There are basically three types of barbecue smokers. Offset smoker, vertical smoker, and boiler style smoker. The vertical smoker has only one chamber, the fire is at the bottom of the chamber and the meat is stored on a rack that is hung above the fire.If you are looking for a pellet bbq smoker, then you can contact us.
The staggering smoker has two cameras. One of them is called the chimney. The other is called the smoke room. They balance each other. That is why it is called an offset smoker or offset stove. The stove is turned off on one side of the utensil and a fire made of wood or charcoal is built there.
The smoke and heat flows from the combustion chamber to the smoke chamber, also called the cooking chamber, then the smoke flows around the meat and exits through the chimney.
Offset smokers burn wood to produce heat and smoke. The type of firewood varies depending on the choice of the pit master. Many burn whole logs in their smoker, while others prefer to burn logs, traditional charcoal, charcoal chips, or even wood pellets.
Different types of wood can be burned in an offset smoker to give the wood a different taste. Some prefer to burn hickory, others mesquite, some prefer fruit trees such as apples or cherries.
The secret to using offset smoke for a good barbecue is "low and slow" cooking. This means long cooking at low temperatures. Offset Smoke is great for this as it only uses indirect heat as the fire is away from the meat in the roasting chamber while the meat is in the cooking chamber.
This will help you determine if you need an offset smoker to make a great smoked roast. You can cook great grilled ribs, pulled pork shoulder, brisket, and smoked chicken indirectly.