What I do is set up a hot side and cold side. The hot side has unlit ... Let me give you a quick rundown. Offset Smokers: The classic. Also called stick burners because they're best for using ...

While Texas' top pitmasters will probably continue to chose to nap next to their well-seasoned offset smokers during a 14 ... a hearty brisket to a delicate, cold-smoked fillet of fish.

“Kamado grills are made of ceramic and operate in the same function as a drum smoker ... and my offset's flavor capability,” says Craig. “It produces better smoke flavor than pellet ...

This offset smoker has an 823 square inch cooking surface with 443 sq. in. of porcelain-enameled steel wire grates and 191sq.in chrome-plated warming rack plates; it also comes with 189 sq. in .of ...

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.

When you purchase through links on our site, we may earn an affiliate commission. Here’s how it works. Home smoking has grown in popularity in recent years, with more and more people entering ...

and Shelby Abercrombie — using post oak with offset and wood-fired rotisserie smokers. The pitmasters take pride in producing smoked sausages with vibrant flavors. The briskets are cold ...

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 ...

Celebrate Saint Patrick’s Day with the rich, smoky flavors of a perfectly cooked brisket! This step-by-step guide will walk you through the process of smoking brisket in an offset smoker, from ...

Ice cream sandwiches offer sweet, cold relief after ... might rely on liquid smoke or rushed cooking methods, Offset embraces the time-intensive nature of proper barbecue. The restaurant’s name itself ...

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, ...