[TOP 8] Best Offset Smoker Reviews

Table of Contents

8 Best Offset Smoker Reviews, Tips & Buying Guides

Smoking meats is a tradition that dates back to the Mesoamericans. In recent years, the trend has picked up and now people are smoking everything from beef to salmon. If you’re looking for an efficient way to smoke your meat, we’ve compiled a list of 8 of the best offset smokers on the market in 2022.

Each type has Pros and Cons so you need to check and choose the most suitable for you. Besides that, we provide some Tips and Guides on Buying and using Best Offset Smoker. Read on!

Best Offset Smoker

[TOP 8] Best Offset Smoker Reviews In 2022

1. Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker

The Dyna-Glo DGO1176BDC-D offset smoker is an impressive tool for the home cook. The vertical design of this smoker maximizes grill efficiency while also producing food with a flavorful smoke. With 6 height-adjustable cooking grates, 784 square inches of total smoking area, 1176 square inches of total cooking space, and 25-pounds capacity per grate your already have enough features to get creative!

Porcelain enameled steel charcoal chamber allows for stacking briquettes tightly so you can feel confident you are using fuel efficiently. This product is the ultimate way to enjoy smoky pork, juicy ribs or succulent smoked fish. The system makes it appetizing and hassle-free for you to maintain your smoke zone with the built in thermometer making sure that your food stays at an ideal smoking temp.

It does not matter whether you would like tender ribs, chewy brisket or refreshing plus lip-smacking smoked fish this product was designed specifically for you!

Pros & Cons

  • 25-pounds capacity for one grate.
  • 1176 square inches of total cooking area.
  • 784 square Inch of total smoking area space.
  • Six cooking grates can be adjusted the height.
  • Easy to assembly and use.
  • The grease drip pan is quite small.

2. Dyna-Glo Signature Series DGSS1382VCS-D

The Dyna-Glo Signature Series DGSS1382VCS-D is a smoker with an innovative size and design. Heavy gauge steel body construction, cool to the touch handles for safe food access, and bright green wheels that can get into any nook or cranny of your backyard.

The 5 chrome-plated cooking grates let you prepare your meat just how you want it while optimizing space to allow for 1382 square inches of total cooking space giving you more than enough room!

It’s an excellent product made by a company who values their customers: Dyna Glo prides themselves on innovation and excellence in customer service so this wonderful smoker will last long after its purchase because they’ve got your back when there are replacements needed.

Pros & Cons

  • 1382 square inches total cooking space.
  • Five cooking grates were plated by chrome.
  • Stainless-steel temperature gauge.
  • There are some steel wheels for mobility.
  • Solid construction.
  • Good price.
  • The paint quite easy peeled off the door.

3. Dyna-Glo DGX780BDC-D

Light your grill up with the optimum smoldering experience! Dyna-Glo doesn’t just give you a smoking hot flame, but also comes equipped with 4 cooking grates for big batches of sizzling meats. This is the perfect addition to any family event or causal gathering.

With 784 square inches of total cooking area, this smoker provides ample space for whatever staples that are on the menu (grilled chicken breasts, ribs- which need some TLC? Throw them into this outstanding product). Furthermore, keep tabs on your food via stainless temperature gauge and charcoal & ash management system including charcoal chamber, charcoal grate & removable ash pan.

Always stay in control even when there’s no one around because Dyna-Glo has an amazing temperature gauge help you manage the temperature easily and exactly.

Pros & Cons

  • 784 square Inch of total cooking space.
  • 4 grates.
  • It’s very easy to assembly.
  • The water tray is large.
  • The smoker box is much larger than other models.
  • It’s light weight.
  • Sometimes, there is a small amount of smoke leaks out of the door.

4. Char-Broil 12201570-A1

The Char-Broil 12201570-A1 is a must have for any backyard barbecue lover! With its 290 square inch cooking surface in the main chamber and 140 sq. in. cooking surface in the firebox chamber, it’ll be hard to go without this premium grill for your next summer cookout or family reunion.

You can enjoy delicious meals like ribs, sausage, ham and more by building a fire on one side then smoking them over low heat with no stress thanks to the adjustable height steel grate and clean out door for easy ash removal with adjustable built-in damper. Whether you’re looking for a quality offset smoker or just need another BBQ/charcoal grill option, there’s nothing better than this Char-Broil.

