In the market for an offset smoker

SWMN · Jul 11, 2018

This is going to be contrary to what's already been said in this thread.

I love my Yoder Loaded Wichita.

Once I get a fire going (with a chimney of charcoal) and start burning some splits, it works amazingly. I preheat a split in the firebox when the fire is going and they ignite instantly when I put them on the fire. It loves to burn around 275 degrees (using red oak) with very thin and sometimes no visible smoke coming out of the exhaust.

The only time I have to crack the door is if I use one of the big, wetter splits that I have. If I use the smaller (soda can-ish sized) dry stuff that you're supposed to use it burns just fine with the door shut and the butterfly vent 1/2 shut.

I've read the same massive thread here on the drafting issues. That thread was written a while ago and Yoder has since changed the size of the butterfly vent on the Wichita.

The longest I've run mine is 16 hours and it worked great the whole time. I think it is like most any cooker... once you learn how it works and you get used to the vent settings, it is easy-peasy to make it work for you.

Shoot me a message if you have any questions. I'd be glad to help you out!

PnkPanther · Jul 11, 2018

SWMN said:
This is going to be contrary to what's already been said in this thread.

I love my Yoder Loaded Wichita.

Once I get a fire going (with a chimney of charcoal) and start burning some splits, it works amazingly. I preheat a split in the firebox when the fire is going and they ignite instantly when I put them on the fire. It loves to burn around 275 degrees (using red oak) with very think and sometimes no visible smoke coming out of the exhaust.

The only time I have to crack the door is if I one of the big, wetter splits that I have. If I use the smaller (soda can-ish sized) dry stuff that you're supposed to use it burns just fine with the door shut and the butterfly vent 1/2 shut.

I've read the same massive thread here on the drafting issues. That thread was written a while ago and Yoder has since changed the size of the butterfly vent on the Wichita.

The longest I've run mine is 16 hours and it worked great the whole time. I think it is like most any cooker... once you learn how it works and you get used to the vent settings, it is easy-peasy to make it work for you.

Shoot me a message if you have any questions. I'd be glad to help you out!

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I've been waiting for you to chime in, glad you're having luck with it

Casey3115 · Jul 11, 2018

SWMN said:
This is going to be contrary to what's already been said in this thread.

I love my Yoder Loaded Wichita.

Once I get a fire going (with a chimney of charcoal) and start burning some splits, it works amazingly. I preheat a split in the firebox when the fire is going and they ignite instantly when I put them on the fire. It loves to burn around 275 degrees (using red oak) with very thin and sometimes no visible smoke coming out of the exhaust.

The only time I have to crack the door is if I use one of the big, wetter splits that I have. If I use the smaller (soda can-ish sized) dry stuff that you're supposed to use it burns just fine with the door shut and the butterfly vent 1/2 shut.

I've read the same massive thread here on the drafting issues. That thread was written a while ago and Yoder has since changed the size of the butterfly vent on the Wichita.

The longest I've run mine is 16 hours and it worked great the whole time. I think it is like most any cooker... once you learn how it works and you get used to the vent settings, it is easy-peasy to make it work for you.

Shoot me a message if you have any questions. I'd be glad to help you out!

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View attachment 161337

Way to confuse the issue! Lol. Thanks for the input. I love the look and build quality of them. And I can buy it from a local bbq shop.

SWMN · Jul 12, 2018

Casey3115 said:
Way to confuse the issue! Lol. Thanks for the input. I love the look and build quality of them. And I can buy it from a local bbq shop.

I didn't want to make your choice too easy.

I fell in love with the look and build quality as well. A few years went by before I could get one and when I could, I grabbed one as quick as possible. While I was waiting for it to be built, I started reading up and got the ****e scared out of me. I thought I'd bought an expensive chunk of scrap metal.

Something is a lot different than it was back when they were complaining about how they couldn't keep a fire going.

I'd say don't rule one out yet... especially since you can pick one up locally! I had to wait three months for mine.

MN-QUE · Jul 12, 2018

Love my Lang 36 Hybrid. Loaded 50 to 60 lbs of meat with some room to spare. Shipping can be expensive but I felt is was worth it instead of buying another big box off set. That thing is a tank at 1000+ pounds.

Rockinar · Jul 12, 2018

Casey3115 said:
Way to confuse the issue! Lol. Thanks for the input. I love the look and build quality of them. And I can buy it from a local bbq shop.

Yoder is not what I would call quality. Look at the legs on it. They just welded on some round tube and tacked on little square feet. The wheels are made from flat bar. Same junk you see on all big box store smokers. Thats not quality, thats cutting corners. Everything is done half ass on it.

LSG is way better quality. Its not even close.

OklaDustDevil · Jul 12, 2018

KevinJ said:
Don't know how long you intend on owning the cooker but if it's a lifetime $300 more is a drop in the bucket, if it's not affordable right now be patient and keep saving the founds to get what you really want, buy once cry once.

I agree with this. Thirty+ years ago, when I bought my first horizontal offset, it cost what was a lot of money to me at the time. A lot! But 30+ years later it’s still sittin outside, ready to go. And most of that time it has sat outside in the weather uncovered!

If I now break down what I paid into an annual sum, its something like $25. And it has delivered to me exponentially more value than that. Moreover, when I think about the years of frustration I could have suffered had I gone cheaper back then, I’m even more happy I did what I did.

Flatbroke · Jul 12, 2018

Casey3115 if going with Lang can you swing the extra cost of the 48 original patio model? The shipping is the same as the 36 would be. And it is a 24 inch diameter as opposed to the 20 inch. Also look at the 36 stretch model. It is the same length as the 60 I believe but a lot more less expensive than the 60.

