Offset Smoker

[luvcatchingbass]

I have a new Treager model, timberline I believe, anyway it has a super smoke option when smoking under 225*, puts a nice layer of smoke on the brisket. Or whatever you put on. Just low temp it for a while and get the smoke rolling over the meat, then finish it off.
No complaints, I am sure it could be done smokier, but as said above, who has the time for babysitting it all day long.

There are ways to get "smokier" with lots of things. It's not always smoke amount but there is a different flavor if that makes sense.
Example on my little offset to keep things equal. I get much different smoke flavor if I use charcoal bricketts vs lump charcoal (different brands change again) vs just good quality wood and on the charcoal I supplement with wood. Brickettes normally don't offer much flavor but lump can give off flavor depending on what it is especially if you don’t pre-light it and use your coal bed to get it going. With straight wood higher moisture content will act different with a lower content and in my opinion can give a different flavor all things being equal, cleaner burn vs dirtier burn.
It is more of a hands on hobby depending on how you want to do it. I enjoy playing with the fire and tinkering to control my temps, the resulting food is the payoff. These days I have less time so I use the pellet grill mostly but looking at building an offset myself to mess around with again

 

[Prairie Doggin']

There are ways to get "smokier" with lots of things. It's not always smoke amount but there is a different flavor if that makes sense.
Example on my little offset to keep things equal. I get much different smoke flavor if I use charcoal bricketts vs lump charcoal (different brands change again) vs just good quality wood and on the charcoal I supplement with wood. Brickettes normally don't offer much flavor but lump can give off flavor depending on what it is especially if you don’t pre-light it and use your coal bed to get it going. With straight wood higher moisture content will act different with a lower content and in my opinion can give a different flavor all things being equal, cleaner burn vs dirtier burn.
It is more of a hands on hobby depending on how you want to do it. I enjoy playing with the fire and tinkering to control my temps, the resulting food is the payoff. These days I have less time so I use the pellet grill mostly but looking at building an offset myself to mess around with again

That's kind of where I land. Pellet grill will do when that's what I have time for, but when I have the time...might opt for offset and better end result. It all comes down to what you have time for...9 times out of 10, the ribs you made on your pellet grill will be better than restaurant ribs -- but, could they be better?

 

[luvcatchingbass]

That's kind of where I land. Pellet grill will do when that's what I have time for, but when I have the time...might opt for offset and better end result. It all comes down to what you have time for...9 times out of 10, the ribs you made on your pellet grill will be better than restaurant ribs -- but, could they be better?