What's so special about offset cookers? - Page 2

Lynn Dollar · 11-27-2021, 05:11 AM

Quote:

Originally Posted by ssv3

Everything to answer your question.

Smoothboar nailed it. I've learned to give myself enough time to shower and especially shampoo my hair before I eat. Night and day difference especially when you eat the bbq next day.

Oh and I really think a lot of people eat creosote bbq and feel the void of smoke when they "accidentally" run thin blue.

I've wondered the same about the perceived lack of smoke flavor from pellet smokers. Maybe they just burn too clean and someone going from charcoal/chunk to pellets doesn't recognize it ???

But I do think there's a lack of smoke flavor from pellets, there's too much " smoke " there , to not have some fire, no pun intended.

Dustin Dorsey · 11-27-2021, 01:14 PM

I think kiln dried wood might burn too clean. I had to start out with it until I could secure some air dried wood. I run my fire on the bottom of the cook chamber and I can set wood length wise in the coals to get a less clean burning fire or mix in wood with more moisture content. Normally I run as clean a fire as I can because I'll inevitably screw up here or there and get a little smouldering.

ssv3 · 11-27-2021, 10:50 PM

Quote:

Originally Posted by Lynn Dollar

I've wondered the same about the perceived lack of smoke flavor from pellet smokers. Maybe they just burn too clean and someone going from charcoal/chunk to pellets doesn't recognize it ???

But I do think there's a lack of smoke flavor from pellets, there's too much " smoke " there , to not have some fire, no pun intended.

Quote:

Originally Posted by Dustin Dorsey

I think kiln dried wood might burn too clean. I had to start out with it until I could secure some air dried wood. I run my fire on the bottom of the cook chamber and I can set wood length wise in the coals to get a less clean burning fire or mix in wood with more moisture content. Normally I run as clean a fire as I can because I'll inevitably screw up here or there and get a little smouldering.

You guys are right on. Lynn, IMHO it all depends what brand of pellets you're burning. I get plenty of "clean" smoke flavor from LumberJack pellets.

gtsum · 11-28-2021, 08:55 AM

After owning and using WSM, kamados of various brands, stump gravity feed, cheap offsets, Pitts and spitts offset, yoder pellet and memphis elite pellet and workhorse offset, without a doubt a well engineered offset produces the best flavor for me. Lot more work, and not as automatic as others, but the end result is far superior imo.

For pellets, the brand of pellets makes a big difference. Burning a couple thousand pounds of pellets I found lumberjack 100% hickory mixed in with 100% cherry was best for me. My first butt on the memphis (sold the yoder to get that) the wife and kids asked “where’s the smoke?!?!?” The memphis had a lighter smoke than yoder. I liked both better than gravity feed with charcoal and chunks as it’s easy to oversmoke that way.

Burning a small hot clean fire on an offset can actually result in light smoke flavoring, even burning oak and hickory. Dry wood also results in this. Need some moisture in the wood for optimum results imo. If the smoker isn’t engineered well (as far as drafting properly etc), it can result in similar. I manage my offset with size and position of the fire and run intake and exhaust 100% open…choking one or the other down a bit could dirty up the smoke a bit and maybe give you some extra smoke flavor? I 100% agree on showering before eating as tending a fire all day makes your senses more numb to the smoke.

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11-27-2021, 01:14 PM	#17
Dustin Dorsey Full Fledged Farker Join Date: 08-25-14 Location: Burkburnett, Texas	I think kiln dried wood might burn too clean. I had to start out with it until I could secure some air dried wood. I run my fire on the bottom of the cook chamber and I can set wood length wise in the coals to get a less clean burning fire or mix in wood with more moisture content. Normally I run as clean a fire as I can because I'll inevitably screw up here or there and get a little smouldering. __________________ Franklin Pit #138, 22.5 WSM, 22.5 OTS converted to OTG. Weber Genesis 1000.

11-28-2021, 08:55 AM	#19
gtsum Babbling Farker Join Date: 08-30-03 Location: Richmond, VA	After owning and using WSM, kamados of various brands, stump gravity feed, cheap offsets, Pitts and spitts offset, yoder pellet and memphis elite pellet and workhorse offset, without a doubt a well engineered offset produces the best flavor for me. Lot more work, and not as automatic as others, but the end result is far superior imo. For pellets, the brand of pellets makes a big difference. Burning a couple thousand pounds of pellets I found lumberjack 100% hickory mixed in with 100% cherry was best for me. My first butt on the memphis (sold the yoder to get that) the wife and kids asked “where’s the smoke?!?!?” The memphis had a lighter smoke than yoder. I liked both better than gravity feed with charcoal and chunks as it’s easy to oversmoke that way. Burning a small hot clean fire on an offset can actually result in light smoke flavoring, even burning oak and hickory. Dry wood also results in this. Need some moisture in the wood for optimum results imo. If the smoker isn’t engineered well (as far as drafting properly etc), it can result in similar. I manage my offset with size and position of the fire and run intake and exhaust 100% open…choking one or the other down a bit could dirty up the smoke a bit and maybe give you some extra smoke flavor? I 100% agree on showering before eating as tending a fire all day makes your senses more numb to the smoke. Sent from my iPhone using Tapatalk Pro