In the hands of an experienced pitmaster, there isn’t a finer instrument for turning out memorable meals than an offset smoker. If you want your cooking to be an occasion to look forward to, offset grilling is the tool to master.
Like most worthwhile endeavors, offset grilling has a learning curve. The awkward-looking contraption can be intimidating on first sight, but it’s not hard to use once you learn some basics. Let’s get started!
Overview
Offset smokers have a large cooking chamber: many look like the oil drums they originated from. The fire is held in a smaller attached box that typically sits low and off to the side. Depending on how the smoke circulates, the chimney can be mounted on either end.
The firebox heats the main chamber without drying or scorching the food, which is why they produce such delicious and tender meals. Temperature is controlled with vents on the firebox and chimney.
Cooking with an offset smoker requires careful tending—you might call it babying—but this is where the true art of grilling comes through. A well-handled offset smoker can produce succulent meat from cuts that other grills would reduce to charred jerky.
If you don’t yet have one of these special grills, here’s a list of top-rated and highly recommended offset smokers!
Pregame: Seasoning
If you have a new unit, you’ll need to season it first. Here are the steps:
- Clean the insides with soapy water to remove dust and grime.
- Let it dry completely. Wipe vegetable oil over the interior cooking chamber, or use spray-on cooking oil if desired.
- Open both vents and burn a fire inside the firebox for at least 30 minutes. Get it hot! Some folks just let the fire burn down … once it’s cooled, you’re ready to start cooking.
Check your Temperature Gauges
Take note that pitmasters usually make modifications to perfect their prized grills. Cheaper models may take extra work.
Many optimizations are optional, but one crucial element is having adequate temperature gauges. A lid gauge is too far from the cooking surfaces to be accurate.
You can purchase either wired probes or installable gauges. Place them close to the grates. It’s best to use one gauge for each end because temperatures can vary as much as 75°F across the cooking surface.
Light the Fuel
There’s a lively debate about the best mix of charcoal and wood, or whether wood chips or chunks are best. You can engage in the discussion as you learn more, but the consensus holds that using a charcoal chimney is the easiest way to get a grill started.
Fill up the charcoal chimney halfway and light the briquettes. Wait until the charcoal is hot with white corners, and dump them into the firebox. Spread them out, then close the firebox and chamber covers (not the vents).
Pro Tip: If you push more coals on the far side of the firebox, you can tend them without reaching over the fire.
It’s common practice to warm and dry wood in the firebox. Once they’re ready, place them on the coals to burn.
Adjust the Temperature
Open both exhaust hatches. The firebox vent lets the fire breathe; the chimney vent releases the smoke.
Let the interior temperature rise to about 225-250°F. Once it’s there, you can partially close the firebox vent. Leave the chimney vent open wide until the temperature has been stable for at least 20 minutes.
Don’t close the chimney more than halfway. Also, never close the firebox vent completely. It’s best to make small adjustments and recheck after 10-15 minutes.
Add Your Food
Place your meat on the grate and close the lid. Rotate the food every hour on the grates. The side next to the firebox is naturally hotter, so this a critical part of offset grilling.
If you’re smoking a large cut in one piece, simply turn it around to make sure it cooks evenly.
Don’t flip your food while it’s cooking! Just turn it on the grate.
Managing the Fire
This is where experience comes in: you want to keep the lid closed as much as possible while maintaining an even temperature. Every time you peek, you’ll lose smoke and heat. Checking the gauges every 30 minutes is plenty. The same applies to the firebox.
You can’t just leave it, though. You’ll need to refuel periodically. Add fresh, unlit briquettes to replace burned ones. Move the ashy coals aside and place the new briquettes beside them.
You also need to keep the smoke from becoming too thick inside. You’ll learn how to judge what’s needed. Watch the chimney exhaust.
Opening the firebox vent wider increases heat—opening the chimney exhaust increases it even more. Closing the vents lessens the heat; if it’s getting much too hot, opening the chamber lid will cool things off quickly.
Be aware that weather is a factor: cold, damp or windy weather will make it harder to achieve high temperature and control it.
Final Tips
Don’t over-smoke your food! The experience will teach you how to regulate it. Start by adding a large chunk of wood every hour or so, and a few chips every half hour if the smoke thins.
The best smoke flavors are generally from fruitwoods, nut woods, and hardwoods. Warming your food to room temperature before grilling helps to accentuate the smoke flavoring. Always defrost first!
You don’t need to soak the wood. If you feel the food may dry out, place a pan of water into the firebox to moisten the smoke. You can put a metal rack over the coals to hold the pan. Another way to keep your food moist is to mist it every 15 – 30 minutes with water, apple juice or beer.
Now you know the basics, but this is only the beginning. The art of offset grilling extends to cooking methods and the wood you use, so keep experimenting … stop by the Smokey Steak Ranch for more tips.