Offset Smoker vs Kamado Joe BRISKET... Which is BEST?

Since getting my Smoke North offset smoker, you've asked how the brisket compares to my best effort on my Kamado Joe.... today we put the offset head to head against the ceramic Kamado smoker to find out which smokes the best brisket.
As much as I'd like to cook them exactly the same, the reality is these two smokers perform so differently I decided to put my best foot forward for each. This meant starting the Smoke North Carlisle offset brisket 2 hours sooner and wrapping with paper at 165, versus putting the KJ brisket in a boat at 165 to finish within 20min of each other before resting 2hrs.
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Chapters
00:00 - Offset vs. Kamado, which brisket is best?
01:34 - Why you can't cook the same way on each
03:13 - My best brisket setup on a Kamado grill
03:55 - Best offset smoker brisket setup
05:47 - Brisket trim, season & dry brine prep
09:36 - Results & taste test
#brisket #offsetsmoker #kamadojoe

[@toddg3268]

Kudos for having the patience to hang with the offset. I had one for 15 years, but once I got the KJ and realized that I could cook an full packer brisket without babysitting a fire, I could never go back. As you noted, the offset requires messing with the fire every 30 minutes to an hour, meaning that you’re chained to the smoker for 10-15 hours. I can walk away from my KJ and it holds the temp steady for 12+ hours and I don’t have to do a thing. Love my KJ!

[@SmokingDadBBQ]

it’s definitely a labour of love compared to the Joe where I can be gone most of the day

[@codyduncan195]

The KJ is amazing. Once you dial in your temp, you can leave it there for hours and the temp barely changes. I've never cooked on an off-set smoker, so seeing this and James talking about how much effort goes into it, I'm glad I have my KJ and will happily stick with it.

[@vansteel393]

When I have the time, I will always choose my offset. But I do like being able to set my BGE and run an overnight cook while I sleep, or have a cook going while I’m at work. I won’t try to kid myself and say it’s as good as what the offset produces, but it’s still very good and convenient.

[@BPFnSC]

Would be curious what your guests thought about the differences between the two briskets!

[@arom8438]

Yes! I was gonna ask the same thing… I’d like to see what his wife thinks of it… cause my family is very particular about strong smoke flavors..

[@SmokingDadBBQ]

Wife prefers the offset, it has smoke but it's not overpowering. Easier to overwhelm smoke on the KJ vs the offset.

[@BPFnSC]

@@SmokingDadBBQ well all other opinions are moot then! 😂

[@kappatvating]

I’ve been waiting on this. Your neighbors are soo lucky

[@SmokingDadBBQ]

lol

[@adamparisi745]

I've used kamado style grill, vertical gravity fed charcoal smoker, smokey mountain style bullet smoker, and offset, but not a pellet smoker, to cook brisket. You've found the same thing I have, you can make really good barbeque, with absolutely nothing to be ashamed of, but an offset has that edge over all of them. Yes, it sure is more management of the cook, if you can spare the time, but it's worth it. i will say though, that the set and forget type of cooking does have it's advantages, which I'd guess is where a pellet grill really comes into it's own although a kamado, or a gravity fed smoker would probably give superior results over a pellet smoker with as little management as a pellet smoker. Great video, comparisons like these will help people who are new to make much more informed choices on what style of barbeque they would like to buy.

[@SmokingDadBBQ]

thanks, glad you liked the video!

[@AbrahamCollins1786]

Great content. I didn't know how much tending-to is involved with an offset rig. I appreciate how much effort you put in for our sake.

[@MiLordTony]

Amazing test. I own a KJ3 and i love it. I must admit though, I was a little bumped out it was no match with Offset smoker :)

[@ComparisonCooking]

A great way to do this experiment! Best method vs best method.

[@SmokingDadBBQ]

thanks Kevin

[@CoolJay77]

Awesome video James. You are the ideal person to do this comparison, considering your experience, all the hacks and techniques that you had developped smoking on Kamado Joe grills. Proof, stick burners set the standard. One comment to add, the type of wood used in a stick burner is less significant, when using one type or another, (With the exception of mesquite) compared to wood chunks in a charcoal smoker. I have noted that once I used Harry Soo's preferred combination of hickory and apple chunks, I have noticed an improvement over other combinations I had previously used.

