The Offset Barbecue Smoker makes delicious smoked meat.
They are an excellent choice for the person who wants to make pork shoulder (pulled or chopped pork), pork spare ribs, chickens or beef brisket.
Here are three reasons why this type of barbecue smoker makes delicious meat.
First, what is an Offset Smoker? An offset smoker consists of a firebox, a smoking chamber, a rack system for the meat, and a chimney/ventilation system for the smoke.
A charcoal/hardwood fire is built in the firebox, the smoke and a little heat travels into the smoke chamber, the meat sits on the racks and is engulfed by the smoke, and then the smoke exits through the chimney/ventilation system.
The reasons an offset smoker makes fantastic meat are these: 1.
The fire is contained in the firebox, so there is no direct heat on the meat.
Any heat from the fire is going to be indirect since the fire is offset and away from the meat, in a separate chamber.
To make the best barbecue requires low heat, around 235 degrees F for a long period of time.
Because the fire is away from the meat, it is easier to keep a nice low temperature going for that long period of time.
2.
The meat is suspended in the smoke chamber on racks, away from the fire.
Smoke is allowed to flow through the chamber,around the meat, and add the smokey good flavor to the meat.
3.
The chimney/ventilation system can be set up to allow maximum smoke exposure to the target meat.
The chimney can be set at the opposite end of the smoke chamber from the firebox end, and the smoke must travel all away across the smoke chamber, flavoring the meat along the way.
Those are some of the reasons that an offset barbecue smoker is a good choice for making delicious smoked barbecue pork, chicken and beef.