Char-Broil Offset Smoker Recipes

You’ve heard about them and maybe even seen them in action, but have you ever thought about getting yourself one of these smokers? The allure of preparing your smoked meats and other foods at home is strong, and the good news is that you can get the offset smoker experience without breaking the bank or making too many sacrifices in the kitchen. This article on char broil offset smoker recipes will take you through everything you need to know about choosing, using, and maintaining a char broil offset smoker so you can get started on your recipes today.

Char-broil offset smoker recipes

Smoked brisket is a dish that everyone has a favorite way to make. Others favor it spiced with a layer of hot, dry rub, while some people love it with a thick coating of sticky-sweet BBQ sauce. Perhaps you prefer it thickly chopped into hearty slabs of delicious brisket, or you like it sliced into tiny, stackable slices. Make sure to win over everyone with Char-greatest Broil’s smoked brisket recipe in light of these varied viewpoints.

Cheese And Jalapeno Brisket

This beef brisket recipe can be used in an offset smoker. Some people like to add jalapenos to their brisket, and some don’t. This recipe gives you options if you want them, but it will still be good even if you omit them. Brisket is one of those meats that benefit from long smoking times. The longer you smoke it, especially with low heat, the more tender it becomes. 

Baby Back Ribs Recipe

Preheat charcoal or gas grill for high heat, about 450 degrees. Soak wood chips (if using) in water for at least 20 minutes. Remove ribs from the bag and let them come to room temperature while the coals are heating up. Place the ribs in a rib rack, bone side down, over a drip pan on the grill’s indirect heat side. Close the lid. Depending on the size of the ribs, smoke for 3 to 312 hours with two handfuls of hickory chips until the meat is cooked. In order to let the ribs softly brown during the final 30 minutes of cooking, remove the lid. Serve immediately with your favorite barbecue sauce. Makes 4 servings.

Beef Back Ribs

They are topped with a rub of dry mustard, brown sugar, ground allspice, and cayenne pepper, grilled, and served with coleslaw. Total Time: 4 hours 35 minutes Active Time: 15 minutes Ingredients 1/4 cup brown sugar 1 tsp dry mustard 1 tsp ground allspice 1/4 tsp cayenne pepper 2 racks beef rear ribs Directions Stir the ingredients in a small bowl. Brown sugar, dry mustard, ground allspice, and cayenne pepper. Each rack of ribs should be liberally salted and freshly peppered on both sides.

Using your hands, coat each rack evenly on both sides with a spice mixture. Refrigerate for at least one hour after wrapping in plastic wrap. Four hours or overnight to let flavors meld. Preheat an outdoor grill to medium-high heat (350 degrees F). Remove ribs from the refrigerator and allow them to come up to room temperature while you preheat the grill. When the grill is hot, place rib racks on the grate directly over coals (or gas burners if using a gas grill) and cook until nicely charred but not burned on the first side, about 10 minutes. Flip rib racks onto the second side and continue grilling until the second side is well charred but not burned for about ten more minutes.

Cajun Chicken Breasts

Coat 6 boneless, skinless chicken breasts in cajun seasoning (I used McCormick). Grill on medium-high heat for about 3 minutes per side or until cooked through. Brush lightly with maple syrup, and cook for an additional minute per side. Let cool slightly and slice into strips. Mix a little mayonnaise and Sriracha sauce in a small bowl to make a spicy mayo dip. Serve over sliced chicken breasts and garnish with fresh lime slices. 

Yield: 6 servings. Ingredients: 6 boneless, skinless chicken breasts (about 2 pounds) 1/4 cup Cajun seasoning (I used McCormick) 1 tablespoon pure maple syrup 2 tablespoons light mayonnaise 1 tablespoon Sriracha sauce 4-6 limes, cut into wedges Directions: Each chicken breast should be cajun-seasoned on both sides and grilled until the internal temperature reaches 165 degrees F.

Frequently Asked Questions

Yes, you can use an offset cooker in one of the following three ways: Directly grill. To accomplish this, create a charcoal fire beneath the grill’s cooking grates and place the grill over the chambers.

Chips are roughly 2.5 cm wide. Because chips burn as quickly as they smoke, you should soak them for up to 30 minutes before putting them on your smoker. Smaller barbecues like kettles and offset smokers are ideal for cooking chips.

Similar to spices, you can mix several kinds of wood chips to improve your grilled food. Easy to accomplish. The wood chips should soak for around two hours. Then, if using a charcoal grill, place the damp wood chips directly on the coals or in a smoker box attachment on a gas grill.


If you take the time to learn how to utilize a char broil offset smoker the best and what foods go with it, using it is easy. Knowing how to season your smoker before using it, how long it takes to grill different meats in the right temperature setting, and how to keep your food from drying out is essential. These char broils offset smoker recipes will help you learn what works best with this grill and make you feel like an expert in no time!

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