In our experience, offset smokers are a common favorite among many smoking enthusiasts. That is for the buyers to find the best offset smoker on the market and the one that meets the needs of them as well.. Intake and Outtake of smoker air flow. I chose to build a so called offset smoker, where you build a fire in one box, and place the food in another (named the food chamber). There are a lot of smokers built already, and there are tons of models. If you are using a horizontal smoker you want the path of airflow through your smoker to be in the same direction as the wind. But it’s no secret that controlling the temperature in an offset smoker isn’t … In this article, we are going to explain how to use an offset smoker to get flavored food in return. … Author Topic: Vent Settings (Read 7205 times) TCP. Let’s make sure you understand what these vents are and what the purpose of each is. Never dose coals inside the smoker with water. An air intake vent allows air into the offset firebox which supplies a critical component of fire. July 25, 2014. If the bottom vent is closed all the way and the temperature is still too hot, try closing the top vent a little--not all the way. This offset smoker can be loaded with up to 16 pounds of wood pellets, which are added gradually by the smoker based on your selected temperature settings to maintain the ideal temperature. A little smoker theory. Intake Vent: It has one job – bring in oxygen to control the heat of the fire. This post is written as the build continues, so keep reading for some interesting turns during the construction. Offset smokers feature a main cooking compartment as well as a secondary compartment known as a firebox. It’s really not surprising given the tasty and flavorful meat that results after grilling with this smoker. The firebox is the smaller compartment that’s located on the side of the offset smoker. On the other hand, if the smoker is running too cool, you can try opening the exhaust vent more. F or many of the charcoal/wood using units, they are built with an intake and an outtake vent. It’s used to contain charcoal and wool that, when ignited, produces heat and smoke that fills both the firebox as well as the main cooking compartment. Consider the bottom one as the air intake for the fire and the top one is the draft that pulls the air through. There are two reasons to do this. Setting up your offset smoker Season your pit before your first cook. Just a small opening in the air vent will pull fresh oxygen into your firebox to create a bigger and brighter flame. Water smokers, box, barrel, and pellet smokers do a fine job smoking meats and seafood.But nothing establishes your street cred as pit master who means business like an offset smoker. For years, these hunka-hunka smokers—a.k.a., offset barrel smokers, horizontal smokers, pipe smokers, or “stick-burners”—have dominated the competition barbecue circuit. Seasoning your pit is one of the first things you will want to do before you start cooking. We have written a number of articles regarding offset smokers on this website. An offset smoker works by creating a fire by adding charcoal or wood splits to an offset firebox that exists outside the main cooking chamber of the unit. You can also try removing some fuel with metal tongs. Your smoker should have two vents, one at the bottom by the firebox and one on the top and by varying the apertures you can get perfect smoker temperature control. The inlet vent is the most important control device you have on your smoker. How to Use an offset smoker. Newbie; Posts: 23; All Aboard for the Bradley Express; Vent Settings ... Backwoods Smokers (1) Chicken Little. To minimize the effects of the wind, you want to place your smoker in a protected area to reduce the amount of wind hitting your smoker. If you only need to increase the heat of your offset smoker by 20 or 30 degrees, try opening a single air vent partially.