Question - Horizontal Offset smoker

Discussion in 'General Discussion' started by smokincanadian, May 6, 2015.

  1. G'day Eh. 

    Been a bit since my last post, but hey, smoking season is upon us once again in the great white north, I have used my WSM a few times already...

    Was looking for some input.

    I traded recently for a Offset Horizontal Smoker, Broil King, this will be my first foray into dry smoking.

    Any pointers/tips? Planning on injecting some wings and sausages for my first smoke on it, keep it simple...

    Do people foil line the inside of this, as there is only an empty shell?

    Do you put a water pan in it?

    Any other tips?

    Of course I'll share pics of the my first experience with it (unless I massively screw up, but with my experience on the WSM and my Masterbuilt Electric, I dont think I can mess it up that bad...

    Not that I had many friends so I doubt I would have been missed hehe, but hello to everyone, and many thanks to all the awesome people here who have shared and provided awesome tips and ideas which are amazingly helpful to all, myself included.

  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the offset world! I'm loving mine. They can be fussy but quite versatile. Check the link in my sig to see how I've been playing with mine.
  3. Cheers! [​IMG]
  4. Honestly not a good experience

    Could not maintain 200, leaky as fuck, had to finish on the bbq. Dissapointed. 

    Tomorrow back to the weber with Some turkey thighs and drums and some pork hocks

  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    In all honesty I had a similar experience with a Char-griller Pro many years back. Spent $175 on the base unit, another $50 modding it like crazy and never really felt like I could trust it for long smokes unless I was sitting right there watching it the entire time. After about 8 months I sold it for $80, and bought a 22.5" Weber Smokey Mountain (WSM). Best decision I ever made - the WSM holds at least as much meat, is way easier to control, and I can actually put briskets on at midnight and go to bed for 6 hrs. and know that it is going to be running just fine in the AM.
  6. I had to do a smoke on the weber, to get over the disappointment. 

    I *may* try a few mods, but I dont know how crazy I want to go, need some type of a gasket that they use on wood stoves to seal the lid to the Q and smoke box better, but I still dont know if that will be enough...

Share This Page