Basically, there are three different types of barbecue smokers. The Offset Smoker, the Vertical Smoker and the Kettle Smoker. An upright smoker has a single chamber, with the fire at the bottom of the chamber and the meat supported on grates suspended above the fire. A teapot smoker is what you may already have, or your father or brother, cousin uncle already has. Think of a Weber Grill and that’s a kettle type smoker. A weber barbecue smoking grill can be set up by building a fire on one side, placing meat on the other side, putting on the lid, and opening the vents. The meat will be smoked by indirect heat. This short article will describe the compensated type smoker.

• An offset smoker has two chambers. One is called the firebox. The other is called the smoke chamber. These are offset from each other. That is why it is called Offset Smoker or Offset kitchen. The firebox is to one side of the appliance, and that is where the wood or charcoal fire is made. smoke and heat flow from the firebox into the smoke chamber, also known as the cook chamber, and then the smoke flows around the meat and out the chimney. As the smoke flows over and around the meat, it gives it a smoky flavor and the indirect heat under cooks the meat. Most offset kitchens can be visualized as a large drum on its side, with a cut-out hinged lid and a small chimney flue sticking out of the top. That is the smoke chamber. To the side and slightly below the smoke chamber is the firebox, which is usually a square metal box attached to the side, but could also be another metal drum. The combustion chamber is usually much smaller than the smoke chamber.
• An offset smoker burns wood to provide heat and smoke. The type of wood to be burned varies according to the choice of the pit master. Many burn whole logs in their smoker, while others prefer to burn wood chips, traditional charcoal, lump charcoal, or even wood pellets.
• Different varieties of wood can be burned in an offset smoker to impart different flavors to the wood. Some prefer to burn Hickory, some prefer Mesquite, some prefer fruit wood like apple or cherry wood.
• The secret to using an offset smoker for good barbecue is to cook “low and slow.” This means cooking food at a low temperature for a long time. An offset smoker is great for this, as it only uses indirect heat, because the fire is away from the meat in the firebox, while the meat is in the cook chamber.

This should help you determine if you should get an offset smoker to make great smoked BBQ meat. You’ll be able to make great BBQ ribs, pork shoulder (pulled pork), brisket, and chicken with an indirect smoker.