Well above I said it’s as good as an offset. I need to amend that statement. I bought a custom offset from SG Metalworks. I didn’t build it myself because I don’t have the equipment (a forklift) or time as it weighs 1200lbs. It took an engine hoist and 4 guys to install it. I have been cooking on it now for 6 or 7 months and my gravity fed smoker is almost as good.
On brisket, the offset smoker renders fat better the fat is more caramel colored and the bark is darker, meteor black. How much better? If the offset smoker is 100% the gravity fed is 93%. Both premium and very respectable.Now that I have several cooks under my belt, I noticed on my gravity smoker the bottom of the brisket takes a lot of heat, even with a water pan compared to the offset. (I want to make sure you know this is getting very picky here.) It seems to indicate that the foil boat method would work much better on the gravity smoker. Protect the meat and add moisture to the bottom and improve fat render. I still have to give that method a try. The offset put on more smoke flavor, no surprise there. I would amend my statement to the gravity smoker is almost as good on brisket as an offset but much easier to use.
When it comes to ribs, I think it’s indiscernible with the edge going to the gravity smoker since it is infinitely easier to use, set it, and forget it. Both products are fantastic. Both are eons better than a pellet smoker.
Don’t worry my gravity smoker has a new home at our ranch so I cook on it all summer while working outside which is why it’s so great that it regulates itself with a PID. Hands on the land rather than the BBQ and a reward for a hard days work.
Brisket from the gravity smoker is above in a previous post but here is the offset brisket:
Ribs on the offset:
Here is a picture of my offset smoker:
On brisket, the offset smoker renders fat better the fat is more caramel colored and the bark is darker, meteor black. How much better? If the offset smoker is 100% the gravity fed is 93%. Both premium and very respectable.Now that I have several cooks under my belt, I noticed on my gravity smoker the bottom of the brisket takes a lot of heat, even with a water pan compared to the offset. (I want to make sure you know this is getting very picky here.) It seems to indicate that the foil boat method would work much better on the gravity smoker. Protect the meat and add moisture to the bottom and improve fat render. I still have to give that method a try. The offset put on more smoke flavor, no surprise there. I would amend my statement to the gravity smoker is almost as good on brisket as an offset but much easier to use.
When it comes to ribs, I think it’s indiscernible with the edge going to the gravity smoker since it is infinitely easier to use, set it, and forget it. Both products are fantastic. Both are eons better than a pellet smoker.
Don’t worry my gravity smoker has a new home at our ranch so I cook on it all summer while working outside which is why it’s so great that it regulates itself with a PID. Hands on the land rather than the BBQ and a reward for a hard days work.
Brisket from the gravity smoker is above in a previous post but here is the offset brisket:
Ribs on the offset:
Here is a picture of my offset smoker:
Last edited:
