Barbeque Smokers

Barbeque smokers use indirect heat to cook meat or other foods. This is in contrast to direct grilling, in which the foods are positioned directly over the heat and cook rather quickly. The lower heat and slower cooking time is what makes barbeque so special and tasty. It is the cooking method, not the sauce, that makes it barbeque. Smokers add tremendous flavor. Barbeque is most commonly associated with pork, but cuts of beef, poultry and other meats are also popular favorites.

Barbeque smokers use a variety of wood chips to impart specific flavors to the meat. Some woods are more suitable to certain meats, so do some research or try some combinations for yourself. Woods most commonly used for smokers are apple, pecan, mesquite, hickory, oak and maple. These can be found a most grocery and convenience stores along with charcoal, lighter fluid and other grill accessories. They are relatively inexpensive.

Barbeque smokers can use gas, charcoal or electric power for fuel. Propane gas and charcoal are most popular for portable smokers. Some propane smokers can be converted to use natural gas from the home as a source of fuel. These smokers and electric models are well suited to home use. They have a constant source of fuel, making it quick and easy to smoke and grill whenever you are ready. Most models have a tray where the wood chips can be placed. Be sure to follow manufacturer’s instructions.

Outdoor cooking is a year round activity for many enthusiasts. Be sure to invest in a good cover for your smoker to protect it from the elements.