[@oneGINGANINJA]

You can achieve the same depth of smoke flavor on a kamado if you add a lot more wood chunks & smoke at a lower temperature (175-200F) until the brisket reaches 150F internal temperature then increase temperature to 275-300F & arch the brisket to reduce fat pooling for improved bark results. The brisket will push through the “stall” faster & finish around the same time.

[@chrisg0001]

Yeah, but youre just trying to replicate an offset smoker. Just get an offset smoker.

[@mathieubriere4510]

I was very nice meeting you at the restaurant last week. Thank you for all the great tips. Your 5 steps to a perfect reverse seared bone-in ribeye is amazing! I did it this weekend with my family and it was a total winner!!! Getting ready to try the brisket for the first time next weekend... I am up for the challenge! I'll review a few of your videos first... Lol 😅

[@SmokingDadBBQ]

thanks for reaching out, glad you're enjoying the content!

[@emmgeevideo]

This was the video I was waiting for. I'm bummed that there was such a difference between the two. I would love to hear in more detail what lessons you've learned from the offset. You've detailed the techniques very well of the double-offset and foil boat. I know you use the ash drawer for constant additions of wood. But those are Kamado Joe lessons learned. Not sure why you thought that a heat-to-head test would require the same techniques. Seems pretty obvious that they would be different. If I were to guess, I would say that the advantage of the offset is that constant airflow with "fresh" smoke that comes from the large amount of wood that's burned is the key. The KJ will always be more like an oven with relatively static air and much less smoke.

[@adamparisi745]

You're bang on the oven comparison. It's like the difference between a fan forced oven and one that isn't. Except the fan forced oven isn't circulating air inside the oven. It's like the fan forced heat for the oven is coming from outside the oven, and exiting from the oven. hmmm :)

[@pdt8165]

I have both, the advantage of the offset is that you are burning wood, not smoldering charcoal. It just makes for a more complex flavor. That and you can cook a lot more food for a crowd. Why kamados are great is that it's not an act of Congress every time you want to cook a brisket for the family. It's exponentially more economical concerning fuel, much less cleanup, and a Kamado is a fantastic multi-tasker. The quality is good enough.

[@crushingbelial]

@@pdt8165 Agreed wholeheartedly. Preferentially I enjoy my wood munching KBQ-c60 for anything that is going to take a nice long low-n-slow. If I don't have the time, I'll do it on my BGE (former KJ user) and still will have a lovely experience.

[@Mendokusai99]

Exactly the reason I went with the kamado. I grew up with offsets and the fire maintenance gets tedious after a while. Nice video.

[@SmokingDadBBQ]

thanks!

[@hypern2dagroove21]

This helps, still debating what to get but your video provided some great points to consider. Thank you.

[@AngryMountainMan]

I’ve had every style of grill/smoker except a ceramic grill (I still watch your channel). I’ve built 40 plus drum smokers and 2 offsets. My current inventory is a OKJ Bronco Pro, Webber gas, Webber kettle, and a GMG Daniel Boone. What I’ve found throughout the years is I just don’t like HEAVY smoke flavor. So that’s why all I have are things that I can really control the smoke. And 9 times out of 10 I use my pellet grill. Offsets just were too time consuming for me.

[@briansupermag3918]

Great video. Someday I'll get an offset but for now i absolutely love my Lone Star Grillz pellet grill. Those Briskets looked great

[@SmokingDadBBQ]

thanks!

[@RumandCook]

I was also amazed at how different they taste. Offset is worth the extra work in my book, but still enjoy using my Komodo Kamado. Nice comparison!

[@SmokingDadBBQ]

Totally agree!

[@bubblehead7680]

When I cooked brisket in my UDS. I pretty much used charcoal, but I have use some lump coal. I would be concerned that I got too much smoke flavor using the oak only. I guess I shouldn't because that's mostly what you get in Texas. I think I would use more wood in the KJ to get more bark. Love your videos.

[@FOGOcharcoal]

Great stuff James, it's pretty amazing how different the two cooked.

[@GavM]

Reassuring! My new offset just arrived. Can’t wait to try proper bbq. Based in the UK.

[@rasalahmed1209]

Where did you get the offset in the UK. Some of thebpricing is wild on them

[@adamparisi745]

@@rasalahmed1209 We have the same problem in Australia.

[@GavM]

@@rasalahmed1209 Hi Rasal. Nothing too expensive. Oklahoma Joe from Amazon. Well regarded in the US. Great cooker so far. Taste is so different to my Weber kettle and UDS. So much better

[@SmokingDadBBQ]

hope you've had some great cooks on the offset!

