Can you ACTUALLY taste a difference between an Electric and an Offset Smoker

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In today’s video, I compare the Masterbuilt electric smoker vs Oklahoma Joes offset smoker. Electric smokers for barbecue have become a popular option to traditional wood and charcoal smokers. Electric smokers are very safe, and you can adjust the cooking temperature for whatever recipe you are preparing. Both electric smokers and offset smokers have advantages and drawbacks. Offset smokers are also referred to as stick burners, and work most efficiently when fueled by a wood and charcoal combination. Electric smokers are also efficient, especially if you are cooking in an environment where gas, charcoal, or pellets are not permitted. If you enjoyed this video where I compare the electric vs offset smoker, and want to see more, please remember to like, share, subscribe, and leave a comment if you have any questions or feedback. We hope to see you here again soon!
#electricsmoker #offsetsmoker #smokerreviews #smokervssmoker #electricvsoffset #bbq #porkshoulder
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Meat: Pork Shoulder
Wood: Oak
Temp: Goal 250 Degrees
Timeline
22:00 - First Smoker Finishes
23.10 - Second Smoker Finishes
24.38 - Results (We have a WINNER!)
Rub Recipe
5 Tbsp Brown Sugar
5 Tbsp White Sugar
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Paprika
1 Tbsp Kosher Salt
1 Tbsp Pepper
Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. Thank you for helping to support my channel!
Tools Used
amzn.to/3a99h6v - Masterbuilt Electric Smoker
amzn.to/3M1r6BY - Oklahoma Joe Reverse Flow
amzn.to/3x17xWe - Jax Smok’in Chips
amzn.to/3wPEm6U - Royal Oak Tumbleweed
amzn.to/3wZqEQs - Royal Oak Charcoal
amzn.to/3a4DrrG - Charcoal Chimney
amzn.to/3POBT5A - Butcher Paper
amzn.to/3Gx0l7g - Thermo Pen
amzn.to/3M1qwnM - Heat Resistant Gloves

Опубликовано:

29 сен 2024

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Комментарии : 164

@imobannon 3 года назад

Would you like to sleep at night? With an electric, you can go to sleep.

@BackyardBBQ 3 года назад

Could sleep in and get runner up or stay up and get the trophy

@lisalisalisa7721 2 года назад

Bingo! I made a brisket on Friday and slept like a baby with my electric.

@anthonyfletcher8053 Год назад

Yeah this is a big one for me. I have an offset smoker but I don’t want/cant babysit the smoker. I’m not competing just tryna have a meal my family/guests will enjoy occasionally. I’m considering trading the loss in flavor for the ease of use/freedom an electric smoker provides.

@imobannon Год назад

@@anthonyfletcher8053 - I agree it is a loss in flavor (and respect among other smoker folk, lol), but soooo much easier when you just wanna sleep. I don't even mop my brisket anymore. With electric, I find it's better not to, to get whatever bark I can. (Not as good as other methods, but maybe broil for a few mins after- haven't tried.) So Basically, I expect a 15-16 hour smoke time (at 225 for 10+lb meat, but check math on sites), and so I start it around 10-11pm for an evening meal the next day (or 5-6pm for an afternoon meal the next day). I still over attend, but don't open the door. Do I prefer real wood smoked brisket? Yes. But people/family still rave over my brisket. So I'm happy. Ribs are honestly more work, but less time.

@imobannon Год назад

Sleep sounds awesome.

@huflungpu4456 3 года назад

I watched this video specifically to see how you added chips to the electric smoker. I have been dumping out the spent chips and adding in the new when I thought necessary. Maybe I will not put as much in and add additional as needed like you did. My way resulted in 30 to 45 minutes of no smoke. If I remember I will update after I get done smoking some short rids tomorrow.

@BackyardBBQ 3 года назад

Thanks for watching! I tried soaking chips for the first time today so may do a video soon on that. Felt it help keep some of the creosote taste down but would like a side by side.

@coltk2621 3 года назад

Notice how on the offset he can’t help but comment on the good smell!

