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kameo3
Guest
what are the pros and cons ro cabinet style smokers versus an offset.
I'm looking at peoria smokers, spicewine, and backwoods
I'm looking at peoria smokers, spicewine, and backwoods
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xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.
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ericoask
Guest
Guess Im biased because I own one, but you cant go wrong with a Spicewine. Construction is tops
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Dale P
Guest
If you compete in my area, keep your offset.
Pros- Quick cooking pit that doubles as a tornado dwelling.
Cons -you have to pick a color you like.
Oh by the way, I just dont own a SW, I plan on being the club President.
Love it.
Pros- Quick cooking pit that doubles as a tornado dwelling.
Cons -you have to pick a color you like.
Oh by the way, I just dont own a SW, I plan on being the club President.
Love it.
From what I see, you are comparing dissimilar smokers here.
What we really need to know is how you are intending to use these smokers.
Are you going to compete? Just a backyard enthusiast (like me)? How many are you going to cook for at one time? Do you think you will ever need to cook quickly? How much are you going to cook at once? Will you have time to tend to the fire or do you need a hands-off approach?
The more you can tell us about how you cook and how you intend to use your smoker, the better advice we can lend.
Captain Caveman
is one Smokin' Farker
I have both(cabinet and offset). I think they both have their place. I have made some of my best Q on my offset, But in my opinion the results are more consistant in the cabinet style.
vr6Cop
is Blowin Smoke!
Apples & oranges? :biggrin:
Just kidding - it's a great question that I would eventually ask. :razz:
Just kidding - it's a great question that I would eventually ask. :razz:
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kameo3
Guest
I'm mainly a backyard smoker, with hopes to one day compete in a contest.
At any one time i will have 4-8 slabs,a pork butt, a brisket flat,and maybe some poultry or sausage during the course of a smoke session on my bandera.
At any one time i will have 4-8 slabs,a pork butt, a brisket flat,and maybe some poultry or sausage during the course of a smoke session on my bandera.
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n-2-que
Guest
i am gonna pump it up for jay i love my spicewine... easy to use... helps make some great consistant Q and its a crowd pleaser just for looks. whatever you find do your homework. ask alot of questions of whatever model itself. the brethern is here to help.
ZILLA
is One Chatty Farker
The way I see it is if you're a fan of the offset and all the work it takes to run one then there are no cons. That said there are many folks who dislike the offset and how they work. Offset pits are not for everyone.
Bottom line: Lots of work, they're dirty and messy, you need a supply of fire wood, a large capacity offset can be huge and very heavy. I love them.
Likewise if you are a cabinet fan there are no cons, they work great! Bottom line: More compact cooker, great capacity, lighter weight, uses charcoal, less fuel consumption, some are set a forget (somewhat). They're a great invention.
It's the same style of cooking with two entirely different cookers.
Bottom line: Lots of work, they're dirty and messy, you need a supply of fire wood, a large capacity offset can be huge and very heavy. I love them.
Likewise if you are a cabinet fan there are no cons, they work great! Bottom line: More compact cooker, great capacity, lighter weight, uses charcoal, less fuel consumption, some are set a forget (somewhat). They're a great invention.
It's the same style of cooking with two entirely different cookers.
well I have used both and in one day I am completely sold on my spicewine. They are both challenging. But one thing I found was I got 3 hours of sleep the other day, I could do more things, and I got to just hang out which was a surprise for my wife.
Now the one thing I am working on today is how to get same quality of smoke flavor as the stick burner. That's me though with new toys, nothing to do with the spicewine as many have a great amount of success.
I am so used to my stick burner's running cold that I cooked my first batch about 6 hours faster than I expected. - HOW AWESOME IS THAT!
Now the one thing I am working on today is how to get same quality of smoke flavor as the stick burner. That's me though with new toys, nothing to do with the spicewine as many have a great amount of success.
I am so used to my stick burner's running cold that I cooked my first batch about 6 hours faster than I expected. - HOW AWESOME IS THAT!
Mo-Dave
Quintessential Chatty Farker
Now the one thing I am working on today is how to get same quality of smoke flavor as the stick burner.
Your going to have to use more wood or greener to get a good smoke.
