I am one of the guys who loves my gas grill, and I really do not care what others say.
I like the ease of use, predicable performance, easy of cleaning, and all of that. But, it took me awhile to learn how to get “real wood smoke flavor” from my gasser.
When using my smoker, I have learned to love certain smoke flavors with certain types of meat. For example, I like fruit woods such as Cherry, Apple, and Peach on poultry and pork. For beef (primarily Brisket Burgers on the gasser), I like a touch of Mesquite.
I have also played with specialty chips such as the Jack Daniels barrel chips and such with mixed results. To get the smoke flavor, I use a “Smoke Bomb” loaded with chips or pellets of the desired flavor.
A Smoke Bomb is basically a closed container with only a couple of air holes to allow smoke to escape.
A Smoke Bomb can be made that lasts a long time, even to an hour or more if needed. It works so well because it restricts the oxygen to the chips or pellets, producing a longer and smoldering burn that reduces flare ups and quick burning.
I started with the most simple of Smoke Bombs, just heavy duty aluminum foil. I made a double layer big enough to resemble a small grapefruit with chips or pellets inside. Sealed it up good and poked one or two tiny holes in the top with a tooth pick or my trusty Thermopen. Place it on a burner and when smoke starts emitting from the holes, it is time to cook.
The next step up for me was one of those stamped and bent sheet metal boxes sold by Home Depot with “smoking chips” in them. They are about 5-6 inches long, 3 inches wide, and an inch deep. The first thing is to throw away the “smoking chips” unless you really know what they are. If you try to use these open boxes with chips, you will need to soak them first or they will just ignite and last a minute or two. Not even long enough to do a smoked hot dog. So, I wrapped the box with good ole HD aluminum foil and poked a couple of small holes in the top to restrict combustion air. Worked like a charm. Biggest benefit was that the box gave some form to the Smoke Bomb when compared to HD foil only. Worked well.
My final evolutionary step was a cast iron skillet to hold the chips and pellets. I found an old 7 Inch skillet at a garage sale for $2. I cover it with HD foil with a couple of teeny -tiny holes again. One quarter to one half a cup of pellets or chips produces plenty of smoke for a good steak cook. Because of it’s mass, I put the skillet on my side burner to get the heat up and start the smoke. Then, the skillet fits perfectly on the two left hand burners on my five burner gas grill.
I defy anyone to tell that my steak cooked with a Mesquite Smoke Bomb came off a gasser! Outstanding wood smoke flavor, and that is what BBQ is all about.
Chips a pellets are available at many places, including WalMart if you watch the BBQ area closely. Small quantities of pellets are available on-line in many flavors. I tequires so few pellets or chips per cook that they are really cost effective when used only for flavor.
Well, you have been grilling for years. But, you want to make some of that great pulled pork like your buddy does with his smoker. And, maybe a smoked turkey for the holidays would be nice.
So, what is the best smoker to buy to get started?
There is no perfect answer except, “It Depends”.
You must ask and answer the following questions to start your search for that perfect smoker for you.
- How many people to you intend to feed, both routinely and on those special occasions?
- Would you like an “easy to use” approach to smoking? Or, are you interested in the ancient art of fire tending and long nights around the smoker?
- Finally, the big question. What is your budget?
Let me take you through a brief tour of the different types of smokers on the market today. There is plenty of variety and you should find one that is best for you. For each type, I will list the most commonly discussed “Pros and Cons” for each genre.
I will be using a term throughout this discussion that needs to be defined now. A “charcoal basket” is a simple box, normally made of expanded metal or something similar. This basket holds a good supply of charcoal and wood chunks. A small amount of charcoal is lit and then spreads slowly through the supply. The burn rate is controlled by restricting the airflow.
With that out of the way, let’s proceed through the smoker types.
