Can we talk about why everyone loves offset smokers when a simple Weber kettle does a better job?

I spent 6 hours babying a friend's offset last Sunday and got way less smoke flavor than my $150 kettle gives me in 3 hours with a charcoal snake method, so am I missing something or are we all just pretending offsets are worth the hassle for the aesthetic?

2 comments

2 Comments

lily_ramirez417d agoMost Upvoted

Wow, I gotta push back a little on that thin blue smoke thing. In my experience, that "thin blue" look is more about clean combustion and less about how deep the smoke actually goes into the meat. Take this with a grain of salt, but I've gotten way better bark and ring from my kettle's dirty smoke at the start than any offset I've tried.

dakota78717d ago

Nah, offsets give you that thin blue smoke that actually penetrates the meat deeper.