Thread: BBQ - Offset Smoker Input

OK Gang. Once Uncle Sam sends my tax refund, I am planning on trading up in the BBQ world to an offset smoker. I was wondering if you guys had any input. What rig do you own, what do you like/disklike, etc?

I am leaning toward a New Braunfels Hondo Deluxe, but an Oklahoma Joe's isn't out of the question.

My boss has been happy with his NB. I've got a Klose myself. It all depends on how much 'Q you plan on doing at one time. The NB, OK Joe, or Klose pits should all last as long as you will.
The most important thing about an offset pit is fire management. Heavy smoke from the stack will most likely result in creosote on the meat (bitter taste). A good source 'Q info is right here.

Wayne

You can avoid the creosote by staying away from resinous or oily woods.

Cheers

use only natural chunk charcoal and a chimney starter

You can get that bitter creosote taste with even charcoal, if you don't pay attention. A smoldering fire that puts out rather thick smoke from the stack is one to avoid. If the stack is putting out kind of thin grey/blue smoke, then you're looking good. One of my boss' first attempts at 'Q led to him asking me why his tasted bitter. I said that his smokestack was probably belching out a thick cloud. He replied that it had been, and HTH did I know? Simply that I've BTDT. Don't forget to season that new pit before you put meat in it, BTW. Scorched paint fumes are not a preferred flavoring agent.


Wayne

Did a lot of research over the weekend. The New Braunfels Bandera may be the front runner, although the Hondo is right there as well. Either should be a trade up from the Brinkmann Smoke & Grill I've been using. I can make some good Q with it, but I gotta have more space.