I had an old Texas Smokemaster I donated to my church. I love offsets and they produce the best product hands down, but the downside is that you can't abandon your post. I love with a fireboard that I can set the brisket, shoulder, etc..., in the kamado joe and go to bed. Offsets are the gold standard but KJ is the best choice for the simple home cook.
James, thank you for posting the videos of your Offset Smoker Journey. I have reached a point in my life where I want to personally experience smoking food on a Stick Burner. I have experience with Pellet Smokers, Kamado Grills and with a Drum Smoker. In this video your wife immediately confirms that the pork from the Stick Burner has superior flavor. My drum smoker makes the best tasting food of my cookers but leaves me wanting a smokier flavor (I have been unable to achieve good smoke flavor on the drum and I believe it is due to the cook is by air starved charcoal). Anyway, there is a lack of reviews, like the ones you have posted, directly comparing Reverse Flow versus Direct Flow Stick Burners. I had decided to purchase a direct flow cooker but after watching your videos I am reevaluating that decision. Thanks again!
I found the name in the description box... A little Expensive... I would love to really have the Ole' Hickory ($8000.) I love that it is Taller... Thank you for this Great Video
I held out on getting an offset for a long time, worried that I wouldn’t have time to manage it. It does take much more attention but I can easily run it and still get work done around the house and spend quality time with the family. And the food is amazing. Coming from a longtime pellet grill and 3x KJ user. I’ll cook on the offset any chance I get now and my pellet grill has essentially become a food warmer 😂
There is simply no comparison to the taste of the offset. Adding my KJ and implanting the long hold wrap was a game changer for me and feeding a crowd. I haven’t done quite as. Any as you did here - I think the max I’ve done is 8 pork butts. (My offset cooks 4-6 comfortably). Once the bark is set and temp is 165-170, I pull from the offset and wrap ‘em. I then have my KJ ready to hold the wrapped butts and I start the second batch on the offset. Then I set all of them in my pellet smoker at 150 on a long hold until I’m ready for the meat fest. It significantly increased the “finished meat to fire tending time” ratio of my offset.
Well thank you Sarah for doing this taste test that will force my hand in getting an offset soon. I did a pull port a few weeks ago and it needed more smoke and seasoning on my Green Egg. Great taste, but needed more smoke in my mind. I choose not to use very much smoking wood to determine if I was over smoking my food based on some past video James did. Wow, 20 pork butts is a lot of food that you took to church. Wish I lived closer to you guys. James have you ever tested smoking meat and then refreezing it for later? I wondering if that is even worth doing because the favor after reheating is just not the same as freshly smoked food.
Awesome video as always and if I wasn’t already a subscriber knowing you are a man of faith would’ve got me to sub. Also love to see you and your wife interact on the video. Seems like you all play well of each other!!! Last thing. I’ve had pellet smokers for the last two years but you and a few others got me wanting to try my hand at my first real offset!!!
@@SmokingDadBBQ I just upgraded from the pit boss Austin XL Onyx to the Pit Boss Savannah Onyx for more room so getting a premium offset is out of the question right now so can you do a sub $500 offset compression? I know a lot goes into your videos so even if it’s just a stat review it would be most appreciated!!!
@@SmokingDadBBQ yep definitely saw this one! Just more of a first time offset buyer guide and what to look for, ease of use, clean out, airflow, hot spots etc. Again I know you probably have months worth of content lined out but I’m thinking the wife whisper could help me build a compelling argument for getting one 🤣🤣🤣 Thanks for even taking the time to chat!
@@simpletechreview3632 I’d go bigger than you think. It’s more work so getting enough food for the hassle is rule one. Semi insulated for backyard firebox makes sense. Fully insulated like the g2 I tested doesn’t make sense in sub 300 gallons imo. Reverse flow makes a lot of sense for backyard. Cooks faster and takes less space
I'm impressed how Sara could at first bite pick the best of the batch. Most of the time when I eat properly smoked meat off a stick burner, after couple bites my brain stops focusing on the smoke flavor. The smoke enhances the flavor in subtle ways. Tuffy Stone often quotes one of his friends that all smokes are dirty. Therefore the smoke has to be be applied on food with care, and stick burners do that best.
