Remember the old saying, “Where there’s smoke, there’s fire”? Well, we in the smoking community (which you are now a member of!) say, “Where there’s fire, there’s smoke!” That’s right! We burn charcoal and wood just to create SMOKE.
And learning the art and science of cooking meats simply with heat and smoke is an incredibly enjoyable experience.
And once you get your smoker set up, be sure to check out my baby back ribs recipe!
1. HOW IS SMOKING MEAT DIFFERENT FROM GRILLING?
Grilling is cooking meat over direct or indirect heat. Smoking is cooking meat inside a closed space where the temperature is controlled, allowing the natural smoke from burning combustibles to flow over the meat. Could there be another cooking method that captures the primordial essence of cooking more than smoking? Wood. Fire. Smoke. Meat. Fat. Flavor. The constant action of allowing smoke to gradually surround and slowly heat the meat causing the fats and collagens to melt and enter, imparting wonderful and varied flavors, is an addicting affair both to cook and to eat. Smoked meats are often called barbeque in most parts of the country, and any BBQ joint in the country worth its salt is smoking its meat in some fashion.
Using an offset smoker is a very traditional, appealing, and exciting way to smoke your meats. The offset smoker is constructed to allow the smoke to slowly caress the meat, imparting wonderful and complex flavors.
2. WHAT IS AN OFFSET SMOKER AND HOW DOES IT WORK?
An offset smoker has three main components that allow air to flow through it, thus allowing the smoke to flow freely over the meat. Remember this: more air equals more heat; less air equals less heat.
The firebox – is located on the side of the offset smoker and this is where the fire is started and kept burning. It has dampers that are manually opened and closed to control the flow of air and smoke.
The grill – is where the meat is placed for the smoke to flow over it.
This is referred to as “real estate” by the smoking community!
The chimney – is where the smoke is released and allowed to escape after it has done its job of imparting wonderful flavors to your meat. It too has a damper, which you use to either hold in the heat and smoke or release it.
3. WHERE CAN I BUY MY OFFSET SMOKER?
You can easily buy an offset smoker from almost any Big Box store (Lowes, Walmart), specialty BBQ stores, and numerous online retailers.
I’ve personally had a lot of luck at Home Depot. They have an extensive selection both at the store and online. If you buy the offset smoker at the store, you can pick it up assembled. If you order it online, you can have it delivered in the box. I find the customer service at Home Depot top-notch, and there is usually someone knowledgeable to speak with about offset smokers.
You can see the list of offset smokers available at Home Depot here (We are not affiliated with Home Depot in anyway. This is just for the sake of illustration, we don’t get a commission if you buy):
Smokers – Grills – The Home Depot
4. WHAT SIZE OFFSET SMOKER SHOULD I BUY AND HOW MUCH WILL IT COST?
Most manufacturers of offset smokers offer a variety of sizes, from beginner to professional. I would avoid buying the beginner size because it is typically flimsy and breaks down over time. Also, avoid the professional size, as it is more costly and cumbersome. That leaves the midrange size offset smoker. It is fairly easy to assemble, cost-effective and provides an ample grill surface for just about any combination of meats you want to smoke. This offset smoker will cost you from around $300 to $500.
5. SHOULD I ASSEMBLE MY NEW OFFSET SMOKER MYSELF OR BUY IT ALREADY PUT TOGETHER?
No matter where you eventually buy your offset smoker, you can buy it in the box or preassembled. If you buy it preassembled, you will need a truck to take it home because it is very large and heavy. It will NOT fit in your car. I’ve tried!
I recommend buying your new smoker in the box (or having it delivered to you in the box) and assembling it yourself. I have done this with every offset smoker I have owned. You create understanding and knowledge of how your offset smoker is put together and what each piece is meant to do. Besides, when you’ve finished the job, it creates a feeling of camaraderie with your offset smoker, and you are satisfied with a job well done. Be sure to follow the directions step-by-step, take your time, and enjoy the process.
6. WHAT OTHER SMOKING EQUIPMENT WILL I NEED?
- Combustibles – Of course, you will need these to burn and start the smoking process: charcoal briquettes, lump charcoal, and wood. I like to use a combination of all three when I’m smoking.
- Charcoal Chimney Starter – After many years of smoking, this invention revolutionized my BBQ game. No more lighter fluid, no fire going out before it even gets started, no more frustration! Simply fill the chimney up with charcoal, place newspaper in the bottom, and light on fire. Your charcoal is ready to cook within 10 to 15 minutes.
- Tongs – This smoking utensil is indispensable. Not only will you move your meat around the grill with it, but it comes in very handy when adding more wood to your firebox and moving your hot coals to create even heat and smoke flow.
- Spray bottles – You will use two: one to squirt water on your combustibles in the firebox when they flair up (and they will!), and one to spray apple juice on your incredibly gorgeous rib rack to keep it nice and juicy.
- Grill brush – Necessary for cleaning up.
- Meat thermometer – Your new offset smoker has a built-in thermometer that displays the inside temperature of the smoker. You will also need a portable meat thermometer to test the doneness of your meats during the smoking process.
7. WHAT ARE THE VARIETIES OF COMBUSTABLES TO USE?
- Charcoal briquettes – This is the classic briquette used for grilling, but it is also a great base to start your fire for smoking.
- Lump charcoal – This is true charcoal. It is made by slowly burning wood in an oxygen-poor environment at high temperatures. Lump charcoal is free of additives and fillers and burns longer and hotter.
- Wood – Placing wood on top of your fire that was started with briquettes or lump charcoal is how your delicious smoke is created for smoking your meats
For example, here’s for charcoal available from Home Depot (We are not affiliated with home depot in anyway. This is just for the sake of illustration, we don’t get a commission if you buy):
Lump Charcoal/Wood – The Home Depot
8. WHAT SIZE WOOD WILL I NEED, AND WHERE CAN I BUY MY WOOD?
The size of the wood you will use for smoking is generally called a “chunk.” To get a sense of the size of a chunk, look at your cell phone; a chunk of wood is about half the size of your phone or roughly the size of the palm of your hand. And if you live in an area where firewood is available year-round, you are really in luck. Most firewood purveyors have chunks of leftover firewood lying around that they are generally happy to give you or sell for very little. And they will often cut wood to your specifications as well.
If firewood is not available, most hardware stores carry bagged chunks of wood available for smoking in the BBQ section.
9. SHOULD I “SEASON’ MY SMOKER?
Yes, it’s absolutely necessary! Your new offset smoker has residue on the surfaces from the manufacturing and curing process. Seasoning the offset smoker will remove these materials so they will not get on your meat the first time you smoke with it. This is simple to do. Build a fire in your firebox, open all the air flow dampers, and allow the temperature to reach approximately 450 degrees for 20 minutes. Be sure to place a large piece of cardboard under your offset smoker to collect all the drippings. Most offset smoker manufacturers will also give you instructions on seasoning your offset smoker in the Owner’s Manual, which will be included.
10. IS THERE ANYTHING ELSE I NEED TO KNOW BEFORE I FIRE UP MY OFFSET SMOKER FOR THE FIRST TIME?
Smoking meats with an offset smoker is an art and a science. Planning, execution, and patience are three key components that will help ensure that your smoking process is enjoyable and delicious. It takes time not only to smoke your meat (anywhere from 4 to 12 hours) but time to learn and grow as a proficient offset smoker. Smoking meats with an offset smoker is a passion that can become almost addicting. However, eating your finished smoked meat with BBQ sauces smeared all over your face and hands, a contented smile on your face, and a warm glow in your heart from a job well executed is well worth the time invested in learning how to smoke meats with an offset smoker.