@BackyardBBQ 3 года назад

That real burning log smell is just hypnotizing

@skipperbendt6136 2 года назад

Thank you from the great Kingdom of Denmark 🔥🐷🔥

@BackyardBBQ 2 года назад

Thank you for watching! Hope it was helpful.

@dennismccutcheon6748 3 года назад

The little smoker box just won't do the job. I use a smoke tube with pellets in my electric Masterbuilt smoker that produces a ton of smoke. My pork butt has the same smoke ring that your offset produced. Wouldn't ever go back to a stick burner.

@BackyardBBQ 3 года назад

Something about the fire though. Actual combustion releases more chemicals that impact actual flavor. The offset also cooks like a convection oven with heat and moving air vs the electric which is basically an oven. Remember smoke from smoldering can leave a creosote tasting flavor vs a stick burner you want that almost invisible / blue tint to it.

@bryanvargas3594 2 года назад

Did you ever add chips to the electric smoker at all?

@BackyardBBQ 2 года назад

It’s been a while but I don’t recall ever adding. My experience has been when I do it makes a pretty rancid creosote taste.

@StopTargetingOurKids 3 года назад

Took me many smokes to get my electric smoker to smoke properly, still won’t taste quite as good as real pit

@dank6905 3 года назад

you need to soak your wood,

@BackyardBBQ 3 года назад

Thanks for the feedback Dan! I’ve been thinking of doing another experiment with soaked and fry chips to see if any difference. What do you feel it changes?

@carlosvalenciano1004 3 года назад

That's what she said

@dank6905 3 года назад

@@BackyardBBQ I've been smoking for along time,and its just common knowledge around here,I saw a guy on hear say they don't soak up ,they float,DA,you have to think ahead,soak them over night,they will last much longer,create more smoke,when you buy them there always dry,I like either hickory or apple

@dank6905 3 года назад

anytime I smoke any meat ribs,chicken,I use olive oil on everything,plus use a pan of water,meat will be falling off bone

@cup_and_cone 3 года назад

Electric + pellet tube is absolutely the way to go for me. Wood chips suck, no one likes adding chips every hour. Electric will get you 95% of the flavor in a set and forget format...put that brisket in at 4am, go back to bed. And with a pellet tube, you'll get six hours of awesome smoke.

@BackyardBBQ 3 года назад

Never heard of that idea thanks for sharing!

@cup_and_cone 3 года назад

@@BackyardBBQ I use a 12" tube (LizzQ brand from Amazon) in my Masterbuilt and get about 5-6 hours of continuous smoke. I think it's better than the A-Maze-N brand because it doesn't roll around. I leave the wood chip tray out and place the smoke tube on the bottom tray next to it after it's been smoking for twenty minutes or so.

@ElectricalAirWaves 3 года назад

@@cup_and_cone so you do pellet with the water pan in the master. What’s the flavor like?

@cup_and_cone 3 года назад

@@ElectricalAirWaves You'll instantly notice how much more intense the smoke is. With wood chips and the Masterbuilt I could never tell much difference in wood types between similar woods (i.e. oak vs pecan, apple vs cherry), but with the pellets, you definitely can tell a difference. I was struggling to get a nice smoke ring on thicker meats with chips, but it's not a problem with the pellet tube (it's probably three times the amount of smoke, and continuous). I made beef ribs a few days ago and the maillard reaction seemed to even happen quicker than when I used just wood chips. Another benefit to using the smoke tube is now you have a cold smoker setup! You can cold smoke cheeses, butter, vegetables, etc. Just leave the smoker off put the smoke tube inside, the Masterbuilt has a great layout for cold smoking.

@chellechelle162 3 года назад

Thanks, you just showed me how to use my new electric smoker. I can't wait!

@BackyardBBQ 3 года назад

Enjoy!

@amsb4dafunk406 3 года назад

He whom speaketh with thy hands Should Not be using no damned handheld camera.

@ednavas8093 3 года назад

Thanks for putting in the clickable timeline!

