The net effect of the firebox to the side is not always positive. It IS easier to load BUT that is one more door to worry about sealing and then you typically have to tune the offset with plates or use a reverse flow design to help even out the cooking temps.
You COULD use the temp variances to your advantage like using the higher heat zone on chicken and the side away from the firebox on the brisket etc
Can you describe how/why you like the flavor and texture or the meat smoked on the offset more?
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