.
Getting a good coal bed starting with hot lump charcoal and several splits and allowing that to burn down and preheat the steel in your pit goes a LONG way in avoiding big temp swings when adding a new split. I do this before adding my protein. I have a Golden’s Cast Iron Kamado as well as an offset and love both cookers but for my money I agree with Jeremy Yoder. NOTHING beats the flavor of an offset smoker. Good luck to you.
I enjoy my time smoking meat but I won't get an offset. Also won't get a pellet grill either.
I'm on my 2nd Weber kettle and the 1st one lasted for around 15 years. That's all I use.
Its a 26" model and once I have the charcoal and wood chunks in, it's just a matter of adjusting vents. I'll actually start out at a lower temperature and then get warmer. If you've done it long enough, you kinda know vent settings already and it's just a matter of finely tuning it depending on wind and outside temperature.
Also use it for high temperature searing and that's easy with 2 charcoal baskets and vents wide open plus removing the ash catcher.
Weber kettle only. YMMV.
Thank you. I am going through the same struggles. I have owned my offset for a couple of weeks. There are times I would give it away. 😊
I don't sweat not having rock solid temperature control like a charcoal burning ceramic grill would provide. Were burning wood and unless you're going to spoon feed small preheated splits, temps will swing. I'm happy with anything between 250 - 300 degrees or if I'm rendering/finishing then 275-325 once wrapped. It takes time, but cooking with a live fire is a very enjoyable hobby and helps you slow down and have some fun.
I have a Big Green Egg and I have cooked over 100 briskets on it with one load of hardwood that lasts 12 hours. The hardwood charcoal you use will vary the flavor profile and I often add wood chunks. I have had many parties where I buy a hot whole brisket from some of the best BBQ places in Central Texas and guest cannot tell and they split down the middle as your guest have done. Offsets are great and the experience is one that many love to have when cooking. Especially if you are doing 4 briskets or more. But they do take a lot of time and care.
You are absolutely right. I have been using a Weber kettle, with a slow and sear, and went to an offset. The Weber was so much easier, and I can't tell a huge difference, in the end product. I enjoy using the offset, but there are days where I use the Weber, because it's easier.
You hit every point I fe l about offsets, but it’s still my personal favorite way to smoke. They all have their place though. The level of control you get is directly associated to your mastery of the unit which is what I prefer. You definitely build a relationship with your pieces with an offset.
I did the same thing a couple years ago found after about two years offset smoking came to the same conclusion. Glad im not alone
Thanks for posting. I have been cooking on a Kamado Big Joe for the last 10 years and love it. However, earlier this year I did get a reverse flow Shirley Fabrication (24x50) and it is a dream to cook on. Very easy to maintain temps. Yes, you need to feed the fire, but hitting a temp and maintaining it is a breeze. Briskets, ribs, salmon… all significantly better… butts I can’t taste the difference. Reverse flows are much more forgiving in my opinion. Happy Holidays.
I’ve been using an offset smoker for well over 20 years and I just like to see what people are doing. I’ll definitely watch to see what you’ve learned in a year but I doubt I’ll be taking any advice from you
I enjoy the long cook. The work it takes to maintain a fire. Love my end results but it is a skill you have to practice at. Whatever you enjoy doing is up to you. I've done the pellet smoker. I've done the offset. To me there's just something more intimate with using an offset that I enjoy. Just have to have patience with yourself and learn from your mistakes. There's so much to learn. With that said I know it's not for everyone.
Love the candor in this review. I have a kamado and I’m currently looking into offsets (Workhorse Pits and Shirley Fab). I’m a bit frustrated with the way prices have increased dramatically for these offsets. Even though the price of steel has come back down to earth, the smoker prices have not. Maybe I’ll just stick with my kamado. Or perhaps a should just buy a cheap offset to see if I can smoke appreciably better meat on one before going whole hog on a high end cooker?
I'm doing what I call a hydrid cook. I'll do 3 to 4 hours on my offset then throw it in my Pitmaker Vault. It's easy sailing, no babysitting once in the vault.
I've had a WSM for a few years now. I think I've made pretty great BBQ on it, especially after I switched to lump. I've had BBQ from people with offsets. As good as I like the food I make on my WSM, I like what I've gotten off an offset just a bit better. I don't sit by my WSM during the whole cook, but I'm regularly checking my thermometer no matter I'm doing. Maybe I'd feel different if I had the 22.5 instead of the 18, but I can always tell the difference in BBQ I get some someone with an offset. I can tell the difference between the offset and people I know with a Green Egg as well.
I’ve been using offsets for 5 seasons. Maybe a few times each month. I’ve learned the offset is good for big cooks, and smoke flavor. I also want the best bark so I never wrap my food. I most definitely use my little Weber charcoal grill the most🤷🏾♂️
Well made video👍 keep up the good work
I have a large Big Green Egg. I love that thing when it comes to cooking Steak at direct heat, really high temps. I'm considering an off-set for A few reasons:
We like to entertain and have at least two large bbq's/Summer parties each year as well as hosting Thanksgiving.
The capacity of my BGE just isn't there for any of these events. I could go up to an XL BGE, which should solve that issue.
But good luck trying to smoke 3 racks of ribs laying flat on any of these smokers. You'll need a rib rack, and I find that the ribs on the rib rack, often flop onto each other and/or the smoke doesn't penetrate.
There's no doubt that my BGE holds temperature consistently for long periods of time. But the challenge with that comes when you've accidentally hit a spike in temp. It's difficult to bring the temp back down.
One last thing that I'm struggling with on the BGE - in the middle of a long cook, adding wood for more smoke is nearly impossible.
You have to remove your brisket or pork butt and then the plate setter and then add more wood and/or coal.
Allowing more air into the firebox means that the temp is going to skyrocket and it's going to take forever to get the temperature back down.
All this said, I do like the convenience of not having to check on the BGE all of the time and having a pit boss system that can regulate the temp of one of these makes it even more convenient.
Your video is both informative and has me second guessing my consideration for an off-set smoker, but man, Mad Scientist has me blinded too! He's really good!
If you think THAT offset smoker is a challenge try a $200 Char Broil offset...
Well, judging barbecue can be very subjective. I have found that a lot of people who just eat bbq but don't cook it, are generally not good judges of what is good, or bad, or mediocre. This is exactly why there are so many bbq joints out there because most people don't really know the difference between bad and good, thus even the crappy places survive. In my own personal experience there are only a handful of places I will go eat bbq, and I live in Texas!
Now, talk to someone who has been cooking bbq for decades - that is who you want to be seeking out for evaluation and insight. I started cooking (select grade) briskets when I was in high school using a barrel smoker and mesquite wood. There was no such thing as USDA prime briskets in those days, lol! I'm 65 now and I've been at it all this time. I own a relatively cheap Old Country stick burner that I had modded to give me better performance and I also have a Kamado Joe Classic. I don't live in a cold climate so the thin metal of the Old Country is not a big issue but it can be susceptible to temp swings. In the end I can tell the difference between a brisket cooked on the stick burner and the Kamado. The brisket in the stick burner is much better - better smoke flavor, jucier, and more tender end to end. I mostly use the Kamado for spare ribs, beef ribs, turkey, and chicken.
Good points for sure. What are some of your favorite Texas bbq restaurants?
@@smokescouts Well, where I live in south Texas there are very few independently owned bbq joints that I like. That's why I cook it myself. But in other parts of the state I like Kreuz Market in Lockhart, Louie Meuller's in Taylor, Stiles-Switch in Austin, and Luling City Market in Luling.
There was a time when there were a few great places in Laredo where I grew up but they are long gone. In Laredo mesquite was used exclusively because that is a native hardwood. Some people say mesquite is too harsh for smoking. That is true IF the wood is not properly seasoned and comes from more humid climates like central Texas or the Rio Grande Valley. The trees in this area grow a lot larger as they get moisture from the Gulf, compared to the trees that grow in the near desert environment in central southwest Texas. I think bbq using this variety of mesquite is excellent. Today with oak more readily available I use both depending on my cravings. I am currently going through about a cord of live oak that came from the two trees in my back yard. They have been seasoning for a year now and the taste is excellent.
Man, I've been waiting for you to do a video on the workhorse. Saw it on your Instagram months ago.
Ask, and you shall receive, haha I've got an overview video in the queue. It's coming soon.
@@BreakItYourself I'm a dad with 2 small kids, amd work a lot. While I've wanted an offset for years, I fear I'd have the same time commitment problems. Have a yoder 640 that I love and a weber kettle that just bit the dust after a decade.
