logan_mitchell•1mo agoProlific Poster

Switched from direct heat to offset smoking after 5 years and my brisket game changed overnight

I used to just pile coals under the meat on my old kettle grill (you know, like a lot of folks do). Last summer I finally picked up a used offset smoker for $150 and moved the firebox to the side. The bark came out way better, no more dried out edges, and my last brisket got a compliment from a guy who competes in local comps. Has anyone else made this switch and noticed a big difference in their cook times or moisture?

3 comments

3 Comments

juliarodriguez1mo ago

Heard my buddy say the exact same thing after he switched to offset.

the_tessa1mo ago

Make sure you give it a solid 2-3 weeks of daily use. It takes that long for your brain to fully adjust, easy to give up too early lol.

diana_kim661mo ago

That first cook on an offset taught me something about airflow nobody really talks about. My cook times actually got faster once I figured out how to dial in the thin blue smoke, since the fire stayed cleaner and more efficient. The moisture difference was night and day though, that consistent gentle heat from the side just lets the fat render so much better without steaming the meat.