How to use offset smoker bbq

[C-3PBro sweden]

Ive built a offset smoker and i know the basics but i want to know hos other people use them for best resault!

It is built with only stainlees steel och acid-proof steel

And how do you prepare the meat you put in? In marinade or brine?

Witch temperature dö you try to keep?

Best regars J

 

[crazzycajun]

Have you seasoned it yet? If not I would season your pit then put chicken on with a descent amount of rub for it’s Jayden voyage. Good luck

 

[C-3PBro sweden]

Have you seasoned it yet? If not I would season your pit then put chicken on with a descent amount of rub for it’s Jayden voyage. Good luck

No i havent seasoned it.. is it just cooking oil? its pretty cold here now do you think i have to wait for Warner wheater? Okey chicken it is

 

[wbf610]

Ive built a offset smoker and i know the basics but i want to know hos other people use them for best resault!

And how do you prepare the meat you put in? In marinade or brine?

Witch temperature dö you try to keep?

Best regars JView attachment 385827

Since your smoker is a custom build, you’ll most likely have to just use it to learn how it runs, and how to control the temps effectively.

There are a lot of thoughts on what temps to smoke at: low and slow, hot and fast, etc. It will depend on what you like, and if you like tending the smoker all day, or just want to get it done as quickly as possible. A good starting range would be 225-250*F. Learn to keep the smoker in that range to start.

Meat prep: there are specific threads for every type of meat in this forum. Start browsing through them all, figure out what meat you will be cooking, and pick one recipe to try and replicate.

 

[gmc2003]

I would do a good burn-out no food. Just charcoal or splits depending on what your planning on heating it up with. Then go for something simple that you enjoy, chicken, meatloaf or fatties. As to the marinading or brining question that depends on what type of meat your cooking. I'm not a offset user, but those are the basics for the initial startup. I believe allot of folks spray the outside of the smoker every once in a while with Pam to help prevent rust.

Chris

 

[brnhornt]

Just my two cents....

wbf610 is right. It's a custom build so you're just going to have to have trial runs to figure out the process that your cooker likes to run. When I finished mine, I think I ran probably three test fires. I'd start it out, get it to a temperature I liked, and maintained that for an hour. Once I found a repeatable process that I liked, it was on to seasoning. Super easy to do...build a nice hot fire that will get the cooker up above 325. Spray the inside with a light coat of spray oil and then throw on as many skin on chicken thighs/drums you can fit on your grates. Your previous test fires will have cleaned everything out...and the dark meat chicken and skin is going to give you a ton of atomized fat to season the smoker nicely. There are some who will just spray oil and hold a 350 temp for a few hours...that will work...but might as well get some good smokey meat out of the whole thing :) I just pull all the chicken and save it in freezer bags for taco nights or enchiladas/etc. Good luck and have fun with it.

Side note....I see snow on the ground...unless you have an unlimited supply of firewood...I wouldn't be trying to do anything until warmer weather.

 

[C-3PBro sweden]

Since your smoker is a custom build, you’ll most likely have to just use it to learn how it runs, and how to control the temps effectively.

There are a lot of thoughts on what temps to smoke at: low and slow, hot and fast, etc. It will depend on what you like, and if you like tending the smoker all day, or just want to get it done as quickly as possible. A good starting range would be 225-250*F. Learn to keep the smoker in that range to start.

Meat prep: there are specific threads for every type of meat in this forum. Start browsing through them all, figure out what meat you will be cooking, and pick one recipe to try and replicate.

Okey thanks for taking your time and help me! Best regards Jocke

 

[C-3PBro sweden]

I would do a good burn-out no food. Just charcoal or splits depending on what your planning on heating it up with. Then go for something simple that you enjoy, chicken, meatloaf or fatties. As to the marinading or brining question that depends on what type of meat your cooking. I'm not a offset user, but those are the basics for the initial startup. I believe allot of folks spray the outside of the smoker every once in a while with Pam to help prevent rust.

Chris

Okey yes i think i will do a burn with out food tomorrow! And i dont need to do that because the hole build is just stainless steel and the pipes are acid-proof steel thanks for taking your time and help me! Best regards jocke

 

[C-3PBro sweden]

Just my two cents....

wbf610 is right. It's a custom build so you're just going to have to have trial runs to figure out the process that your cooker likes to run. When I finished mine, I think I ran probably three test fires. I'd start it out, get it to a temperature I liked, and maintained that for an hour. Once I found a repeatable process that I liked, it was on to seasoning. Super easy to do...build a nice hot fire that will get the cooker up above 325. Spray the inside with a light coat of spray oil and then throw on as many skin on chicken thighs/drums you can fit on your grates. Your previous test fires will have cleaned everything out...and the dark meat chicken and skin is going to give you a ton of atomized fat to season the smoker nicely. There are some who will just spray oil and hold a 350 temp for a few hours...that will work...but might as well get some good smokey meat out of the whole thing :) I just pull all the chicken and save it in freezer bags for taco nights or enchiladas/etc. Good luck and have fun with it.

Side note....I see snow on the ground...unless you have an unlimited supply of firewood...I wouldn't be trying to do anything until warmer weather.

Thanks for all the good advices! When you say 350, is that celcius or fahrenheit?
Spray oil is that just cooking oil or some speciel oil? (I know its not engine oil )
What does the seasoning do?

And yes its minus 10Celcius here in Sweden now and it will be cold for at least a month more so i maybe wait.

Thanks for taking your time and helping me!!
Best regards jocke

 

[crazzycajun]

Cooking oil or Pam not sure what’s commercially available there. As others have said burn off any residue and then season afterwards. The reason for chicken is it’s cheap so if you burn it, turn it into a boot your not out a lot off money. After you get a few cooks under your belt go for a pork butt there very forgiving

 

[bluewhisper]

I never oiled nor seasoned my offset, I just started using it. Your smoker looks nice, good luck in using it. I usually recommend to start with chicken, because it is inexpensive and it will cook much more quickly than larger pieces of meat.

 

[C-3PBro sweden]

Cooking oil or Pam not sure what’s commercially available there. As others have said burn off any residue and then season afterwards. The reason for chicken is it’s cheap so if you burn it, turn it into a boot your not out a lot off money. After you get a few cooks under your belt go for a pork butt there very forgiving

Okey sounds smart

 

[C-3PBro sweden]

Do i really need to seasoning the whole in side when it is built with only stainless steel?

 

[C-3PBro sweden]

I never oiled nor seasoned my offset, I just started using it. Your smoker looks nice, good luck in using it. I usually recommend to start with chicken, because it is inexpensive and it will cook much more quickly than larger pieces of meat.

Okey. Is seasoning only good for keeping it from rusting?

 

[Hawging It]

Spray it down with a good cooking spray then let her rip!

 

[C-3PBro sweden]

Spray it down with a good cooking spray then let her rip!

Whats is spraying it good for? Is it for flavor or keeping rust away?

 

[Hawging It]

Season the inside of smoker. Not the outside.

 

[brnhornt]

It's for both.

 

[C-3PBro sweden]

It's for both.

Flavor and rost

 

[brnhornt]

Yep....since you said you made yours out of all stainless steel...I guess you don't have to worry about rust...so a nice cook of some chicken thighs/legs will give you a good flavor coating at the same time of learning to use your smoker with rather inexpensive meat.