Pros & Cons

  • 290 square inch cooking area in main chamber.
  • 140 sq. in. cooking area in firebox chamber.
  • Good price.
  • The smoker held the smoke well.
  • There is no leakage of heat or smoke.
  • It’s quite hard to assembly.

5. Royal Gourmet CC1830SC

The Royal Gourmet Grill CC1830SC is a high quality, well durable and easy to use grilling appliance that can be used for either smoking or searing.

The grill has 801 square inches of cooking space and includes 443 sq. in. porcelain-coated steel wiring grates, 169 sq. in. chrome plated warming rack and 189 sq. in offset smoker which makes it perfect for large family gatherings or even small events such as weddings with up to 25 guests!

It includes an adjustable pan so you can control the heat level, something other grills don’t offer! The air vent on the wall effectively stocks any potential accidental fire caused by over-heating coals.

Pros & Cons

  • Total area: 801 Square Inches for warming and smoking.
  • Easy to assembly.
  • It is sturdy.
  • It is light weight.
  • Reasonable price.
  • The metal will easily bend.
  • After using for months, some paint area going to chip out.

6. Cuisinart COS-116 Vertical Smoker

The Cuisinart COS-116 Vertical Smoker has a sleek design that will look great in any kitchen. The porcelain enamel water bowl makes smoking delicate foods like salmon or chicken easy, and the latching base ensures your smoker is safe from unforeseen spills.

Top and bottom vents provide a dual air vent system which allows for an even smoke distribution inside the 402 square inch cooking space providing a perfect smoky flavor on your favorite smoked meats.

The vertically hinged door with key lock provides peace of mind as well as easy access to food during active cooking periods ensuring everything you lovingly prepared never goes to waste.

Pros & Cons

  • 402 square inches of cooking area.
  • Two pieces of 16″ stainless steel racks.
  • It works best with lump charcoal.
  • Cheap price.
  • Convenience size.
  • The door latch is pretty weak.
  • The charcoal grate is quite small.

7. Masterbuilt MB20070210 Analog Electric Smoker

There’s an inherent satisfaction associated with barbequing and smoking meat. Eating what you grew up eating gives a personal connection to the environment and the reward of savoring meals like your parents did when they were young.

Introducing, the MasterBuilt MB20070210! This smoker features built-in temperature gauge, external temperature control for even cooking and easy ash removal.

It has three chrome coated smoking racks made out of heavy duty metal that won’t warp or rust like cheaper metal racks might do under higher temperatures which is important because we know how important it is to conserve time and money while still providing an unforgettable meal for friends and family on special occasions such as Christmas Eve night dinners.

Pros & Cons

  • Easy to control the temperature by analog dial.
  • Easy ash removal.
  • 3-Smooking racks.
  • It heats up so fast.
  • It works well.
  • The paint is easy to bubble.

8. Weber 14-inch Smokey Mountain Cooker

The Weber 14-inch Smokey Mountain Cooker is the perfect all-in-one unit for backyard spit roasting, smoking and grilling. The easy to use design with heat resistant handles means you can safely put it together by yourself! Just make sure to listen for that pop – when you hear it, take your smoker grate out that came packaged in the hardware kit and set them into place on the unit.

There’s no assembly experience necessary! This heavy duty professional grill can hold up to 24 pounds of food at one time so if you’re in need of an outdoor charcoal grill or want a back yard piece of American history, this is the product for you.

Pros & Cons

  • 286 Square Inches total cooking area.
  • Easy to assembly.
  • It works great.
  • There is no heat or smoke leaks from the door.
  • It’s quite small for big family.

Above are Top 8 Best Offset Smoker Reviews. Now, let’s see some Tips and Guides on Buying Best Offset Smoker as below:

Tips and Guides on Buying Best Offset Smoker

Best Offset Smoker

1. What are benefits of Best Offset Smoker?

Best Offset smoker is a kind of smoker. They are designed to be used in the indirect method, which helps you to produce flavorful and very tender meat. Best Offset smoker can also be used for direct cooking but this means that they will use more fuel than usual.

