Welcome from Maryland. I once had a cheaper offset and cooking on it became a chore rather than a pleasure. My only advice from that experience is to buy one of quality and thick metal and forget purchasing a lighter one that will give out in a few years. In the long run you will happier, and it will last a lot longer. It may seem like a lot of money upfront, but it will actually be more economical in the long run.
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The other thing to keep in mind, just as my perspective is that if you are comparing what you think you want to do (as someone who is just starting to get into offsets) against the quality at Franklins - be prepared to invest a lot of time. One of the reasons his food is so good is because he knows each of his smokers inside and out. Whatever you end up with, don't get discouraged if you can't instantly make fantastic food. Learn what you have, try different things on it, and take every "less than perfect" as a lesson on how to improve. Offsets are, IMHO, the most difficult and yet potentially most rewarding way to make que.Comment
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Thanks for all the input guys.
TO be clear, I am not a total newbie at the art. I had a Bradley electric smoker for a few years that I enjoyed, and it let me learn a lot about properly seasoning, etc. I'm a semi-trained chef (worked in quality kitchens, never went to culinary school) and do things 'old school' is a passion of mine. Anyway, my electric smoker died, and I moved into an apartment that only gives me the space to use my Weber Kettle - which has taught me a lot and I enjoy just fine - its just lack of cooking surface. I will be tasked with making Q for tailgates - and I can't do enough on the Weber to feed our crew.
So anyway - I know using an offset/stick burner is more difficult - but that's what I'm drawn to. And I know I won't get the Franklin, etc results (likely ever) but as a cook - that's the joy. The chase and push to get it one day.
My budget is 1,000 to 1,500. I've learned not to get the cheap ones. I was looking at Yoder online and there's a place near me that sells them so I want a first hand look.
Thanks for all of your advice guys! I have read a lot of stuff from this forum - just never posted. I will begin!!Comment
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I'm late to posting on this but I think if you are certain that you want a stickburner then go for it. One way to test your dedication to cooking the old fashioned way is to try burning wood down to the coals and shoveling them inside a homemade brick pit or your charcoal kettle. Franklin did a series on Youtube where you used an Old Country Pecos (or something similar) found at Academy for less than $1K. Other options include the budget line through Gator Pits and the Meadow Creek SQ36. Good luck!Comment
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Hey guys mine name is Mike and i live in Arizona and just got the membership but have been using the site and info from it for years. I don,t own a COS I have 4 COS that people tried on them and there exp. didn't turn out that great so they pitched them.
Every one of them has been modified through info from AR and it has helped me immensely. I enjoy each one 5-6 nights a week and have learned what mods work best. I use sticks in 2 of them and charcoal in the other 2 and i've been able to control temps from one end to the other with just a 3-7 temp degree change. Of cousre having a welder helps when i weld the firbox to the chamber to prevent leaks. The only problem I've found is trying to findf seal material locally for the doors. I'm impatient and having to wait for stuff i have to order drives my wife crazy.
I'll send some pics of some of the mods but i'm very pleased with my offsets and just acquired a vertical smoker that gets frankensteined next and its gas Should be a whole different kind of experience.Comment
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This from Lone Star Grillz look nice ($1,500 or so) it is on my short list for stick burners:
https://lonestargrillz.com/collectio...-offset-smoker
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