[@nordicwilly6650]

Wow! This has got to be one of the best comparison BBQ videos I've seen (and I've watched a lot of them!). Well organized, very through explanations, good sound, camera work, etc. Keep up the great work! Just subscribed. I started with a BGE in late 90s and eventually moved on because I never liked the smoldering of charcoal. I now strongly prefer small hot fire with lots draft to develop bark, smoke ring and flavor.

[@SmokingDadBBQ]

thanks, glad you liked it!

[@shortythefrenchie]

I started with an offset and for years used it but after using the Kamado no more offset. I don't have the time anymore and the results are very good wth the Kamado.

[@dres-bbq3569]

Love both methodes, but my best brisket came from a GMG pellet grill. The second best off my off set smoker and my third best from my Kamado. Giving first place a solid 8, second place a 7,5 and third a 6,5.

[@rybalchenkofamily]

@@dres-bbq3569 lol pellet grills have very little smoke, pellet will never compare to an offset

[@brad4527]

Nice job James!! i love both but there that little extra kiss of the smoke thats always takes me back to my offset, don't get me wrong I love my big joe also, I love doing the same side by side test also ! Make some homemade backed beans and you will wow everyone with beans from the offset. Great video Jame!! Cheers, Brad.

[@SmokingDadBBQ]

great idea!

[@paulthomas3782]

Nice job James those Brisket's sure did look awesome.

[@SmokingDadBBQ]

thanks!

[@SAPierce2006]

Been waiting for this comparison!

[@SmokingDadBBQ]

Glad you enjoyed!

[@YoungChunds]

Glad you have hungry mouths to feed after you make these show case videos. Would be cool to see a comparison where the Kamado shines e.g. ribeye, new york strips, tomahawk. I have a feeling nothing beats an offset, but still love my Joe

[@geezer2tech154]

First and most important, I'm glad that Bella got some screen time! She is becoming more mellow with age it appears. By decreasing the radiant heat, the conductive and more importantly the convection heat will need to pick up the slack to achieve a full cook. I know that you like to heat the dome first, but I'm wondering if leaving the kamado cracked open before you put the brisket on will result in a lower dome temperature and more convection heat. Maybe the deflector plate and soapstone should be added cold just before putting the brisket on. (I know this will result in a less stable heat source and more difficulty in controlling the temp, but still less work than the offset I would think.) A comparison of the offset with grills that have less radiant heat like the Kettle Joe, charcoal Weber, or a pellet grill would be interesting.

[@bernardsbbq]

Great comparison, thanks for posting, James! Tonight I am going to do my first brisket on the new water smoker and Kamado Joe. I am going to smoke it first and then finish it until the morning hours on the Kamado.

[@SmokingDadBBQ]

Hope it turned out great!

[@bernardsbbq]

@@SmokingDadBBQ It did, it picked up way more smoke in the beginning.

[@danielcustar2713]

Great video James, thanks for sharing!!! Both look absolutely delicious!

[@SmokingDadBBQ]

thanks!

[@dr.smokedaddy5480]

It’s great to see you do the brisket comparison. Hickory & Oak chunks, while only using the stone can give you that deep smoke flavor on the Kamado grill, to match the offset. Next time why don’t you try to smoke a prime rib like a brisket? Just a suggestion to do a comparison with that.

[@adamparisi745]

In my experience, while you can get close to an offset with wood chunks and a solid surface, the effect is not the same as what you get in an offset. It's an entirely different style of cooking, such as pan frying a steak or cooking directly over coals on a grill. Both great, but not the same.

[@emmgeevideo]

The problem with an offset IMHO is that it won't do hot and fast cooking. So to have the ability to create full range of meals cooked outdoors on a live fire, you need two grills. I would think most people don't have the space. To me the beauty of the KJ is that one grill can do it all. We see that there is an appreciable difference between the two for a long cook, but when practicality has to be inserted into the equation, the KJ is the optimal solution. Keep trying to get the KJ closer to offset results. You're the guy who will do it if anyone can.

[@adamparisi745]

Yeah, the one grill can do it all with a kamado, the only problem is not at the same time. If you have an offset with a top opening firebox, you have a charcoal grill right there. There's your hot and fast. Also, you can use the firebox top for making sauces, sauteeing, boiling. I'm not arguing that kamado's aren't versatile, they are and in many different areas, and I use the 2 I have at least once a week, but every piece of equipment is versatile with enough imagination.

