How to Choose a BBQ Smoker | Buying Guide

Benefits of Barbecue Smokers

Great Flavor

Simply put, smoke equals flavor. Smoke carries and caramelizes sugars produced by burning hardwood while imparting a particular taste depending on the wood.

Juicier Barbecue

Smoking slowly renders fat and breaks down gelatin and collagen in food, resulting in huge amounts of liquid that get trapped within your meat as juices.

Easy to Use

Though there is some trial and error involved at first, the advanced technology of pellet and electric smokers simplifies cooking.

It's Fun!

Gas grills get dinner done fast, but barbecue smoking is a hobby. Some even call it an art, and competitions are held every year to celebrate authentic barbecue.

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Final Considerations When Buying a Smoker

Barbecue smoking is a science, so there are plenty of considerations that factor into the tender and juicy results everyone craves. We’ll cover the most pressing topics below so you can have a head start when you finally unbox your new smoker.

Construction & Insulation

Heat and smoke retention are some of the most important parts of low-and-slow smoking, which makes great insulation a must. Well-designed fiberglass mesh or felt gaskets, along with flanged lips, are features that contribute to insulation, especially when smoking in cold climates. Thick-gauge metal also helps because it’s better equipped to absorb and reradiate heat back toward your food, while the ceramics used in kamado smokers are the best insulators around. It’s a good idea to pay attention to any seals or gaskets in the smoker body where smoke can escape. Not only will your food miss out on all that flavor, but a leaky smoker also uses more fuel than one with tighter seals. This is why it’s important to choose a barbecue smoker constructed from quality materials and that comes with a good warranty.

Airflow & Temperature

Getting those anticipated smoky results is next to impossible if you can’t easily regulate the temperature of your smoker, so take the time to understand your grill’s temperature control system. Charcoal and kamado smokers rely solely on dampers (or vents) to adjust airflow through the cooking chamber, which in turn influences the fire and internal temperature. Even electric and gas smokers may have a damper system to more accurately dial in temperature. This means that you need to be sure that the dampers are easily accessible, easy to operate, and made from durable materials that won’t rust. Barbecue Temperature Controllers can help you regulate your temperature more accurately, while remote thermometers will let you monitor the temperature of your food so you can pull it off the heat at the perfect time!

Wood Chips & Chunks

In many models, wood chips and chunks will be your main source of smoke. Using different species of hardwood produces varied flavors in your food, so don’t hesitate to experiment with multiple types. As for when wood chips versus chunks should be used, it depends on a few factors. For heavy smoke flavor during a relatively short cook, use wood chips. For a steady stream of smoke flavor over a longer cook, use wood chunks. A mixture of both can also be used, depending on what you’re smoking. We also advise against soaking your wood chips or chunks, since they need to be dry to ignite.

Water Pans

Even though they’re called “water pans,” they can actually hold other liquids like apple juice, cider vinegar, or beer that will add distinct flavors into your food. The choice is yours, but you only need water to fulfill the function of a water pan. That function is to create high levels of humidity inside your smoker and help keep temperatures steady. Humidity is important because it keeps your food moist even in the hot, dry air typically generated by smokers. Temperature stabilization is a result of your water pan acting as a deflector that absorbs and radiates heat upward to even everything out. They’re not necessary for operating a smoker, but they can make the process much easier.