Lone Star Grillz

Cooking with offset smokers , also called barrel smokers, can be a fun and rewarding experience. Offset smokers have a separate firebox attached to the cooking chamber which allows for direct grilling in the firebox, and direct or indirect cooking in the smoking chamber. When mastered, the indirect cooking method turns out fantastic barbecue, smoked meats, poultry, and fish. The secret of the indirect cooking method lies in the ability to maintain an even cooking temperature over a long period of time. For the novice, this can be a difficult and frustrating skill to learn. This article offers some basic tips that will help you become master of your offset smoker. When buying an offset smoker, one of your main considerations should be the thickness of the steel. Thin gauge steel does not retain heat very well. This makes it more difficult to maintain a consistent cooking temperature. Also, the temperature near the firebox can be hotter than at the other end of the cooking chamber. The

An offset smoker is a barbecue with a tiny hopper on one side and a huge grill on the other. The hopper is the part of the smoker that holds the charcoal or wood. It includes a side hole that allows smoke to pass from the hopper to the grill. Restaurant owners and grilling competitions alike love these smokers. Because the design is different from previous grills, you'll need some assistance figuring out how to use yours. Our easy-to-follow instructions will take you through the entire process of utilizing an offset smoker . Temperature Control Set the temperature on the smoker before you do anything else. You can use a lesser temperature of 100 degrees Fahrenheit, but a greater temperature of 300 degrees Fahrenheit is also possible. This prepares the smoker for the meat or seafood to be added. Add Charcoal to the Mix The fact that offset smokers may utilize either wood or charcoal is one of the reasons why so many home cooks and professional chefs use them. If you're