Quote:
Originally Posted by lewdog
I always heard offset smokers are harder to use and lack the quality of vertical smokers in getting smoke to the meat. Again this is just reading and no idea if it's true. I'm pretty much a n00b.
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I liked mine and used the shit out of it, and (generally) had outstanding results. It could be tricky to keep a constant temp, but I never had problems getting smoke to the meat. I think that's more a function of how the smoker is built. You want the vents so they draw the smoke over your meat.