First Time: Buy Offset Wood Smoker or Pellet Grill Smoker?

[SmilinNSmokin]

I have cold smokehouses, and a propane grill on my deck that I don’t really like. So want to get thoughts on if I should purchase an Offset Smoker or a Pellet Smoker? Here’s what I know:

Pellet Smoker:
-easy to use
-set it and does all the work
-maintains consistent temps without trouble
-load up and night and wake up and still cooking/smoking evenly
-meat tender and juicy but not as much smoke flavor
-pellets only (possibly very small wood chips)

Offset Smoker:
-harder to keep temps regulated
-more interaction required during cooking/smoking
-more smoke flavor
-lump coal and chunks of wood for fuel

I am never going to be a competitive smoker/griller. I own lots of seasoned cherry, post oak, maple wood, and hickory. I like the idea of an offset smoker and putting in wood chunks. Just don’t know if one can do that and let cook overnight and keep temps dialed in to a specific temp with minor temp changes/spikes. I would like to do brisket, ribs, burnt ends, etc.

Would like guidance if I should look at something like a Treager Pro 780 pellet smoker, or find an offset smoker of about the same size and features. If I do go the pellet smoker route if Treager is even the brand to buy.

Let me know your thoughts on whether I could do offset smoking or is it more for serious smokers? Thanks for any and all input!

 

[yankee2bbq]

I believe your first sentence in your post has your answer. You’ll be best with an off set smoker.

 

[DieselTech]

Look into Recteq pellet smokers. They are a Way better smoker than a Treager.

Welcome to the group.

 

[SmilinNSmokin]

I believe your first sentence in your post has your answer. You’ll be best with an off set smoker.

I am not sure what you mean? I have a smokehouse and a propane grill. Not sure wherein lies the answer there. Wanting reasons why one would recommend either a pellet or offset smoker. Looking for “the why?” It’s a big investment so hopefully I get it right.

 

[Newglide]

I am not sure what you mean? I have a smokehouse and a propane grill.

I can't answer for yankee2bbq but you have a smokehouse which means you don't mind tending a fire which leans toward the offset, and you don't like your gasser which leans toward the set it and forget it idea of the pellet cooker.

 

[seenred]

Howdy SmillinNSmokin!

Here are a few random thoughts on this - just one guy's opinion.

If you're goal is to be able to put meat on the smoker, go to bed and sleep through the night, then obviously the offset smoker is not the right cooker for you. And opinions vary on this subject, but I never recommend sleeping through the night while something cooks - too many things can go wrong, even with a "set and forget" cooker like a pellet grill. If you did a search of this subject, you'd find way too many threads on these forums of guys who woke up the next morning to realize their smoker died sometime in the night...and they're in a panic thinking they've ruined an expensive piece of meat.

It's also my humble opinion that there's no comparison in the smoke flavor of meat cooked on an offset vs. a pellet grill. I tried the pellet grill route myself once a few years ago. I can't deny it's very convenient, but everything I tried to do to increase smoke flavor (mostly smoke trays and tubes) left me wishing for more. I finally gave it up and moved away from the pellet grill.

And just a word about offsets: you mentioned using charcoal and wood chunks for fuel...it's my experience that offset smokers do best when fueled by a split-wood fire - like you'd build in a fireplace. You can certainly use lump coal to start a good, hot coal bed, but maintaining that is easier, in my opinion, by adding 2 or 3 wood splits to the coals every so often. After all, this is why offset smokers are called "Stick burners".

It seems from your first post that you've already realized this - but it really boils down to what's more important to you: smoke flavor or convenience. If you want "set and forget" convenience, you'll probably like a pellet grill. If you don't mind tending a fire, and don't want to compromise smoke flavor, then I highly recommend the offset option. Just know that all offsets are NOT created equally. If you went with a cheap offset from one of the box stores, you'd find them difficult to operate because they're constructed of of thin steel, and they tend to leak air (the key to temp control in most wood smokers is controlling airflow). Really good offset smokers can be pretty spendy...but are also pretty easy to operate.

Sorry that got long winded...and hope it helps and didn't just confuse you more LOL.

Good luck with whatever you choose!

Red

 

[Winterrider]

Nicely stated seenred

 

[schlotz]

Also agree, if you end up going pellet do yourself a favor, bypass the Traeger and move up to the RecTec. No experience with maintaining temps on an offset but I will offer this. I definitely love the added flavor layer brought on by smoking as long as it doesn't not totally mask the meat. Personally I'm quickly put off if served a protein where I cannot taste the nature flavor of the beef or pork due to a heavy influence of smoke. This is why I specifically went the pellet routine. The other advantages just came along for the ride. Everybody has their own preferences and that's why only you can make the best decision. Good luck cause no matter which path your decision takes you, the result is hopefully good eats.

