Offset smokers are a popular choice among barbecue enthusiasts for of their ability to produce mouth-wateringly tender meat infused with a rich, smoky flavour. One of the main features of offset smokers is that they cook via indirect convective heat, rather than radiant or conductive heat. Food is placed on the grates inside the main cooking chamber and seasoned hardwood is burned in a separate firebox section ‘offset’ to the side of the cooking chamber. The heat and smoke from the fire are then drawn through the cooking chamber via the natural draft effect of the chimney stack, cooking the food slowly, creating an incredibly tasty ‘bark’ on the food that cannot be replicated through other cooking methods.

 

By managing the airflow of the pit, the user can maintain consistent temperatures and smoke levels. This is done by adjusting the chimney damper and firebox air intakes.

 

Offsets are known for their versatility, capacity, and durability. As they are fuelled by seasoned hardwood, this gives the user a range of additional flavour options depending on their preference of wood type. In addition to their practical features, offset smokers also have a classic, old-school aesthetic that many people find appealing. They are often associated with traditional American barbecue and are a popular choice for backyard gatherings and larger events.

 

Whilst there is a steeper learning curve to mastering the use of an offset smoker, they offer a unique and highly satisfying barbecue experience that is unmatched by other types of pits.