Offset Smokers: The classic. Also called stick burners because they're best for using hardwood logs. The firebox is on the side, and cooking is done in a big horizontal drum.

While Texas' top pitmasters will probably continue to chose to nap next to their well-seasoned offset smokers during a 14-hour cook, ... cold-smoked fillet of fish. June 4, 2025. Paul Stephen.

Outdoors Pellet grill vs. offset smoker: ... capable of searing steaks, grilling burgers, baking pizzas, smoking brisket, ... Traditional rectangular grills often have hot and cold spots because ...

Don’t delay, delve into our comprehensive review of the premium offset smokers now! An offset smoker is a type of cooker that lets you smoke different kinds of foods. It uses two chambers ...

Offset smokers are trickier to operate, but will make your food taste like it’s been smoked by a pro. Either option can produce excellent results with the proper technique.

Generally, offset smokers are cheaper to buy and maintain—but the time commitment needed to master this type of smoker might push you toward a pricier (but easier to use) pellet grill.

Bar-A-BBQ in Montgomery debuted in 2018, featuring pitmasters Caleb Abercrombie, Cooper Abercrombie, and Shelby Abercrombie — using post oak with offset and wood-fired rotisserie smokers.

Watch on YouTube It was 2 a.m. and Gray, representing team Pellet Envy, had just lit his stick burner, a wood-fired pit offset used to smoke meat ... their preparation long before starting their ...

This step-by-step guide will walk you through the process of smoking brisket in an offset smoker, from selecting ... with Irish-inspired sides and a cold pint! Supreme Court sets stage for ...

Unlike establishments that might rely on liquid smoke or rushed cooking methods, Offset embraces the time-intensive nature of proper barbecue. The restaurant’s name itself references the offset smoker ...

Photo Credit: Jenna Jablonski (Jennajab) Ice cream sandwiches offer sweet, cold ... the offset smoker style that serious pitmasters prefer – where the fire burns in a separate chamber from the meat, ...