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Summit or Offset?

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  • allengrg
    Trial Member
    • Apr 2020
    • 6

    Summit or Offset?

    I’m ready to buy a new smoker mostly to replace my offset OKJ HIGHLAND(box store smoker). I was all ready to buy an offset from Peoria Smokers and it occurred to me that I could possibly get a Summit and sell off a performer and one of my WSMS.

    Is the Summit an effective replacement for an offset? Flavor?

    ive never quite felt like the smoke flavor from a WSM is as good as the offset(more charcoal flavor than what I get from OKJ H). Is the Summit possibly going to cause me to get rid of my offset? Or will I wish I had bought otherwise. Thanks for the help!
  • maltnpepper
    Club Member
    • Jan 2020
    • 13

    I have never cooked on an offset before, but I do own a Summit. I would say that the summit is probably more versatile in terms of what you're able to cook on it. Heck I made creme brulee on my summit a couple weeks ago!

    But the summit is a charcoal grill, so if the main thing you want is wood fire flavor, you should probably consider an offset. I use wood chunks in my summit and get some great smoke flavors, but I imagine burning logs would be a whole different flavor profile.

    The summit is probably more efficient on fuel too. I cooked a brisket last weekend for 15 hours and didn't need to refuel...and I had to adjust the vents only 3 or 4 times. It's quite a treat to use, but it seems to me like it's simply very different from an offset smoker.

    Good luck in your grill choosing adventures!


    • CaptainMike
      CaptainMike commented
      Editing a comment
      I can't add more to this. The WSCG is the most versatile cooker I have.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Ditto for me as well. I heart my WSCGC. Rock solid, fuel efficient, nice real estate on the 24 inch grate, and turns out delicious food. The storage capability with the WSCGC as opposed to the WSCG is especially nice. But a kettle/SnS or a kamado experience and smoke profile are not the same as with an offset, so you have to go into this with eyes wide open, allengrg . Have fun with your quest.

      Last edited by fzxdoc; May 8th, 2020, 10:36 AM.
  • jfmorris
    Club Member
    • Nov 2017
    • 2708
    • Huntsville, Alabama
    • Jim Morris

      • Camp Chef FTG900 Flat Top Grill (2020)
      • Weber Genesis II E-410 w/ GrillGrates (2019)
      • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
      • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
      • King Kooker 94/90TKD 105K/60K dual burner patio stove
      • Lodge L8D03 5 quart dutch oven
      • Lodge L10SK3 12" skillet
      • Anova
      • Thermoworks Smoke w/ Wifi Gateway
      • Thermoworks Dot
      • Thermoworks Thermapen Classic
      • Thermoworks RT600C
      • Whatever I brewed and have on tap!

    The Summit is basically a metal kamado, with a 24" grate. Think of it as your Performer on steroids. You can do 2 zone smoking (although they discontinued the SNS for it sadly), or indirect using a plate setter like any kamado. Charcoal can be at 2 different levels I believe.

    If you don't think the WSM is as good as your offset, I doubt the Summit will be any better. If anything, it will be more efficient, have less airflow than the WSM, and be less smokey, at least I would think.


    • Troutman
      Club Member
      • Aug 2017
      • 7052
      • Republic of Texallence

        22" Weber Kettle - Red Premium Limited Edition
        6 Burner Weber Summit Gasser
        22" and 18" Weber WSM Smoker
        18” Jumbo Joe
        36" double door Lyfe Tyme offset stick burner (SOLD !)
        Pitts & Spitts Pellet Pro 2436
        Classic Thermopen
        Thermoworks SMOKE
        Fireboard Pro with Pit Viper fan
        Grill Grates
        SNS for the 22" Weber kettle
        A-MAZE-N Smoker 12" Tube & Tray
        Weber stainless veggie basket
        Weber stainless fish basket
        Weber stainless rib rack
        Phat Mat cooking mats
        Barbestar BBQ Cooking Gloves
        For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
        For Chicken & other fowl = competition blend, cherry/oak/hickory
        For Turkey = 100% hickory or competition blend
        For Pork Shoulder = mesquite, oak or hickory
        For Pork Chops or Ribs = 100% applewood
        SOUS VIDE
        Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
        Generic Calphalon non-stick cookware set of pots and pans
        12" & 14" All-Clad Stainless skillets
        Cast Iron 12" skillet by Victoria
        La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
        La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
        Old Revere Wear Copper & Stainless Pots (handed down)

        JA Henckels 15 piece Stainless Knife Set
        Victorinox 12" Fibrox Pro Slicing Knive
        Victorinox 6" Curved Boning Knife
        Set of Dalstrong Japanese Steak Knives

      I agree with jfmorris you are really talking about an entirely different cooking experience. The fuel and the way smoke is generated in an offset, at least to me, is superior to using charcoal in whatever cooker you choose. It's the same as comparing those fuels to propane or pellets, again totally different. That said, a BTU is a BTU, what you have to decide is what type of smoke profile you prefer. Offsets provide what I'd consider the cleanest and best smoking experience.

      But what do I know, I only opine here


      • aucivil
        Charter Member
        • Mar 2015
        • 31
        • Smokers: 2-24" Smoke Vault Gas Smokers, Brink elec & charcoal
          Grills: Weber charcoal and Vermont Casting gas
          Maverick Wireless ET-733 and a 732
          Taylor instant read probe with scan

        Wood in WSM by Harry soo


        • surfdog
          surfdog commented
          Editing a comment
          Love the Wood Shed...they have a great selection of wood available.

