Offset smoker is the classic Texas-style smoker. Fire burns on the side, smoke passes through the meat. With KOM charcoal, you achieve professional results.

The firebox is separated from the cooking chamber. Heat and smoke enter from one side, pass by the meat, and exit through the chimney.

This creates an indirect heat zone - perfect for long smoking at low temperatures.

Setup with KOM Charcoal

Base fire: 1. Light 2-3 kg KOM charcoal in chimney 2. Transfer to firebox 3. Add 4-5 coals every 30-45 minutes 4. Maintain temperature 110-120°C

Smoke Management

Thin blue smoke = good smoke (clean, sweet) White thick smoke = bad smoke (bitter, dirty)

KOM charcoal produces clean blue smoke because it's from pure hardwood without additives.

Temperature Zones in Chamber

Offset smoker has temperature gradient: - Near firebox: +10-15°C hotter - In the middle: target temperature - Near chimney: -5-10°C cooler

Rotate meat every 2-3 hours for even cooking.

Adding Wood for Flavor

KOM charcoal provides the heat. For additional flavor add: - Beech: universal, slightly sweet - Oak: strong, classic - Apple/cherry: fruity, for pork and chicken

Why KOM is Ideal for Offset

Long burn time of KOM charcoal (3-4 hours per load) means less adding and more stable temperature. This is critical for 12-hour brisket smoking.

Offset smoker + KOM charcoal = Texas BBQ in Bulgaria.