British BBQ Society Forums

As per title, is she any good for smoking?
There isn't a lot about them on the net and having read a bit it seems offset smokers aren't the best

I am looking at building one with a drum but money is tight and I have my offset one already and wanted to use it.

Any advice would be great

Thanks, Paul

Also thought I better add would I use wood chunks as a heat source or charcoal? Not sure if I am asking that right but hopefully someone will understand

Also would I use water in my offset?

Thanks

Hi
Your offset should be good for hot smoking,but they are rather hands on ,monitering the temps and the fire.
As for fuel i`d go for charcoal unless you have a large supply of free wood,of a suitable type and well seasoned.
So use charcoal and use wood in small amounts for flavour.
Hope this helps somewhat.

Del A wrote:Hi
Your offset should be good for hot smoking,but they are rather hands on ,monitering the temps and the fire.
As for fuel i`d go for charcoal unless you have a large supply of free wood,of a suitable type and well seasoned.
So use charcoal and use wood in small amounts for flavour.
Hope this helps somewhat.

Thanks for that Del A, I have read a lot about it now and found some mods to do on her to be more efficient and hopefully be quite airtight etc. Buying some of the bits today so hopefully have them for the weekend and I can get started.

Any recommendations on the charcoal to use? And would wood chips be the things to use for flavour?

Sorry for the questions I am new to this

Any recommendations on the charcoal to use? And would wood chips be the things to use for flavour?

For charcoal there`s lumpwood or briquettes so long as you steer clear of instant lighting or easylite you`ll be good,
i`m sure you`ll find your own preference.
As for wood chips the chunks would be better there`s a table somewhere on the forum of what goes with what(wood to meat).But again you`ll find your likes and dislikes.
Good luck with the smoker

Old chap,
One of those how long is a piece of string questions but there are some simple guidelines.

Instant light charcoal is entirely satanic don't touch it with an extendable pole.
briquettes are variable but heat beads are the best, weber considered pretty good
Lumpwood vairies, big k restaurant grade is considered fine, the macro booker stuff pretty fair but I have had decent results with bar b kwik and homebase own.
Wood chunks most people prefer and paul golden of golden smoking woods seems to be the preferred man, again I use chips purchased from garden centres and have a vast range, I would suggest opening your account with apple which gives a subtle smoke good with pork and oak a nuch stronger smoke flavour

All these things are personal taste so often folk are reluctant to say "do this" but if you want a steer go buy some decent lump a bag of apple chips, wrap a couple of soaked handfuls in tin foil pierce the foil stick it on the coals and this will do a top job wih chicken or pork and you will be nourished,
Cheers
Tiny

Wot he said. Seriously it is all a matter of taste and preference, I can't get on with lumpwood, based purely on the facts that when I first started bbq grilling I couldn't get anything that wasn't cr@p but could get briquettes. Now I'm doing long low smoking I still stick to briquettes. All of the brands Tiny mentioned are good, but and this is a big BUT, what works for others may not work for you. Is this a problem, having to try different fuels and woods for flavour? NO not if you have a high metabolic rate, exercise like a triathlete or have elastic waisted trouser . It's both an art form and a science and takes a while to get right. All I would say is if you decide to experiment, and you should, only change one variable at a time. We have had posts stating I tried this set-up and it didn't work, but instead of changing, charcoals for instance they scrapped the whole idea and started with everything new. It's similar to creating your own rub, you add bits, change bits, remove bits until you get what you want. Don't forget the importance of location of the smoker due to possible variance of the prevailing winds etc. After considering any or all of the above points, have fun that's what its all about in the end.

Del A wrote::D

Any recommendations on the charcoal to use? And would wood chips be the things to use for flavour?

For charcoal there`s lumpwood or briquettes so long as you steer clear of instant lighting or easylite you`ll be good,
i`m sure you`ll find your own preference.
As for wood chips the chunks would be better there`s a table somewhere on the forum of what goes with what(wood to meat).But again you`ll find your likes and dislikes.
Good luck with the smoker

Thanks a lot for the reply

I will just try a few different options and see what I can do. Might just get a few chickens and have a few go's once my smoker has been finished.

Thanks again.

Tiny wrote:Old chap,
One of those how long is a piece of string questions but there are some simple guidelines.

Instant light charcoal is entirely satanic don't touch it with an extendable pole.
briquettes are variable but heat beads are the best, weber considered pretty good
Lumpwood vairies, big k restaurant grade is considered fine, the macro booker stuff pretty fair but I have had decent results with bar b kwik and homebase own.
Wood chunks most people prefer and paul golden of golden smoking woods seems to be the preferred man, again I use chips purchased from garden centres and have a vast range, I would suggest opening your account with apple which gives a subtle smoke good with pork and oak a nuch stronger smoke flavour

All these things are personal taste so often folk are reluctant to say "do this" but if you want a steer go buy some decent lump a bag of apple chips, wrap a couple of soaked handfuls in tin foil pierce the foil stick it on the coals and this will do a top job wih chicken or pork and you will be nourished,
Cheers
Tiny

Hi Tiny, thanks for the reply

I will have a look about and maybe get a couple of different bags of lumpwood etc and see what I like best. I will have a look at heat beads too.
With mine being an offset I know I am in for some fun but I am starting to mod it at the weekend so hopefully should be a little easier. Nothing like a nice challenge though hey!!

I am sure as long as I monitor it well and follow the basics I will be fine!!

Thanks again for the reply!!

keith157 wrote:Wot he said. Seriously it is all a matter of taste and preference, I can't get on with lumpwood, based purely on the facts that when I first started bbq grilling I couldn't get anything that wasn't cr@p but could get briquettes. Now I'm doing long low smoking I still stick to briquettes. All of the brands Tiny mentioned are good, but and this is a big BUT, what works for others may not work for you. Is this a problem, having to try different fuels and woods for flavour? NO not if you have a high metabolic rate, exercise like a triathlete or have elastic waisted trouser . It's both an art form and a science and takes a while to get right. All I would say is if you decide to experiment, and you should, only change one variable at a time. We have had posts stating I tried this set-up and it didn't work, but instead of changing, charcoals for instance they scrapped the whole idea and started with everything new. It's similar to creating your own rub, you add bits, change bits, remove bits until you get what you want. Don't forget the importance of location of the smoker due to possible variance of the prevailing winds etc. After considering any or all of the above points, have fun that's what its all about in the end.

Hi Keith, thanks for the reply!!

It is not a problem trying out different methods etc I am actually looking forward to it. Not sure the neighbours will though I will just offer them some of the food so I don't have to do to much exercise haha

I will adjust one aspect at a time so I know which part I don't like rather than starting fresh everytime! Doing it that way I may never find one I like!

With the position of the smoker, so I try and block the wind from the vents a bit or not? I can position it anywhere really just need it at the top end of the garden so it doesn't smoke the whole street out lol.

I will be sure to have lots of fun and will post some pics of my 1st smoke and also going to post some pics of my smoker once complete!!

Thanks again for the reply.