 

[Torch&Tone]

I definitely love the added flavor layer brought on by smoking as long as it doesn't not totally mask the meat. Personally I'm quickly put off if served a protein where I cannot taste the nature flavor of the beef or pork due to a heavy influence of smoke.

Concur. To me, smoke is another flavor component, like salty or sweet, and needs to be balanced in the same way. Disagree, though, on automatically moving directly to RecTeq, if only because most of theirs get pricey pretty quickly.

The babysitting factor sounds like your biggest hurdle. If, for instance, you want to compare two different cooks (changing up rubs, or time/temperature, or wood type, or something else), it's harder to control the remaining variables on an offset - especially using chunks - than on a pellet. If you want to still use chunks from time to time, maybe also pick up a cheap-o Weber, as well? SMF has plenty of tips and hints on smoking that way, too. For pellet smokers, a grid like this lays out some of the details to compare.

 

[SmilinNSmokin]

I am not sure what you mean? I have a smokehouse and a propane grill. Not sure wherein lies the answer there. Wanting reasons why one would recommend either a pellet or offset smoker. Looking for “the why?” It’s a big investment so hopefully I get it right.

I do understand that, and yes, that is what I said. I’m curious, however, if I did get an offset smoker, am I able to allow brisket and other things to cook through the night by putting several woodchucks in, enclosing the damper door so that it burns slower, or am I gonna run into issues with temperature spikes if it’s unattended overnight, or am I gonna be getting up early and just cooking all day ith an offset smoker? I am fine going either route, I just want to understand what my options are based on other peoples’ experience.

 

[SmilinNSmokin]

Also agree, if you end up going pellet do yourself a favor, bypass the Traeger and move up to the RecTec. No experience with maintaining temps on an offset but I will offer this. I definitely love the added flavor layer brought on by smoking as long as it doesn't not totally mask the meat. Personally I'm quickly put off if served a protein where I cannot taste the nature flavor of the beef or pork due to a heavy influence of smoke. This is why I specifically went the pellet routine. The other advantages just came along for the ride. Everybody has their own preferences and that's why only you can make the best decision. Good luck cause no matter which path your decision takes you, the result is hopefully good eats.

I like that answer a lot! That definitely brings value to the process to me, so thank you for sharing your insight!

 

[SmilinNSmokin]

Howdy SmillinNSmokin!

Here are a few random thoughts on this - just one guy's opinion.

If you're goal is to be able to put meat on the smoker, go to bed and sleep through the night, then obviously the offset smoker is not the right cooker for you. And opinions vary on this subject, but I never recommend sleeping through the night while something cooks - too many things can go wrong, even with a "set and forget" cooker like a pellet grill. If you did a search of this subject, you'd find way too many threads on these forums of guys who woke up the next morning to realize their smoker died sometime in the night...and they're in a panic thinking they've ruined an expensive piece of meat.

It's also my humble opinion that there's no comparison in the smoke flavor of meat cooked on an offset vs. a pellet grill. I tried the pellet grill route myself once a few years ago. I can't deny it's very convenient, but everything I tried to do to increase smoke flavor (mostly smoke trays and tubes) left me wishing for more. I finally gave it up and moved away from the pellet grill.

And just a word about offsets: you mentioned using charcoal and wood chunks for fuel...it's my experience that offset smokers do best when fueled by a split-wood fire - like you'd build in a fireplace. You can certainly use lump coal to start a good, hot coal bed, but maintaining that is easier, in my opinion, by adding 2 or 3 wood splits to the coals every so often. After all, this is why offset smokers are called "Stick burners".

It seems from your first post that you've already realized this - but it really boils down to what's more important to you: smoke flavor or convenience. If you want "set and forget" convenience, you'll probably like a pellet grill. If you don't mind tending a fire, and don't want to compromise smoke flavor, then I highly recommend the offset option. Just know that all offsets are NOT created equally. If you went with a cheap offset from one of the box stores, you'd find them difficult to operate because they're constructed of of thin steel, and they tend to leak air (the key to temp control in most wood smokers is controlling airflow). Really good offset smokers can be pretty spendy...but are also pretty easy to operate.

Sorry that got long winded...and hope it helps and didn't just confuse you more LOL.

Good luck with whatever you choose!

