Quote:
Originally Posted by markpmc
Offsets are very TRADITIONAL smokers. While each smoker is different, offsets generally require feeding more often than the UDS/WSW crowd likes. So it's good for say ribs (4-5 hour cook), but they're lousy for butts and briskets on long 10+ hour cooks.
I have both. my OK Joe for ribs and a UDS style for Butts and brisket.
Mark
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Thanks, Mark. As I stated in my previous post, I'm well aware of the time and attention involved with offsets. I don't have any intentions of baby-sitting an offset all day or night, unless the weather was perfect and I had some help. However, it will certainly be nice for getting really good smoke on my butts and briskets before transferring to the wsm for the long haul.
I'll stick to cooking my low-n-slow chicken leg quarters on my wsm. I can get twenty pounds on using an extra rack and it's quite remarkable how even the cook goes. Ribs will be a lot more fun on a 20" offset, though; that's for sure.
