Offset Pros and Cons

[Blutch]

Brethren,

After my first cook with the UDS, I'm wondering why I would keep my big offset. I've been listing pros and cons and have come up with a lot more cons than pros. I'm not a competitor and don't have time to do it even if I were to want to.

Here is the list of cons on using the offset - fuel.. I don't have an easy or inexpensive source of wood. Inneficience - requires constant tending and fiddling.. I know some enjoy this and so do I when I have two days to blow - which is rare.. Uneven grate temp - Even with a heavy baffle and custom charcoal basket I have to constantly rotate the meat due to inconsisten temps at the grat.. I know I could put in tuning plates and move the exhaust chute down to grate level to help with this, but I don't think it will ever be as even as the drum is. Messy... rotating meat and dealing with the fire is very messy on the deck. Cleaning the pit is also a huge job. I have a great charcoal basket/ash pan setup in the drum which makes cleanup easy. Taste - the Q I did in the drum was as good or better than anything I've been able to do in the offset.. I haven't had the offset that long so I know in time I would get better at it, but I'm asking myself why go through all that when the drum is working great.

Pros - space? The drum has almost as much space and I could build another one fairly easily. Cold weather cooking? Offset is thick, drum is thin.. I wonder in cold and wind how the drum will do? No experience there. The offset looks cool on the deck, the drum looks like my name is Billy Joe Bob and I live in the hills.

That's where my thoughts are. Someone talk me out of selling the offset.

B

 

[kickassbbq]

Do you REALLY need the money from the sale of the offset??
If you do not NEED the money, keep both of them and answer all of those questions over a period of time and experimentation.
You may really miss that Stick Burner!!!!!!! And, if you do miss it after selling it, YOU ARE JACKED!!!
Can't have too many different types of smokers.
Fork That Pork!!!!
Smoke On!!!!!!!

 

[Mooner]

Do you REALLY need the money from the sale of the offset??
If you do not NEED the money, keep both of them and answer all of those questions over a period of time and experimentation.
You may really miss that Stick Burner!!!!!!! And, if you do miss it after selling it, YOU ARE JACKED!!!
Can't have too many different types of smokers.
Fork That Pork!!!!
Smoke On!!!!!!!

Agree 100%

 

[drbbq]

The offset is excellent if you have a small wiener and need to compensate, but other than that I can't think of any pros. Heat rises so putting the fire below the food is the obvious choice. I sold mine to my neighbor years ago and have never missed it.

 

[Harbormaster]

I agree too. I have a Brinkmann offset that has the same issues, but I am going to convert mine to a reverse flow this spring/summer. I really believe this will help stabilize the grate temps. My offset has sentimental value as it is my first pit, and my dad got it for me for Christmas almost 10 years ago. It's what got me into this sometimes maddening past tiime.
Keep it. Play with it. Make it more better.

 

[Mooner]

The offset is excellent if you have a small wiener and need to compensate.

:lol: Hahaha, that's funny. What you tryin to say Ray BGE's have no lengthening properties??

 

[drbbq]

Right! Eggers are all OK in that department. No need for help.

 

[ultramag]

The offset is excellent if you have a small wiener and need to compensate, but other than that I can't think of any pros.

Now that there is funny. :eusa_clap

 

[WineMaster]

There is nothing wrong with Drum smokers.
There is nothing wrong with Offsets.
With a offset, people at least know what they are though.
A few drums in the yard and all that comes to mind is Fred Sanford.

 

[drbbq]

There is nothing wrong with Drum smokers.
There is nothing wrong with Offsets.
With a offset, people at least know what they are though.
A few drums in the yard and all that comes to mind is Fred Sanford.

I think we said the same thing. If you're interested in how people think your cooker looks, get the offset. It's a metaphor, your wiener doesn't really get bigger.

 

[swamprb]

The offset is excellent if you have a small wiener and need to compensate, but other than that I can't think of any pros. Heat rises so putting the fire below the food is the obvious choice. I sold mine to my neighbor years ago and have never missed it.

I guess I won't be bringing mine to the class!

I put mine on craigslist after my last rasslin' match, but I had second thoughts, its currently storing my lump and briqs. It'll probably be around awhile as the OL quit bitchin' about all cookers.

Brian

 

[backyardchef]

It's a metaphor, your wiener doesn't really get bigger.

He's right, you need a Lamborghini for that......:wink:

 

[WineMaster]

I think we said the same thing. If you're interested in how people think your cooker looks, get the offset. It's a metaphor, your wiener doesn't really get bigger.

I know that, I thought you just liked talking about your wiener.
Oh and Eggs & Drums share no visual resemblance.

 

[ique]

The offset is excellent if you have a small wiener and need to compensate, but other than that I can't think of any pros. Heat rises so putting the fire below the food is the obvious choice. I sold mine to my neighbor years ago and have never missed it.

I would tend to agree, except there must be some pros when about 1/2 of the top 10 of KCBS are using offsets.

 

[drbbq]

Yeah but they ain't using OK Joes Longhorns or little Brinkmans..

 

[HeSmellsLikeSmoke]

I have often wondered if some things are better cooked on an offset and other things on WSM/BGE/UDS type of unit.

If you had both types of rigs fired up, wouldn't you put ribs and chicken on the offset and put the longer cooking time items like brisket and pork butts on the WSM/BGE/UDS unit? This is not taking into consideration cost of fuel, clean up, or similiar differences - I'm just talking about cooking quality.

I have no experience with anything other than the PK and SnP, so my comments are just speculation.

 

[jv431]

I hope you all answer these questions because I am looking to purchase a new smoker. I really cannot make a decision on what to buy. The good offsets are expensive and if it is no better for a backyard plinker, I might as well buy or build the UDS when considering price. I am looking forward to opinions to help with my choice.

 

[MoKanMeathead]

Sounds to me \like if you have a small wiener then the off-set is the way to go - other wise go with a Green Egg. :twisted: :mrgreen:

 

[bbqpigskin]

OK, I'll be the bad guy here. I built a drum smoker and do not like it at all. I also have a small Bar-B-Chef offset and a big trailer mounted offset that I love. I have never used a BGE, so I cannot comment on it, but to me, you cannot beat slow cooking with wood in an offset. The drum does not give you the same result. So, for me I am overjoyed with the size of my willy and cooking on my offsets.

Just my opinion.

 

[MoKanMeathead]

A more serious comment. We cook on a Lang 60 and have a lot of success with it over the last couple of years, except with brisket..which we have struggled with. this year we have been cooking our brisket on a WSM without a water pan over direct heat (much like a drum). We cook 15 to 16 pound packer trim briskets in 4 hours and they are excellent. In two contests they have placed 4th out of 60 and 8th out of 25 - very good, especially for us.

My point, I guess is that you can cook godd Q qith whatever you have so long as you know how to use it properly....so its not the size or shape of your pit it how you use it (sorry couldn't resist).