| BBQ Smokers Explained | | | | time, and with the use of flavoured wood-chips, such |
| Smokers come in all shapes, sizes and fuel types | | | | as though used by Traeger, the flavors that are |
| including gas, electric and charcoal. From small, | | | | produced will delight your tastebuds. This is quite |
| portable BBQ smokers such as those in Brinkmann's | | | | unique to charcoal smokers. |
| range, to larger oil-drum sized smokers made by | | | | Cold smokers |
| Traeger and Charbroil amongst many others. | | | | The food is smoked without heat - think smoked |
| This guide will provide a brief overview of the | | | | cheese, bacon, and cold smoked salmon and trout. All |
| different types of BBQ smoker. | | | | of these foods are cooked to perfection in a cold |
| Gas smokers | | | | smoker and excellent consisten results are |
| Propane is a clean and simple way to get the smoker | | | | achieveable with the single downside being that it |
| started. Gas smokers employ many tasty options for | | | | takes longer to smoke the food. There are many |
| wood pellet or charcoal cooking and combine | | | | useful applications for a cold smoker, and where time |
| ergonomic controls for heat and ignition. Uprights give | | | | is not a factor, you will find that the most common |
| you mobility and make the ideal choice for compact | | | | choice is a cold smoker. |
| outdoor areas. Traditional models include highly | | | | Hot smokers |
| ventilated fireboxes that deliver exceptional | | | | The food is cooked and smoked at the same time. |
| tenderness and taste that you can only find in a gas | | | | Think smoked chicken, smoked eel, smoked mackerel |
| smoker. | | | | and hot smoked salmon. Hot smokers provide the |
| Electric smokers | | | | quickest means to smoke and cook food and is |
| Electric smokers are the popular choice when a rapid | | | | often the most common choice in commericial |
| start-time is your primary goal. In the upright models, | | | | applications such as large-scale catering. Hot smokers |
| they are designed to deliver a small footprint along | | | | are sometimes used in private barbecues, though |
| with a relatively large interior cooking space. You can | | | | nowhere near as often as their gas and charcoal |
| also enjoy outdoor cooking with various bbq smoker | | | | counterparts. Cooking time is one of the major |
| accessories including lava rocks and detachable feet. | | | | benefits of using a hot smoker. |
| The openings on the front and lid make accessibility | | | | Water smokers |
| to your meats and fish an easy task with an electric | | | | A form of hot smoking where the food is smoked |
| smoker. | | | | over hot charcoal to which wood chunks are added. |
| Charcoal smokers | | | | A bowl of water within the smoker keeps the food |
| Charcoal smokers have their own unique benefits as | | | | moist. Water smoking is believed to be a cajun |
| they are capable of cooking at much higher | | | | cooking technique used in the past for well over two |
| temperatures than some smokers and as such, can | | | | hundred years. |
| cook through thick slabs of meat with ease. | | | | Water smoking can be employed in most charcoal |
| Don't be misled by the natural qualities of charcoal | | | | smokers, though not in all cases as it depends largely |
| which conventially cook at high temperatures only. | | | | upon the internal size available within the upright |
| Most charcoal smokers are also quite capable of | | | | water smoker. |
| cooking at lower temperatures over long periods of | | | | |