@BackyardBBQ 3 года назад

Thanks for watching!

@andrewknaff9220 3 года назад

There were a few things that weren’t consistent between the two cooks that should have been. If you use the water pan in the electric, you should either spray or mop in the offset. The other major difference is that because the two cooks came from the same shoulder, only one ended up with the bone in. Otherwise this is a great comparison video for sure!

@BackyardBBQ 3 года назад

Great feedback! With another test I did I found the water pan actually slowed the cook on the electric. May redo without water pan and send it that way. Thoughts?

@andrewknaff9220 3 года назад

@@BackyardBBQ It makes sense that extra moisture slows the cook. Moisture evaporating off the bark is a cooling process that delays the wanted breakdown of the fat and connective tissues. Not that moisture is bad, it helps keep the bark from getting burnt and even an offset has natural moisture as long as the wood hasn’t been over dried. If you want everything to be equal though don’t use a water pan and spray or mop if it is needed on both cooks.

@dalehammond1704 3 года назад

The offset is better if used correctly. Lazy and/or careless people would be way better off with the electric.

@BackyardBBQ 3 года назад

Certainly more work but I do feel that it shows with the finished product. Electric just cant match the flavor profile and that convection cook offset. Thanks for watching!

@fredchester921 2 года назад

QUICK TIP/LIGHTING CHARCOAL CHIMNEY: All you need is a couple sheets of wadded up newspaper, some vegetable oil, and a match! (1) Flip your chimney upside down, and stuff the two sheets of loosely, wadded up newspaper into that space. The newspaper will fill that space and hold in place. (2) With the chimney still upside down, drizzle some vegetable oil over that paper. Let it sit upside down for a minute as the oil soaks into the paper. (3) Turn the charcoal chimney upright, and fill the chimney to the top with charcoal. (4) Using a lit match, poke that match through one of the many holes at the bottom, and light that soaked newspaper!! -- It will smoke up and burn hot, starting up the coals FASTER than the other firestarter products, and be natural. No need for any gas products that will contain that petroleum smell. (Remember to use regular newspaper, black and white. No colorful, high-gloss paper advertising inserts. Those tend to burn off and float away like snowflakes).

@BackyardBBQ 2 года назад

Great feedback!

@The_Frapster 4 года назад

I wanted to ask, I've always gotten a smoke ring on my stuff in the electric smoker, but I never use a water pan. Is it possible that this skewed the results? My thought is that the water on the outside would have picked up the smoke and not the actual meat since there was so much moisture in the appliance and on the roast it acted like a barrier, what do you think? BTW, nice job on your description laying everything out as well as the recipe.

@BackyardBBQ 4 года назад

That could be! I usually season the moment before putting on the smoker. My rationale was that the extra moisture would help smoke stick. The bark was better than other cooks on the electric but the penetration and flavor was not there so wonder if it hurt more than helped?

@cup_and_cone 3 года назад

If it's above 70% relative humidity outside, you don't need a water pan. Guys in Arizona definitely need one; guys in Florida may never need one.

@knightshift8714 3 года назад

No water in water pan here i come! Never tried no water Idk why SmH Anyways that's always been my only problem with MES no smoke ring now I'm anxious to try this lol If it works thanks in advance y'all! Wish me luck, knock on wood and 🤞🏽

@dirtyburger7528 Год назад

@knightshift8714 did it work?

@petitjeanriverhomestead 2 года назад

I have an Oklahoma Joes off set because of it's weight, I live in Arkansas but when I was in California I had a Weber Smokey Mountain and an Electric smoker and a little offset but had to leave those there when I fled the state. I really miss the Webber. I've made some good stuff here but not great like I did in California. Learning curve is tuff.

@MeatyMike 4 года назад

Love my electric smoker. It gets the job done! Once I get out of my apartment and can have an offset that’ll be the next purchase for sure ! Cheers

@BackyardBBQ 3 года назад

Right on!