Direct cooking is used only when the meat cooks faster than usual. It is common to get large amounts of smoke and heat from these smokers. They are usually made in a way that they can be loaded with wood chips and chunks for additional flavor.

Some people will swear by the offset smoker while others might try to dissuade you from buying it at all costs, saying that this design doesn’t produce high-quality results in comparison to other types of smokers.

Having done your own research however, you will learn that this type of smoker has several advantages over the rest when it comes to ease of use, convenience and durability. Let’s take a look at some of them here below:

Being open on both sides, offset smokers allow for very good air circulation. The moisture and the smoke can easily escape from the main chamber of such a smoker. A lot of heat is produced by these kinds of smokers, so they can be used for indirect cooking even when outside temperatures are very low.

Best Offset smoker have room for large amounts of wood chips and chunks which provide extra flavor to your meat while it is being smoked and cooked inside the main chamber of the machine. The design also features racks, shelves or hooks where you can place sausages, vegetables or fish for additional flavor during the smoking process without actually coming into direct contact with the smoldering fire below.

A huge plus in favor off-set smokers is that they are usually much more affordable than their top-of-the-line counterparts. They are often manufactured in such a way that they don’t require any kind of assembly, so you can get ready to smoke your meat the moment you unpack them and place them in your backyard or patio.

Best Offset smoker provide very even smoking of meat without needing to rotate it every now and then like some other machines would require you to do. Quite a bit of heat is distributed throughout these types of smokers, which means that both ends will cook at about the same speed when they are used for indirect cooking on a consistent basis.

They allow people who have been intimidated by all kinds of complicated barbecue gadgets to create deliciously smoky meat with relative ease. Furthermore, offset smokers also remain relatively affordable when compared top-of-the-line barbecue products, so you will get good value for your money when you decide to go with this type of smoker.

2. What are disadvantages of Best offset smoker?

Best Offset smoker doesn’t have lids that can be closed all the way down on top of them, which means that heat and moisture can easily escape from their chambers. This also means that your meat is not protected against any insects or flying debris while it is being processed.

Every time you open an offset smoker up after loading it with wood chips or chunks, you let in cold air and speed up the process of cooling down the already smoldering fire inside.

Because these types of smokers are basically built like big grills with a smoke chamber attached to one side (or both sides), they need to be placed on a flat surface or you will not be able to load wood chips or chunks into them, which means that this design is not really suitable for balconies where space is limited.

As with any other type of barbecue machine out there, offset smokers are very susceptible to rust and corrosion, so regular maintenance should become part of your routine if you decide to go with this smoker model over the rest. If taken care of properly however (by regularly oiling all metal parts) an offset smoker can last for many years without needing too much attention from its owner.

Other than these minor disadvantages, offset smokers are arguably some of the best types of machines available when it comes to smoking meat like pork ribs , brisket and sausages as well as whole chickens, turkeys, ducks or pigs.

People who want to try out smoking for the first time will most likely be able to pull off a successful smoking session with one of these models without too much effort and without having to break the bank.

3. How many types of Best Offset Smoker are there in the market now?

There are two main types of best offset smoker models that you will come across in the marketplace. These include:

Vertical smokers. This is by far the most common type of offset smoker where all parts fit together vertically (not horizontally).

Horizontal smokers. The smoke and heat chamber usually sits at a 90 degree angle to the firebox and it has racks, hooks or shelves attached to it so you can place other items on top while your meat cooks inside the machine.

3.1. What are Vertical Offset Smokers?

The vertical design is usually preferred by people who have limited space available for their barbecue machines but still want to get everything they need out of offset smokers.

Vertical offset smokers are also great for situations where you don’t want to place your machine directly on top of a heat source such as wood or charcoal, as they usually sit higher than traditional grills and allow the smoke to circulate more easily.

People who own vertical offset smokers will also be able to produce some amazing BBQ dishes without too much fuss and bother, which makes them especially great for beginners and amateur cooks who want to share their newly acquired skills with friends and family members.

3.2. What are Horizontal Offset Smokers?

As the name implies, horizontal offset smokers are usually made up of two chambers that are attached at 90 degree angles from one another (the firebox is always underneath the cooking chamber). These types of machines are usually preferred by people who already have an outdoor fireplace or grill area available where they would like to place their new machine.

