Guests - If You want access to member only forums on HSO. You will gain access only when you sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

Sign in to follow this  
Followers 0
Bear55

Offset BBQ Smoker?

11 posts in this topic

Ok I have been itching to get a smoker for years now, been doing tons of research on the web and I'm kind of stuck on where to go from here. I know the charcoal/wood offset smokers are much harder to operate but I don't really care, I want maximum flavor and I want to keep it old school.

My question for anyone with experience using this smokers is which one to buy? You can find them anywhere from $100 to $10,000 so there are plenty of options. I want a quality rig but I also don't want to break the bank. Does anyone have any suggestions or would it be possible to build one on my own and keep it fairly air tight? Thanks for any advice.

Share this post


Link to post
Share on other sites

I have one of the Chargriller models with the side fire box. While it does an okay job, as you said, it is very difficult to keep a constant temp and takes a lot of tinkering to get it right. If I were to put a welders blanket on it and made a couple more mods, I am sure it would work better, but I am considering buying a tower smoker just for the convenience. I think when I do my ribs in a couple weeks, I am going to smoke for about 2 hours in there and then finish them in the oven this time. It is hard to sit next to that grill with the smell coming out for 8 hours straight and not go absolutely crazy.

Share this post


Link to post
Share on other sites

I have a charcoal and a gas and for most of my smoking I use my gas just because it is so much easier to keep the temps even and the flavor is still great. If I smoke a turkey breast I will smoke it at 180 for 3 hours and then kick it up to 275 till my internal temp is at 170 and then I will pull it and wrap with tin foil and let it rest.

"Does anyone have any suggestions or would it be possible to build one on my own and keep it fairly air tight?"

It needs to have some venting to help regulate the temps expressly when you are cool smoking.

Share this post


Link to post
Share on other sites

BIG GREEN EGG. Can't go wrong. Will last forever

and nothing smokes better and easier than the EGG.

I looked at side boxes too, but the EGG is king.

Share this post


Link to post
Share on other sites

Traeger Wood Pellet Grill is another option. Very versatile...will smoke, bbq and grill. Easy to use with great results. Big Green Egg is an excellent option as well.

Share this post


Link to post
Share on other sites

I've got the Brinkeman side smoker. It does a great job, but you can't leave it alone for very long. I am leaning on getting a newer gas or electric because of convience.

Share this post


Link to post
Share on other sites

I have one of the Chargriller models with the side fire box.

My bro-in-law has one of these, too. I think it's kind of cheaply made and haven't been too impressed with it.

Share this post


Link to post
Share on other sites

Originally Posted By: polarsusd81
I have one of the Chargriller models with the side fire box.

My bro-in-law has one of these, too. I think it's kind of cheaply made and haven't been too impressed with it.

Don't get me wrong, I love it for grilling, but for smoking it is kinda a p.i.t.a. I have whipped out some awesome grilled food though.

Share this post


Link to post
Share on other sites

Don't get me wrong, I love it for grilling, but for smoking it is kinda a p.i.t.a. I have whipped out some awesome grilled food though.

Yeah, it is nice for grilling when we've got the whole family at the cabin. We smoked a brisket on Friday, though, and my bro-in-law basically spent the entire day looking over it.

Share this post


Link to post
Share on other sites

Hi Everyone

Thanks for your input. I have heard a lot of good things about the green egg but I think I want something bigger. Usually once a year a group of us try and pool any trout/salmon that we have and smoke up a large batch so I want something a little larger.

I think I might try and build one myself, luckily for me I am related to a welder, now I just have to convince him that free labor for smoked goodies is the way to go.

Share this post


Link to post
Share on other sites

Heres a few pictures of my buddies rotiserie smoker that he made from scratch. It has a side-box with fan. It needs a fair amount of attention between adding wood and adjusting the fan speed. It could be modified with racks, you would have to rotate whats on the racks as internal temps vary from side to side and top to bottom. We did two cajun injected turkeys and two pork butts on the 4th, both turned out great...

047sap.jpg

052goz.jpg

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
Sign in to follow this  
Followers 0



  • Posts

    •   Please feel free to elaborate and educate me.   With or without personal attacks. 
    • Waterfront is now called dockside and they are open.  Not sure about tournaments, we don't participate in them because, not fans of what they can do to fish populations.  All these lakes in the area have far to many tournaments which contribute to hurtful results. 
    •  You are like Charles Oakley. Except without any of the the daunting physical attributes and replaced with the voice of Fran Drescher.   Your question is garbage and that's why it's unanswered.  
    •   You can feel free to answer this question too if you like. 
    •   So conversely, decreasing the supply of labor increases the compensation for all the participants in that sector, and increases the cost of the products and services they deliver.    
    •   22 hours ago, Big Dave2 said: As a Christian you would rather see human beings starve or live a difficult and dangerous life when there are prosperous jobs sometimes only a few hundred miles away in American cities, just because that person had the misfortune of being born on one side of a political border? Does your God recognize these borders?   That's to bad. Dave's gone off the deep end and now arguing with himself!
    • I like to chop bacon into tiny pieces and add to the hamburger. But of course juicy lucy's are always good too....    
    • One of my better ones up at the lake last summer. Finely diced fresh garlic, finely diced fresh onion, hand full of shredded cheddar cheese, tea spoon Liq smoke, big spoon of Jalapeno mustered all mixed in meat. Put on a toasted onion bun with a slice of cheddar cheese and topped with sautéed morel mushrooms and bacon! At least the burger was 93% fat free!
    • Dumba possibly back tomorrow night. 2-3 more turnovers in our own zone to deal with.
    • Wow, those are over the top, guys!!!   I make all my burglars the same....splash of worcestershire, cracked pepper, bit of seasoned salt, minced onions, and a couple drops of hickory smoke all mixed in. Sometimes mix in some  coarse sharp shredded cheddar....
  • Our Sponsors