I started off using a
weber kettle which I got good at controlling the heat but difficult when cooking for crowds.
Bought a used propane smoker for more room and making jerky and it's very easy to control.
I wanted a true offset stick burner, but couldn't justify spending $1000+ and I didn't want a cheap offset from the big box store. I searched craigslist religiously for about 3 months and found some awesome deals.
I just got an Original 16" offset Oklahoma Joe's on craigslist for $60 in great condition. Inside needed to be cleaned and outside had a little surface rust. This is the same smoker as the Horizon 16" offset with 1/4" steel. I smoked 5 butts on it this weekend for my first time. 45 degrees, windy, raining and 45lbs of cold meat on it. I had to tend the fire about every 30-45 minutes. Used 1.5 bag of lump charcoal and about 6-8 hickory splits.
I am looking into purchasing a full cord of seasoned hickory and oak. I would make sure you have a good supply of wood or stock up on charcoal when it's on sale if you plan on going with offset. I was surprised how much fuel it used.
I spent 12 hours dedicated to watching my temps on this. Obviously I am still learning and thinking a basket may help reduce my fuel consumption and give me hotter temps. I would say the favor was better on the offset compared to the propane or
Weber Kettle.
The question is- Do you want to babysit (offset) or set it and forget it (pellet smoker). Some people say pellet smokers lack smoke flavor and have to add an
AMNPS for additional smoke
In the past 2 months I have found offsets for $200 or less on craigslist that were over $1200 brand new.
Currently building a electric fridge conversion with an
AMNPS for sausage, jerky and long smokes I don't want to babysit.
If you go with offset, find something at least 20" diameter cook chamber. Ribs have a hard time laying across vs. lengthwise.
$60 craigslist find
16" makes it a tight squeeze.