1. WHAT KIND OF SMOKING RECIPE SHOULD I SMOKE FOR THE FIRST TIME?
Now that you have followed our suggestions in 10 Things You Need To Know When Buying An Offset Smoker, bought your first offset smoker, assembled it (or bought it already assembled from the store), and seasoned it, NOW WHAT? It’s time to smoke your first meats. We’ll show you how easy and fun it is to smoke mouthwatering meats in your new offset smoker that you will be drooling over in no time at all. Just follow these ten easy steps, and you will be on the road to mastering your offset smoking game.
For your first time smoking with your offset smoker, you don’t want your smoking recipe to be too complicated or time-consuming. A pork butt can take up to 8 hours to smoke, and a brisket can take up to 12 or 15 hours. That is NOT going to be you for the first time. Try something easy and fun like Chipotle Glazed Chicken Quarters or Smoked Meatloaf (hyperlink the recipe), which takes only 3 hours to smoke and requires no flipping or turning. Just place it on the grill grate and smoke away!
2. HOW IMPORTANT IS IT TO CHOOSE THE CORRECT LOCATION FOR MY OFFSET SMOKER?
Very important, and here’s why!
Wind is a major factor when deciding where to place your offset smoker. As we’ve learned, the smoke travels from the firebox, over the meat on the grill grates, and out through the chimney. So you want to place your offset smoker where the prevailing wind will blow in that direction, from the firebox through the chimney. This will help to ensure that the smoke travels in the direction you want and you’re not fighting the smoke against the wind.
Obstructions – hamper your ability to use your offset smoker correctly and safely. Place your offset smoker where there are no overhead obstacles like house eves, awnings, and umbrellas. Be sure to stay 3 feet away from any wall or surface, and maintain a safe zone of 10 feet from anything flammable or combustible. Always have a water source and hose nearby just in case there are any mishaps or accidents.
Neighbors – can sometimes be an issue. An offset smoker creates a ton of smoke that can easily drift into your neighbor’s house and yard. I’ve learned from experience that it is best to alert your downwind neighbors when you will be smoking. And an offer of smoked goodies when you’re finished smoking goes a long way in maintaining cordial relations with your neighbors.
3. WHAT TYPE OF WOOD AND CHARCOAL SHOULD I USE?
This is a great question and has been debated about, argued over, fought over, friendships lost, and families broken apart since the start of smoking meats many centuries ago. One man’s favorite smoking wood type is another man’s trash pile. Oak, red oak, mesquite, maple, hickory, cherry, alder, pecan, peach, plum, cherry, pear, apricot, almond, walnut, grape. How do you choose? Each different type of wood imparts a distinct flavor to your smoked meats. After years of trying many different types of wood for many different types of meats, my go-to chunk wood is either oak, hickory, or mesquite. Each imparts a strong, robust wood flavor. But as your offset smoking prowess grows, feel free to experiment with all types of wood and learn what kind of flavor each wood imparts to your meats.
And I tend to stay away from wood chips, as they don’t last as long when placed over your coals and charcoal. And as for charcoal type, I use lump charcoal, never briquettes. Lump charcoal burns hotter and faster with a cleaner smoke and finish.
4. SHOULD I USE A DRIP PAN IN MY OFFSET SMOKER?
Absolutely! A throw-away aluminum drip pan (or two lined up side by side) is such an easy and convenient way to avoid having to clean up any spills and grease that drips off your meat onto the ash rack or bottom of your smoker. And, when your smoker cools, this is such a gooey, ugly mess to clean up. A drip pan collects all the gunk, and you just chuck the whole thing out when you’re finished smoking. DO THIS! Believe me. I’ve learned the hard way!
5. WHY SHOULD I USE A CHARCOAL CHIMNEY FIRE STARTER FOR MY OFFSET SMOKER?
This is the greatest invention ever for getting your offset smoking fire started! Simply place newspaper in the bottom, fill your chimney up with charcoal, place it on your grill grate, and light the newspaper on fire. No need for nasty lighter fluid, no fire going out before it even gets started, and no more frustration. When you look down the chimney fire starter, and you see red coals and flame, then your charcoal is ready. Easy, first time, every time!
