How-To Smoke in the Dakota™ Offset Smoker

Offset Smoking Overview

You've seasoned your offset smoker, and now you're ready to get smoking. Whether this is your first time using an offset smoker or you are already a pro, we've got all the information you need to have a successful cook.

Master classic Texas-style BBQ with the Char-Griller Dakota Offset Smoker. With a massive 625 square inches of cooking area, you can fit all your classic BBQ favorites on this grill.

How-To Offset Smoke with Indirect Heat

Cook with indirect heat from the side fire box at low temperatures (150-250˚F) using split wood logs, chips, chunks, or pellets to add smoke flavor.

1. Prepare up to 2 pounds (approximately 30-40 briquettes) of charcoal in the side fire box.
2. Add wood chips, chunks, split logs, or pellets as desired to add smoke flavor.
3. Once the grill is at the desired temperature, begin to cook.
4. Food placed closer to the side fire box will cook faster than food placed on the opposite side of the grill.

NOTE: Opening the smoking chamber will extend cooking time.

How-To Smoke with Indirect Heat

Cook with indirect heat at low temperatures (150-250˚F).

You've seasoned your offset smoker, and now you're ready to get smoking. Whether this is your first time using an offset smoker or you are already a pro, we've got all the information you need to have a successful cook.

How-To Offset Smoke with Indirect Heat

Cook with indirect heat from the side fire box at low temperatures (150-250˚F) using split wood logs, chips, chunks, or pellets to add smoke flavor.

1. Prepare up to 2 pounds (approximately 30-40 briquettes) of charcoal in the side fire box.
2. Add wood chips, chunks, split logs, or pellets as desired to add smoke flavor.
3. Once the grill is at the desired temperature, begin to cook.
4. Food placed closer to the side fire box will cook faster than food placed on the opposite side of the grill.

NOTE: Opening the smoking chamber will extend cooking time.

When it comes to the cook, diligence and patience are key. So keep tabs on your temperature and fuel level and let the smoke do the work.

How-To Smoke with Indirect Heat

Cook with indirect heat at low temperatures (150-250˚F) using wood chips, chunks, split logs, or pellets to add smoke flavor. You can smoke with indirect heat in the main chamber of your offset smoker.

1. Set charcoal grate to low setting (farthest from grill grates) using the adjustable charcoal tray hangers.
2. Prepare up to 2 pounds (approximately 30-40 briquettes) of charcoal spread evenly across half of the charcoal grate creating two cooking zones.
3. Add wood chips, chunks, or split logs as desired to add smoke flavor.
4. Once the grill is to your desired temperature, you may begin to cook.
5. Keep food over the cool side of the grill to cook with indirect heat over the duration of the cook.

NOTE: Opening the smoking chamber will extend cooking time.

Smoking Tips

To ensure that everything cooks and smokes evenly, you want to rotate your food once every two to three hours. Move the pieces of food that have been closest to the charcoal further away so that you can move the food that has been farther closer. With big pieces of meat, rotate them in a circle to ensure even smoking.

If you are worried about your food drying out, you can add a pan of water under the foot to both catch the drippings and keep water circulating in the chamber. Another option is to mist the food with apple juice, water, beer, etc. every hour or so.

Now that you have all the information you need to become an offset smoking pro, you're ready to cook! Explore our collection of recipes for inspiration here.

1. Set charcoal grate to low setting (farthest from grill grates) using the adjustable charcoal tray hangers.
2. Prepare up to 2 pounds (approximately 30-40 briquettes) of charcoal spread evenly across half of the charcoal grate creating two cooking zones.
3. Add wood chips, chunks, or split logs as desired to add smoke flavor.
4. Once the grill is to your desired temperature, you may begin to cook.
5. Keep food over the cool side of the grill to cook with indirect heat over the duration of the cook.

NOTE: Opening the smoking chamber will extend cooking time.

Offset Smoking Tips

To ensure that everything cooks and smokes evenly, you want to rotate your food once every two to three hours. Move the pieces of food that have been closest to the charcoal further away so that you can move the food that has been farther closer. With big pieces of meat, rotate them in a circle to ensure even smoking.

If you are worried about your food drying out, you can add a pan of water under the foot to both catch the drippings and keep water circulating in the chamber. Another option is to mist the food with apple juice, water, beer, etc. every hour or so.

Give yourself a little bit more time because you never know with your backyard BBQ, it might take a little bit longer than expected.

Common Issues in Offset Smoking

During the cook, your temperature is going to drop due to the coals burning out. It's not a problem - add some more fully lit coals to the side fire box and close the door.

The Stall is when the temperature of your meat suddenly stops rising (usually at an internal temperature of 150 degrees)

At some point in your cook, you may run into The Stall. If this happens to you, try one of these 2 things:

1. Wait it Out

2. Wrap it with Foil aka "the Texas Crutch" - this keeps heat and moisture in there to get past the stall. Once your meat has reached the ideal temperature, take it off, slice it up and enjoy with your friends and family.

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Char-Griller Dakota Offset Smoker

Master classic Texas-style BBQ with the Char-Griller Dakota Offset Smoker. With a massive 625 square inches of cooking area, you can fit all your classic BBQ favorites on this grill. Learn more about the Dakota Offset Smoker