This definition is right from Wikipedia and it says it all.
"The main characteristics of the offset smoker are that the cooking chamber is usually cylindrical in shape, with a shorter, smaller diameter cylinder attached to the bottom of one end for a firebox. To cook the meat, a small fire is lit in the firebox, where airflow is tightly controlled. The heat and smoke from the fire is drawn through a connecting pipe or opening into the cooking chamber. The heat and smoke cook and flavor the meat before escaping through an exhaust vent at the opposite end of the cooking chamber. Most manufacturers' models are based on this simple but effective design, and this is what most people picture when they think of a "BBQ smoker." Even large capacity commercial units use this same basic design of a separate, smaller fire box and a larger cooking chamber."
Now what I think a Offset Smoker is. They are a lot of work and I admire anyone that can control the temperature of the smoker just by adding wood when needed. If you are a BBQ purest or a caterer or just think it is cool to own one then go for it.