| If you are a barbecue aficionado, perhaps you have | | | | as a smoker, charcoal is piled up to the sides of the |
| heard of the Kamado Cooker. Perhaps not. The | | | | kettle, and the meat is placed in the center of the |
| Kamado type cooker is a heavy ceramic vessel used | | | | grill, not directly over the hot coals. Smoke from the |
| both as a smoker and and as a grill. The "Big Green | | | | coals goes around the meat giving it that smokey |
| Egg" is the name brand of one type of Kamado | | | | good flavor before exiting the little vents in the top |
| Cooker. there are other brands to choose from. | | | | of the lid. This type of smoker, low tech as it is, will |
| They all work basically the same way, and are really | | | | turn out fine tasting barbecue. |
| just a certain style of a vertical smoker. | | | | Finally, the last style of barbecue smoker is a vertical |
| There are generally three types of smokers to | | | | smoker. In a vertical smoker, the fire is built in the |
| choose from when cooking barbecue. One is the | | | | bottom of the single chamber, many times there is a |
| offset smoker, which has a fire box set off from | | | | water pan directly over the fire, and the meat is |
| the smoke chamber. the meat sits on top of racks in | | | | smoked on racks located vertically above the fire in |
| the smoke chamber. Smoke and heat enter the | | | | the bottom of the chamber. The smoke and heat |
| smoke chamber, flow around the meat, and exit | | | | travels upwards, around the meat cooking it and |
| through a chimney system. | | | | giving it that smoked barbecue flavor before exiting |
| The next style of barbecue smoker is a kettle grill | | | | through the vents on top of the unit. A Kamado |
| smoker. Think "Weber Kettle Grill". This type of grill | | | | smoker is simply a specialized type of a vertical |
| can be set-up for use as an indirect smoker. To use | | | | smoker. |