Some of the popular COS are: Char-Broil American Gourmet, Brinkman Smoke`s Pit Professional, Char-Griller Smokin Pro, Brinkmann Pitmaster and Char-Broil Silver Smoker.
Some techniques for cooking good foods in Offset smokers are worth having a look:
1. As wood fire is difficult to manage, particularly in COS, it is always advisable to use coal as fuel.
2. Before keeping meat in to cooking chamber, pre-heat the chamber up to the required temperature.
3. When temperature starts declining because of coal fading, add fully lit coal from chimney.
4. Monitor temperature at both sides of cooking chamber using good thermometers.
5. Opening lid of either firebox or cooking chamber will disturb the balance between temperature and humidity, so keep the lid closed.
6. Half way cooking it is necessary to rotate the milk within cooking chamber.
If you have purchased a cheap offset smoker, you can think of following modification to make it work better for you.
1. Add a convection plate or a deflector or a duct.
2. Install good quality thermometer on two sides of cooking chamber.
3. Extend chimney of your offset smoker downward.
4. Plug any leakage from any of the lid.
5. For better heat utilization drape cooking chamber with foil insulation blanket.
With this modification and techniques, you can have good food cooked even with Cheap offset smokers.
Understanding your new Offset Smoker can be the key to great tasting BBQ. So find the perfect one for you today, and let the good times start as soon as possible.
Offset SmokersThe offset barbeque smoker is the most popular type of smoker. It generates continuous heat, which is what smoking meat is all about. The slow cooking at low temperatures allows for the meat to be tender and for the flavors and the smoke to fully penetrate to the inside. The best offset smokers are designed so that the smoke and heat travel easily around the meat, and the temperature remains consistent. The offset smoker is the most expensive so unless you have smoked meat before and know that you absolutely love the smoky flavor, you would probably be wise to experiement on a less sophisticated model. In barbecue form of cooking, basic cooking device used is smoker. The barbecue involves slow and Low cooking temperature and infusion of smoke. Smokers have main two parts, a cooking chamber and a firebox or source of heat. There is a means for controlling the smoke and heat in smoker. When source of heat or firebox is at an offset from the cooking chamber, in a smoker it is called offset smoker.Offsets smokers are very popular in market, and they are available in varied price range. If you are participating in competitions you will sure go for expensive 0ffset smokers or EOS like Horizon Offset Smokers. If you are a beginner in barbecue or on budget you may prefer to go with cheap offset smokers or COS like Char-Broil Offset smokers. One must understand difference between COS and EOS before deciding which one to purchase. The main difference that will affect the food quality is material and workmanship. The EOS is made up from thicker steel. Use of thick steel helps making firebox more efficient as energy from the coal is retained within the firebox due to thickness of material. In the cooking chamber, thickness of steel used helps in keeping the chamber hot for longer time and in radiating heat back to the food being cooked. Some EOS also uses convection system for even distribution of heat and smoke within food chamber. The welding in EOS is also stronger and tighter and lids sealing is better quality. This increases overall efficiency of EOS, and also gives better food quality. COS may leak smoke out allowing oxygen to get in. This makes temperature control very difficult. Also temperature difference can be observed between different sides of cooking chambers. By learning a few tricks and making some modifications you can prepare pretty good food even with COS. |
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