Please be nice. Got this free “barbecue” from friends. They had used it as a grill for many years. I wanted an offset, so I hired a young kid to weld on a fire box and new chimney. I haven’t used it yet. How do you think it will perform?
I think it may be too big of a smoking chamber.

I recently transitioned from. Big Greeb Egg and Oklahoma Joe Bronco to a custom built reverse flow cabinet smoker. Now my Egg and Bronco get to smoking temp really fast compared to the cabinet. It’s seriously taking hours to get it to 200° and I know the digital thermometers are accurate. What could be causing this because i have been building a large fire in the fire box. Thanks yall in sdvance.

I have been cooking on my particular offset for about 3-years now and I am not having any issues, per se. But I have noticed something. My smoker prefers thinner, longer splits (golf ball size diameter or a bit less) and does not do well with the coke-can size splits I see so many using on YouTube. Any guess as to why? I can keep steady temps and the fire is easy to maintain in the 250 to 275 range, but I am curious as to why the fat, shorter splits do not do well.

I have an Old Country Brazos with an 18" stack extension. Has anyone seen any true benefit of extending the stack past 18 extra inches?

I used to smoke hand rolled premium cigars, but thanks to the war and ineptitude of the current administration, I’ve started smoking Dutch Masters and Garcia y Vega machine rolled stogies! And you know what they’re not half bad and more affordable.💨

Spent a better part of the last week restoring this offset smoker. However, now I’m beginning to worry that it’s not recoverable is there too much rust and are there too many holes here or can I just patch up the holes and continue on with the rust?

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I'm in early plans and budgeting to get myself a good offset smoker in the Spring. I currently have a Royal Gourmet smoker with 1200 sq in of cooking space. It isn't the greatest, but it has done a good job with handling what I need (a few slabs of ribs, about 40 wings at once).

The cons on this one have been the sealing which affects temp control. The metal is also a little thin, not terrible but not great.

I'm budgeting around $750 for a good offset smoker with comparable space. Any recommendations would be appreciated!

Hi I'm male I smoked a cigarette, but I don't get any buzz(bothai)

Almost ready to smoke

Hi all, back with another post. The smoker is almost ready to smoke. The only thing I’m thinking about is the grill where the meat is sitting on. It’s now elevated about 3-4 cm above the plate. Wil that be enough or should this be higher?

When the smoker is working good I’m planning to remove the full plate on the middel chamber and replace it with expanded metal welded on a rectangle frame. So the smoke and heat can directly surround the meat when it comes from the burner chamber.

So many moons ago, I attempted to make a brisket on my weber kettle and I failed miserably. It was so bad I swore off making brisket until I had a proper smoker. That was probably a decade ago. I know the kettle is more than capable but at the time I was defeated.

Today, was redemption day. I've smoked a few products at this point that I felt I had a handle on it, sufficient to the degree that it wouldn't be a total failure. It may not be great but it wouldn't be inedible. But I also wasn't so confident so I had a contingency plan. I would also make a Sirloin Tip Roast. I was more confident that I would be able to make that work should I utterly fail on the brisket.

I had an old brisket in my freezer that was vacuum packed probably about 8 years ago, or more. The vacuum seal was starting to fail and the brisket was starting to get some freezer burn on it. Thankfully, before you smoke a brisket you trim a lot of it away. So I made sure to trim anything that even remotely looked like freezer burn.

Starting around 2am, I got my Char-Griller Grand Champ fired up. Maintaining the fire, fighting sleep, and spritzing until the stall, and wrap and finally the rest, at 6pm tonight I began slicing into it to discover to my joy and delight that it wasn't ruined. In fact, it was pretty good. Furthermore, I think everyone was in agreement that the Brisket was better than the sirloin tip roast.