How to pick a Barbecue Smoker

Posted by admin at 4:30 AM

There are virtually endless variations in methodology depending upon equipment, the style of Bbq or smoker grill and personal preferences. However, here are some universal guidelines for selecting a barbecue smoker grill.

Cost
A smoker should be a long term investment. As a normal rule, buy the best smoker you can afford and justify. Here are some considerations.

Smoker Grill

Fuel
If you just don't have time to articulate a charcoal or wood fire for long burns, consider gas or electric. Smoke is generated by heating shavings or sawdust. You will sell out the authentic wood smoke flavor and the feeling of pride and accomplishment derived from managing a fire properly for a long time to produce superior barbecue.

Good-One Patio Smoker/Grills are transported and easy to use. Charcoal will give some smoke flavor which may be supplemented by adding chunks of wood while the burn. The economy water smokers wish a lot of fire tending and are usually modified to heighten performance.

The Good-One Smoker/Grill is more expensive but is well built, durable, and controllable, holds climatic characteristic for a long time and is assembled and ready to Smoke right off the sales floor. Kettles and barrel smokers can be used but special precautions and techniques are required to articulate the proper climatic characteristic and avoid flare-ups.

Capacity
Are you just going to cook for house and a few friends, or have large parties or even do some catering?

Portability
This is how easy it is to move the smoker around, all Good-One Patio models come with 10? pneumatic tire for easy portability.

Metal Thickness and Quality
Check the thickness of the metal construction, also look for Smokers that are welded together not bolted. The economy the smoker the more bolts to hold it together, thus causing heat loss among the bolt joints.

Temperatures and Smoke
Temperature is verily what distinguishes Smoking from other forms of cooking with fire. Smoking is a form of smoke cooking but smoke cooking (which includes higher temperatures) is not necessarily barbecuing. You may use a grill to make barbecue but it is not grilling (also a high climatic characteristic cooking method). Cold smoking is done at temperatures of less than 120º F.

Actually, there are only two rules in Smoking on Good-One Smoker/Grill barbecues...

Low and slow: Long cooking times of four to twenty four hours, depending upon the meat, at temperatures ranging from 200º to 275º F. Measured at the meat level allows tough meat to get tender without drying out. 225º to 250º is ideal.

Keep your smoke sweet: Stale or acrid smoke results in a strong, bitter and unpleasant flavor.

Keep a small but active fire
Maintain airflow through the smoker. Keep the upper spinner open 1 ½ turns and regulate the fire with the lowest spinners Do not let the fire smolder or starve for air.

Use high capability wood for smoke
Wood should be well seasoned, only use green wood if you verily know what you are doing.

Use only hardwoods for smoke. Hickory, oak and cherry are fine customary woods and easy for beginners to use. Avoid wood from conifers or needle bearing trees such as pine.

How to pick a Barbecue Smoker