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Thinking of a new smoker

ksmith9

Newbie
15
18
Joined Feb 8, 2020
Howdy everyone! I hope I'm posting in the right section. I am currently using a vertical pellet smoker but I'm unhappy with the amount of bark and charring that I'm getting and my briskets are not getting that good dark exterior that I want. I've been looking at offset and reverse flow offset, and would love some feedback regarding the switch. Thank you so much in advance
 

mike243

Master of the Pit
SMF Premier Member
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949
Joined Feb 25, 2018
Its only $ , I don't want no charring on my smoked meat, steak yes lol , I am wanting the new MB charcoal unit with the basket and the fan, $349 is a pretty fair price and its a pretty simple design so parts would be easy to get if ever needed
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
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★ Lifetime Premier ★
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Joined Jun 22, 2009
If your looking for an offset, be prepared to shell out some bucks. The cheaper one’s are very hard to control the temps with, because they are made of thinner metal. I have a 36” Lang & I just love it. It is not so big that I use a lot of wood, but big enough for whatever I want to put in it.
Al
 

JC in GB

Master of the Pit
SMF Premier Member
2,477
1,514
Joined Sep 28, 2018
Howdy everyone! I hope I'm posting in the right section. I am currently using a vertical pellet smoker but I'm unhappy with the amount of bark and charring that I'm getting and my briskets are not getting that good dark exterior that I want. I've been looking at offset and reverse flow offset, and would love some feedback regarding the switch. Thank you so much in advance
If you are looking to an offset, you could build your own and save some $$$$ and you can customize it to your liking. You would have to have access to a workspace and tools of course.

JC :emoji_cat:
 
12
1
Joined Nov 12, 2020
I believe bark to based mostly on air flow, more air = more bark. With that said I'm digging my knock off Big Green Egg from Vision Grills. I get more bark on my brisket than I prefer so I usually finish the last 5 hours or so in foil. If you're not quite sold there are some good and cheap offsets to test out what you like here
 

ksmith9

Newbie
15
18
Joined Feb 8, 2020
Well I guess my main question is has anyone gotten good bark from a vertical pellet smoker? I've had some ribs that were almost crunchy on the outside with bark and so juicy on the inside. I'm assuming that happens from the intense heat from the wood.
 

gmc2003

Epic Pitmaster
OTBS Member
10,727
5,293
Joined Sep 15, 2012
Proper moisture, rub. airflow and technique all contribute to getting a good bark on your meat. Wrapping with aluminum foil will soften the bark, wrapping with butchers paper will still soften it, but to a much lessor degree. They say nut woods produce a better bark then fruit wood and I believe it to be true.

Chris
 

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