A cast iron skillet full of mac and cheese sits on a grill grate next to 2 sauce-coated racks of ribs

How to Smoke on the Smokin' Pro

If you got the Smokin' Pro Offset Smoker, we know you're interested in smoking! Here is your go-to guide on smoking!

A Smokin' Pro sits outside on a paved patio in front of a green lawn and trees

Why Offset Smoking?

Offset smokers offer several advantages that appeal to barbecue enthusiasts:

  • Authentic Flavor: The combination of wood smoke and slow cooking results in a distinct, rich smoky flavor.
  • Versatility: Offset smokers can handle various cuts of meat and even double as charcoal grills.
  • Hands-On Experience: Monitoring temperature, adjusting vents, and tending to the fire provides a rewarding cooking process.
  • Social Appeal: The art of offset smoking often brings friends and family together for a shared culinary experience.

What is smoke?

Smoking is a technique of slow cooking between 225 and 275 degrees Fahrenheit. This ensures that your food gets a unique flavor profile of rich smoke from wood and/or charcoal.

An open Smokin' Pro showing 2 sauced racks of ribs and part of a cast iron pan full of macaroni and cheese. The side shelf is visible to the left.

How to smoke?

  1. First, make sure your grill is seasoned. Wipe down the entire grill with warm water and then completely dry it. Coat the whole grill with oil. We recommend using a spray bottle full of vegetable oil. After the whole grill is coated inside and out, open all the vents and light a small fire in the Side Fire Box. Burn it for 30 minutes. Let the fire gradually die out and you/re ready to smoke!
  2. Light your charcoal. We prefer using a charcoal chimney, but you can light it in many ways. For more information, click here.
  3. Dump coals in the side fire box. Ensure the vent on the right side of the Side Fire Box and the chimney vent on the left of the barrel are at least halfway open. This is the step where you would add wood chips or wood chunks to flavor your food.

    A note on wood: While you can make a fire of wood in your Side Fire Box, we do not recommend it because it is difficult to maintain the temperature of a completely wood burning fire.
  4. Bring the smoker up to temperature. The ideal smoking temperature is between 225- and 275-degrees Fahrenheit. We like to stay right around 250˚F. Make sure that you keep the lid to both the barrel and the Side Fire Box closed when you are preheating the grill.
  5. Add your food!
  6. Maintain. Add more charcoal, if needed and make sure you rotate your food! Keep your food moist. You can add a pan of water under the food to both catch the drips and keep water circulating in the chamber. Another option is to mist the food with apple juice, water or beer every hour or so.

Offset smoking is a journey that rewards patience, skill, and a passion for flavor. With the Smokin' Pro Offset Smoker, and a bit of practice, you can master the art of offset smoking and creating mouthwatering barbecue that's sure to impress!