“OFFSET FIREBOX” SMOKERS
These are the “traditional” smokers with a separate chamber for the fire and one for the smoking area. The fire can be pure logs (sticks) or may be charcoal in a basket. Sizes and prices run the gamut from the inexpensive sheet metal ones found at the big-box stores through custom trailer rigs that cost many thousands of dollars.
Offsets are “sexy” and traditional. If you say “BBQ Smoker”, most people have a mental image of an offset firebox design.
Offsets have produced fantastic BBQ for decades. Lots of smoke flavor and the legendary “smoke ring” are common.
Offsets are dependable and relatively low maintenance. No electricity required and no real moving parts unless it is a rotisserie unit. Normally, keeping the smoker rust free, clean, and lubricated is about all the routine care required.
Offsets require the highest level of fire management skills. Many cooks consider this a badge of distinction as a “Pitmaster”. Maintaining a relatively constant cooking temp is an art form requiring frequent attention throughout the cooking cycle. This may be considered a great time to just “enjoy friends and life”, and maybe enjoy a few adult beverages.
Offsets require the highest level of fire management skills. Sound familiar? The learning curve for fire management can be steep and long, depending on the smoker used. I personally started with a “Bandera”. It is an offset with a vertical smoke chamber made of sheet metal. I had excellent guidance on fire management, but it still was a trick to learn. I loved my Bandera, but grew weary of tending the fire every 45 minutes or so. I built a basket and that helped.
Offsets, small horizontal ones in particular, have a “hot spot” by the firebox end. Temps can be 50+ degrees hotter there. Some cooks build a baffle to even out the heat. Some cooks learn to use the difference to their advantage. But, the hot end can significantly reduce the usable cooking area in many cases. As the smoke chamber grows larger, the influence of the hot area diminishes, but the purchase price goes up exponentially.
CABINET STYLE SMOKERS
These are the smokers that just look like a box with one or more doors on the front. The fire or heat source is located below the meat and is normally charcoal. However, the heat source may be propane or electric with small pieces of wood used for flavor. All heat sources work fine and produce excellent BBQ.
Cabinet Style units normally have relatively even heat distribution throughout the smoke box. Not perfect, but pretty even on most units.
Cabinet Style units normally enjoy long burn times at relatively constant temperatures. The ones that burn charcoal normally use some form of a basket or a gravity feed system to control the burn and keep the temperatures even for a few hours up to “many” hours of unattended smoking.
Cabinet Style units work best if they are insulated. This means that this style with insulation may cost more that the lowest priced Offsets and some other styles.
BULLET STYLE SMOKERS
These are the “cute” little smokers that look like R2D2 from Star Wars. They produce heat and smoke similar to Cabinet Style cookers, bur are round. Many, many cooks started with one of these. The “major player” in this genre is the Weber Smokey Mountain. I proudly owned one of these for over 2 years. I miss it sometimes.
The Pros and Cons are similar to the Cabinet style except they tend to be a single layer of steel and much more affordable. The WSM is easily the most commonly recommended smoker for a new cook.
PELLET SMOKERS and GRILLS
These can be cabinet type or resemble an offset cooker; I made them a separate genre because they use a unique fuel—compressed wood pellets. These cookers may be complex with a timing device or a computer to control the pellet feed. Also, they normally have a combustion fan to keep the pellets burning cleanly.
Rock solid heat control.
Long burn times of over 20 hours if needed with little or no attention required.
The flavors and types of wood pellets make it easy and relatively inexpensive to create the exact smoke flavor desired. I spend approximately $.50 per hour for pellets in my FEC 100.
Pellets burn very cleanly and it is considered difficult to “over smoke” the product.
Pellet smokers require electricity to operate the controller and the fans.
Pellet smokers have electrical and mechanical parts that are subject to failure. They have an excellent service history, but most owners keep a few basic repair parts like “drive pins” available.
Pellet smokers are expensive.
So, this completes my tour of the various types of smokers on the market.
Remember those three questions?
Evaluate your needs first and then start shopping.
Once you determine your needs, feel free to ask here for more information on specific brands.