Without a doubt, the offset smoker is responsible for making deliciously smoked meat. According to smokegears, this is an excellent choice for an individual that wants to enjoy pork shoulder (chopped or pulled pork), pork spare ribs, beef or chicken brisket. Below you will find three reasons why this type of barbecue smoker make your meat delectable and irresistible
First things first, what is an offset smoker? An offset comprises of a firebox, a rack system for the meat, a smoking chamber and a ventilation system/ chimney for the smoke. A hardwood/charcoal fire is inbuilt in the firebox, little heat and the smoke travels into the smoke chamber, with the meat sitting on the racks, the smoke consumes it and the smoke exits through the ventilation system/chimney. The various reason why the offset smoker excellently makes delicious meat are these:
- The fire is isolated in the firebox so there is actually no contact between the fire and the meat. Any heat reaching the meat is indirect since the fire is away and offset from the meat in an isolated chamber. In order to make a good barbecue, you would require low heat of about 235 degrees Fahrenheit for over a period. It is easy to keep that low heat on the meat for a long period because the heat source is far from the meat.
- The meat is left suspended on racks in the smoke chamber, which is away from the fire. The smoke is allowed to freely flow through the smoking chamber and around the meat, thus adding that smoke flavor to the meat.
- The ventilation system/ chimney can be fashioned to allow maximum smoke exposure to the meat. The chimney can be configured at the opposite end of the smoke chamber, which is at the firebox end, thus making the smoke travel through the entire smoke chamber. This makes it possible for the smoke to have more contact with the meat, thus adding the Smokey flavor,
The fore mentioned are some of the reasons that the offset smoker is an excellent choice for making delectable smoke barbecue beef, chicken, and pork.