@yumyum408 Год назад

Does the electric smoker put off a lot of smoke smell while cooking? I'm just wondering if it would be an issue on my first floor condo patio. Most people have a propane grill on theirs even though it's not allowed😂 but I'm just wondering if I'd be pushing it if I had that electric smoker if it's putting off too much smell

@bossstrick 9 месяцев назад

@@yumyum408youd be ok with the electric smoker its minimal amount of smoke and the chip tray is pretty small. The offset variety wouldn’t be the best for say an apartment deck etc.

@bfg9000d1 3 года назад

smoke ring does not really mean a whole lot. It just makes the meat look nice. I have had my fair share of bar-b-q with wonderful smoke rings and the meat end up being dry and tough. I have had bar-b-q with very small smoke rings and it turn out to be insanely good with wonderful bark and tons of smoke flavor. If you so desire the famous smoke ring. Grind up some briquettes and throw that in your smoke tray. Actually u have to be really careful with an electric smoker. You can actually over smoke a meat. I had one that I cooked a few years ago, and it had so much smoke flavor its all i could taste. It was cool on the first couple of bites. But reality sunk in and I realized in no way could this be a meal. Also I would not add any water to the pan in the electric smoker. There is enough fat and such going on its really not needed, so long as you keep the smoker closed and don't peak. If you u fell the urge to add water do it near latter end of the cooking time. If done right you really can get results extremely close to a offset smoker. For the trouble of dealing with a offset, for the results that i get between the two. Electric day to day is so much easier.

@phydeaux33 4 года назад

Nice comparison. I have used charcoal smokers and gas smokers, but my Oklahoma Joe offset gives so much more flavor. Little more work but much more taste and tenderness.

@BackyardBBQ 4 года назад

Do you use straight wood splits or how do you run your OKJ?

@boardonfire4 3 года назад

So you’re saying to get the best favor charcoal fire is best I’m new to smoking just got a gas smoker havnt used it though and having second thoughts, thinking about an electric but now I see this and I’m thinking charcoal

@phydeaux33 3 года назад

@@boardonfire4 my gas smoker gave me the best results when I included charcoal and wood chunks. On the OJoe, I use that combination with good smoke rings and lots of great smoke flavor. You can get good results from most smokers if you experiment a little. It a fun delicious hobby. Enjoy your smoker.

@phydeaux33 3 года назад

@@BackyardBBQ I like to use either hickory chunks or 8” pieces of pecan with charcoal for consistent heat.

@boardonfire4 3 года назад

@@phydeaux33 I was wondering about using some charcoal alongside gas, this helps a lot thank you for the advice!

@GadjetGriller 4 года назад

good video, I will warn you though that since you didnt hands down pick the off set as your channel gets bigger you will start getting a bunch of trolls offended that you didnt pick the off set. I did a similar video many years back (it was a faux Kamado vs a GMG pellet grill) surprisingly to me the Pellet smoker won?? (yes I expected the kamado to win easily) even now 6 years later (today in fact I got another lol) I get folks telling me how stupid I am. On that day with those briskets the pellet won, what can I say lol. enjoy the pork great back yard!! one last question do you have a well and does that windmill actually pump water?? Ok once again good video!! keep em coming

@BackyardBBQ 4 года назад

Thanks! We do live in the country and that is our well but the windmill is just decoration. Thanks for the feedback but being on the trolls 🤣🤷🏻‍♂️

@JimmysJunk 3 года назад

When I use my offset, I spray with juice and bbq every hour to keep moist. Maybe trying a different technique on the electric would help?

@BackyardBBQ 3 года назад

I've always steered clear of the bbq on my offset until im about ready to pull off so the bbq doesnt burn. I've watched Aaron Franklins stuff and basically just sprays on parts of the meat that may burn. As the water evaporates it cools off that part of the meat and slows it down.

@mikd1420 2 года назад

Should've added chips to the electric every time you opened the door. Still won't be as flavorful as the offset but better probably

@BackyardBBQ 2 года назад

Thanks for the feedback!

