| Have you heard the term vertical barbecue smoker | | | | down at the bottom of the unit, there is a pan with |
| and scratched your head and said, "Huh." Basically, | | | | soaked wood chips directly over the fire area, and |
| there are three types of barbecue smokers for | | | | then there are 2,3, or 4 horizontal racks above the |
| making real smoked barbecue. The first is what is | | | | smoke pan where the meat is placed. The smoke will |
| called the offset smoker. With the offset smoker, | | | | rise in the smoke chamber, go around the meat |
| the firebox of the smoker is off to the side of the | | | | giving it that great flavor, then exit out the top of |
| smoke chamber. A fire is built in the firebox, smoke | | | | the unit. Some of the vertical smokers also have a |
| and heat from the firebox travel into and through | | | | water pan directly over the smoke pan. This pan will |
| the smoke chamber, and out through a chimney | | | | hold water throughout the cooking process and will |
| ventilation system at the top of the smoke chamber. | | | | help the meat stay moist and not dry out. |
| The meat that is to be smoked (and eventually, | | | | A vertical smoker can use various fuels. Some burn |
| eaten) is placed on grates inside the smoke chamber. | | | | charcoal or regular wood chunks. Some are fueled by |
| As the smoke and heat pass around the meat on | | | | propane, and some even use electricity to create |
| the way to the chimney vents, the meat is flavored | | | | heat, and burn water soaked wood chips to create |
| by the smoke. This is what makes for great smoked | | | | smoke. The electric vertical smoker is often a good |
| barbecue. | | | | choice for the novice barbecue smoke enthusiast as |
| The second main type of smoker category is the | | | | they are very easy to regulate the temperature, and |
| kettle cooker (think Weber Kettle.) A kettle cooker | | | | do not require a lot of attention while cooking. |
| can be set up for smoking by building the fire off to | | | | These three styles of smokers will all have the |
| the side of the kettle, and placing the meat not | | | | barbecue enthusiast smoking good quality product, as |
| directly over the heat source, but off to the other | | | | long as they adhere to the basics of good barbecue |
| side. When the lid is closed, smoke from the charcoal | | | | preparation. |
| and any added wood chips will flow around the meat | | | | |
| giving it that great smoke barbecue taste before | | | | 1. Rub the meat with a rub or marinade. |
| exiting the kettle lid through the vents. The third | | | | 2. Cook the meat low and slow (low |
| major type of barbecue cooker is what is known as | | | | temperature--long cooking time) |
| a vertical smoker. With a vertical smoker, there is | | | | 3. Apply any sauces at the end of the cooking (last |
| only one chamber for everything. The fire is built | | | | hour or so. |