[@fernandomayor6382]

@@adamparisi745 one question though. If you are using the grill in the firebox of the smoker offset will it stop or at least hinder the cooking of the main chamber? In that case it has the same limitation of the Kamado, wouldnt you say?

[@adamparisi745]

@@fernandomayor6382 your point is well made. If you're grilling in the firebox with the lid open, yes of course it will. I've had good results doing a quick grill with the lid closed while doing low and slow, it just requires a little more attention. It's also not the point I was trying to make in my previous comment, I worded it a little poorly. I was mainly trying to refute OP assertion you need more than an offset if you want to cook everything outside. I believe the only things I wouldn't be able to to cook well on an offset are breads and pizza.

[@lionelt.9124]

9:06 Talk about an explosion of spices... That's a super speed Bam!

[@SmokingDadBBQ]

20x lol

[@DirkHarrington]

Is that new Dalstrong gear I see? 😉I recently got the 8" Firestorm Chef and love it ... Beautiful board as well. Enough about gear though -- Great comparison SDBBQ 👌

[@vincentloccisano4168]

I’ve been wondering about how we can increase airflow in the kamado joe. Perhaps we really need to fine tune the size of the fire ? Just big enough to last but hot enough to move more air through, and/or maybe more wood to match the smoke flavor as well?

[@coachgaz]

Nice. I have a chargriller Kamado which is similar to the green egg ( I’m in Australia) I am only very new to smoking but was thinking that to try and replicate the offset ‘cook’ you’d need to try and confuse the smoke to allow to circulate. I’ll have to try and see what I can rig up to replicate what you’ve mentioned. Look forward to hearing more on this subject. The Kamado just suits me fine for everything I want to do!

[@canadian_coffe_guy4690]

Great video James. Now it looks like I need a stick burner ha ha

[@SmokingDadBBQ]

thanks lol

[@jou2544]

Comparing a pure stick burner to a charcoal/wood burner seems like a lopsided competition. I load up my Komodo Kamado the same way Harry Soo loads up his Smokey Mt. - much heavier on wood more so than others do with a small initial fire. His technique produces a thick blue smoke for a few hours and tapers off to perfect blue smoke with incredible results as Mad Scientist BBQ outlined in a recent video. James, would love to see you try this again using award winning Harry Soo’s fire/smoke technique in a Joe. His technique and results generally beat the competition including professionals using stick burners. Really enjoy your videos👍👍

[@SmokingDadBBQ]

I will have to give that a side by side go

[@frankzhao8352]

Great video James! Kudos on your abilities to have 2 briskets cooked on different methods to finish at the same time, both be delicious and film all of that while hosting a dinner party. You are a true multitasking king. I wonder about one of your previous techniques of injecting smoked beef tallow into the brisket and if that would up the smoky flavor of the KJ?

[@cameronbatko]

Nice video! I fire up my offset this morning for its first seasoning! Chicken thighs and wings would be an interesting offset v kamado battle video

[@SmokingDadBBQ]

thanks!

[@BehindTheFoodTV]

Great comparison, James. I feel the same way. BTW - way to show off the size of that Dalstrong colossal cutting board! 2 briskets and lots of room to spare lol.

[@SmokingDadBBQ]

You got it!

[@smokefathersbbq]

And that settles that!

[@scottgcurtis]

Would really like to hear the meat weights for each of your cooks. Your videos have been very helpful as I’ve added KJ methods to my repertoire, but the size of the brisket/pork butt can be such a huge variable. Also, I’m assuming you’re in the Toronto/Ontario part of Canada. From an air flow perspective, I’d expect to adjust if you were in AB or similar.

[@abrisvegas]

I’d be interested in you testing a technique I do which is NOT let the dome get heat soaked. My logic is that, without the radiant heat (at least initially) I can run a hotter fire (and better smoke/more convection for a while).

[@kevinwheat390]

What was the temperature at for the kamado? You stated at 7am what time did you finish? And what was the weight of you brisket. I am cooking one next weekend and people are arriving at noon Sunday. Just try to get my cooking time correct. Thanks as always great video.

[@praetorxyn]

Expected. I normally cook my briskets overnight, and reset them for 8+ hours in a low oven (I'd use a warming oven if I had one), so I don't know if I could be arsed to stay up all night adding splits... but then I don't know if I could source wood around here without being able to drive either.

