| There are virtually endless variations in methodology | | | | Metal Thickness and Quality |
| depending upon equipment, the style of BBQ or | | | | Check the thickness of the metal construction, also |
| smoker grill and personal preferences. However, here | | | | look for Smokers that are welded together not |
| are some universal guidelines for choosing a barbecue | | | | bolted. The Cheaper the smoker the more bolts to |
| smoker grill. | | | | hold it together, thus causing heat loss among the |
| Cost | | | | bolt joints. |
| A smoker should be a long term investment. As a | | | | Temperatures and Smoke |
| general rule, buy the best smoker you can afford | | | | Temperature is really what distinguishes Smoking |
| and justify. Here are some considerations. | | | | from other forms of cooking with fire. Smoking is a |
| Fuel | | | | form of smoke cooking but smoke cooking (which |
| If you just don't have time to maintain a charcoal or | | | | includes higher temperatures) is not necessarily |
| wood fire for long burns, consider gas or electric. | | | | barbecuing. You may use a grill to make barbecue but |
| Smoke is generated by heating shavings or sawdust. | | | | it is not grilling (also a high temperature cooking |
| You will sacrifice the authentic wood smoke flavor | | | | method). Cold smoking is done at temperatures of |
| and the feeling of pride and accomplishment derived | | | | less than 120º F. |
| from managing a fire properly for a long time to | | | | Actually, there are only two rules in Smoking on |
| produce outstanding barbecue. | | | | Good-One Smoker/Grill barbecues... |
| Good-One Patio Smoker/Grills are portable and easy | | | | Low and slow: Long cooking times of four to twenty |
| to use. Charcoal will give some smoke flavor which | | | | four hours, depending upon the meat, at |
| may be supplemented by adding chunks of wood | | | | temperatures ranging from 200º to 275º |
| during the burn. The cheaper water smokers require | | | | F. measured at the meat level allows tough meat to |
| a lot of fire tending and are usually modified to | | | | get tender without drying out. 225º to |
| improve performance. | | | | 250º is ideal. |
| The Good-One Smoker/Grill is more expensive but is | | | | Keep your smoke sweet: Stale or acrid smoke |
| well built, durable, and controllable, holds temperature | | | | results in a strong, bitter and unpleasant flavor. |
| for a long time and is assembled and ready to | | | | Keep a small but active fire |
| Smoke right off the sales floor. Kettles and barrel | | | | Maintain airflow through the smoker. Keep the upper |
| smokers can be used but special precautions and | | | | spinner open 1 ½ turns and regulate the fire |
| techniques are required to maintain the proper | | | | with the bottom spinners Do not let the fire smolder |
| temperature and avoid flare-ups. | | | | or starve for air. |
| Capacity | | | | Use high quality wood for smoke |
| Are you just going to cook for family and a few | | | | Wood should be well seasoned, only use green wood |
| friends, or have large parties or even do some | | | | if you really know what you are doing. |
| catering? | | | | Use only hardwoods for smoke. Hickory, oak and |
| Portability | | | | cherry are fine traditional woods and easy for |
| This is how easy it is to move the smoker around, all | | | | beginners to use. Avoid wood from conifers or |
| Good-One Patio models come with 10? pneumatic tire | | | | needle bearing trees such as pine. |
| for easy portability. | | | | |