Trying to decide between getting a weber 26 or a kamado big joe 3, and have written off getting an offset for now. Your video puts me more at peace with that decision.
I started smoking years ago on a Weber kettle following your original snake method 👍
Three years ago I switched to masterbuilt gravity, I love the convenience as much as I hate the build quality.
I'm really tempted to get an offset, but I can't convince myself to throw that amount on it yet, mainly for how inconvenient it is for someone who doesn't have extra time.
100% I default to the Kamado Joe 99% of the time out of convenience. Don't get me wrong, when I get the offset going on a nice cool day it's a ton of fun. Unfortunately, for me to run the offset I can't get much else done.
What made you choose this offset instead of the Franklin or TMG ?
I kinda like the "Babysitting" aspect of using an offset but I agree sometimes there is just no time for that with a family.
what is easier about the kamado joe...can you leave it and forget it hard to trust pellet smokers because there is ahuge difference in opinion about the actual smoking capability-taste....would love some insight
Running wood splits/chunks on a gravity Masterbuilt 800/900/1050, you’ll get the offset quality, without having to constantly monitor the temps, and oh by the way, the gravity 900 from Costco runs just $650 bucks. I love mine and would absolutely put it up against any offset.
Offsets not for everyone. I tell it to my friends all the time it’s a grind. But I’ve been able to manage it to not have to add wood every 30mins. About a hour and a half. Just takes time
I currently cook on a traeger and kamado joe, I have been looking into an off set smoker. However I keep hearing it’s not worlds better than the food pellet smokers or kamados put out. Makes it hard to justify spending 4-6 k
I have an offset but I’m going to go with a gravity fed smoker. By the end of my cook on an offset I’m two things. 1st being tired AF from babysitting the fire for half the day. 2nd I’m always wasted by the end and don’t have the energy to even eat what I made.
It's definitely a personal choice between type of smoker and fuel source. I started with an electrical smoker and moved on from there. Had a Vertical offset for a while. Could not load it up with food but it definitely required to baby sit it. But i could also cold smoke cheeses and fish below 60F when needed. I settled on a Weber Smokefire (pellets) due to versatility ease of use it's almost set it and forget it while giving me smoke flavor. Not as much as a Komodo or an offset so less bark and flavor but more then a gas grill. If time ans space would allow i would still get an offset for that true BBQ flavor.
Mad scientest hooked me too haha built my own and have loved it! So much better than the cheap offsets
That’s a hell of a nice pit, and I mean no disrespect, but you need to put more time in mastering fire management. I’m turning out great bbq from an Oklahoma Joe’s highland(cheap offset pit) and if I can do it on that, you definitely can do it on that very nice offset! Keep at it, I’d also suggest watching Franklin bbqs fire management videos. Very insightful stuff there. Good luck with your cooking!
If you want to learn fire management, watch some Jirby bbq. Use your damper. My temps are stable on the WHP 1975 and have to tend to the fire every 45-1 hour. Building a proper fire and using the dampers are necessary.
Stich burners with insulated fireboxes are infinitly easier to maintain and control heat. They also don't burn nearly as much wood, so you're not having to add wood nearly as often. Problem is, many of the Texas offset purists will say that an insulated fire box is too effective and actually burns to cleanly, thus taking most of the smoke out of the equation. That's just one opinion, however there are countless competition bbq guys that con on insulated stock burners all the time and win. (See Jsmbo mag Outlaw pits, for example).
My advice would be to start off on a cheap offset smoker first. Find out if you’re going to be into it! I started 35 years ago with a Chargriller and grew from there! They are in need of a lot of attention!
I think it comes down to if you are the type that just wants to commit to an offset vs the type that perfers the set it and leave it type. I can relate to you on this because I have produced very good que on my kettle grill vs my offset and even though the kettle is not a set it and leave it but it still says that the difference from one smoker to the other is not world's apart. I haven't yet tried a pellet smoker yet but I do plan to but I think that I will still prefer the hands requirement of the offset vs the set it and leave it. Thanks for the video and keep on Smoking 👍
Oh. Oh my... I'm digging the smoking apparatus, sir.
It's the workhorse pits 1975. Highly recommend. Merry Christmas!