James, thanks for the video. Maybe I’ll eventually have to spring for an offset, although my wife might be harder to convince than Sara. 😂I’m hoping you will do some more videos with the Primo. There is a lack of good content on YT with them. I own the Oval XL and really enjoy it.
The more I watch these videos, the more I think that some day I'll end up with an offset. Might not be for several years, but the evidence is getting hard to ignore.
Great stuff. I think you said you were going to do a wireless thermometer roundup with the Fireboard, Thermoworks, Meater Block revision, etc., any idea when that will be out?
@@hankgibson4515 As I noted in my other comment, my "secret" was putting an emphasis on the types of food my wife likes. "The way to a woman's heart is through her stomach" to commandeer a phrase.
Got to make her an amazing meal on the smoker. I too have a lot of grills and smokers (no offset yet) and while she says I don’t need anymore she absolutely loves the food that comes off them. I’ve ruined bbq for her and a lot of my friends.
Man I love my kamado joe, but the size of an offset and flavor are something that's super tempting! I don't need it, but I want it. Nevertheless, keep it up man, I love your videos!
I am looking for one. I used my home oven to hold these. The other 17 were shredded, vacuum sealed and refrigerated overnight and warmed back up sous vide in a large cooler
Just wondering if you tracked how much oak went into the offset for this cook ? The KJ is very predictable. Fill it, and leave it do its thing.. But the offset seems to need a lot of fuel and a lot of attention.. Maybe its worth it for a large group like this... but for 2 or 4 pork shoulders...Is it worth the effort, compared to the KJ ?
My "I NEED..." was a wood-burning oven as a companion to my Big Joe. I like to say "wood-burning oven" and not "pizza oven" because from the start I committed to using it for as many things as I could. My way of getting the begrudging "it was worth it" from my wife was to cook things like salmon and asparagus often. My wife doesn't care for beef and pork, so an offset would never have a chance to get a thumbs up from her.
There is a reason why the top BBQ joints use offsets. It's because they are better. And for those who worry about fitting an offset in their yard, there is a simple solution. Get a house with a bigger yard. 🤣 God bless your wife for supporting your wonderful habit.
Sorry Sarah, but I see a Millscale 1000 gallon custom unit on wheels in James’ future…. 😂😅…. Thanks to both for sharing your passion and fun…
I had an old Texas Smokemaster I donated to my church. I love offsets and they produce the best product hands down, but the downside is that you can't abandon your post. I love with a fireboard that I can set the brisket, shoulder, etc..., in the kamado joe and go to bed. Offsets are the gold standard but KJ is the best choice for the simple home cook.
Definitely versatile and easy to use
James, thank you for posting the videos of your Offset Smoker Journey. I have reached a point in my life where I want to personally experience smoking food on a Stick Burner. I have experience with Pellet Smokers, Kamado Grills and with a Drum Smoker. In this video your wife immediately confirms that the pork from the Stick Burner has superior flavor. My drum smoker makes the best tasting food of my cookers but leaves me wanting a smokier flavor (I have been unable to achieve good smoke flavor on the drum and I believe it is due to the cook is by air starved charcoal). Anyway, there is a lack of reviews, like the ones you have posted, directly comparing Reverse Flow versus Direct Flow Stick Burners. I had decided to purchase a direct flow cooker but after watching your videos I am reevaluating that decision. Thanks again!
Great video yet again!
Glad you enjoyed it!
I got one coming in myself! I hope my wife appreciates it too haha!
5:44
The Off-set Smoker behind you is called what?
And does it have 2 grills... Right?
I found the name in the description box...
A little Expensive...
I would love to really have the Ole' Hickory ($8000.)
I love that it is Taller...
