Jeff Boudman
TVWBB Wizard
I’m considering an Offset Smoker. Does anyone have recommendations?
Thanks, Jeff
Thanks, Jeff
$500. If more than that I’ll buy another WSM.What price range? $125, 20,000, or somewhere in between?
I’m wondering if you have actually looked at the TITLE of this forum?
Now that I have been a complete jerk (Yep, took one for the team), think about what and how you want to cook. The WSM is a great piece of equipment, it has a fairly broad scope of applications and they are different from how offset smokers work.
In the 7 years and 65 KCBS pro level BBQ competitions I've judged, never have I been able to tell what type of cooker the BBQ teams used.
Would be interested if any other KCBS CBJs have or have not noticed any difference.
What forum would you have put this topic in?I’m wondering if you have actually looked at the TITLE of this forum?
Now that I have been a complete jerk (Yep, took one for the team), think about what and how you want to cook. The WSM is a great piece of equipment, it has a fairly broad scope of applications and they are different from how offset smokers work.
Could that all depend on which wood is used? I smoked on an offset up to this year before getting the WSM after the offset finally bit the dust. I'd burn full stick, and also charcoal + chunks, and I mostly use pecan wood. I can say I basically got the same flavor, and that has carried on to the couple of WSM cooks I've done.I have no problem distinguishing a different flavor in salt/pepper central Texas style brisket smoked with wood.
Could that all depend on which wood is used? I smoked on an offset up to this year before getting the WSM after the offset finally bit the dust. I'd burn full stick, and also charcoal + chunks, and I mostly use pecan wood. I can say I basically got the same flavor, and that has carried on to the couple of WSM cooks I've done.
Now, when I first learned to BBQ, we were basically doing it the old "Cowboy" way, burning the wood in a separate fire pit, burning it down to chunks of red hot coal, and then shoveling it into the offset. Mainly we were using both post and live-oak for this, and would throw a stick on with it. I can say that style of cooking yielded a slightly different flavor than from 100% oak-stick smoked meats, but slightly. No scientific data here, of course.
As for the original question, it does seem the Old Country pits in that price range have a decent reputation, so that would be where I'd go at that price for an offset.
I've noticed the same thing. A friend cut down a Cherry tree in his yard and gave me a bunch of the wood. It also gives a different color to the meat.I can't tell much diff between hardwoods like oak, pecan, hickory. But cherry has a very unique aroma.
I’m wondering if you have actually looked at the TITLE of this forum?
Now that I have been a complete jerk (Yep, took one for the team), think about what and how you want to cook. The WSM is a great piece of equipment, it has a fairly broad scope of applications and they are different from how offset smokers work.