@zone5ive 2 года назад

Twice you say "no comparison." But you don't say definitively which is better. The one to camera right, apparently.

@BackyardBBQ 2 года назад

Yup the offset for sure!!!

@wayneostendorf8684 2 года назад

You need to put more wood in the in the master I don't think you know how to use it that well .you know how to use the offset a lot better than you did the Master Built

@BackyardBBQ 2 года назад

Appreciate the feedback! My experience has been too many wood chips in the master built gives a creosote after bite to the food. I’ve power washed and cleaned the inside. Any ideas?

@prephampaulk5vop320 2 года назад

Great comparison. I love my Mastercraft electric, Jack Daniels chips added every 30 minutes for the first 4 hours and you got a nice bark, it's delicous. But, I would imagine there IS more smokey flavor with an actual wood burning offset, I just don't have that kind of time so I say with electric. As long as my brisket passes the wife test I'm golden!

@yumyum408 Год назад

@vieuxacadian9455 7 месяцев назад

One can tell the difference . Trad smokers always have a deeper smoke taste . Now electrics are great for subtle hints and cheeses .

@yvettequinones2406 3 года назад

for more flavor and texture you were looking for maybe next time soak chips for about 30mins

@BackyardBBQ 3 года назад

Thanks for the feedback! I’ve been looking at making a video comparing dry vs wet chips. Hope to have one up soon

@bencopeland3560 2 года назад

My 2 cents on the electric. I toast the wood chips in a 350-400 degree oven before the cook to remove as much moisture as I can. This is to achieve the cleanest burn possible. I also only add 4-6 chips at a time. This really isn’t practical with this model but I have the 40” Masterbuilt that allows the addition of chips without opening the door.

@mds6387 2 года назад

Probably not have water in the water pan too. Smoker supposed to be pretty dry to get the bark from what I've read. I'm still new into the smoking game. Been doing a lot of research and reading comments on videos like these. Thank you for the tips.

@garywashington9391 2 года назад

A smoke tube will insure smoke is always there when needed. Since the chip box is heated from underneath the partially burned chips keep those above from smoking in a reasonable time. Solve the problem with a smoke tube and use pellets of chips or both.

@garywashington9391 2 года назад

or chips or both

@srleitch75 3 года назад

Modifications to the chip box will help the smoke, you simply were not getting the same amount in there, also keep your drippings off of it too. The drippings burns and gives off a burnt flavor.

@BackyardBBQ 3 года назад

Great feedback!

@terraGaliciaXXIV Год назад

Everything has its place. I’d say that for the average household, an electric smoker is more than adequate for family gatherings or a nice dinner without worry

@BackyardBBQ Год назад

It was great to learn on!

@ericadollface 3 года назад

I want to say I watched this video because I just got an electric smoker for the first time this week but….. My family has used the off set smoker for years! You need to get a lesson on how to use it. Stop opening up the smoke box…..more air equals faster burn which equal less smoke when open, therefore the meat won’t cook properly. Overall not a bad video.

@BackyardBBQ 3 года назад

Appreciate the feedback and thanks for watching. Tried to replicate the opening for both though to be as fair as possible.

@chrisducote4944 3 года назад

I don’t add water to my electric. The moisture gets to high and prevents a good bark from developing.

@robertcarter4448 3 года назад

Thanks I've been using water in my electric smoker had a hard time getting a good bark I'm fairly new at using a electric smoker ive always had a offset never had a problem getting a good bark with and offset but that what I'm use to i'll be cooking a Boston butt in the morning on the electric smoker i want use water and see if i have better luck getting a good bark thanks again

@BackyardBBQ 2 года назад

Hey Robert, I know its been a long time since you posted this but how did the cook turn out without the water pan?

