Are you confused about how to use an offset smoker and what is an offset smoker? Why it is different from other smokers? Then, read the content to get complete information. We will discuss offset smokers, how they work and how we can season them for the best BBQ session.
Introduction of an offset smoker
The main components of an offset smoker are the cooking chamber and a firebox. The cooking chamber is constructed in two ways, both horizontally and vertically. A firebox is attached to one side of the cooking chamber that is used to add fuels. You can use different fuels like charcoal briquettes, wood, or other materials. The smoker is held in place by two large, durable wheels. The chamber and firebox contain a lid, which helps to keep the heat inside the chamber.
The doors of the chamber and firebox mostly open upward. Some offset smokers contain the firebox door outward. A stainless steel cooking grate is located inside the chamber that adjusts the amount of food and guarantees long-term use. The outer body consists of a thermometer, upper and lower shelves. An offset smoker is used to enjoy the best BBQ session with a low and slow cooking process.
Do you need to season a smoker?
The seasoning of the smoker is necessary to seal the paint and increase the smoker’s burning ability. It is the process in which you heat up the smoker by giving maximum heat and burning all the unwanted products. In the initial delivery from the manufacturer, all smokers, offset or not, usually come with oils, dust, and other debris from the manufacturing and shipping processes. Smokers can also accumulate dust over time as they are used in stores. So it is important to season the smoker to make it capable of cooking.
Necessary ingredients to season a smoker
There are different types of items used to season an offset smoker. After buying an offset smoker, we should follow some easy and essential steps to season the smoker. Before seasoning, we must clean the smoker to get the best seasoning results. The seasoning process is only applied to a new offset smoker so that it works well in the cooking process. We will discuss some of the crucial things that are helpful in the seasoning process.
- A power washer is used to clean the smoker, which helps to eliminate all the dirt inside and outside the smoker.
- In the second step, oil coating is performed. We can use different oils like vegetable oil, cooking spray, cooking oil, olive oil, etc.
- A charcoal brush is used to clean the inside area of the cooking chamber. It helps to clean the cooking grates in a short time and very thoroughly.
- After cleaning the smoker from the inside and outside, we should use a paper towel to clean the smoker.
Essential steps to season a smoker
A new smoker requires some time to season. There’s no need to stand by and watch the entire seasoning and cooking process since much of this is a set and forget process. We will discuss some important steps of seasoning an offset smoker.
1. Use a power washer
In the first step of the seasoning process, you need to clean the whole body of the smoker inside and outside. You should use a power washer which helps in the easy cleaning process. If you do not have a power washer, you can buy it and take it for rent. Different types of painting materials, debris, and oil are used in the manufacturing process of offset smokers.
Therefore it is necessary to clean out all the ingredients before using them in the cooking process. Otherwise, it will destroy food’s taste if we use it without washing. Dust and other painting will destroy your BBQ session by adding a strange flavor in the food. Therefore you must clean it with a power washer to enjoy your barbeque. You should make sure to clean it thoroughly, both inside and outside.
2. Clean the cooking grates
In the first step, the cleaning process with the help of a power washer is completed, as this is the cleaning process of the outside portion of the smoker. Now we’ll learn to clean the smoker internally. Take out all the cooking grates from the chamber. First, we cleaned it with the help of a power washer. Now to clean it properly, we use a cleaning brush. Scrub this charcoal brush on every grate carefully. After scrubbing all the internal body parts, wash them so that there is no debris or oil left on the parts of the smoker.
A bar of dish soap is also used to clean the smoker. After washing all the body parts of the smoker, dry it with the help of a towel to prevent it from rusting. Check that all the internal parts of the body have been thoroughly cleaned. If a water pan is placed inside the cooking chamber, clean it and then dry it with the help of a towel. Set aside the grates and the water pan and focus on the smoker when you’re done.
3. Oiling the grills
It is a crucial step in the seasoning process in which you should take extra care of applying it to the surface. The entire interior of your new smoker must be coated with a layer of cooking oil to serve as a protective coating. In this process, you cannot use water because it will disturb the oil coating and results in a rusting body of the smoker. Choose oil with a high smoke point if you use an offset smoker. It is best to stay away from extra virgin olive oil and choose canola oil or vegetable oil as they have a higher smoke point.
You can use oil spray for the best equal oil coating. If you have a big smoker, you must use oil spray, which helps to coat easily. Some people use liquid oil for coating. Liquid oil coat on the internal and external surfaces should be only applied once.