6. HOW DO I BRING MY OFFSET SMOKER UP TO TEMPERATURE?
Take your chimney fire starter off the grill grate and carefully empty it into the firebox. Place the charcoal in the middle of the firebox grate, in line with the damper on the outside of the firebox and the large opening leading into the body of the smoker. Place two or three chunks of smoking wood on top of the charcoal and close the lid to the firebox. Open the damper on the firebox and the smoker chimney all the way. Watch the temperature gauge on your offset smoker; it should rise rapidly. Most meats are smoked between 200 and 300 degrees.
7. DOES SOAKING WOOD CHUNKS IN WATER REALLY WORK?
Absolutely! Because we are using an offset smoker and not a grill, we need to produce smoke, not just flame and heat. We are creating our luscious, delicious smoke by periodically placing wood chunks that have been soaked in water for at least 30 minutes on the coals in the firebox. SMOKE! We create smoke. This is what separates our offset smoking community from the ordinary BBQ grillers.
8. HOW DO I CONTROL THE HEAT AND SMOKE THROUGHOUT THE ENTIRE OFFSET SMOKING PROCESS?
Fire, smoke, temperature, meat, chimney, dampers. Once you understand how and why the offset smoking process happens, keeping your offset smoker at the temperature you desire becomes much easier.
Once your fire has become charcoal coals and you’ve placed your wood on the pile and brought your offset smoker up to 200 degrees, place your meat in the middle of the grill grates and shut the lid. The smoke will travel from the firebox, over your meat, and out the chimney. Both the firebox and the chimney have dampers. Remember this;
MORE AIR = MORE HEAT – LESS AIR = LESS HEAT
This is the key to controlling the amount of smoke and length of time the smoke moves over your meat. You want the smoke to slowly move with less heat, so both dampers should be almost closed. You will notice that the temperature will start to drop. If it drops below 200 degrees, it’s time to add another piece of wood to the fire and open up the dampers a bit more. Now, you have learned the secret of controlling the amount of smoke flowing over your meat by adding wood to your fire and adjusting the dampers to control the airflow. You want to maintain an internal temperature between 200 and 300 degrees. I’ve discovered over many years of smoking with my offset smoker that if you can maintain the temperature between 225 and 250 degrees, most meats will acquire the perfect amount of smoke.
9. MY FIRE IS OUT OF CONTROL, WHAT SHOULD I DO?
First, don’t worry. Flair-ups are bound to happen every time you smoke.
The wood, as wood does, wants to burn. Your job is to keep the wood and charcoal smoldering, thus creating smoke. To control the flame and turn it into smoke, simply have a squirt bottle handy filled with water and spray the fire until it dies down and more smoke appears.
10. I’M HUNGRY NOW; WHY IS THIS TAKING SO LONG?
The first key to exceptionally smoked meats with your offset smoker is (and I bet you already guessed this) PATIENCE, PATIENCE, PATIENCE! It takes a long time for the meat to gather the smoke flavor and the indirect heat to actually cook the meat. But this is exactly what you want! The process of smoking your meat imparts that incredible robust smokey flavor, while creating and maintaining the bold essence of meaty flavor and juiciness.
The second key to exceptionally smoked meat is (and I bet you guessed this one, too) PRACTICE, PRACTICE, PRACTICE! Learning how and when to control the fire, heat, and smoke takes time. It is an art and a science that is challenging, exciting, and fun to experience. And you have control of all the offset smoking elements to become a master smoker.
OK, but I’m still hungry now!? Pro Offset Smoker Tip: throw a couple of sausage links, a thin streak, or pork chop on your grill grate closest to the firebox where the heat is more intense. Flip it a couple of times until it’s cooked through, and enjoy. You’re welcome!
And remember, anybody can throw a couple of steaks on the grill and call it BBQ. But smoking meats with an offset smoker is a process worthy of your patience, practice, and growing knowledge of fire, smoke, temperature, meat, chimney, and dampers. Offset smoking becomes an addiction, but what a joyous and delicious addiction to have. Welcome to the offset smoking community. You are now a member in good standing and always will be!
