It is believed that the first offset smokers were probably built by oilfield worker in Texas and Oklahoma from oil pipe and steel drums. They based the design on traditional brick barbecue pits, where the fire is in one chamber and smoke and heat is drawn across the food in another chamber.
The ideal temperature for smoking food is between 80°C and 130°C, cooking the food slowly at a lower temperature. This enables it to absorb the smoky flavour whilst retaining its succulence. Beech and fruitwoods are particularly suitable for smoking, and you can experiment with different flavours or combinations.
The intensity of smoke, along with the temperature of the smoker can be controlled by adjusting the inlet and outlet vents. You can easily monitor the heat in the cooking chamber with the built-in thermometer on the lid.
This Natchez Offset BBQ Smoker, made from 1.2mm thick steel, also enables you to cook in the traditional BBQ way, on the grill over flames or indirectly, where the food is in an enclosed space and not above the hot coals.
The Natchez BBQ Smoker incorporates a generous grill area of 93 x 44.8cm equipped with enamel grids and a chrome plated warming rack 93.4 x 38.8cm in the main cooking chamber, which can hold up to 3.5kg charcoal.
The side chamber can hold up to 1kg charcoal or wood. A side door provides easy access to the chamber for the replenishment of fuel, cleaning and removal of ash.
This BBQ smoker has a folding table in front of the cooking chamber, ideal for food preparation, utensils and condiments. Mounted on a sturdy trolley, with a shelf under and two large steel wheels so that you can position the smoker where you wish, this has everything you need to produce exciting, flavourful dishes for your guests.
Supplied on a pallet, with comprehensive assembly instructions.