offset smoker

Hi all, I have my offset coming in in Sept (hopefully). But, while researching for it and well...I"m still constantly looking...I do notice most of them have round fireboxes AND round tube cooking chambers. I know a lot of that has to do with the source materials, old propane tanks...pipes...

At the risk of starting a brisket religious war......I'm asking as that I have an offset smoker coming in next month and I'm new to cooking on one. In my previous smoking life I used a Bandera style vertical smoker...and I used to always do fat side down to protect from that heat coming into...

Hi All, I have an Old Country Wrangler and currently insulate the firebox with firebrick but I am wanting to increase the insulation (for temp stability reasons) with cartable refractory cement. Have any of you tried using cement or what other ways have you insulated your firebox?

Been cooking on drums for the past 10 years and just made the switch to an American BBQ Systems All Star. So this is my first time cooking offset instead of direct. I’m completely content knowing it’s going to take some practice to figure it out. But I do have one question right out of the...

What Size Splits are you guys running in your insulated fireboxes? Waiting on a backyard model from Big Phil's to come in most of my spits are about 16-18 inches. I think I might have to cut them in half. curious what size splits everyone uses in their insulated FB around the same size?

Hello! First post here. I've been restoring a New Braunfels Bandera smoker and finally finished! I give you the Frankensmoker! https://1drv.ms/u/s!AmdnVQNGniCqgW6-pWKXGpJ9Xhkp https://1drv.ms/u/s!AmdnVQNGniCqgXL8lErHg8XpeB-E I picked this thing up for $100 and it needed a lot of work. There...

Hey all, I am new to this forum but not new to barbecue. I have been grilling and most recently (4 years) doing low and slow barbecue as a passion and hobby. I have had a couple different smokers. The WSM got me into low and slow and i liked it but wanted something “easier” I guess. That being...

Hi Group, I am seasoning my new Yoder Cheyenne and noticed a bunch of leakage around the main chamber, fire box and smoke stack where the tube enters the chamber. (it is not welded on as i think they did that to save on shipping maybe) I read that some people seal their main off set chamber...

Hi All, We're looking to startup a smokehouse in Edmonton, Alberta and was hoping to get some advice from the group on the following, 1. Smoker - we're still split on whether to use an offset smoker (250 or 500 gallon) or go down the pellet/electric path, is there a significant enough...

Hey everyone, I have a Lone Star Grillz 20x36 offset and I have been very pleased with the results I get with that pit; however, I was contemplating on getting a larger traditional offset that also has a warming directly over the firebox rather than on the smoke stack side. I have seen several...

Hey all I live in Southern NJ and found a builder in my home state up north of me that does tank builds. He does everything custom and I reached out to a few of his customers and they all say great things. I am a little torn between a Work Horse Pits 1975 and his 120 Gallon Model traditional...

Hello Offset1968 and renawaytrain, your posts about the Mill Scale 94 gallon have been helpful for me. I imagine you have had a number of cooks under your belt by now. How is the 94 gallon treating you? Are you as impressed with the cooking and function of the smoker as you have more...

Hello, I have been doing research on opening my own BBQ joint and I have a specific question about cooking. I want to do Kraft BBQ where you can smell the smoke and cooking from down the street. What are some of the best processes for cooking brisket where you don’t have to be up all night or...

Hey folks, So my friend Dan arrived with a load of wood yesterday. I was expecting a truck bed. But when he arrived he had his bed full and a 12' trailer in tow full of wood as well. We got it all unloaded and he was on his way. So today it was 7 hours on splitting and stacking. I didn't quite...

Alright so I bought a Old Country Pecos cook on it 3 times having issues every time I close the door the fire goes out so I have to leave the door open half way and I'm getting 20 minutes before I have to put a new log the logs are about 9-10 inches in so what am I doing wrong

My new cooker was delivered last Thursday, just in time for the Labor Day weekend. I seasoned her up on Friday, and set my alarm for 2:30 AM Saturday to get started cookin'. I was so excited to cook on it I made enough food to feed an army, but only invited a handful of close friends over in...

After years of waffling I finally placed an order with Lone Star Grillz in the middle of May, 2018 for a 24x36 horizontal offset cabinet cooker with warming oven. For years I went back and forth on if I would rather have a pipe cooker or their vertical offset - or if I should just stick with my...

I'm still getting to know my new LSG offset and understand the process for getting a good bed of coals started. The biggest lesson learned is that I need to exercise more patience with everything and let the smoker do what it does naturally. This video has some of my early observations...

Hi Brethren! My new LSG offset arrived this weekend. To honor its long awaited arrival I made this walk around video: https://youtu.be/UnyinCAxjE0

What makes it ok to use an old propane tank to make a smoker? Is there any leftover propane refinance in the tank from the propane? Will the propane work its way into the metal over time while being used for the purpose of holding propane and then seep out later once made into a bbq smoker? I...