Red

Yes, that is very well stated! I really appreciate all the nuggets you just shared with me. If I did end up going with an offset smoker, knowing I’m only gonna be feeding at most 4 to 6 people and this is going to be a hobby and not a business, or anything competitive, can you recommend a brand or two or model or two that I can look up? I really do like playing with real wood and I have a ton of it that I bought this past fall, so I want to find out if I go that route what kind of money we’re talking… Thank you again for your help and I hope you’ll reply with a couple suggestions !

 

[ifitsdeadsmokeit]

Red summed it up nicely. I have both an offset and pellet smoker. In the past year i have probably used the pellet 25 times and the stick burner 5. The convenience outweighs the better flavor and results to me. A stick burner is not a set and forget. You will be adding logs every 30 - 40 minutes to maintain the fire. I am not a smoke flavor hound and prefer the subtle addition it can bring. I use a pellet tube when smoking and think it does well. If want more flavor try using the mesquite pellets which i dont care for. I like apple, oak and cheery best. The offset produces much better results but at the price of your time because you have to babysit. Two thumbs down on traeger from me. Much better out there. Depending on how much you use it the price if pellets can add up too. I get wood free and still end up using the Yoder.

 

[Gonna Smoke]

if I did get an offset smoker, am I able to allow brisket and other things to cook through the night by putting several woodchucks in

Short answer is no...

 

[BigW.]

Several good brands of stick burners out there. A major factor is shipping so if you live near a dealer or can drive for pick up that helps. Lang, Yoder, Shirley, Meadow Creek, & Lone Star to name a few. These will probably cost more than a pellet smoker, but will last forever. Lots of good advice in this thread. At this stage, convenience is a main driver for me so Weber Kettle or Pellet.

 

[chopsaw]

If you take the pellet route , make yourself a list of features you want .
Then make a list of some of the different models .
Check to see which models have the features you want and sort them out that way .
In my case I was looking at Weber . I had Rec tec , camp chef and pit boss on the list .
At that time the Rt-700 Rec tec was lacking in what I wanted , and it was crossed off first .
Next went Pit Boss . Both good grills , but lacking the features I wanted .
Came down to Weber and Camp Chef . Was leaning Camp Chef when Weber dropped the price , and offered some extras . So that's what I bought .

So a good place to start would be making your own features checklist , then check out the link in post 9 and look at that spread sheet .

 

[sandyut]

Pellet smoker will be much easier with a faster learning curve by a long shot. I agree with chopsaw . I made a spreadsheet and went deep in the rabbit hole to help me sort out my decision 10 years ago. My top 3 were Rec Teq, MAC, and Yoder. from what I read, all very solid machines. Rec Tec won my purchase and I have zero regrets and recommend them all the time.

 

[SmilinNSmokin]

If you take the pellet route , make yourself a list of features you want .
Then make a list of some of the different models .
Check to see which models have the features you want and sort them out that way .
In my case I was looking at Weber . I had Rec tec , camp chef and pit boss on the list .
At that time the Rt-700 Rec tec was lacking in what I wanted , and it was crossed off first .
Next went Pit Boss . Both good grills , but lacking the features I wanted .
Came down to Weber and Camp Chef . Was leaning Camp Chef when Weber dropped the price , and offered some extras . So that's what I bought .

So a good place to start would be making your own features checklist , then check out the link in post 9 and look at that spread sheet .

Thank you for the help, I will definitely look at the list and I will make up my own. Problem for me as I don’t know what features are going to be valuable on which ones aren’t. I guess I’m gonna have to get educated and find out what must have and what I can do without. Thank you again!

 

[SmilinNSmokin]

Pellet smoker will be much easier with a faster learning curve by a long shot. I agree with chopsaw . I made a spreadsheet and went deep in the rabbit hole to help me sort out my decision 10 years ago. My top 3 were Rec Teq, MAC, and Yoder. from what I read, all very solid machines. Rec Tec won my purchase and I have zero regrets and recommend them all the time.

Thank you!

 

[SmilinNSmokin]

Several good brands of stick burners out there. A major factor is shipping so if you live near a dealer or can drive for pick up that helps. Lang, Yoder, Shirley, Meadow Creek, & Lone Star to name a few. These will probably cost more than a pellet smoker, but will last forever. Lots of good advice in this thread. At this stage, convenience is a main driver for me so Weber Kettle or Pellet.

I looked at the models of offset smoker just to educate myself. I understand they are more expensive, but he get what you pay for. I always buy once and buy right. I looked at the freight to get any of those units up to Idaho, and the cheapest shipping/freight is $800, so I’m gonna have to find, a unit, whether pellet or offset closer to home. Thank you again for your input!