There are two common types of charcoal smokers for home use on the market:
# Vertical Smoker: A vertical smoker, also known as a bullet smoker due to its shape, is one of the most popular smokers, not too thick and not too pricey. It makes use of a water pan between the heat source and grill, so that the meat moist. The meat is cooked at a distance above the heat source.
# Horizontal Offset Smoker: In this type of smoker, the fire in the compartment and the meat separately. There is a large cooking surface and vents, which allows you to control the heat and moving into the oven to keep.
Building a Barrel Smoker
If you are adventurous, some time on your hands and you want that cowboy feeling, this can be a DIY project for you. A barrel smoker uses a drum turned on its side and split in the middle. This is very inexpensive to make, but on the downside, it is not very stable and can not be expected to last very long. You can find how to make a drum into a smoker of many resources available on the internet.
With the help of an electric or gas smoker
By removing charcoal from the process, you miss out on a lot of the smoke flavor that makes for interesting barbecue cooks and eaters alike. While you can use wood with an electric or gas smoker, you just do not get the same effect. Some barbecue chefs will argue this point, but most prefer cooking with charcoal to enhance flavor.
Electric and gas smokers, however, allow for a better control of the heat. Instead of charcoal, just to play with the dial and voila!
Management of heat
Charcoal is used as a heat source, in most cases, while the wood smoke and taste. You may wonder why not use the wood for both heat and smoke. When you try both fly in the same stone or wood in this case, it often results in more than smoking. It is easier to smoke and heat using charcoal check. Excessive smoking of meat will likely result in the meat becoming too bitter, thus ruining your culinary masterpiece.
Eyeing charcoal types
Charcoal is available in two variants, each with their own fans:
# Charcoal Briquettes: This is the most common form of charcoal for grilling at home. It is made of charred timber and coal. However, such avoided by hardcore barbecue cooks in many cases by the additives used to keep it burning longer and keeps them together.
# Lump charcoal: This is just made of charred timber, without any of the additives in the charcoal briquettes (and not the smooth form thereof). This charcoal burns hotter and faster than briquettes. Too expensive and depending on the sensitivity of the meat is cooked, the extra cost may be worth it since it also prevents undesirable flavor to be added by the chemicals in the briquettes.
# Vertical Smoker: A vertical smoker, also known as a bullet smoker due to its shape, is one of the most popular smokers, not too thick and not too pricey. It makes use of a water pan between the heat source and grill, so that the meat moist. The meat is cooked at a distance above the heat source.
# Horizontal Offset Smoker: In this type of smoker, the fire in the compartment and the meat separately. There is a large cooking surface and vents, which allows you to control the heat and moving into the oven to keep.
Building a Barrel Smoker
If you are adventurous, some time on your hands and you want that cowboy feeling, this can be a DIY project for you. A barrel smoker uses a drum turned on its side and split in the middle. This is very inexpensive to make, but on the downside, it is not very stable and can not be expected to last very long. You can find how to make a drum into a smoker of many resources available on the internet.
With the help of an electric or gas smoker
By removing charcoal from the process, you miss out on a lot of the smoke flavor that makes for interesting barbecue cooks and eaters alike. While you can use wood with an electric or gas smoker, you just do not get the same effect. Some barbecue chefs will argue this point, but most prefer cooking with charcoal to enhance flavor.
Electric and gas smokers, however, allow for a better control of the heat. Instead of charcoal, just to play with the dial and voila!
Management of heat
Charcoal is used as a heat source, in most cases, while the wood smoke and taste. You may wonder why not use the wood for both heat and smoke. When you try both fly in the same stone or wood in this case, it often results in more than smoking. It is easier to smoke and heat using charcoal check. Excessive smoking of meat will likely result in the meat becoming too bitter, thus ruining your culinary masterpiece.
Eyeing charcoal types
Charcoal is available in two variants, each with their own fans:
# Charcoal Briquettes: This is the most common form of charcoal for grilling at home. It is made of charred timber and coal. However, such avoided by hardcore barbecue cooks in many cases by the additives used to keep it burning longer and keeps them together.
# Lump charcoal: This is just made of charred timber, without any of the additives in the charcoal briquettes (and not the smooth form thereof). This charcoal burns hotter and faster than briquettes. Too expensive and depending on the sensitivity of the meat is cooked, the extra cost may be worth it since it also prevents undesirable flavor to be added by the chemicals in the briquettes.