Thank you for this Great Video
I held out on getting an offset for a long time, worried that I wouldn’t have time to manage it. It does take much more attention but I can easily run it and still get work done around the house and spend quality time with the family. And the food is amazing. Coming from a longtime pellet grill and 3x KJ user. I’ll cook on the offset any chance I get now and my pellet grill has essentially become a food warmer 😂
Agree pellets are good as a food warmer
That offset is like a Maserati in price compared to other offsets. It is a beautiful smoker too. Your church is blessed!
I can't find your Great Video where you tried 3 different smokers doing
BEEF JERKY...
Please let me know where to find that video
Thank YOU
There is simply no comparison to the taste of the offset. Adding my KJ and implanting the long hold wrap was a game changer for me and feeding a crowd. I haven’t done quite as. Any as you did here - I think the max I’ve done is 8 pork butts. (My offset cooks 4-6 comfortably). Once the bark is set and temp is 165-170, I pull from the offset and wrap ‘em. I then have my KJ ready to hold the wrapped butts and I start the second batch on the offset. Then I set all of them in my pellet smoker at 150 on a long hold until I’m ready for the meat fest. It significantly increased the “finished meat to fire tending time” ratio of my offset.
What did Sara like about the offset pulled pork? Better smoke? More moist? I like her being the blind taste tester in your videos.
You sure married well. Really enjoy your videos, look forward to many more.
Well thank you Sarah for doing this taste test that will force my hand in getting an offset soon. I did a pull port a few weeks ago and it needed more smoke and seasoning on my Green Egg. Great taste, but needed more smoke in my mind. I choose not to use very much smoking wood to determine if I was over smoking my food based on some past video James did. Wow, 20 pork butts is a lot of food that you took to church. Wish I lived closer to you guys. James have you ever tested smoking meat and then refreezing it for later? I wondering if that is even worth doing because the favor after reheating is just not the same as freshly smoked food.
Great comparison! All the pork looked delicious!
So good!
Awesome video as always and if I wasn’t already a subscriber knowing you are a man of faith would’ve got me to sub. Also love to see you and your wife interact on the video. Seems like you all play well of each other!!! Last thing. I’ve had pellet smokers for the last two years but you and a few others got me wanting to try my hand at my first real offset!!!
Awesome! Thank you!
@@SmokingDadBBQ I just upgraded from the pit boss Austin XL Onyx to the Pit Boss Savannah Onyx for more room so getting a premium offset is out of the question right now so can you do a sub $500 offset compression? I know a lot goes into your videos so even if it’s just a stat review it would be most appreciated!!!
@@simpletechreview3632 this sub 500 smoker tasted similar- th-cam.com/video/6CstFU78PgY/w-d-xo.htmlsi=_HSJYbhWKGRSu_Bc
@@SmokingDadBBQ yep definitely saw this one! Just more of a first time offset buyer guide and what to look for, ease of use, clean out, airflow, hot spots etc. Again I know you probably have months worth of content lined out but I’m thinking the wife whisper could help me build a compelling argument for getting one 🤣🤣🤣
Thanks for even taking the time to chat!
@@simpletechreview3632 I’d go bigger than you think. It’s more work so getting enough food for the hassle is rule one. Semi insulated for backyard firebox makes sense. Fully insulated like the g2 I tested doesn’t make sense in sub 300 gallons imo. Reverse flow makes a lot of sense for backyard. Cooks faster and takes less space
I'm impressed how Sara could at first bite pick the best of the batch. Most of the time when I eat properly smoked
meat off a stick burner, after couple bites my brain stops focusing on the smoke flavor. The smoke enhances the flavor in subtle ways. Tuffy Stone often quotes one of his friends that all smokes are dirty. Therefore the smoke has to be be applied on food with care, and stick burners do that best.
Love that quote from Tuffy
James, thanks for the video. Maybe I’ll eventually have to spring for an offset, although my wife might be harder to convince than Sara. 😂I’m hoping you will do some more videos with the Primo. There is a lack of good content on YT with them. I own the Oval XL and really enjoy it.