@jamesonmcdougal6082 3 года назад

Use apple juice and pineapple juice in the electric and always always when half way done wrap your meat in foil so the juice stays in the meat instead of wasting in the bottom of your smoker the meat will only take in so much smoke and dump the burnt wood chips don't keep adding more let it work as a oven once the first burn is done my friend and spray until wrapped every 25 minutes the meat should only be exposed for 1hour and 30 minutes

@BackyardBBQ 3 года назад

I did a cook yesterday with two same smokers one with pan and one without. Didn’t wrap just to actually test what a water pan does and the meat with water pan came out dry and the no water was juicy and was dripping wet....will post video later today or this week for sure

@dkidl2000 3 года назад

Meat will take on smoke until it reaches 140 to 145 degrees. After that you can wrap it and take it inside and put it in the oven if you want, no more smoke flavor will get into the meat, your just cooking it. BTU's are BTU's, after meat is done taking on smoke flavor it doesn't care where the BTUs come from, an oven or smoker. Although people usually wait until the stall, (around 165 degrees) to wrap it and put it in the oven.

@BackyardBBQ 3 года назад

I prefer to smoke till I’m happy with the bark (of doing pork shoulder or brisket) then put in pan and cover with foil till hit temp I’m looking for. Can’t get crust in oven though.

@ernestvelasquez8506 3 года назад

U had to take out the oils chip ash bro the would needs to get hot

@BackyardBBQ 3 года назад

Hey Ernest, not sure I follow you on the oils chip ash?

@femiadaleye Год назад

You should take this video down now...Electric smokers have improved and are much better than the one your showing on this video , so i feel this video is no longer relevant today...

@BackyardBBQ Год назад

Please describe what has improved?

@foxybrown2 Год назад

oak what you wasted all that why not hickory or peacan.

@larryh402 3 года назад

I enjoy your videos but I'm disappointed you decided to change up the experiment by using water in the electric smoker especially given your other video where you show the results using water to be not as good as not using water.

@BackyardBBQ 3 года назад

Appreciate the feedback! I did my electric vs offset a few months before learning about the water pan though. I should probably retest without in either.

@geneedwards5639 3 года назад

Excellent video! Thanks much!

@BackyardBBQ 3 года назад

Thanks for watching!

@garykentner7557 3 года назад

Great video and comments I learned alit I have a new electric so I’m new at this I have a pellet which does a great job but I like the idea of electric set it and forget I don’t need the kings delicacies I just want some good quality smoked meat I don’t have time to babysit Great video I will subscribe Cheers

@BackyardBBQ 2 года назад

Glad it was helpful! Just got my first pellet smoker a few weeks ago and im excited to try a pellet vs offset in the near future.

@Chubbza5 3 года назад

Maybe the early dry crust helps the juice stay inside. Ever tried high heating the electric for the first hour or so then turning it down? Gotta imagine the heavy steel on the other version adds a convection element enen though air temp is the sane. "reflective" heat, I may have called out the wrong one.

@BackyardBBQ 3 года назад

Thats a great idea, similar to the sear of a steak to lock the juices in? The air flow and convection I'm sure plays a big roll in.

@Gallasl666 3 года назад

Cool. My first smoker and now my latest smoker.

@steverleonardjr 4 года назад

Thanks for the comparison. I noticed I wasn’t getting as good of a bark and a deep smoke ring and have been contemplating an offset. I think the water may be hindering but, I fear if I pull it away that a long 8 hour smoke may dry out. Pork might be fine. So maybe electric is good for quick smokes like chicken and pork with out water? But not red meat like brisket, it dries out quick in the electric with out water.

@BackyardBBQ 4 года назад

Water is important for low fat cooks, but pork and brisket have lots of intramuscular fat and when render keep the meat moist. Humidity in the chamber helps give smoke something to stick to and transfers heat better. Same as with humidity, Florida feels hotter due to high humidity than Arizona where humidity is low.

@oceanshome5119 3 года назад

@@BackyardBBQ - Thank you for making this vid. Do you think rotating the water in and out would do much? First hour leave it in then out for two hours then repeat, something like that?