They are also easier to load with wood chunks or chips as you don’t have to lift your meat off the racks in order to reach the firebox chamber.

The only real downside of horizontal offset smokers is that they usually take up quite a lot of space, which means that people with limited outdoor living areas will need to make some adjustments before buying one for themselves. However, if you have access to a spacious backyard or garden area – this type of smoker should be more than adequate for all your grilling needs.

4. What about Vertical Best Offset Smoker vs Horizontal Best Offset Smoker?

This is a question that many BBQ enthusiasts often ask because the answer depends on several things such as personal preference, available space, cooking needs etc. Vertical offset smokers are usually easier to load because people will only have to raise the lid when they need to add more coals or wood chunks/chips onto the firebox.

They take up less space than horizontal offset smokers and can be placed in locations where you don’t want to place your grills or ovens, which makes them perfect for using on balconies or rooftops. They also use less charcoal than their horizontal counterparts because the smoke chamber is always closer to the heat source (it’s underneath).

The main downside of these types of machines is that they usually produce smaller amounts of food at any one time, so if you’re planning on throwing a big party then this type of smoker probably won’t be big enough to produce the amount of food you’re expecting.

The main advantage of horizontal offset smokers is that they can cook larger amounts of food at any one time, which means that if you want to feed more than ten hungry mouths with only a few hours’ notice – this type of machine will come in really handy.

Another drawback is that these machines usually take longer to load and unload than vertical offset smokers, so it’s best not to use your backup plan for cooking on these types of machines unless you have lots of time on your hands.

Now that we’re aware of what offset smokers are, how they work and what their advantages and disadvantages are – let’s move onto the next section where I’ll share some of the best vertical and horizontal offset smokers on the market.

5. What we should consider before buying Best Offset Smoker?

As a newbie in the world of BBQ, you need to understand that not all offset smokers are created equal. In fact some people will find it almost impossible to get a good result from their machines due to defects and design flaws that should have been ironed out before they were ever put on the market.

In order to make sure you buy a horizontal or vertical best offset smoker that actually works as advertised, there are several factors you’ll need to consider before parting with your cash…

Price: As with anything else on the market today – price can be used as an indicator for quality , so look for offset smokers that don’t cost a fortune but offer value for money . It’s also worth mentioning that cheap offset smokers usually have fewer features and aren’t designed to last, which means that you’ll need to replace them every few years.

Design: The main design aspect of best offset smokers is the manner in which they distribute and regulate heat so look for smoking machines with thick walls and lots of insulation. There’s nothing worse than having to wait half an hour while your fire heats up before you can start cooking.

You should also check out whether or not there are water pans included on your new machine because these will help keep your food moist during the cooking process.

Manufacturer: Do a bit of research on some of the most popular brands when it comes to offset smokers and try to find customer reviews online. If there are dozens of people vouching for their products then that’s a sure sign that they know what they’re doing.

Look out for companies with lots of experience in this field because they usually produce better-made products and offer a great level of customer service should any problems arise later down the line.

Size: You’ll need to take note of how large your new offset smoker’s cooking chamber is going to be because this will determine how much food you can cook at any one time. Obviously if you want to feed more than ten people then you need a bigger model, but if it’s only for personal use or entertaining a few friends then something small should suffice.

Fuel Consumption: Not all smokers burn fuel at the same rate, so try to compare models from different companies before deciding on which one will be best suited for your needs. You should look out for offset smokers with fuel efficient burn barrels because they will help save you money in the long run.

Accessories: When buying a vertical or horizontal best offset smoker, try to see what accessories are included with the machine. If there are water pans then these should be included as standard, but attachments like heat deflectors and infrared grills aren’t normally included so make sure that you’re getting them at a discounted price before deciding which one is best for you.

6. How does an offset smoker work?

As the name suggests, a best offset smoker works by ‘offsetting’ or moving hot exhaust gases away from the cooking chamber where it can continue burning off excess moisture, reducing overall temperature. This ensures that your food cooks evenly and the end result is perfectly done.

Most best offset smokers are designed with an offset firebox that is situated away from the cooking chamber, which means that they require a bit of hard work to get them up to temperature before you can start using them.