The more I watch these videos, the more I think that some day I'll end up with an offset. Might not be for several years, but the evidence is getting hard to ignore.
Definitely a time and a place if you have the space, time to run and can use the capacity
You’re up early! I have a couple but need to use mor often to learn.
Morning!
It sure is nice/helpful having a supportive wife. I can’t imagine being married to a woman that doesn’t love bbq
Thanks for another great vid, James. I'd love to get a smaller offset smoker, but my wife wouldn't be as understanding as yours! :)
Helping out with community events and or tasting it first hand helps the business case for sure. Good luck
Great stuff. I think you said you were going to do a wireless thermometer roundup with the Fireboard, Thermoworks, Meater Block revision, etc., any idea when that will be out?
The RFX has not arrived yet. All others are here waiting
Forget the grills, where do I get a wife that in her weakest moment says having grills “is totally worth it”?
Hahaha
And admits she was wrong about them. She's fantastic.
@@hankgibson4515 As I noted in my other comment, my "secret" was putting an emphasis on the types of food my wife likes. "The way to a woman's heart is through her stomach" to commandeer a phrase.
Got to make her an amazing meal on the smoker. I too have a lot of grills and smokers (no offset yet) and while she says I don’t need anymore she absolutely loves the food that comes off them. I’ve ruined bbq for her and a lot of my friends.
Man I love my kamado joe, but the size of an offset and flavor are something that's super tempting! I don't need it, but I want it. Nevertheless, keep it up man, I love your videos!
Thanks 🙏
What holding oven are you using?
I am looking for one. I used my home oven to hold these. The other 17 were shredded, vacuum sealed and refrigerated overnight and warmed back up sous vide in a large cooler
@@SmokingDadBBQ I love my little two-brisket VEVOR. Looks like you'll need a commercial unit if you keep feeding your entire church!
Sold my Yoder and picked up my Lang reverse flow to fit better in my yard. Gotta say I like it way better than the Yoder.
I’m with you
You my friend are a genious aka wife whisperer 😂😂😂
Maybe he can come and speak to my wife next 😅😂
Love it that you BBQ for church. And 400 people!!! I wish I could get that many people to my church BBQ where I cook.
lol 😆
Amazing video James! How can I join your church?😅
Just wondering if you tracked how much oak went into the offset for this cook ?
The KJ is very predictable. Fill it, and leave it do its thing..
But the offset seems to need a lot of fuel and a lot of attention.. Maybe its worth it for a large group like this... but for 2 or 4 pork shoulders...Is it worth the effort, compared to the KJ ?
I didn’t keep count but likely 5 logs x 14 ish fires
Which dry rub did you use ?
Heath riles competition blend
You get the wife on your side and you got it made
Maybe someday I will be able to get a offset
Check our reverse flow when you do
My "I NEED..." was a wood-burning oven as a companion to my Big Joe. I like to say "wood-burning oven" and not "pizza oven" because from the start I committed to using it for as many things as I could. My way of getting the begrudging "it was worth it" from my wife was to cook things like salmon and asparagus often. My wife doesn't care for beef and pork, so an offset would never have a chance to get a thumbs up from her.
I agree one wood burning tool totally justifies itself. My wood oven being the smallest didn’t make sense but if I didn’t have an offset it would have
Lad im sure you dont actually need to ask your wife.The value of all your smokers is probably worth more than my house lol.
Yeah 5k-7.5k?
James, I’ve said it before. I would kill to live next to your house. I can smell that from here. I will always be grateful for all your kamado videos.
There is a reason why the top BBQ joints use offsets. It's because they are better. And for those who worry about fitting an offset in their yard, there is a simple solution. Get a house with a bigger yard. 🤣 God bless your wife for supporting your wonderful habit.
I don’t think I am going to convince hubby …… ☹️
😆
Probably could've thrown another 6-8 butts on the smokey mountain.