- Stay-Cool Handles
- Grease Drain
- Pot Warmer
- 2nd Level Sliding Shelf
- Heat Management Plate
- Door Counter-Weight
- Tel-Tru Temperature Gauges
- Removeable Smokestack
- Firebox Clean-Out Tool
- Over 7000 cm² of cooking area
- Construction: 6.3 mm steel pipe and plate
- Overall Size: 198 x 86 x 145 cm (including external shelf)
- Indirect Cooking Surface: 100 x 48 cm
- Direct Grill Surface (Firebox): 48 x 45 cm
- Weight: 231 kg
Offset smokers are the kings of the barbecue world, used by everyone from backyard cooks to professional pitmasters. When you own an offset smoker, it says you are serious about your BBQ. By burning charcoal and/or wood in the side firebox, the meat is cooked in the main chamber over indirect heat, creating moist and tender BBQ. Smoke is drawn through the cooking chamber to give the meat a rich smoky flavor.
Unfortunately, offset smokers turn off thousands of potential barbecue enthusiasts each year. By purchasing a cheap and low-quality smoker, heat and smoke easily leak through the lids, joints, and thin metal. This makes the temperature almost impossible to control, which is the key to creating great BBQ. With poor results, the cook soon loses interest and the smoker becomes a pile of rusty metal in the garden.
Yoder Smokers has developed a reputation of building some of the best smokers in the industry, all handcrafted in America. With super-strong welds on all joints and over 6mm steel plate construction, these smokers are guaranteed to last a lifetime, without rusting through or burn-out. And maintaining temperatures is as easy as sitting outside with a beer in your hand, smelling that irresistible BBQ!
HOW DOES AN OFFSET SMOKER WORK?
Our offset smokers consist of the firebox (the smaller box), the cooking chamber where most of the cooking takes place and an additional vertical cooking chamber if you choose one of our Durango models. You begin by building a fire in the firebox, the heat then flows out from the firebox, through the cooking chamber and out the chimney. You control the burn (combustion) rate and the heat produced primarily by the damper on the firebox door. The damper on the chimney is also used to fine tune the heat in the cooking chamber.
HOW IS AN OFFSET SMOKER DIFFERENT FROM A VERTICAL OR REAR FIREBOX DESIGN?
Vertical and rear firebox designs are fueled by large amounts of slow burning charcoal with wood chunks added for flavor. Offset smokers are fueled by a small hot fire with wood being the preferred source for both fuel and flavor.
CAN I GRILL AND SMOKE ON AN OFFSET SMOKER?
Yes, there are 3 ways that you can cook on an offset cooker:
Grill direct. This is done by building a charcoal fire directly below the cooking grates and grill directly over the coals. A grill grate is provided for the firebox and an optional charcoal grate can be added to convert the cooking chamber to a direct grill.
Grill indirectly. This is accomplished by building a fire in the firebox and running the dampers toward the open position. This creates an excellent indirect grilling area on the firebox half of the cooking chamber.
Smoking. This technique is accomplished just like indirect grilling except that the temperature is held at or below 135 °C.
HOW THICK IS THE METAL?
All Yoder Smoker wood pits are produced from new 6.35mm steel pipe & plate.
HOW DO YOU KEEP THE HEAT AND SMOKE IN THE PIT?
All Yoder Smoker offset pits are fully welded, no stitch welding around the doors. In addition the cooking chamber door is strapped with 6.35mm x 25mm material and is fully welded to the door further reducing leakage around the door.
ARE THE COOKING AND THE CHARCOAL/WOOD GRATES REMOVEABLE?
All grates are removeable
HOW DOES THE HEAT MANAGEMENT PLATE WORK?
The heat management plate installs against the common wall of the firebox and the cooking chamber. The design forces the heat and smoke to enter the pit under the plate and is then released incrementally as it travels across the pit. This design reduces the side to side temperature variance by more than half.
WHAT TYPE OF WOOD SHOULD I USE?
Wood selection is a matter of taste so we have included some basic guidelines to help in your selection. A wood that is going to be used should be either fruit or nut bearing. Typical smoking woods include apple, cherry, oak, pecan, hickory and mesquite. The fruit woods produce a mild flavor with a slightly sweet finish. The oaks and other hard woods produce a heartier smoke flavor, while pecan can end with a hint of sweet the other hard woods do not. Besides flavor, wood will also influence the color of the meat, for instance, some pitmasters like to mix cherry and pecan which produces a cherry like color on the bark and a robust smoke flavor with a slightly sweet finish. The list isn't all inclusive; certainly numerous other fruit woods are excellent choices as well.
HOW DO I BUILD THE FIRE?
Begin with the firebox lid, main damper and chimney damper in the open position, this will increase airflow and speed up the fire building process. Most offset cooks start with a charcoal base. Once you have a hot bed of charcoal close the lid and place two pieces of wood onto the coal base. As the wood reduces to coal close both dampers to the halfway position to allow the pit temperature to begin to rise. Once the pit stabilizes at the desired temperature, add one piece of wood and the meat.
HOW OFTEN DO I MAINTAIN MY FIRE?
Expect to add one split log to the fire every hour or so. The key to excellent color and a savory smoke infused flavor is running a small hot fire. When the fire is running efficiently you will have a thin light colored smoke coming from the stack. NOTE: a heavy white smoke indicates that you are smoldering, not efficiently burning the wood. This will put a dark color and a harsh taste on your meat.
HOW DO I CONTROL TEMPERATURE?
Once the pit is stabilized and up to the desired temperature, pit temp is controlled by the amount of fuel you add at any given time and the position of the primary damper on the firebox.
HOW DO I SEASON A NEW PIT?
Build a fire in the firebox utilizing any smoking wood, run the unit at 120+ degrees for 3 to 5 hours. The pit is seasoned and ready to cook on when a thin black sheen has developed on the interior surfaces.
HOW LONG DOES IT TAKE TO HEAT UP?
It typically takes 45 minutes to get a coal bed built and for the steel in the pit to come up to the desired cooking temperature. Once this happens the pit is ready to cook on.
WHAT ABOUT TEMPERATURE EVENNESS?
A traditional low and slow offset pit runs hotter at the firebox end and cooler at the chimney end. This is one of the offset's greatest strengths; the heat is progressive from end to end and is predictable from cook to cook. This lends itself perfectly to cooking different cuts of meat at the same time. Want to load the pit up with briskets or butts? Drop the Heat Management Plate into position and the temperature becomes fairly even from end to end.
HOW DO I CLEAN THE FIREBOX?
Each pit is delivered with an ash clean-out tool that is shaped to quickly and easily remove the ash from the firebox.
HOW DO I CLEAN THE INSIDE OF THE PIT?
Start by disassembling the pit, vacuum the body, use a thin knife to remove any buildup and finish by wiping with a citrus based cleaner.
CAN I COOK IN THE WINTER?
You can successfully cook on a Yoder Smoker in any weather condition.
HOW LONG WILL THE SMOKER LAST?
That's the easy one, for a lifetime, guaranteed.