For you stick burner owners - how do you use your offset smoker other than for brisket, ribs, pork shoulders and other traditional southern bbq offerings? Would you regard the stick burner as a versatile cooker? Why or why not?
Dave
Dave
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I think this is a great question, one that was somewhat answered in the Pellet Pooper vs Stick Burner Smackdown that Panhead John organized last summer. I'll be interested in the additional answers that you get on this topic. -
That’s where I see an M1 grill being a great all around, versatile cooker, providing stick burner, charcoal, grill style cooking. I don’t have one, but I’ve drooled over them a few times
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I have the advantage that my offset also has a stainless charcoal pan that fits into the main cooking chamber, so that it doubles as a 864 square inch charcoal grill. Of course, it needs about 20 pounds of charcoal for each grilling session, but if you have a way to do that with your offset, that is a way to do other things on it.
Another option if it's not reverse flow is to embrace the heat that you get right above the firebox inlet into the cook chamber, and maybe put a griddle there, and to some griddle cooking. When I've got a fire going good, flames are shooting out there into the cook chamber, making for high heat and somewhat direct heat at that end of the cooking grate.
Anyway, if you are shopping for an offset hoovarmin Dave and they offer a charcoal tray for the cook chamber, I would get it. I even found that the set of Grillgrate panels for my Weber Genesis II 4 burner are an almost perfect fit on my offset when used as a grill, giving some added flareup protection. I used it that way to charcoal grill kabobs for 80 people for an engagement party a couple of years ago. Unfortunately, I don't think this is an option for most reverse flows like the Lang cookers I used to have my eye on.
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That said, I almost have to say that the TRADITIONAL OFFSET is not the most versatile cooker, as it is a one trick pony that just does indirect cooking, typically in the 225 to 350 range, using wood and/or charcoal. Plus they use lots of fuel compared to a kettle or kamado. That is why my SNS Kamado and Weber Performer see much more use. Now, offsets that have options like charcoal pans for the cook chamber, or cooking grates for the firebox, become much more flexible, as then you can use the firebox by itself like a regular grill, or use the main cook chamber as a really big grill, for direct cooking. And I like the firebox designs that have a flat spot on top so you can put a pot or pan up there and cook something that way too.Last edited by jfmorris; April 11, 2023, 08:21 AM.Comment
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Years ago, I picked up an extra set of steel plates )to help prevent burnout) for the cooking chamber of my offset for a big cook that never happened. I also had a cooking grate for the firebox. I used that a few times. IIRC, it was not very efficient with heat this way. Since I'm almost always cooking for two, it was far easier to fire up the trusty WSJ for a charcoal cook.
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I do not regard the Lang 48 inch patio model as "versatile." It's a darn fine cooker, but I'm not sure what I would use it for besides traditional BBQ.
I tried baking cookies in there once, and I didn't think the cookies picked up any smoke flavor to speak of.
I do cold smoke in it in the winter using a cold smoke generator, but I could do that with any grill.
And, I suppose, if there was a tornado coming, inside the Lang would be a pretty safe place to wait out the storm.Comment
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I may be the odd guy out here, but I use my (reverse flow) stick burner for anything I want a true wood fired flavor on. That means roasts, poultry etc. To me, the flavor is vastly different from cooking on my Weber with charcoal & wood chunks. In addition, I can fit way more food as well as larger items in my offset. Granted, I don't think it would be good for making pizza, or things that a kettle excels at (Vortex wings etc.) but I would consider it for anything I would use my oven to cook. Finally the reverse flow is very easy to manage temps on, so I can get pretty close to the accuracy of my oven.Comment
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hoovarmin typically we are averaging high 70's - low 80's by July into mid August, but it can get into the 90's. During that time is when we see the most humidity. June is about 10 degrees cooler as is late August and early September, both with lower humidity.
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I love the utility of a stick burner...
I had an Okie Joe Longhorn for years and using a grate on the Fire Box was great for searing. I would Run the fire hot and cook indirect; or run a smaller fir in the main chamber.(keep 1 grate off and slide over or away from the fire)
With "Delilah" (Rocket Grillz - Custom Rig) I can do the same and have the added benefit of Gaby Grill attachment for Santa Maria Style cooking
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It's still an oven. Cook things that you'd cook in your oven on your offset. For instance lasagna. Some of the best lasagna I've ever had I made on my stick burner. And if you happen to have a grate for the firebox itself, it makes a wonderful wood fired direct grill.Comment
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One day I will have one. There are some more pressing priorities for Mia and Jaco right now, but one day.Comment
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So hoovarmin , you’ve just been teasing us with this possible offset acquisition?….Now you say it’ll be down the road? Ha! You’ve forced me to pull out the big guns, sorry my friend, but you’ve left me no other choice.
Attached FilesLast edited by Panhead John; April 11, 2023, 09:08 PM.Comment
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If I had to do it all over again I would go with the Adjustable Charcoal Grill and Smoker from LSG. I almost went in that direction when I ordered my LSG offset but I felt the offset would be versatile enough but the $$$ made me go with the offset. It does a great job and I have have used charcoal on the big insert but in retrospect the ACGC would have been the way to go for "us".
I was a little worried about the smoke profile for my wife when I ordered the offset but I felt it was the best bang for the buck. All the beef cooks my wife has enjoyed but I when tried a whole chicken on the offset the results changed for her. I have been traveling to Houston for work for 15 years and even living there I never had smoked meat that I though wasn't decent enough.
To set this up, I had the offset running for almost 90 minutes with absolutely clean smoke out of the stack running about 300 degrees. I put the spatchcocked chicken in it and cooked it for about two hours. It came out perfect (in my opinion) so we sat down to dinner. I cut the leg quarter off and gave my wife the perfect chicken thigh while I took the leg and some breast. About 10-15 minutes after we started eating my wife says "do you want to finish my chicken" which was half the thigh. I asked her are you full? She replied it was "Too smoky for her". I was crushed because I had taken all the precautions I could and even the breast was "just a little smoky" for her.
So now I have to be careful with anything I cook on the offset which she will be eating. The ASCG is pretty versatile using charcoal, wood or a combination which she has no issues with anything off the Weber Performer so I may just stay with that. I will probably end up selling the offset which she doesn't want me to do. She knows I wanted one for a long time but I can't use it like I thought I would. I enjoy cooking with it but not if the cook won't work for her. Just something to think about.Comment
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Redwng my wife is like yours, in that they don't appreciate the smokey flavor. I get no complaints about my ribs, pulled pork or beef. I'm now using a Lone Star offset. I got more complaints when I tried to smoke chicken on my webber kettle. It's easier for me to run the offset clean.
The negative comments were very disappointing about the chicken. It really amazed me, because I thought the chicken is top notch.
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