British BBQ Society Forums

Hi
i think you might find that the offset is to accomodate more cooking surface than a bullet type or uds other wise you would need a gemini rocket size for the serious bbqer. that said the insulated vertical box type is popular in the us but the big boys got both. you aint doing a whole hog on a WSM

Heat naturally travels upwards, so you have to try and direct it with an offset. That basically means you've got more metal being heated up and more energy being lost through directing the heat as a result. Combine that with a colder climate and you're going to have to try a lot harder, and burn more fuel, to maintain consistent temperatures.

I still don't see the issue to be honest. Again, yes heat travels naturally upwards, but if you look at the particular type of offset I've bought it incorprates a heat management plate to aid the flow of heat along a chamber to a chimney to exit. It also is made from 1/4 inch thick steel to aid heat retention rather than the approx. 2mm of something like the WSM. I may burn more fuel in colder days, but since I'm burning oak from managed woodland in the UK rather than charcoal I have no problems burning a bit more fuel.
At the end of the day it's horses for courses, there's no right or wrong way to bbq as long as you're having a good time and drinking a few beers along the way.

I understand yetidaves point to some degree and yes in some of the colder competitions in the us they have to use duvet style blankets to wrap around offset cookers to maintain temp even myron mixon but i couldnt imagine many bbqing in 6inch snow in the uk. the uds is brilliant and efficient and utilises everything that travels upwards, heat n smoke but it has limitations re fuel and supply hence the minion method. the offset does require more heat due to the physics of more metal and further for the heat n smoke to travel but a seperate fire box gives a choice and our friend is using oak which is more difficult to use in any upright. its a personal thing as you progress and just maybe the offset will give jezz a bit more fun

I must admit I'd love to try one, but I don't need that kind of cooking capacity or have suitable weather and the available fuel supply to be able to use one year round. YMMV and all that! Please post some pics when it arrives For now I shall leave my Pro Q gathering dust whilst my UDS wipes the floor with it. If only I'd known sooner...

The request to post some pictures assumes a lot more i.t. knowledge than I actually possess, but I'll see what I can work out! I'm looking to build an extension to the shed to provide a bit more shelter and warmth when winter comes (not that it ever gets particularly harsh in Surrey!), as I'm in the minority daft enough to bbq in 6 inches of snow

Hi

Surrey I wish!!!! you should try the barren cold wastelands up in the North East we start to sunbathe at 11 degrees

I'm with Tiny. Pellet fired grills are 'bestest' as they produce excellent results time & time again with very little input

Very little input? Might as well just use the oven...!