        • Jared49
          Jared49 commented
          Editing a comment
          I watched the video above and I’m curious if anyone with a WSM has tried this? Any thoughts if it would work with the 18.5” WSM??
      • TripleB
        Club Member
        • May 2017
        • 517
        • La Crescenta
        • Jambo Backyard Smoker
          Weber Smokey Mountain (22" & 18.5")
          Portable Kitchen 360
          Portable Kitchen Grill
          Pit Barrel Cooker
          Weber "Brownie" Circa 1978 22"
          Weber Gas Grill, Silver A
          BBQ Guru ATC
          Favorite Beer: Peroni
          Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

        I don't own a Summit, but I do own an offset. Not a Peoria, but a Jambo backyard smoker. Having owned an Oky Joe, you are knowledgeable in managing a fire. That is a big issue that people who want to own an offset cannot quite grasp. I think you'd be a kid in a candy shop operating the Peoria and be rather disappointed with the Summit. Besides, you already own a WSM and a Performer.

        I watched the video on the Peoria website and was quite impressed. There are a lot of options in upgrading the backyard model. You can use your WSM for small cooks and the Peoria for larger cooks like smoking a whole pig.

        I love all my charcoal grills and smokers, but nothing like managing a fire when you're BBQing.


        • Steve R.
          Club Member
          • Jul 2016
          • 2141
          • Elizabethtown, KY
          • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Ranch Kettle w/ Guru adapter.

          allengrg I think the replacement of the old stick burner and possible addition of the Summit are two completely separate decisions to be made. You were all set to buy that Peoria offset, so that's probably your best move for replacing the old stick burner. And it sounds like you have a few Performers and WSM's. Maybe there's still an opportunity to sell off some of those and get the Summit, if that fits your budget.


          • texastweeter
            Club Member
            • Jul 2017
            • 2828
            • Republic of Texas

            Nothing tastes like an offset but an offset.


            • surfdog
              Club Member
              • Mar 2016
              • 909
              • Sunny SoCal
              • Cooking gadgets
                Weber Summit Charcoal Grill Center
                Weber Summit Platinum D6
                Blue Rhino Razor
                Dyna-Glo XL Premium Dual Chamber
                Camp Chef Somerset IV along with their Artisan Pizza Oven 90
                Anova WiFi

                Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.

                Other useful bits...
                KitchenAid 7-qt Pro Line stand mixer
                A Black & Decker food processor that I can't seem to murder
                A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
                Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
                All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
                Weber GBS griddle, pizza stone, and wok
                Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL

              I love my Summit charcoal...it’s a beast and there’s probably nothing that I can’t do with that thing.
              Now, that said...it also, obviously, is not an offset. Certainly one can add wood to the fire, but it’s still going to be different. Whether that’s good or bad depends on one’s taste.

              I like that I can ramp up the smoke with more wood...but it will never be the same as all wood. And while I like that it’s not unduly difficult to add to the fire, should that be necessary (it rarely is for normal cooks), it would be a pain if trying to maintain an all wood fire like an offset.

              The biggest reason for me not having an offset is the trouble with keeping that thing fed. Wood around here simply isn’t cost effective. If I had ready access to inexpensive wood, I would be more inclined to consider one. As it stands, one is not even in the running.

              I love the versatility of the Summit, but if I was leaning heavily to an offset...I would have to go with that. If you don’t care for the WSM, I think you might struggle with the Summit. I think a lot of us are really pleased with ours, but seeing as taste is subjective...YMMV.


              • TripleB
                TripleB commented
                Editing a comment
                "Is the trouble with keeping that thing fed".....amen brother. I tell people an offset is like taking the prettiest girl to the prom......you gotta stay with her every minute
            • allengrg
              Trial Member
              • Apr 2020
              • 6

              Thanks for the input. I decided to go with an offset. However each time I deal with Peoria, they give a strong recommendation to add another option(insulated fire box, grill top on fire box, pneumatic tires, fourth leg,etc) at the time I was close to ordering, the $1700 smoker was now pushing close to $4k so I decided to look around more. I found Sling ‘n’ Steel smokers and I’m going to order one of theirs. Pretty impressed.


              • Ground Chuck
                Club Member
                • Apr 2019
                • 131
                • Northern Kentucky

                I just took the offset plunge in November, but it took me probably 18 months to make a decision! I too was impressed with the Peoria until I found out they were mainly for charcoal and not wood. That was a dealbreaker for me. Nothing wrong with it of course, I was just interested in cooking with logs. You're right about add-ons adding up quick! It is definitely harder than cooking on my Akorn kamado, but I love it and don't regret getting one at all! Best of luck to you, sir!


                • allengrg
                  Trial Member
                  • Apr 2020
                  • 6

                  Yup, I bought a Sling n Steel. I’m really impressed. I’ve done a brisket 12lb, 18 pork steaks(at once!), and today I smoked bbq meatloaf. Great drafting, easy to maintain temps with good clean smoke. I’m lovin this smoker. Now I need to find a source for pecan, cherry and hickory woods!
                  Attached Files


                  • Santamarina
                    Club Member
                    • Aug 2018
                    • 663
                    • Wildomar, CA

                    I run an offset stickburner, and can’t imagine switching to a kamodo style cooker for smoking. They seem awesome for a lot of food, but when I’m smoking there’s nothing like a wood fire (see my profile pic)!




                    Meat-Up in Memphis 2021

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