Good video, so far I feel the same way but I think it's just because I can cook a brisket on a my big green egg and it will come out perfectly rendered with great (near offset) bark and a great smoke flavor. Couple that with a controller and it's easy however it took me about 3 years to get there.
I bought a traeger timberline 850 on Facebook and could finally achieve that offset bark and the ease of cooking on it no matter where i was made it nice, but the smoke flavor was lacking no matter what I did or used.
Ended up training it for an offset and have only cooked on it a hand full of times, so I have a lot of learning to do, but so far I feel the exact same
I have come to realize that I do not want to devote that much time and constant attention required to run an offset. Me, I'm going with a pellet and most likely the Lonestar Grilz pellet. Thanks for the honesty.
I love offset to be honest! Only thing I will ever use. Stick burner is no comparison. Thats why most all top quality bbq joints use them. I personally love cutting my own wood and creating beautiful bbq. Stick burners are the best
It's been a minute since this video. What's your latest update and feelings on this @BreakitYourself? Trying to decide on an offset with either 1975 or TMG Volunteer (long time BGE and Kamodo cook). It's an investment and I want to have realistic expectations.
I got a Mill Scale 94 and love it. Similar to what you're talking about, I've found that my ribs come out about the same as they do on my Green Egg but it takes more than 2x as long to cook them on an offset running at 250 vs an Egg at 250. You do get a truer smoke flavor on the offset though.
You happy with the Mill Scale 94? Thinking about getting an offset and just love the way those things look…but they’re on the higher price end.
@@BPFnSC I absolutely love it. Wish I got the optional top rack. Other than that it’s everything I had hoped for.
Im in the boat on wanting an offset.. currently kamado big 3 don’t know if want to spend the money and barely notice a difference :(
@@emadventures6975it is worth it just for cooking briskets. The flavor, texture, render and bark are (in my opinion) impossible to achieve with a Komodo or pellet smoker.
Great Video, I would love to get an offset, I think alot of is the fact to see how you could manage one, playing with fire seems to be fun. Then I thought about it, I have weber kettle with many accessories the product comes out fantastic. With the offset it's a long day and wood procurement is daunting. I really like watching love to try it but, I see many others that try it and sell and move on.
I like the Lonestargrillz 20 x 42 models because there unique griddle top, charcoal insert. When it comes to heavy metal Workhorse 1975 very nice. My favorites are Shirley Fab either model reverse flow or direct flow. Looking forward to some cooks either kamato joe or workhorse.
Great video, subscribed! Do you use the damper at all on your 1975? Ever since I started using it on my 1975, my briskets are so much better tasting. I made a video on my damper settings technique for a brisket cook on my channel if you’re interested. It shows how you can control the hot spot too.
you can do a split smoke. you put the last logs on at night. go to be with your temp alarm and wake up in the morning and go back. produces at a great q. Also, don't tell my hoa lol.
Buyer's remorse? LOL I appreciate your candid feedback. An offset smoker is not for everyone. Spending countless of sleepless hours just to enjoy couple slices of brisket is not really worth it, unless you do it as a hobby and enjoy the process. It is a labor of love. I myself enjoy the process. The flavor difference from different types of smokers is a subjective matter. Mad Scientist had made a comparison video, that the gentleman in the video preferred the smoke flavor out of the pellet smoker, Jeremy and his wife preferred the ribs out of the offset. If the flavor out of the offset smoker does not thrill you, then the simple answer is to pick an easier smoker to cook on. The video is called, Spring is Coming: Which Smoker is Right for You? | Mad Scientist BBQ
This is why you need to get a drum smoker. The Gateway drum once you get it dialed in can hover at 275 to 300 for hours on end with no help. I’ve had mine burn the same basket of lump charcoal and wood splits for 14 hours without reloading. It also gives you a lot more space than a ceramic grill/smoker. I 💯 agree with you though that an offset is not for everyone and is a touch overrated. The irony is there are lots of teams winning BBQ competitions using the hot and fast method on drum smokers now for ribs, briskets, and pulled pork. The guy who created the Gateway drum smoker is an extremely accomplished competitor on the BBQ circuit and he created it based off his design he used to win competitions. Pick one up with a high temp matte finish (not glossy) and you’ll see for yourself. Heck I’ve gotten beat in a low level BBQ comp by multiple people who had poor man’s homemade UDS (Ugly Drum Smokers) as their primary cooking method. It really is the best all around method, the only reason restaurants don’t use them is because it would be a pain to mass produce large volumes of BBQ on those pits vs a massive 1000+ gallon offset smoker. Your Komodo Joe is basically a lower air volume ceramic version of the drum method. He key is he drippings hitting the coals.
