In short

• 🔥 Authentic offset smoker technology → Provides unprecedented smoky flavor → Perfect for slow cooking and direct grilling sessions
• ⭐ Huge 99x49cm grilling surface → Suitable for 18 people → Ideal for large family gatherings and garden parties
• 🎯 4-in-1 versatility → Direct grilling, indirect roasting, hot smoking and cold smoking → From quick burgers to 12-hour pulled pork
• 🌡️ Professional temperature control → Built-in thermometer plus adjustable air supply → Consistent results like a pitmaster
• 💪 Restaurant quality construction → 164kg sturdy construction with CE certification → Built to last for years

Meet the ultimate offset smoker that brings authentic American BBQ tradition to your Dutch backyard. The LANDMANN Vinson 500 is no ordinary barbecue—it's your gateway to the world of low and slow cooking, where time and temperature converge to create unforgettable flavors.

Versatile applications

Don't think this offset smoker is only suitable for the large garden. Its clever, compact design fits surprisingly well in a variety of outdoor spaces, from spacious patios to smaller backyards. In the kitchen, you prepare, on the patio, you serve, but in the garden, the magic happens—that's where ordinary ingredients transform into culinary masterpieces.

This smoker might be too big for your balcony, but consider the possibilities for your camping adventures or weekend getaway. The sturdy wheels make it easy to move, so you can take your BBQ passion anywhere. A shed or garage offers perfect storage during the winter months, protecting your investment year-round.

Design possibilities

The sleek black finish integrates effortlessly into modern garden settings, from industrial loft styles to classic country settings. Pair it with a wooden outdoor table for an authentic American ranch feel, or place it alongside sleek aluminum garden furniture for a contemporary look.

You can easily create a complete outdoor cooking zone around the smoker. Add a trolley for your ingredients, hang up some work lights for evening cooking sessions, and set up a comfortable chair—because low and slow cooking requires time and patience. It becomes your personal BBQ haven where friends and family will love to hang out.

Material benefits

That impressive 164 kilograms is no coincidence—it means thick steel walls that retain heat like a professional smokehouse. Where thin barbecues exhibit temperature fluctuations, the Vinson 500 maintains a stable heat for hours. This results in evenly cooked food with that perfect smoke ring you know from true pit masters.

The robust construction also means that Dutch weather conditions pose no problem. Rain, wind, or sudden temperature changes – this smoker continues to perform. CE certification guarantees that all safety standards are met, so you can experiment with different techniques with confidence.

The built-in thermometer system and adjustable airflow give you the control you need. No more guessing at temperatures—you see exactly what's happening and adjust it as needed. This makes the difference between a successful 8-hour brisket and a disappointing dry steak.

Tips for the best results

• Start with dry, well-seasoned wood . Use fruit varieties like apple or cherry for a mild smoke, oak for bolder flavors. Wood from the hardware store is often too moist.
• Invest in a second thermometer - Place a digital probe at rack level for accurate readings. The built-in thermometer displays the temperature at the lid, not where your food is.
• Use the 3-2-1 method for spare ribs : 3 hours smoking, 2 hours wrapped in foil, 1 hour uncovered with sauce. This technique works perfectly with Vinson's constant temperature grill.
• Allow plenty of time – allow 1.5 hours per kilo for large cuts of meat at 110°C. Start early, as it's ready when it's ready, not by the clock.
• Learn the "Texas Crutch" technique - Wrap meat in foil or parchment paper halfway through cooking to break the infamous "stall" (temperature plateau).
• Use the chimney wisely - half open for most sessions, more open in strong winds, and almost closed in cold weather. Airflow determines the temperature.
• Let the meat rest after smoking – for at least 30 minutes, wrapped in a cooler or towel. The fibers relax and the juices distribute evenly.

Technical specifications

For specific installation questions or customized solutions, you can always contact our specialists.

Frequently Asked Questions

How much wood and charcoal do I need for an average cooking session?

For a 6-hour smoking session, use approximately 3-4 kg of charcoal as a base plus 2-3 kg of smoke wood in chunks. Start with a full tray of charcoal in the firebox, and add a few more chunks every hour. The exact amount depends on the outside temperature and the desired core temperature.

Does this offset smoker fit in an average Dutch backyard?

At 153x134 cm, the Vinson 500 fits in most gardens, but check for access through gates or side paths – its 164 kg weight makes it difficult to carry. Plan a permanent location on a paved or paved surface, preferably sheltered from the wind and with plenty of space around it for safe working.

Can I leave this smoker outside all year round?

The robust construction and powder coating are resistant to Dutch weather conditions, but a protective cover will significantly extend its lifespan. You can use it in winter—smoke actually tastes better in cold air—but do expect to need extra fuel to maintain the temperature.

What is the difference between this offset smoker and a kamado or kettle barbecue?

An offset smoker like the Vinson 500 delivers authentic American BBQ flavor through indirect heating and a continuous flow of smoke. Kamado grills retain heat better but provide less smoky flavor. Kettle grills are more convenient for beginners but limited in capacity. Choose an offset for a real smoke ring and traditional techniques.

How do I learn the correct techniques for offset smoking?

Start with simple cuts like chicken thighs or pork belly. Study temperature curves and keep a log of what works. Dutch BBQ communities online share a lot of experience with offset smokers. The most important lesson: be patient and don't open the lid too often—"If you're lookin', you ain't cookin'."