| Choosing the perfect BBQ smoker can be difficult | | | | There are 2 different types of smokers - Dry Heat |
| because there are SO MANY to choose from. In | | | | Smokers and Water Pan Smokers. Water Smokers |
| every price range - from $50 bucks to $10,000 bucks | | | | simply have a water pan that separates the fire |
| there are several different choices. But it is your price | | | | source from the cooking chamber. As the fire source |
| range that is the most important deciding factor - so | | | | heats up, it turns the water into a "wet heat" and |
| that is what you need to decide on first. | | | | provides a moist cooking environment. |
| Money, Money Money | | | | This water pan also acts as a heat regulator and |
| Of course, if you can afford a $10,000 custom-made | | | | keeps the internal temp inside the smoker at an |
| smoker - then suggest getting a custom job with all | | | | even level. There are a few people that will try and |
| the bells and whistles. But most of us can't afford | | | | argue that the water pan can prevent a nice bark |
| anywhere close to that, so we have to define a | | | | from forming on the meat, but I don't have any |
| budget for our BBQ smoker. | | | | problem building my bark with a Water Pan Smokers. |
| If you have a small budget, or are just starting out, | | | | I always use Water Pan Cookers because it gives |
| then I would suggest a Weber Smokey Mountain. It's | | | | me a juicer, more tender BBQ meat... but some of |
| small, it's easy to operate and it will be a great | | | | these smokers can be a little pricey. |
| smoker that will get you the practice you need to | | | | The smokers some people refer to as "Stick |
| start turning out top-quality BBQ. | | | | Burners" don't usually have a water pan and are Dry |
| The Weber Smokey Mountain (you might hear some | | | | Heat Smokers. Some prefer these Dry Heat smokers |
| people refer to them as WSM's) actually holds | | | | because they claim to impart more smoke and give a |
| temperature very well and they have the room you | | | | better bark... but they don't keep the meat quite as |
| need to cook bigger cuts of meat. | | | | moist and the chambers are a little harder to keep at |
| You can even use these "starter smokers" in BBQ | | | | a steady temp. |
| competitions. In fact, several KCBS BBQ teams just | | | | But really, it all comes down to personal preference. I |
| use a couple of these for entire contests. | | | | have meet BBQ pit masters using a Dry Heat |
| Capacity, Capacity, Capacity | | | | Smoker who can cook meat that is just as moist as |
| The grill you choose will have a lot to do with the | | | | I can on my Water Pan Smoker. But I can produce |
| function it will be performing. If you are just planning | | | | the bark on my Water Pan Smoker that is prettier |
| to smoke in your backyard for family and friends, | | | | than any cooked on a Dry Heat Smoker. |
| then you don't need a smoker that is really large. | | | | If you don't have any budget in mind, I would |
| If you are planning on cooking in competition BBQ | | | | recommend a larger commercial-style smoker... a |
| contests, then you need a smoker that will handle | | | | Southern Prides or Old Hickory Pits for your Dry |
| the bigger cuts of meat (especially if you are going | | | | Smokers and a Backwoods Professional Model for |
| to start cooking in the MBN circuit). I would | | | | your Water Pan Smoker. |
| recommend a small, vertical (upright) smoker such as | | | | Each smoker you look at will it's pro's and con's - |
| a Backwoods Party Model or FEC 100. Both these | | | | they all do. Deciding on what is best for you personal |
| smokers are under $500 and if taken care of | | | | situation is entirely up to you. I just hope these tips |
| properly, they will last you a very long time. | | | | helped give you a good start in the right direction. |
| Dry Heat vs. Wet Heat | | | | |