Back in 2012, I was convinced my offset smoker was the only way to get real bark

I used it for years, fighting the fire every 45 minutes to keep a steady 225. Then a friend in Austin let me borrow his ceramic cooker for a weekend brisket cook. I loaded it with lump charcoal and a few wood chunks, set the vents, and it held that same temp for 9 hours straight without me touching it. The meat came out just as smoky, but I wasn't exhausted. Has anyone else made a switch like that and been shocked by how much easier it got?

3 comments

3 Comments

kevin_hernandez833mo ago

My first ceramic cook in 2018 was the same eye opener. The fire management is just so much less stressful for a similar result. I still use my offset for big cooks, but the ceramic is my go to for overnight smokes now.

robinson.holly3mo ago

@kevin_hernandez83 you mentioned the stress difference. How much tweaking do you usually have to do on the ceramic during an overnight cook compared to the offset?

henderson.mila1mo agoMost Upvoted

@kevin_hernandez83 does the ceramic hold temp better with different meats or is it pretty consistent across the board?