Nice pit, some of the best food I have cooked came out of my Lg Sw. If you fill the water pan full I think you could cook for 3 days before you would need to add water, just kidding but it does hold a lot of H2o.
Dave
Your going to have to use more wood or greener to get a good smoke.
Nice pit, some of the best food I have cooked came out of my Lg Sw. If you fill the water pan full I think you could cook for 3 days before you would need to add water, just kidding but it does hold a lot of H2o.
Dave
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circle m
Guest
my 2 cents
I've cooked on both, not in competition, but have catered for up to 100 people, and only cook on a cabinet style now, My experience is it's easier to control temps, and the flavor you get from fat dripping into the fire is unique.
Having said that, I've never had a really well made offset, but have eaten fantastic q from them. It's a matter of personal choice and what you're comfortable with.
I've cooked on both, not in competition, but have catered for up to 100 people, and only cook on a cabinet style now, My experience is it's easier to control temps, and the flavor you get from fat dripping into the fire is unique.
Having said that, I've never had a really well made offset, but have eaten fantastic q from them. It's a matter of personal choice and what you're comfortable with.
Napper
Knows what a fatty is.
I agree with Circle M.
There is a unique added taste by having fat drip into the fire. If I am cooking for a lot people I use my gas assisted cabinet. If I am just cooking for the family I use my UDS. If I travel for a cook I also used a couple of UDSs. Easy to load up two barrels in my little Toyota.
Hard to beat that taste!
There is a unique added taste by having fat drip into the fire. If I am cooking for a lot people I use my gas assisted cabinet. If I am just cooking for the family I use my UDS. If I travel for a cook I also used a couple of UDSs. Easy to load up two barrels in my little Toyota.
Hard to beat that taste!
AlabamaGrillBillies
is one Smokin' Farker
Well I don't have any experience with the cabinet style smokers so I won't say much, other than everyone I know that has a spicewine absolutely loves it.
I am a huge fan of the stuff from Peoria Custom Cookers. They are one of true sleepers out there in the offset world. You don't hear much about them, but give Bill (the owner) a call and he'll take care of you. Their 24x48 offset is on my wishlist. They also have a lot of nice santa maria style cookers that are very unique in the BBQ world.
I am a huge fan of the stuff from Peoria Custom Cookers. They are one of true sleepers out there in the offset world. You don't hear much about them, but give Bill (the owner) a call and he'll take care of you. Their 24x48 offset is on my wishlist. They also have a lot of nice santa maria style cookers that are very unique in the BBQ world.
Yakfishingfool
Babbling Farker
Ease of use, consistant single temp, go with the box. However, and this is what has kept me in my Klose, is that I don't lock myself into one thing at a cook. What do I mean...I;ve got 300's on the fire end, 250's in the middle, and low 200's upper 100's on the far end/verticle. Flexibility. As alton says, there is only one unitasker in the Kitchen, a fire extinguisher. An offset is a multi-tasker on every cook. A box is a unitasker.
All my opinion mind you, but you have to think about what a cook is like. Are you putting a brisket, a butt and some kielbasa on? Do you want the Kielbasa or sausage at 225? Or would it be better at 190? Just my thoughts. I also like tending my smoker, playing with fire and wood. My recommendation? If it's for home only...get a WSM and a small quality offset. If competition...well, you gotta decide how you're going to handle things. the box makes sense. I will say there are high quality units available in both styles. Scott
All my opinion mind you, but you have to think about what a cook is like. Are you putting a brisket, a butt and some kielbasa on? Do you want the Kielbasa or sausage at 225? Or would it be better at 190? Just my thoughts. I also like tending my smoker, playing with fire and wood. My recommendation? If it's for home only...get a WSM and a small quality offset. If competition...well, you gotta decide how you're going to handle things. the box makes sense. I will say there are high quality units available in both styles. Scott
Captain Caveman
is one Smokin' Farker
The hot spots are still there in the cabinet style (at least mine). They might not be 100*, but they are there.
I do Ribs, Briskets, Pork Butts, and Chicken all in the same smoker. The bottom rack is hotter that the next, etc.
This is the only cabinet style smoker that I have experience with, they might not all be the same.
