Also known as stick burners, barrel smokers or horizontal offset smokers, are revered among barbeque enthusiasts for their ability to produce tender, flavourful meats with that unmistakable smoky taste. These smokers consist of two main chambers: a larger one for cooking and a smaller one attached to the side, which acts as a firebox. The firebox is where the wood or charcoal burns, generating smoke and heat that flows into the cooking chamber, indirectly cooking the meat.

One of the key features of offset smokers is their design, which promotes even cooking and consistent temperature control. The offset firebox ensures that the heat and smoke travel through the cooking chamber before exiting through a chimney at the opposite end. This indirect heat allows for slow cooking at low temperatures, resulting in tender, juicy meat infused with smoky flavor.

The size and shape of offset smokers can vary widely, from small backyard models to massive commercial units. However, they typically share some common components:

1. Cooking Chamber: This is where the meat is placed for smoking. It's usually a large, cylindrical chamber with racks or shelves for holding the meat. The size of the cooking chamber determines how much food you can cook at once.

2. Firebox: The firebox is attached to the side of the cooking chamber and is where the fuel (wood, charcoal or a combination of both) is burned. It's essential to control the airflow into the firebox to regulate the temperature inside the cooking chamber.

3. Chimney: Located at the opposite end of the firebox, the chimney allows smoke and heat to escape from the cooking chamber. It's important to adjust the chimney to maintain the desired temperature and airflow throughout the smoker.

4. Temperature Gauge: Many offset smokers come with built-in temperature gauges to monitor the cooking temperature. However, experienced pitmasters often rely on additional thermometers to ensure accuracy.

5. Dampers and Vents: Dampers and vents are used to control airflow into the firebox and cooking chamber, regulating the temperature and smoke levels. Properly adjusting these components is crucial for achieving the desired results.

Offset smokers offer several advantages over other types of smokers:

• Versatility: Offset smokers can be used for smoking, grilling, and even as outdoor ovens for baking (try baking an apple pie - delicious!) or roasting. This versatility makes them a popular choice for barbeque enthusiasts who enjoy experimenting with different cooking techniques.

• Capacity: The large cooking chambers of offset smokers allow you to cook large quantities of food at once, making them ideal for gatherings, parties or commercial use.

• Flavour: The indirect heat and smoke produced by offset smokers impart a rich, smoky flavor to the meat that is difficult to replicate with other cooking methods.

• Traditional Charm: There's something inherently nostalgic and satisfying about cooking with an offset smoker. The process of tending to the fire, adjusting the dampers, and patiently waiting for the meat to cook evokes a sense of tradition and craftsmanship.

However, offset smokers also have some challenges and considerations:

• Learning Curve: Mastering the art of offset smoking takes time and practice. Achieving the perfect balance of temperature, airflow, and smoke can be challenging for beginners.

• Temperature Control: Maintaining a consistent temperature throughout the cooking process requires vigilance and attention to detail. Fluctuations in temperature can affect the quality of the final product.

• Fuel Management: Offset smokers consume a significant amount of fuel, especially during long smoking sessions or winter weather here in Alberta. Managing the fire and replenishing the fuel as needed can be time-consuming.

• Space Requirements: Offset smokers are typically large and bulky, requiring ample space in your backyard or patio. They may not be suitable for people with limited outdoor space.

Despite these challenges, many barbeque enthusiasts swear by offset smokers for their ability to produce mouthwatering, authentic barbeque. With patience, practice and a little bit of know-how, anyone can become a master of offset smoking and enjoy the delicious rewards it offers.

Reverse Seared Prime Rib Recipe

Prep time 20 min

Dry brine time 4-24 hrs

Cook time 4-5.5hrs

Selecting the perfect prime rib for reverse searing on a smoker involves a few key considerations:

1. Quality: Choose a high-quality prime rib with good marbling as marbling ensures flavor and tenderness.

2. Size: Decide on the size based on the number of servings needed and the capacity of your smoker. Typically, plan for about 1 pound (450 grams) per person if bone-in, and slightly less if boneless.

3. Bone-in vs. Boneless: Bone-in prime ribs generally have more flavor due to the bones contributing to the taste during cooking. Boneless may be easier to carve and serve.

4. Thickness: Opt for a uniform thickness across the roast for even cooking. A thicker cut (around 3 inches or more) allows for better control during the reverse searing process.

5. Fat Cap: Look for a prime rib with a consistent and moderate fat cap. This layer of fat adds flavor and moisture during cooking. Ensure it's not excessively trimmed.

6. Freshness: Choose a fresh prime rib, ideally from a trusted butcher or farmer. Freshness ensures optimal taste and texture.

When preparing to reverse sear, these considerations will help you achieve a juicy and flavorful prime rib with a perfectly seared exterior from your smoker.

Ingredients

Prime Rib Roast (size based on your needs)

• Bone in prime rib roast(s)

• Rub - Recommend generous coating of BBQ Beautiful Base Layer

• Extremely sharp knife

• Olive oil

Spritz

• Beef stock - 1 cup

• Brewed black coffee - 1/2 cup

• Hot sauce - 2 tablespoons

• Worcestershire sauce - 2 tablespoons

Directions

Step 1. Remove the prime rib roast from it’s packaging and dry thoroughly with paper towels.

Step 2. Trim the prime rib of excess fat, at this point I would recommend separating the ribs from the meat and tying back on to the roast with butchers string. This will make carving the roast in the end much easier but still cooking with the flavour packed bones.

Step 3. Apply a coating of olive oil all over the roast using your hands. Using your favourite rub season generously (recommend BBQ Beautiful Base Layer).

Step 4. Place in the fridge uncovered 4-24 hours to dry brine.

Step 5. Set up your smoker for a low and slow cook 210F, fill the water pan. If your smoker doesn’t have a water pan use an aluminum foil pan.

Step 6. Place the prime rib roast on the pit.

Step 7. Cook for 2 hours without opening the lid.

Step 8. Mix the spritz ingredients in a spray bottle and shake well.

Step 9. After 2 hours, open the lid and spritz the meat. Make sure to refill the water pan if running low; this will ensure a humid cooker helping keep the prime rib roast moist and provide a convection type cooking environment. Close the lid and continue cooking, start checking the internal temperature and spritzing the meat every 1/2 an hour.

Step 10. Pull the prime rib roast off the smoker when the internal temperature registers 115F-120F, loosely tent the roast with aluminum foil and rest while you set up the smoker for high heat searing.

Step 11. Bring the temperature of you’re pit up as high as you can to sear the prime rib roast. Place the roast back in the smoker closest to the fire box and sear for 10 minutes turning the meat often to avoid burning and ensuring an even sear. If your smoker isn’t set up for high heat searing you can set the temp of you’re oven to 500F and cook for 10 minutes.

Step 10. Remove the prime rib roast from the smoker and let rest for an additional 15 minutes.

Step 11. Cut the butcher string, remove the rib portion, slice the beautiful prime rib roast, eat and enjoy!

Drink Pairing

The Cigar

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