- August 26, 2017
- Posted by: Sarah Robinson
- Category: Blog
Cooking with offset smokers, also referred to as barrel smokers, could be a rewarding and fun experience. Offset smokers possess a separate firebox joined to the cooking chamber which permits direct and indirect cooking in the smoking chamber, and direct grilling in the firebox. When mastered, the indirect cooking method becomes fantastic barbecue, smoked meats, fish, poultry. The uniqueness of the indirect cooking method with the best offset smoker could be found in the ability to keep an even cooking temperature over a lengthy period of time. For inexperienced users, this could be a hard and exasperating skill to master. This article provides a few basic tips that would assist you in becoming a master of your offset smoker.
When you want to get an offset smoker, one of your major considerations has to be the thickness of the steel. Thin gauge steel doesn’t retain heat so well. This makes it very hard to maintain a constant cooking temperature. Also, the temperature around the firebox could be hotter than at the other part of the cooking chamber. The thinner the steel, the more evident this heat difference would be, and you might need to rotate your meat quite often.
You could still cook smoked meats and fantastic barbecue with a thin gauge steel smoker, all it takes is a little more work. Our choice happens to be the Bayou Classic offset smoker. They are made to last with 1200 degree heat resistant paint and heavy 10-gauge steel.
Irrespective of the offset smoker you opt for, the key to gradual and low cooking is to keep a regular cooking temperature. To make this possible, you must be familiar with how your own smoker cooks. Indeed, it takes practice, a lot of patience, and a little experimentation. One vital tip with the use of the best offset smoker is to season the smoker. It is a truly simple procedure, just like seasoning a cast iron skillet but on a bigger scale.