Choosing the perfect Bbq smoker can be difficult because there are So Many to select from. In every price range - from bucks to ,000 bucks there are any dissimilar choices. But it is your price range that is the most foremost choosing factor - so that is what you need to resolve on first.
Money, Money Money
Smoker Grill
Of course, if you can afford a ,000 custom-made smoker - then propose getting a practice job with all the bells and whistles. But most of us can't afford anywhere close to that, so we have to define a budget for our Bbq smoker.
If you have a small budget, or are just starting out, then I would propose a Weber Smokey Mountain. It's small, it's easy to control and it will be a great smoker that will get you the practice you need to start turning out top-quality Bbq.
The Weber Smokey Mountain (you might hear some citizen refer to them as Wsm's) nothing else but holds temperature very well and they have the room you need to cook bigger cuts of meat.
You can even use these "starter smokers" in Bbq competitions. In fact, any Kcbs Bbq teams just use a integrate of these for entire contests.
Capacity, Capacity, Capacity
The grill you select will have a lot to do with the function it will be performing. If you are just planning to smoke in your backyard for house and friends, then you don't need a smoker that is nothing else but large.
If you are planning on cooking in competition Bbq contests, then you need a smoker that will deal with the bigger cuts of meat (especially if you are going to start cooking in the Mbn circuit). I would propose a small, vertical (upright) smoker such as a Backwoods Party Model or Fec 100. Both these smokers are under 0 and if taken care of properly, they will last you a very long time.
Dry Heat vs. Wet Heat
There are 2 dissimilar types of smokers - Dry Heat Smokers and Water Pan Smokers. Water Smokers simply have a water pan that separates the fire source from the cooking chamber. As the fire source heats up, it turns the water into a "wet heat" and provides a moist cooking environment.
This water pan also acts as a heat regulator and keeps the internal temp inside the smoker at an even level. There are a few citizen that will try and argue that the water pan can preclude a nice bark from forming on the meat, but I don't have any problem construction my bark with a Water Pan Smokers.
I all the time use Water Pan Cookers because it gives me a juicer, more tender Bbq meat... But some of these smokers can be a petite pricey.
The smokers some citizen refer to as "Stick Burners" don't usually have a water pan and are Dry Heat Smokers. Some prefer these Dry Heat smokers because they claim to divulge more smoke and give a better bark... But they don't keep the meat quite as moist and the chambers are a petite harder to keep at a steady temp.
But really, it all comes down to personal preference. I have meet Bbq pit masters using a Dry Heat Smoker who can cook meat that is just as moist as I can on my Water Pan Smoker. But I can furnish the bark on my Water Pan Smoker that is prettier than any cooked on a Dry Heat Smoker.
If you don't have any budget in mind, I would propose a larger commercial-style smoker... A Southern Prides or Old Hickory Pits for your Dry Smokers and a Backwoods expert Model for your Water Pan Smoker.
Each smoker you look at will it's pro's and con's - they all do. choosing on what is best for you personal situation is entirely up to you. I just hope these tips helped give you a good start in the right direction.
choosing the perfect Bbq Smoker
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