Hi, I’d like to hear what advice y’all have to offer on using trailer offset smokers. I have been using my Weber Smokey Mountain for a couple years and have smoked on friends offsets a few times. This will be my first time using a larger smoker so I’d like to know what differences to watch for and any change in operation. It isn’t gigantic by any means but it is probably about 3 standard offsets combined into one. Some of the technicals are it being a double chamber reverse offset. A specific concern is how much extra wood and/or charcoal I should plan to use. I’ll be cooking 80lb of pork shoulders and estimate an 11-13 hour cook or so. It looks pretty close to the ones in a photo I found, listed below. Thank you!
Tips for using trailer smoker
- Thread starter EchoFoxtrot
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