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Hello, just joined up. I smoked some ribs on my weber genesis this weekend for the first time. Much to my suprise they turned out better than i thought... it was kinda a spring board for me. Now i'm eyeing a lang 36" offset. Glad I stumbled on this site looking over reviews for offset smokers. I'm sure glad to be here. Thanks in advance for all the info that ya'll share.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit Lineman7! Nice to have you here and thank you for your support. Good offsets sure are fun!
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)
Fluvanna.... up on the caprock. We travel up to Lubbock about once a month. You know of anyone up there that builds reverse offsets up that way? I was looking at a Lang... but they wanted $500 for shipping. Sure be nice to be able to just pick one up.
Lineman7 go check out The "OutDoor Chef" 8802 us-87 Lubbock Tx 79423 They don't have any Lang's That I have ever seen but they do carry some well made Off sets. They can probably get a Lang for you, but not 100% sure.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Welcome to The Pit. Before you get that next cooker, ask yourself a few questions:
How much do you want to spend, (or how much can you get away with... ).
How many people will you be cooking for - just a single family, or larger gatherings.
How much work do you want to put into your cooks - tending anywhere from every .5 hours to (almost) set and forget.
What are you going to cook - it looks like you are headed towards longer cooks, but will you need to sear a steak or burger perhaps.
How much smoke flavor do you want. Pellet grills have less while stick burners have more. Charcoal might go either way.
You also need to add $$ for quality digital thermometers into your budget. A quick read digital probe is considered the minimum by most here. And a model with at least two leave in probes will make you life much easier.
Awesome thank you for the head scratchers. I live out in the country and spend my weekends around the house and playing with kids. I'm wanting to use wood, that's why i'm looking at reverse offset. I don't mind checking it every once in a while.
Lineman7, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory!
Enjoy "The Pit"!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
If you do decide on a stick burner, Lang or something else get ready for a lot of work. I love my Lang and also love the way meat tastes when cooked on it but it is a lot of work from splitting wood to tending the fire when you are cooking on it. I was not quite prepared for how much work it is when I am using it. Good luck with what ever you go with and welcome to the pit where you can find advise on all things BBQ.
Smoking in West Texas
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