I almost fell for it too but instead I purchased a brisket from Franklin to see if offset smoker flavor is worthwhile and for my wife and I, it was not. Pellet grills make bbq that to us are just as good for significantly less money and time.
Thank you for being honest.
Great BBQ takes time and there is no temperature control issues
Thanks for the advise.
I'm in the market for an offset right now. Been looking at the Mill Scale 94 and this pit. If you're wanting to get rid of it I might could help with that depending on your location. Lol
It’s about the pit master not the pit.
Great video! Check this out...
For about 15 years I've been a Kamado / pellet smoker (rectec) guy. I've turned out tons of delicious, crowd pleasing barbecue with those tools. This past summer I built a 500 gallon offset trailer pit for my work to cook for my employees and participate in events. I put it through some trial runs cooking chicken, ribs and brisket, and what i found was:
-Fire management was surprisingly easy. The large volume cooker resulted in smooth temp swings with fire tending, but fire tending had to be done every hour and it gobbled up a lot of wood.
-Cook times were noticeably longer cooking on the offset than when cooking the same temps as pellet or kamado.
-The finished product on the offset was not significantly better than my pellet or kamado.
That last one was a huge surprise to me. As a busy person with young kids, I will not be getting rid of my wifi pellet smoker any time soon!
Thanks for your candid video on stick burners. I owned a very nice Meadow Creek tank offset stick burner but had to sell when I moved. Now I am thinking of replacing it with another high quality smoker like the Workhorse. Yes I agree the constant attention and babysitting is annoying but the rewards were just that much better in my opinion compared with the Komados and pellet grills as far as achieving that ultimate oak wood smoky goodness that imparts on whatever protein you are cooking. I got a bit tired of Jeremy a.k.a. "Jethro" and his channel because of his "whoring" sponsors etc. and found he is like many contradictory. I just cook for myself so would the 1975 model be too much?
Takes more than a year to master an offset smoker. Sound like you need to stick with a pellet smoker. Offsets are better and put out a superior product hands down. I have an offset and rectec both and no comparison. It`s not called babysitting, it`s called cooking. No pain, no gain. Sell the offset before it gets rusted out and it still has some value.
Just a suggestion for a potential rematch. Don't use foil.....AT ALL on the brisket. Smoke it all the way through. Then wrap at 203 and rest equally. I enjoyed the content
Same! I think too that backyard smoking is different than huge offset smoking. And the flavor difference in my experience among kamado, pellet, and offset is not so much a difference in quality but a difference in kind.
I'm w you on that. The flavor profiles and development are quite vastly different amongst all the diverse cooker types.
Im reading the big difference between the style of cookers is basically airflow and real wood usage. My situation is very similar to the author’s. I have a Kamado and GMG pellet unit. Why not add a fan to cook chamber on a pellet smoker to move more air past the meat. It may provide a more stable heat level throughout the cooker. Like the sloroller does on the Kamado. A simple smoke tube with chips or sticks to add more flavor. To render fat more lower temp and extend cook time. I like playing with fire and is why I got the Kamado after owning the pellet grill. But to baby sit an off set every 30 minutes to achieve great brisket or other long cook items probably isn’t worth the time. Even though a 700 lb chunk of metal masterpiece would look bad to the bone on the patio.
Love the video! I think charcoal kamado (with wood of course) vs. Offset stick burner are just different flavors. I'm a wood guy but some ppl crave that charcoal smoker. And it's funny cuz I run a 60 gal custom offset with my eyes closed but struggle with temps on the kamados! Either way I love tending the fire and doing the work with an offset. And if I'm lazy just throw it on the pellet cooker type deal. Thanks for the content!
A good point. Some people really crave the charcoal vs wood flavor. For me the fat rendering is where offset is king, especially one with good airflow. Honestly a good quality offset isn't that hard to run. I know some of the cheaper ones out there are a pain from various videos, but I have a Workhorse 1975 like this and even on my first cook with temps fluctuating (mostly due to using far too large splits) I still had great results and it was very forgiving.