@trevorlynch7378 3 года назад

I have a smokin tex electric but Iuse wood chunks not chips .I never have to check the wood on a long smoke with brisket and get great bark smoke flavor always use water . Thanks for the good video

@BackyardBBQ 3 года назад

Right on

@sman2000ifly 3 года назад

I found your video looking into getting an electric smoker due too having to move back into the apartment life. I use a weber kettle at the moment for all my grilling/smokeing needs and have been satisfied but I think its going to be a pain to use it in and apartment setting.

@BackyardBBQ 3 года назад

Glad I could help! What did you end up or plan on getting?

@thadiesel7655 Год назад

Need smoke to get a smoke ring. I have to work hard to get heavy smoke from an electric

@BackyardBBQ Год назад

Thanks for watching! Here’s how the smoke ring forms: 1. Combustion gases: When wood or charcoal is burned during the smoking process, it produces gases, including nitrogen dioxide (NO2). 2. Nitric oxide conversion: Nitrogen dioxide (NO2) reacts with moisture on the meat’s surface, converting to nitric oxide (NO) in the presence of heat. 3. Myoglobin reaction: Nitric oxide (NO) then reacts with the myoglobin in the meat, forming a stable compound known as nitric oxide myoglobin. 4. Pink color formation: The nitric oxide myoglobin compound is responsible for the pinkish-red color of the smoke ring. It is more concentrated in the outer layers of the meat, gradually fading towards the center as smoke penetration decreases.

@jstar1000 3 года назад

I would recommend not using water in the electric smoker and see if that makes a difference.

@BackyardBBQ 3 года назад

The water vapor should help with transferring heat and for smoke to stick to meat. But because of the ask my next video will be two electric smokers side by side and same meat, wood chips one with pan one without. Subscribe if you want to see it

@MaineRock 3 года назад

Your chimney should be on the opposite side of your smoker box. That way the smoke goes through from one side to thee other instead of up and out. Just my opinion

@BackyardBBQ 3 года назад

I bought the reverse flow grates so it actually goes all the way left then up and then back right out the vent. Kees much more consistent temps and really prevents burning one side of my meat.

@ELVISRN1 3 года назад

nice offset,you can clearly see how the smoke and heat travels through the cook box.

@dennylatham1359 3 года назад

My boyfriend wants an electric smoker. I am from the South and we use stick burners! At least most of us do.😁 The question is: how do you get the smoke on the offset to come out clear with a light blue smoke? Every time my boyfriend does it, it's super smoky and you get that bitter smoke taste on the meat.

@BackyardBBQ 3 года назад

I run with my intake and exhaust wide open. Too thick is from too much fuel not enough air. Be careful though too hot of fire can make some Bad taste as well

@dennylatham1359 3 года назад

@@BackyardBBQ Thank you so much for answering my question.❤ We will definitely try that.

@chadadcock9712 3 года назад

You need very dry wood and a bed of hot coals.

@cobia1794 2 года назад

I run 230-250deg on my same electric and use pellets for intense smoke for 8-12lb butts (aprox 4 hrs) smoke or till internal temp is aprox 155deg, (no smoke) and texas wrap in foil pan to hold all the juice to mix in after pulling apart (big mistake if you don't) Use grease separator if you like. Take off about 205deg internal and tender when you stick temp probe in for poke testing for tenderness, rest for an hour. (Tip)Use a foil linned baking pan on bottom shelf to catch drippings off smoke box,water pan, etc. Works like a champ.. Then Pig Out...

@ThanhTLam1 2 года назад

use the same amount of wood next time and see the difference

@BackyardBBQ 2 года назад

Thanks for watching. That may be a bit difficult as the electric just doesn’t have the capacity for that much wood even fully loaded and cycled hourly. Talking ounces vs pounds

@ThanhTLam1 2 года назад

@@BackyardBBQ yeah I meant use a small amount of chips on the offset just like you did with the electric. so a mixture of charcoal and some wood chips for the offset.

@honeste6652 3 года назад

Maybe it's because you were filming, but you're spending way too much time opening it to check on it. Just let it sit and smoke. That's almost literally all you need to do.