Smokers
A steak is not the same as a brisket; a porkchop is not the same as ribs. Grills and smokers  are two separate entities, and the differences are numerous. Smokers keep food farther from the heat source, which burns slowly at low temperatures. This is how smoke is created, filling the grill and infusing the food with a taste that can only be described as "smoked". Both are great for summer cookouts, but only a smoker can deliver that slow-cooked, smoky flavor we associate with authentic barbecue.
Some grills can double as smokers with a special drawer for woodchips. But if you are picky about your barbecue, it will be worth the investment to buy a smoker.
Choosing a Type of Smoker
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Vertical Water Smoker : Water pans (sometimes filled with marinade) in the smoker keep humidity infusing the food with more moisture. Best with fish and poultry. |
Vertical Shelf Smoker : Easiest to use but with limited temperature control. Usually uses charcoal, but these can be electric or propane powered. |
Propane Smoker : Convenient and with a good temperature range. No need for wood or charcoal. Electric smokers look similar, but those require woodchips. |
Log Burning Barbecue Pit : The traditional method, low temperatures and slow cooking. This takes skill and time to cook with. Not for the novice smoker. |
Smoker/Grill : These models are the most versatile because they can seal up for smoking or provide easy access for grilling. Usually charcoal models only. |
How to Choose- Price: If you don't want to spend a lot, there are plenty of models that cost well under $100. However, the main problem with such smokers is that they aren't good at keeping the temperature constant, which causes irregular cooking. If you can afford to spend a bit more, say up to $200, you will see better heat control and adjustable vents.
- Want a good smoker and have some cash? Try one of these models.
- Convenience: Charcoal and wood based smokers inherently come with responsibility. You will not only have to pay more attention to the cooking process (making sure to keep the fire constant), but you will also have more cleaning. Electric smokers eliminate tending to the fire, which may be the best choice for inexperienced smokers. Propane smokers also offer a simple way of smoking and little mess.
Wood Shapes and Flavors
How you fuel your smoker is an important factor. Check manufacturers suggestions. These are a few of the most commonly available kinds of wood pieces.
There are many kinds of wood that will give your food smoky flavors. Each wood has its own characteristics. You can read this article on the kinds of wood for more information, but here are a few of the most popular.
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Mesquite is very popular, especially in restaurants. Mesquite's flavor is intense, but the wood burns fast; great for meats that cook quickly. Acacia is similar. |
Apple wood is popular for poultry and pork. It has a light, sweet flavor. Be advised that it may discolor chicken skin. Other fruit trees (cherry, apricot, citrus ) are similar. |
Hickory is a classic, strongly-flavored wood. Best with "meaty" meats like beef and lamb; don't use too much, it can be overpowering |
Maple has a light, sweet flavor, similar to fruit woods. Birch can be used similarly and has a mild flavor. |
Almond and pecan add a sweet, nutty flavor; watch out for walnut, as it is much heavier and more similar to hickory. |
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