This is actually one of the most common problems found on many cheap models like this Char-Broil Offset Smoker (see full review here), but if you spend more money on your machine then it should be easier for you to regulate temperature during the cooking process.

7. What is the best kind of fuel for Best Offset Smoker?

As far as types of fuel go, there’s nothing better than good old fashioned charcoal because it gives you excellent heat retention properties and a distinct smoky flavor.

If you want to make life easier for yourself though, you might want to consider buying a smoker that can run on wood as well as charcoal because this will give you more options when it comes to fueling the fire.

8. Steps by Steps on How to Use Best Offset Smoker?

1. Set-up

One of the first things you’ll need to do when it comes to assembling your new best offset smoker is set the cooking chamber in the right position. You should make sure that there are at least 12 inches between the firebox and your food, which means that you may have to move one further back if they’re too close together.

2. Ignition

Once all of your components are fitted together then it’s time for ignition. If you have lighting fluid then apply some to the bottom of your charcoal pan before sprinkling over some fresh charcoal briquettes because this will help get them started quickly without any danger of flare-ups or hot spots developing during burning process.

3. Adding wood chips

Once you’ve got a good layer of charcoals lit, you’ll need to add your wood chips using long tongs. Make sure that the chips are kept away from the firebox because this will help prevent them from burning out too quickly and can also cause a lot of heat loss in the process.

4. Maintaining temperature

Now that you’ve got a good base going then it’s time to start maintaining the heat level in your offset smoker. This isn’t an exact science so you’re going to have to learn how well your machine performs before you find out its optimum operating range, but if it starts getting too hot then try closing down or moving back any air vents near the firebox until things cool down again.

5. Cooking

Once everything is running smoothly then it’s time to start cooking. Try not to open the lid too often because this will let your heat escape and can also affect the cooking process in other ways. Place meat onto the grates over direct heat, close the door and leave for around two hours or until ready.

6. Temperature:

Check Always make sure that you take regular temperature readings during cooking with a digital thermometer. This will allow you to make any necessary adjustments like turning down vents or moving further away from firebox if things are running too hot again (make sure to let things cool first though), but don’t get impatient – good food takes time!

9. How to Clean Best Offset Smoker?

That’s a pretty good question, and one that I am going to answer in this article. The best way of getting your smoker clean is using a long-handled scraper to get the worst off before you start scrubbing it with soapy water. After you’ve removed all of the residue from your grill, use a wire brush to get rid of any burnt on food particles from around the firebox sides and bottom.

If there are still bits stuck after this then pick up an old toothbrush and soap and give them a final scrub before rinsing everything under some cold water. The last step is to dry everything thoroughly before using a paper towel and spray oil to protect the metal from rusting.

10. Some Tips on Using Best Offset Smoker.

  1. Prepare your coals correctly

In order to get the most from your smokehouse you’ll need to make sure that you prepare your charcoal correctly before lighting it. In an ideal world, you would want as much as possible as close as possible as burning them too far apart will cause hotter areas and cooler spots along the chamber which can then impact on even temperature when cooking with offset smoker.

  1. Use a water pan

Using a water pan is a great way of adding humidity to any smoker, but it’s important that you don’t put cold water into a hot smoker because this can create condensation (and therefore steam) that will cause further moisture loss elsewhere in the machine. Always ensure that there are no obstructions in the water pan and that it’s not filled too full.

  1. Maintain heat throughout cooking process

As I covered above, the key to good smoking is maintaining an even temperature so you’ll need to learn how your machine works before you start expecting great results every time. Fill the firebox with charcoal as closely as possible and keep checking the thermometer so you can make any necessary adjustments during cooking process.

Remember what I said about opening the door to check up on progress? Well never do this when there are hot coals inside because they will be ejected onto your meat which will leave behind a nasty taste meaning all of your hard work has been wasted.

  1. Experiment with different woods

Experimenting with different types of wood is one of the most rewarding aspects of cooking with a smoker, and one that is easy to do when you get started. Smoking with fruit woods like apple or cherry can add sweetness to your food while using oak will work well on tougher meats such as beef.

