The Offset Smoker
At the centre of Char & Co is our custom-built offset smoker — a heavy steel chamber where meat cooks low and slow, never over direct flame. The firebox sits to the side, pushing heat and smoke through the main chamber in a gentle, even flow. It takes patience and attention, but the results speak for themselves.
The Technique
We fire the smoker with a combination of hardwood charcoal for consistent heat and kiln-dried local wood for flavour — typically babool or neem, depending on the season. Temperatures are held between 110–130°C for anywhere from four to twelve hours. The smoke slowly penetrates each cut, building the bark on the outside while keeping the inside tender and juicy. No shortcuts, no liquid smoke, no oven finish.
A Note from the Founder
"I grew up watching food cooked over fire — not gas, not electricity, fire. When I started Char & Co, I wanted to bring that same honesty to the plate. The smoker is the soul of this kitchen. Every morning we light it, tend it, and let it do its thing. The food it produces is the reason we're here."