4. Grill lighting
After applying the layer of oil, leave it for almost 15 to 20 minutes. It will take time to set up oil on the surface. Now it’s time to light the grills. For lighting the grills, you should use charcoal compared to wood or wood chips. Start the charcoal and try to raise the temperature as high as possible. When the flames are going, you should leave the dampers half-open. Make sure you leave the fire burning for two hours.
5. Temperature management process
After the lighting process, you should make sure that equal temperature is flowing all over the chamber. We usually make the temperature higher than 165 degrees during the cooking process. You should keep the temperature above 250 degrees during the seasoning process. Keep the same temperature for two hours. It will help to stable the oil on the surface as a preservation layer and prevent the body from rusting in long time use. You can use the offset smoker without fear of damaging the surface after this process.
6. Clean up after cooking
After the cooking process, you should clean the smoker carefully and wipe it with the help of a towel.
Steps to avoid in the seasoning process
- It is important to keep in mind that the shiny exterior of your smoker will act as a protective layer.
- Make sure not to wipe it off or scratch it. You shouldn’t clean it off until you’ve cooked with your smoker a few times.
- Use a soft paper towel or a microfiber cloth to clean the inside of your smoker to avoid scratching it.
- This procedure can easily remove fat and other debris from the interior. If necessary, separate the cooking grates in order to clean them.
- If you keep this protective layer intact, your grill will remain protected and will not rust.
Some essential tips for cooking in an offset smoker
We can use both wood and charcoal as fuel. The combination of wood and charcoal gives a different flavor at a time. We can get both grilling and smoking flavors.
Heat the smoker before adding meat
When you add fuel to the firebox, it produces a large amount of smoke. This smoke is not beneficial for food. Therefore, heat the smoker until the whole body’s temperature is the same.
Utilize digital thermometer
Some smokers show variation in temperature when the temperature is increased above 75F. Therefore we should use two digital thermometers at both corners to check the temperature difference, as every smoker has one thermometer to measure temperature. You can attach another thermometer by drilling on another side.
Keep the lid closed at possible limits
It would help if you tried to close the lid of both chambers, as the firebox and cooking chamber. By opening the door, again and again, the heat is released from the chamber, and the temperature decreases and so the cooking process will take time to cook food. You should close the lid tightly so that heat remains inside the chamber and complete the cooking process in a short time. The doors will need to be opened periodically to add wood or check on the meat, but make sure you monitor as much as possible from the thermometer reading or by observing the smoke coming from the chimney to avoid unnecessary door opening.
Sometimes, the temperature is not the same throughout the whole chamber, so you will need to rotate the pieces of meat, so the cooking process is equal on both sides. Even if you are cooking a tiny meat piece, you will have to change its side for the best cooking.
Opening of vent
The first vent you need to look at is the one that’s on the firebox. It is the most critical factor that affects the temperature of the fire and, ultimately, the cooking chamber. Make sure the vent is wide open when you start the fire. You can close this one up slightly as you approach your desired temperature.
Keep this vent open as you approach your desired temperature. When the temperature is stable for almost 30 minutes, you can begin adjusting the chimney. Keep it half-closed as a general rule. And don’t close the firebox vent completely, or you will end up with bitter, creosote-covered food.
During the cooking process, you should also keep in mind the condition of the weather. The weather has a significant impact on the cooking process. You should plan to have enough charcoal and wood on hand to make up the difference, especially if the weather is windy or cold. It would be best to use a thick steel body offset smoker in a cold climate, which helps to maintain the temperature inside the body.
Use a Water Pan
By using a water pan in an offset smoker, you can regulate the temperature, add moisture, and enhance the flavor of your meat. It is mostly placed beneath the cooking grates, which helps to cook juicy and tender meat. A good idea for adding a water pan to a fire pit is to place a tray of water on top of the rack above the fire. It will also help to control the temperature and prevent food from burning.
Practice for cooking
Before you begin cooking, try a few practice runs. Try cooking cheap cuts on your practice runs if you feel it would be too wasteful to use good wood and charcoal. If your practice runs don’t go well, don’t get discouraged. Keep in mind that your practice will make you the best cook, and your cooking process will improve.
Cover after use
After completing your cooking process, you should clean it and cover it well. A cover is usually available with the smoker. If you don’t have any cover, you can buy it from anywhere.
It is concluded that the best quality offset smoker helps to enjoy the best BBQ session. And you get all answers to the question of what is an offset smoker? The seasoning process of an offset smoker helps to cook juicy and tender meat. It also makes the smoker durable.