An offset smoker has a real classic almost "wild west" look about it and many hardcore Low'n"Slo folk won't use anything else for their competition brisket and other cuts . Food smokes in a long horizontal chamber while charcoal and/or wood burn in a firebox attached to one side. They are called offset as the fire/heat source is offset to one side from the food being cooked. Offset smokers feature shelves in the cooking chamber to handle food such as multiple briskets, pork shoulders and racks of ribs. These cookers can handle a lot of food and are great if cooking for a large crowd. The heat and smoke from the firebox enter the food chamber on closest side and exit on the side furthest from the firebox. This creates a flow across the food. For maximum heat control and stable temperatures, look for offset cookers made of thick steel, which helps retain heat. Quality offset smokers can be heavy, so look for models with good wheels or casters to move them more easily.