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I’m looking to replace my offset smoker. I’m afraid that old age is taking its toll and I don’t have the energy to babysit a seven hour cook anymore. The problem is that I still enjoy the taste of hickory smoked meat and don’t want to give that up.
I’ve thought about replacing my Oklahoma Joe smoker, which I fuel with hickory splits, with a pellet or a gravity feed smoker. Specifically, I’ve been looking at a Weber SmokeFire or a Char Griller 980 (or a Masterbuilt). I’ve heard that the foods cooked on these particular models have a better smoke profile than something from a traditional pellet grill. In fact, I’ve heard some reviewers who said the food cooked on the Weber tasted like it came from a traditional smoker. I take that with a grain of salt, but if it was close, I’d be happy with that.
Let’s ignore topics like build quality or durability for now and just focus on the food itself. Would either of these models come close to an offset smoker for cooking ribs, meatloaf, etc as far as taste is concerned? Will I be able to taste the smoke or will it taste like something cooked in my kitchen oven?
If you didn’t want to do a long cook on an offset smoker, but still wanted to cook BBQ ribs, which would you chose? Or would you do something else? Or are my dreams unrealistic and I would just end up being disappointed? Do you have any other suggestions?
Thanks!
I’ve thought about replacing my Oklahoma Joe smoker, which I fuel with hickory splits, with a pellet or a gravity feed smoker. Specifically, I’ve been looking at a Weber SmokeFire or a Char Griller 980 (or a Masterbuilt). I’ve heard that the foods cooked on these particular models have a better smoke profile than something from a traditional pellet grill. In fact, I’ve heard some reviewers who said the food cooked on the Weber tasted like it came from a traditional smoker. I take that with a grain of salt, but if it was close, I’d be happy with that.
Let’s ignore topics like build quality or durability for now and just focus on the food itself. Would either of these models come close to an offset smoker for cooking ribs, meatloaf, etc as far as taste is concerned? Will I be able to taste the smoke or will it taste like something cooked in my kitchen oven?
If you didn’t want to do a long cook on an offset smoker, but still wanted to cook BBQ ribs, which would you chose? Or would you do something else? Or are my dreams unrealistic and I would just end up being disappointed? Do you have any other suggestions?
Thanks!