Experimenting with different types can have great effects so don’t forget to keep notes on what you did so you know how to proceed next time!

  1. Use a chimney starter

Using charcoal lighter fluid can leave behind residue in your smoker which isn’t good for the flavor of your food so it’s best to start off by avoiding this step completely. Instead use a large chimney starter to get your coals ready for smoking before placing them into the firebox evenly. This process ensures a more even burn and a better tasting end result.

There you have it, my advice on getting the best from your offset smoker. I hope this article has helped you to understand how to keep things running smoothly!

11. Electric Smoker vs Propane Gas Smoker

The electric smoker is best used as a beginner smoker because it’s easy to use and maintain plus most models come with all of the necessary instructions for those who are new to smoking food. Electric smokers don’t require any charcoal or propane gas which makes them very convenient if you don’t have an external source of fuel nearby.

Instead, they work by heating up a set amount of water inside the machine before transferring the heat through the food so it cooks from all sides rather than just the top and bottom.

Electric smoker are better at maintaining temperature so will cook your food more evenly which helps to produce great flavors without drying the meat out too quickly.

Propane smokers are ideal for those who have plenty of experience smoking food because they’re easy to control once you’ve gotten used to them. They’re also much faster than electric smokers, meaning that if you need a lot of food then this kind can produce it very quickly without losing any flavor along the way.

The biggest downside however is that propane smokers tend to be much larger than electric ones as they require both a large firebox plus enough fuel tanks to keep it running throughout cooking process. This makes propane smokers less portable, but still great for family barbecues if you have the space.

If you’re still unsure as to which smoker is best for your needs, then perhaps consider doing some research into other types that are available such as wood-burning or pellet smokers.

Smoking food is a great way to preserve delicious flavors but it’s not always easy to do so without good quality equipment. I hope this article has given you all of the advice that you need to choose an offset smoker that meets your requirements!

12. Common Mistakes when Using Best Offset Smoker

Many people who want to buy a best offset smoker make some common mistakes. They end up buying a low quality item and at time they don’t get the desired result. Some of them want to save money and they purchase cheap offset smokers which fail to produce desired results after several uses.

You can easily avoid this by knowing what should be done and how it should be done before you start using your new best offset smoker, thus creating a happy relationship with your grills for years to come.

1. Using cheap/low quality fuel:

Only high-quality wood chunks or logs should be used as fuel in order to produce high-quality smoke that imparts delicious flavors into your food. If you use cheap wood then it will burn quickly and produce little amount of smoke.

2. Using too much fuel:

Using more fuel doesn’t mean that you will cook food faster or produce more smoke, but it can cause dampness inside your offset smoker which will make the food to take longer time to cook. Thus, be careful while using additional logs as this may not speed up cooking process rather increase cooking time.

3. Not using enough heat:  

When you are using a best offset smoker then create a fire that is quite larger than one required for normal grilling because you have to maintain constant high temperature inside the box. This is because constantly less heat causes meat to take long time to cook and low heat causes tough meat due repair tissues in order to tenderize them.

So don’t be afraid of creating a big fire as this will keep the heat from fluctuating too often, which is just what you need.

4. Insufficient water/drip tray:

It’s imperative that meat sits above a drip pan in order to capture its juices and maintain them within the food during cooking process. This not only helps to make your food moist but it also keeps your smoker clean because these juices can be used for making gravy or sauce at the end of the smoking process.

If you don’t have enough trays then place an oven rack on top of another and place pans there so they catch all the juices and contain them within the pan itself, although if you do this then ensure that these racks are removable for easier cleaning.

5. Closing the door of smoker too often:

If you are using a wood or charcoal smoker then your main motive is to maintain low heat for long time in order to cook meat slowly. Opening and closing the door will allow cold air into fire box which will create irregular heat, thus increasing cooking time.

This can be avoided by keeping doors open while fueling up with additional logs every now and again, but ensure that while opening door you wear some protective clothing like oven mitts or hot pads. Also make sure that when you close down the firebox after adding more logs at least two inches of ash should cover its bottom in order to keep flavor locked in.

6. Placing meat on shelves/grills without any supports:

You must create some kind of supports like placing small wooden block in order to place meat on it, because when you place hot meat on racks they may fall down and this will not only damage your racks but can cause serious injuries too.