[@mauriciocastano9404]

Would like to see a review of the new basket for the joetiserrie

[@SmokingDadBBQ]

hope you enjoy the video from yesterday!

[@markbocanegra5140]

What about if you used only wood, just like a stick burner, in your KJ? Your KJ is much more efficient and so you shouldn't have to "babysit" it as much and you will still get that deep smoke flavor. I haven't tried it but I was wondering if it would work

[@jlaw3255]

I've always had great bark on my Briskets on my Kamado by continuously adding wood chunks each hour or so much like you would an off-set.

[@adnans3222]

Yes not sure why he didn't give that a try

[@bobdunhamjr]

Could you do a Offset vs Kamado vs Pellet Brisket?

[@CoolJay77]

Offer to buy him a pellet grill, then he might.

[@trader7409]

What were the weights of the briskets? One downside to the offset is the extra cook time, other than that, I love my offset vs my kamado!

[@johnweems5306]

You might want to try what Mad Scientist recently discovered in his offset smoker. In the early stage have more smoke and a lower temperature. Then crank up the temperature. Dirtier smoke at the beginning is not such a bad idea. John

[@jonaharoni331]

I wonder what a ceramic offset would do!! Kamado joe smoking dad edition!!!

[@Boater]

Actually, he did a video of that :)

[@balinhooofficial]

Great vid as always! What’s the difference between using a soapstone or a deflector as extra layer for the double indirect method?

[@admranger]

What temp did you finish the cook? It looked like the graph showed you took it off the kamado at 169 deg F? I assume that you finished in your foil boat until 200 deg F +/-?

[@diceflawless9115]

Looking to upgrade my pit to either a better offset or a KJ. I'm just worried about portability of the KJ. I keep my offset pit in my garage but there's a notch that I have to roll it over where I store it. Seems like that will be hard to do with the KJ and may risk it falling over trying to get it over the notch in my garage

[@SmokingDadBBQ]

I might build a little ramp that rolls smooth or just get a cover and leave it outside

[@crazy6827]

Out of all your Kamados what ones your favorite and what one do you use more and why

[@justingittings7152]

Awesome video James, have been wanting to try this exact experiment. Curious if anyone is aware of a product similar to sloroller for the primo oval grill/smokers?

[@user-et3kk4tn4s]

Gets even weirder when you throw in a quality pellet smoker with quality pellets. I have owned all 3 best flavor is the offset but quality pellet smoker like Lonestar is not nearly the amount of work and with high end pellets the flavor is close..it makes people thing twice. Still love the komado for grilling convenience

[@soumynonareverse7807]

Talking about radiant heat. What would happen if you added a few firebricks or deflector plates to the offset, would that impact the flavour? Would it be beneficial for the time it takes to cook a brisket?

[@andrewgladstone2794]

Your Dalstrong Omega Boning knife is the curved version right? Looks like they have both a curved and straight.

[@dougleclair5080]

Would it have made a difference, in the smoke flavor, if you would have done that trick you mentioned in one of your videos. And, that's adding wood chips into the ashtray.

[@fredpesant]

Awesome 🤤

[@SmokingDadBBQ]

Thank you 😋

[@stevetrei4801]

Hi James, sorry if you covered this in another video but I have a quick question about cooking multiple briskets on a Kamado. I have a party coming up that I’ll need a couple of briskets for but I only have a Kamado that can accommodate one brisket at a time. What is your best method of reheating a brisket that was made in advance?

[@bicketybamRC]

I have a BJ2 with the Slo-Roller insert and I think it does an amazing job. The brisket I cooked for the 4th of July was my best one yet. Great videos James. I have a my Kamado Joe and a Traeger. An offset would complete the setup. I appreciate the comparison 👍

[@SmokingDadBBQ]

Glad you liked it!

[@christopherbutler1988]

Did you only had the 2 chunks of oak to the Kamado for the brisket cook? If so do you think it would have been better served to add a 3rd, to get more smoke profile and closer to that of the offset? Getting ready to do my first brisket on my BJ3 and leaning towards 3 chunks instead of 2 considering the longer cook time. Great video as always sir!

[@doublecheeseburger1712]

Delicious! Did you wrap either of them?

[@myscargo1]

what is that spinning thing in the background over at your neighbors house? doesn't look like a fan.

