How-To Smoke in the Dakota Offset Smoker

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.

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.

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.

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.