So to avoid this keep a small wooden block at the back of shelf so that when you put weight or pressure on shelves then these blocks take all that force and transfer to ground instead of making shelves lean forward towards fire box which causes them to collapse.

7. Frequent opening/closing door:

Most people get confused about how much heat should be maintained inside smoker. I have already mentioned above that maintaining same heat for longer duration doesn’t speed up cooking process rather increase cooking time-so don’t be in a hurry, let your meat cook slowly.

Opening and closing door frequently causes hot/cold fluctuations that will only lengthen cooking time…so don’t do it. If you are looking out for an offset smoker with glass window then make sure there is insulation around entire frame of door so heat doesn’t escape while smoking your food.

8. Not Properly seasoning the meat:

Natural wood smoke can absorb into your meat but when you are using chemical flavor enhancers which contain artificial ingredients then it doesn’t allow natural flavors to absorb in to food thus giving them nasty taste.

So if you want flavorful smoked foods then use natural woods like Hickory or Mesquite instead of chemically enhanced one’s. Also adding sauces in between smoking process also decreases smoke flavor and taste of your meat because it will stop the absorption flavors into food.

9. Not checking temperature:

If you want safe and tasty smoked food then make sure to keep a check on internal temperature inside smoker. There is no fixed time or temperature for smoking meats and fish, this all depends upon size and weight of cut you are cooking…but here I would like let you know about some general guidelines.

If you smoke turkey, chicken or any other poultry at 120 degrees Fahrenheit for 3 hours then smoke will be perfect if left overnight which allows natural flavors to soak deep within meat but if you cook them above 165 degrees than bacteria starts growing on surface of these meats which causes severe health issues plus makes them unpalatable too.

10. Letting cold air flow in:

Always keep one thing in mind, smoker is not a furnace so you will have to control the flow of hot air and cold air by closing or opening its vents…if you don’t do this then it makes cold air to enter through bottom vents which will slow down smoking process.

11. Not removing chips from firebox:

In order to start smoking process just stuff handfuls of wood chips into the smoker fire box and close it for 5 minutes but if you forget that then chips can burn up quickly which creates acidic smoke that turns your food black and ugly…so remove small amount of wood chips from fire box after every hour(1/2 cup) otherwise they may burn up quickly.

12. Not paying attention to temperature:

Most people get confused about what is the best temperature for smoking their meat but it all depends upon cut of meat and thickness of cut, i.e.

If you are cooking chicken or other poultry then keep temperature between 300-325 degrees Fahrenheit from beginning to end otherwise if you use temperature above 350 degrees than it will make your meat burn up quickly which also causes unpleasant odor…so my suggestion is to always check internal temperature of smoker by using oven thermometer in order to avoid any mishap.

13. Not cleaning the water pan:

Normally water pans trap grease, fat and disgusting taste so you must clean them after every smoking process so they don’t ruin next time’s flavor, you can use a plastic brush to clean out your racks. If you don’t clean your smoker then it will make next time’s food taste like previous one’s…so follow my instructions and enjoy tasty smoked foods.

14. Cooking for too long:

Cooking meat takes only 4-6 hours but some people think that extra hour brings more flavor so they cook their food on high temperature for 11/2 – 2 hours which causes pretty bad smell of burnt fat and grease that makes them nauseous…so always keep an eye on internal temperature of smoker in order to avoid any mishap.

15. Not cutting meat properly:

In order to get rid of excess grease from cooked meats, just slice them across the grain instead of parallel to it…by doing this, you can avoid excess grease which is harmful for your health so always cut meat as instructed.

16. Not removing mouthpiece:

Always remove mouthpiece from smoker before cleaning or taking out food because leftover wood chips or water will spill over them and smokes comes out from those holes which makes your clothes stink, so keep a check on those things to enjoy tasty smoked foods.

17. Inserting fuel at wrong time:

If you put fresh pieces of wood at beginning of smoking process then they won’t produce much smoke but if you insert them after hours of smoking process then wood begins producing more smoke which gives smoky flavor to meat….so remember this trick to enjoy great smoked foods every time.