Casey3115 · Jul 12, 2018

Rockinar said:
Yoder is not what I would call quality. Look at the legs on it. They just welded on some round tube and tacked on little square feet. The wheels are made from flat bar. Same junk you see on all big box store smokers. Thats not quality, thats cutting corners. Everything is done half ass on it.

LSG is way better quality. Its not even close.

I do agree that LSG looks a lot better built. I do however think the quality is much nicer than the big box stores. Heavy steel, those legs are welded on, not a bolt together wobbly mess. It is also made in America and the big box junk is mostly made in China.

Casey3115 · Jul 12, 2018

Something else I wanted to ask. I have been working on a design for an offset smoker I could build myself and am wondering what everyone's favorite baffle/heat management, system is.
Lang and meadow Creek have similar looking reverse flow designs.
LSGs 20" models have a vertical battle at the fire box side to get the smoke and heat to move up and across the chamber.
The horizon and countless other models have the "typical" flow through design and some offer baffles with holes, and other devices to try to even out the temps.
Having different temperatures across the chamber really isn't an issue as long as your aware and arrange food accordingly. Comes in handy sometimes actually.

Any thoughts or options are appreciated.

Casey3115 · Jul 12, 2018

Flatbroke said:
Casey3115 if going with Lang can you swing the extra cost of the 48 original patio model? The shipping is the same as the 36 would be. And it is a 24 inch diameter as opposed to the 20 inch. Also look at the 36 stretch model. It is the same length as the 60 I believe but a lot more less expensive than the 60.

No I won't spend that much. If I budge on my budget from 1500 I will end up with the LSG 20 x 36. I can get the LSG shipped for the base cost of the 48 Lang.

Flatbroke · Jul 12, 2018

Looking forward to seeing which ever you choose.

SmoothBoarBBQ · Jul 12, 2018

Just wanted to point out that the guy talking about his Wichita preheated his wood splits INSIDE the firebox. Yoder is the only design out there where you have to do that kind of silly stuff to try to make it work properly.

Sounds like you're going down a pretty good path with the new LSG and right now those appear to be pretty much the best bang for the buck.

SWMN · Jul 13, 2018

SmoothBoarBBQ said:
Just wanted to point out that the guy talking about his Wichita preheated his wood splits INSIDE the firebox. Yoder is the only design out there where you have to do that kind of silly stuff to try to make it work properly.

Just to be clear, you don't have to do that. I prefer to do it that way because hot wood ignites faster and cleaner, whether you're burning it in a smoker or on a campfire.

I know you have an older Cheyenne and dislike it. I'm not trying to get you to change your mind, because I know that isn't likely. I'm just trying to help those that have read the old threads that don't really pertain to the new smokers (at least not the Wichita), now that they've been redesigned.

SmoothBoarBBQ · Jul 13, 2018

SWMN said:
Just to be clear, you don't have to do that. I prefer to do it that way because hot wood ignites faster and cleaner, whether you're burning it in a smoker or on a campfire.

I know you have an older Cheyenne and dislike it. I'm not trying to get you to change your mind, because I know that isn't likely. I'm just trying to help those that have read the old threads that don't really pertain to the new smokers (at least not the Wichita), now that they've been redesigned.

That's fine but it's straight out of the Yoder "playbook." They did everything they possibly could to deny that they had an issue, up to and including that you should preheat kiln-dried wood inside the firebox. On my Johnson Smokers offset I've never needed to preheat my wood because it drafts properly and once I get a good coal bed it's easy to maintain.

https://youtu.be/YCX5C0DIrfc?t=49

NYC ‘Que · Jul 13, 2018

So now I’ve got to preheat sticks when my offset arrives?

Sent from my iPhone using Tapatalk

Rockinar · Jul 13, 2018

NYC ‘Que said:
So now I’ve got to preheat sticks when my offset arrives?

No. But not every piece of wood you get wont be perfect or perfectly seasoned. It helps. Even if you have the most perfectly designed and drafting pit on earth, pre heated wood simply ignites better.

Rockinar · Jul 13, 2018

Casey3115 said:
Something else I wanted to ask. I have been working on a design for an offset smoker I could build myself and am wondering what everyone's favorite baffle/heat management, system is.
Lang and meadow Creek have similar looking reverse flow designs.
LSGs 20" models have a vertical battle at the fire box side to get the smoke and heat to move up and across the chamber.
The horizon and countless other models have the "typical" flow through design and some offer baffles with holes, and other devices to try to even out the temps.
Having different temperatures across the chamber really isn't an issue as long as your aware and arrange food accordingly. Comes in handy sometimes actually.

Any thoughts or options are appreciated.

I have a Klose traditional flow. If I was going to build a small backyard smoker I would do a top flow design (Jambo or new LSG) or reverse flow. I think traditional flow on small cookers is not a great idea. Theres just too much heat from the firebox, then fire itself coming in the cook chamber. It's just too much and tough to escape in a small space.

Casey3115 · Jul 13, 2018

Rockinar said:
I have a Klose traditional flow. If I was going to build a small backyard smoker I would do a top flow design (Jambo or new LSG) or reverse flow. I think traditional flow on small cookers is not a great idea. Theres just too much heat from the firebox, then fire itself coming in the cook chamber. It's just too much and tough to escape in a small space.

I agree. I have the pit I would like to build mostly designed and it is currently configured as a reverse flow. Last night I saw some interior pictures of a Jambo back yard model and thought the design was compelling. Very similar to the LSG as well. I may be modifying my plans.

In the market for an offset smoker

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