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How to Buy a Barbeque Smoker – My Top Three Tips
Here are my top three tips to save you time and money when deciding which barbecue smoker (cooker) is right for you. There are a few different styles of smokers and different ways of generating heat and smoke that need to be considered. I divide these into three general categories:
- Physiological system of the smoker
- Type of fuel
- The price of a good smoker
A smoker’s physical system. There are basically five types of smokers for real barbecue cooking:
1. Offset smoker. This is often the one used by most competitive teams in barbecue competition. In an offset smoker, the fire is contained in a firebox set off to the side (offset) from the smoker’s chamber. The smoke enters the smoke chamber, circulates around the meat and exits the smoke chamber through the chimney.
2. A vertical smoker. Many manufacturers make vertical smokers. A vertical smoker has a heat source, usually at the bottom, and a pan of water over the heat source. There are grates on two or three levels where there is room to smoke the meat above a pan of water. The entire unit is covered with holes at the top so that the smoke can flow through. These are very easy and convenient to use and smoke is created by placing wood chips soaked in water over a heat source. These units can be fueled by coal/wood, propane or even electric.
3. Kettle grill. Almost every backyard cook already has one of these. The most popular models are made by Weber. For barbecue smoking they can be easily set up by building a charcoal fire on the side of the smoker and placing the meat in an area not directly over the fire. These types of smoker/grills can produce very good smoked barbecue if set up as a smoker.
4. Insulated or ceramic smoker. These types of smokers are made of a very heavy, insulated ceramic material. They retain heat well and can usually cook all day on a small amount of fuel. They are usually egg shaped and the most popular manufacturer is The Big Green Egg. These will make great barbecues, but don’t have a lot of surface area for cooking. You can’t smoke a lot of food at once on this one.
5. A propane grill is used as a smoker. A propane grill can be set for indirect heat if it has multiple heating elements. Just set one factor to low and leave the rest alone. Place wood chips soaked in water over the burning element to provide smoke and place the meat on the side of the cooker where the element is in the off position. Close the lid, keep the heat low and slow, and that’s a barbecue smoker.
Type of fuel. Smokers can be bothered by different types of fuel. The most common would be charcoal which is really just processed wood. Also, with most offset smokers, the fuel of choice will be wood, and during competition cooking, propane can be used to start the fire, but once cooking begins, only wood or charcoal can be used. Hobbyists/backyard pit masters can use wood, charcoal, propane or even electric to fuel their cookers. The important thing to remember is that you need a smoke source, so you will need some kind of wood, logs, chunks or chips to smoke your cooker. Many vertical smokers use propane or electric as the heat source and have an area over the heat source where soaked wood chips are placed to create the smoke.
The price of a good smoker. There are various prices for barbecue smokers. Good ones, though simple, can be had for around a hundred dollars. If you use a kettle type grill or a gas grill you already own, you can get one for free. As with most things, the sky’s the limit for barbecue smokers. Some of the units used in competition cost thousands of dollars. The best thing to do when buying a barbecue cooker is to first decide what type of cooker you want, offset, vertical, ceramic egg, kettle or gas grill. Then decide how much you are comfortable spending on these items. Once you have your budget, there are many options available within your price range. Many large home-improvement stores carry all kinds and types of barbecue smokers/cookers. Also, there are many options for online shopping.
Of course these tips are just the beginning of what could be a whole new cooking life for you. I would suggest that you read as much as you can about smoking meat and all things barbecue. A good place to start is with the e-book I reviewed, Competition barbecue secrets, by Bill Anderson. He goes into detail about what it takes to succeed in competitive barbecue. Of course, its secrets can be used by backyard barbecue chefs to create drop dead delicious barbecue.
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