18. Not using hot sauce:

Many people think that smoky flavor of BBQ is enough to make their food spicy and tasty but it’s not true, you must add some hot chili or horseradish sauces at end side in order to get the desired taste….people, who love added flavors in meats can use this trick.

19. Not testing temperature:

Always test temperature by inserting oven thermometer into thickest part of meat, this will provide you idea about internal temperature and how much cooked your meat has become otherwise if you test only on outside then its stucking juices are mixed with BBQ smoke which may give pretty bad smell…so you should follow my instructions for getting perfect smoked foods every time.

20) Letting kids near smoker:

Never let your children near a smoker because they can burn their hands and it will be quite difficult to save them so keep them away from smoker.

Common Questions Related with Best Offset Smoker – FAQs

Best Offset Smoker

1. Which meat is best for smoking?

Answer: In general, meats with the least amount of connective tissues are best suited for offset smokers because these have a tendency to become dry when cooked at low temperatures over a long time. Chicken and lean pork cuts work well in most cases but if you want juicy and healthy flavor then use ribs and boston butts.

2. Should I cover my food while smoking:

Answer: Yes, it’s necessary that you keep your food covered while cooking them otherwise bbq smoke will get out of cooker which makes meat dry…so always keep lid on cookers’ lid tightly to get perfect smoked foods every time.

3. How much wood should be burned per hour?

Answer: It really depends on your smoker’s fuel capacity, if tank or drum can hold 4-5 pounds of wood then you should burn one piece every 45 minutes in order to get maximum smoke flavor.

4. How much time do I need for pre heating my cooker?

Answer: It takes around 15-20 minutes to heat up your machine so always keep that time in mind while smoking meats.

5. How hot does smoker oven get?

Answer:  Temperature inside the cooking chamber normally reaches 200 degrees F after 20 minutes and then it gradually falls off during cooking process until it gets into 180 degree range…at this temperature, meat gets cooked slowly but still enough water is left inside its tissues which gives juicy and tender flavor to meats while cooking process becomes easier as well.

6. How long does it take for meat to get tender?

Answer: It depends on temperature inside smoker oven, normal smoked foods take around 9 hours for cooking process but ribs and boston butts require 10 hours of cooking time…you can use this formula also to calculate approximate required smoking time “1 hour per pound” because it’s quite easy.

7. What’s better charcoal or wood chips?

Answer: In my opinion, I prefer using charcoal as a fuel source because it gives perfect smoky flavor to meats without adding any artificial taste or odor….wood chips choice also depends on your preference because if you want that real smoky flavor then go with charcoal otherwise woods will give you pretty good results as well.

8. How long should I expect food to take to cook using a rotisserie smoker?

Answer: It’s one of the best offset vertical smokers but cooking time varies according to your desired results, ribs and Boston butts need 12 hours cooking process while chicken needs only 7 hours.

That’s about Best Offset Smoker Reviews …..this article is written by guest author, if you want to write any type of post related with smoking foods then contact us immediately…we’ll provide you guidelines for writing…if you are interested in knowing more about this topic then leave your message in comment box because we always reply our readers….have a nice day!

9. How many times should I open the door of smoker?

Answer: You should keep checking your meats every hour because you need to avoid peak cooking method to get tasty and delicious smoked foods.

10. How long can I store my leftover cooked meat?

Answer: After cooking process, you should cool down your cookers first then keep cooked meat in airtight containers but don’t over fill them because they require space for hot air…as well as don’t stack more than one container on top of another….after it becomes cold, put them in freezer where they remain good for months.

11. What type of wood is best for smoking food?

Answer: Well, this question depends upon personal preference because different people their own opinions about wood types.

12. How do I know when my food is done?

Answer: Use a meat thermometer to check internal temperature of cooked meats because it helps you a lot in cooking…cookers generally give good results at high smoking temperatures but you need to be careful about doneness.


We hope you find this article helpful in your search for the best offset smoker. There are many different types of smokers out there, so it may be difficult to choose one that is right for you.

To help with narrowing down your choices, we have compiled a list of 8 top rated offset smokers and included pros and cons associated with each model. Take a look at our reviews to see which type seems like the best fit for your needs!

Read more:

Top 8 Best Charcoal Smoker Reviews in 2021


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