| There are a few types of different styles of | | | | pan are racks that the meat sits on while smoking, |
| barbecue smokers for making smoked barbecue. The | | | | and above the meat is a tight fitting lid that has |
| first is the offset smoker. With this type, the fire | | | | some type of ventilation system for smoke flow |
| box is on the side of the smoke chamber, and the | | | | release. |
| meat sits on grills inside the smoke chamber and is | | | | A water smoker is a type of a vertical smoker. A |
| subjected to low heat (approximately 235 degrees) | | | | water smoker, in addition to the pan with the |
| and wood smoke. The second type is the Kettle | | | | smoking soaked wood chips, has a pan of water |
| type smoker (an example of this is the well loved | | | | which sits directly above the wood chip pan. This pan |
| Weber Kettle that everyone owns, or at one point in | | | | is filled with water. The water in this pan helps keep |
| their life has owned.) The third type of smoker is the | | | | the meat moist during the low and slow cooking |
| vertical type. In the vertical type, the fire is built at | | | | process. As the fire burns, it heats the liquid in the |
| the bottom of the smoke chamber (picture a large | | | | water pan, which causes water vapor to mix with |
| cylindrical object, like a large garbage can,), there is a | | | | the smoke and help keep the meat moist during the |
| pan over the fire which contains wood chips that | | | | cooking process. |
| when heated will provide additional smoke. Above this | | | | |