Smokers

There are two basic types of smokers - vertical water smokers and horizontal dry or pit smokers.

• Cylindrical-shaped barrel 2 1/2-3 1/2 feet high and about an 18-inch diameter
• Base of barrel is heat source - charcoal, gas or electric
• Wood chips or chunks are placed on heat source to enhance desired smoky flavor
• Water pan is placed above heat source
• One or more grill racks above water pan

• Water provides moisture to smoking process
• Substantially less expensive than Pit Smokers

• Horizontal smokers cook food by indirect grilling. These smokers have two chambers: one large one where food is placed and a smaller offset fire chamber where fuel source heat the food chamber indirectly.

• Volume of food that can be smoked at one time is substantial

• Heavy-gauge metal, usually steel
• Smooth porcelain enamel inside and out for durability
• Tight-fitting lid to hold in smoke and heat
• Built-in temperature gauge to monitor heat inside
• Access to lower half of barrel for ease of adding wood, water or charcoal as needed
• Trays for catching and disposing of ashes
• Sufficient vents to help regulate heat and smoke