[@spacemonkey1983style]

I want that offset. Looks fucking badass

[@SmokingDadBBQ]

It’s a beast

[@spacemonkey1983style]

@@SmokingDadBBQ I will be buying one in a year or two. Told myself to buy a new house first. That smoker isn't cheap. I have an Oklahoma Joe Highland and Masterbuilt Gravity Series, but I want to upgrade my offset.

[@SmokingDadBBQ]

@@spacemonkey1983style I just got my new Gen 2 last night. It’s insane

[@hawkeyeted]

It's almost $5 Large. You could get it, but then you'd be five years before you could afford to cook on it. 🤣🤣

[@captainsamps]

Did you add more wood to the ashtray of the KJ. I think it would be good to do so. As you only got smoke for the first 2/3 hours others. I used your double indirect on my KJC3 and after 3 hours put a small lump in the ashdraw which gave me smoke for another 3 hours. Didn’t need to foil or paper just let it rest in the in the sun. It crumbled like pulled pork.

[@SmokingDadBBQ]

yes I added smoke using the ash drawer in this cook too

[@jonnyu18]

What gloves are you using? I have bought 4 different ones and all of them have fallen apart in a few weeks of use.

[@SmokingDadBBQ]

high heat? i have had these for at least 2 years.. best i have ever owned as ones i had before early in my channel died after a month or two as well. they are on amazon JH Safety long sleeve... here is the link i put in the description for them - amzn.to/33Ijdhk

[@jonnyu18]

@@SmokingDadBBQ thanks ordered them.

[@justinurban9758]

What do you think about using the extension rack to raise the meat up higher in the dome. Any reason why that might get more airflow or more smoke passed over the meat in the Kamado? Ever tried it?

[@SmokingDadBBQ]

that’s a good idea. not side by side. only when doing two

[@wesleydrew9242]

Would using a fan temp controller (like a Fireboard Drive 2) increase the airflow in the Kamado Joe enough to make an impact? Would love to see you test this if you decide to get one.

[@SmokingDadBBQ]

maybe the fire board helps, the ikammand starts and stops the fire which i found makes the food taste worse (ashy)

[@julesbling1]

Hey James, what if you orient the Joe brisket on its side to maximize surface area. Might that help with the smoke infusion? Since the double indirect method shields the bottom so much? More of a curiosity than anything else :)

[@SmokingDadBBQ]

Great idea. i wonder if you might be onto an idea to try

[@phumes4783]

What's the best heat resistant gloves you have purchased? I see short and long sleeve gloves.

[@SmokingDadBBQ]

I like the long jh safety ones I link below on amazon. they are about 2 years old at this point and work well

[@gregjones8453]

Did you use choice or prime briskets in your experiment? Why didn't you inject the brisket?

[@SmokingDadBBQ]

these were choice, i used the tallow from both for a smash burger video vs. injecting which is normally my favourite for improving choice briskets to be more like prime

[@bldrv7522]

Perhaps I’ve missed it, but have there been any issues with the offset and your neighbor/fire department? If so, how did you overcome them?

[@SmokingDadBBQ]

we have new / awesome neighbours who help us eat the food. that and cooking fires are allowed vs our stay warm fires

[@justinsherwood4624]

Is it me or are you growing some massive bud plants in your yard?!

[@justinsherwood4624]

Wow after watching the video, I don't want to spend all day smoking meat. I wanted to get an offset but after watching this noooo thanks I smoke alot of meat but I'm not feeding that fire all day for 13 hrs I got a life lol il set my Kamado or barrel smoker and forget it.. that is untill it's time to eat

[@MoonshineDrone]

IMO; an offset is ALWAYS going to be superior than a Kamado style cooker. Especially for larger cuts of meat. Don’t get me wrong, I love my Kamado Joe…it’s fantastic. But if I’m cooking a brisket I’m going with my offset.

[@hawkeyeted]

I think it's the combination of high convection and wood being the fuel source, as opposed to charcoal. There's just no alternative to it.

[@Realmoflo]

Kamado fail the finger bend test. Nuff said. Offset everyday all day. Not to mention the bark.

[@oni-one574]

So, offset for no sleep, Kamado for sleep.

[@1airborne82]

Sounds like a true statement to me💯😎🏜🇺🇸

[@SmokingDadBBQ]

lol

[@justinsherwood4624]

Man you seemed stressed out when you said thirty minutes add to the fire