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@Seoul Food : have you looked at the proQ smoke generator? I know it's an extra piece of equipment, but it isn't expensive (I use it mainly for for cold smoked bacon).
Not sure if it is available world wide.
I have heard good tjings about the amaze-N (not sure of spelling) smoke generator as well, but got no experience with it
 

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I've still got my off-set smoker but haven't had it fired in close to two years. One reason being I haven't had a large gathering with covid but the second being that I purchased a pellet smoker that handles my cooks for small groups of friends and family just fine. Mines a camp chef. There is something to be said for having a "set-it and forget it" smoker. While in some circles people sneer about pellet smokers, if they are good enough for competition BBQ teams, they are good enough for backyard warriors. My results are as good on it as what I produced using lump coal and hardwood chunks on my offset smoker. Maybe better on average since it is so consistent.

Finally another nice feature of my Camp Chef is the ability to slide the steel diffuser plate out and crank it up to grill direct over hardwood fire at 500F+ .. it is also able to cold smoke at very low temps. Just a pleasure to have really.
 

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If you are in search of an affordable offset smoker, then you need to focus on some of the qualities.
It needs a large chamber, effortless control, an affordable price, and also needs to be workable with the combination of charcoal and wood chips.
Furthermore, the offset smoker comes with an ash and charcoal management system that will be nice, a removable steel ash pan, grate, and sliding door. If it is capable of handling large amounts of ash for several hours of maintenance-free cooking, Since the unit is a vertical model, it will naturally increase the heat. so that improved smoke flavor and greater efficiency can be achieved.
Additionally, the burner of the cooker is also produced using heavy cast iron, which means it will serve you for many years.
 

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For years and years, the only outdoor cooker I would use was the standard Webber Kettle. By setting up the fuels, and smoking wood properly, I learned to BBQ, roast, smoke, bake, or any other cooking chore that could be done outside, even in near blizzard conditions. Yep, I was a diehard griller.

Recently, I saw a new product that caught my eye. Though I've only seen it used on a Bearded Chefs episode, they really liked the Burch Barrel Smoker. I did some research, and looked at reviews. It looks like a high quality design. Here's a link: Burch Barrel - Over Fire Grill, Smoker and Fire Pit. Could be something worth looking into.
 
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