Comparing a 20-year-old offset smoker to my fancy insulated cabinet smoker

I spent last weekend at my buddy's place in Kansas City using his old-school offset that he's had since 2003. The thing is beat up, rust spots on the firebox, gaps around the door you could fit a pencil through. He just throws oak splits in and manages the fire by feel, opening the door to check every 20 minutes or so. Meanwhile I've got this insulated cabinet smoker that holds temps within 5 degrees for 12 hours without touching it. But you know what? His brisket had that deep, smoky flavor that mine just doesn't get. Mine comes out clean and consistent, perfect for a dinner party, but his has that soul, that red smoke ring that goes a quarter inch deep. I'm starting to think the new tech makes things easier but takes away some of that character. Has anyone else switched back to an old offset after using the new stuff?

3 comments

3 Comments

gibson.avery1mo ago

Yeah but his has that soul" - come on man, it's just smoke. I get it if you like the process more, the whole tending a fire thing is satisfying. But acting like a smoker from 2003 makes better brisket because of some magical rust flavor? That's a stretch. Maybe his meat was just better quality or he's been doing it so long he knows his cooker inside and out. The gaps let in extra oxygen too, that changes things but not necessarily in a good way.

gibson.avery1mo ago

You're right, it's the skill and the meat quality every time. I've had amazing brisket from a beat up electric smoker and mediocre stuff from a custom offset, so the cooker definitely isn't the secret.

wood.faith1mo ago

Doesn't that stove make everything taste like sky, @gibson.avery?