Category: Electric Smoker Articles

There are different types of smokers that you can buy. The smokers come with different features and at various price levels. Among the smokers available are wood burning smokers.

As the name suggests, a wood burning smoker uses wood  to produce heat, suffusing your meat with an earthy taste that can only be achieved by cooking food over a low fire.

The smokers are simple and may seem traditional but are effective at  smoking tasty foods.

Wood smokers comes in various configurations, from upright models to reverse flow units. The units also come in different designs.

Which is the Best Wood Smoker?

Here are the top units that make it on my list of the best wood smokers you can buy:

• 1. Dyna-Glo DG01176BDC-D Charcoal Offset Smoker

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If you are simply looking to smoke, you should get a vertical charcoal smoker. While horizontal smokers allow you to lay all your food out on one grate, vertical smokers allow you to stack grate on top of each other in the unit.

The Dyna-Glo Charcoal SMoker is one of the best wood smokers on the market. With this smoker, you can but a lot of meat at once.

The smoker comes with six cooking grates and has about 800 square inches of space. With a capacity of handling up to 100 pounds of meat, this is the ultimate smoker you need for those summer backyard parties.

The charcoal smoker features a quality build, with plenty of vents for better temperature control.

Specs:

• 2. Oklahoma Joe’s Longhorn Reverse Flow Offset Smoker

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The aptly names Oklahoma Joe’s Reverse Flow Smoker has the best smoke flow possible.

This offset smoker features heavy-duty materials that enable better heat control. Moreover, it has adequate cooking space; a staggering 1000 square inches. The grates are coated with porcelain to make cleaning and maintenance easy.

If you wish to cook the traditional way, you can remove the baffles that control the reverse flow.

Features

• The temperature gauge is mounted in the lid
• Has four baffles that control reverse smoking
• Has 290 square inches of direct cooking space in the firebox
• The total smoking space is 1060 square inches

• 3. Char-Griller E1224 Smoking Pro Offset Smoker

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The Char-Griller E1224 is an affordable traditional wood burning smoker that has plenty of cooking space. This unit boasts of 250 square inches of cooking area in the firebox and 580 square inches in the smoker.

The smoker is made from heavy duty material and, therefore, you can be sure it is durable. The iron grates are made from cast iron are are built to last. The smoker has drawers that make it easy to add charcoal and remove ash.

This well-ventilated wood burning smoker also comes with a temperature guage.

Features

• Has removable charcoal drawers that make it easy to maintain the unit
• Has a temperature gauge mounted in lid
• Made of heavy-duty materials
• Has cast iron grates
• Has a total smoking space of 830 square inches

• 4. Landmann 560202 Charcoal Grill with Offset Smoker

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If you have limited space in your home but still want a wood burning smoker, you should check out the Landmann 560202 Barbecue Grill with Offset Smoker Box. This smoker has just 169 square inches  of cooking space in the firebox and 360 square inches in the smoker.  The small grill is perfect if you have a small family or limited space at home.

The Landmann smoker comes with a temperature gauge that you can use to control the heat, a charcoal tray, and a hand crank for adjusting the charcoal tray.

Specs

• 5. Char-Broil American Gourmet Offset Smoker

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Also making it on my list of the best wood burning smoker is the Char-Broil American Gourmet Offset Smoker. This simple smoker has plenty of cook space for a large family. The smoker features a grill that has a separate firebox, which can be used for direct searing and cooking.

You can easily track and adjust the smoker’s temperature through the temperature guage. This smoker has plenty of vent, tray for both water and wood chips, and wheels for easy transportation.

Specs

• 6. Broil King Offset Smoker

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The Broil King Offset Smoker is pretty big and boasts of 625 square inches of primary cooking space. Despite the large cooking area, the smoker is still affordable when compared to other large smokers on the market. This large smoker is what you need if you’ll be regularly cooking for many people (think family reunions, backyard BBQ events, etc.)

The wood burning smoker is solidly constructed with stainless steel. Its heat retention is above average thanks to the thick cast iron cooking grids that distribute heat across the large surface area of the grates. You can also be sure your meat will cook well by keeping tabs with the temperature through the thermometer that is built into the lid.

This offset smoker has excellent dampers that are easy to use and is quite affordable.

Specs

• 7. Royal Gourmet BBQ Offset Smoker

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Another budget wood burning smoker that you can check is the Royal Gourmet BBQ Charcoal Grill and Offset Smoker. The smoker has quite a large cooking area (483 square inches) but is quite affordable. From the manufacturer’s information, the smoker has 800 square inches of cooking area. However, this is the whole cooking area, inclusive of the warming rack.

The side box has 183 square inches of space while the warming rack has 179 square inches. However, we usually don’t take these into consideration when looking at the cooking area of a smoker. Still, for the price and the available cooking area, this is a great buy.

The body is sturdy thanks to the stainless steel constructions. However, the legs are cheap and flimsy. They won’t last long.

Specs

• 8. Z Grills 8-in-1 Wood Pellet Grill and Smoker

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The Z Grills Wood Pellet Grill and Smoker is an affordable mid-range offset smoker that is solidly built. This smoker features a strong stainless still shell that will last for years. The smoker’s cooking grates are made from nonstick porcelain enamel, which makes cleaning easier.

The smoker comes with a well-arranged table that featured a removable front rack. When you are not cooking, you can remove the rack and store it away. Under the chimney, there is a side table where you can set your grill sauces, containers, bowls, utensils, and other items.

The interior of this wood smoker is separated into three but quite spacious. On the main grill, you have a solid 324 square inches of grilling space. An additional 128 square inches is available on the warming rack.

Instead of a traditional firebox, this smoker has a pellet grill. There is an auger system that pushes the pullets to keep the heat low and slow for as long as you need it.

The smoker also has a built in electronic temperature controller. Therefore, you can be sure of the right temperature when you are smoking, even if you are not directly monitoring the unit.

Specs

Which is the Best Wood Burning Smoker?

I’ve tested all the wood smokers above and they function well. The smokers do not have a lot of advanced features and, therefore, may not be suitable for the pro pit master. However, if you usually smoke as a hobby or are a novice pit master, they are perfect.

One thing that I’ve realized is that all these smokers have flimsy wheels. Therefore, if you will be moving your smoker quite a bit, it is only a matter of time before the wheels get spoiled.

There are 2 kinds of food smokers used by many people who love smoked food. One can use any of these two smokers, depending on the kind of taste preferred. The big grill, where you need to use charcoal and sometimes lighter fluid to light it seems like it’s tough to use but then there’s the electric food smoker where you only need electricity and your meat.

This article will help you to explore and differentiate between the 2 smokers. Let us talk about the pros and cons or compare the two, helping you decide and make the right choice.

Pros & Cons of Charcoal Smokers

Pros of Charcoal Smokers

The charcoal smoker is used commonly in parties. It is also used either in the parks or even in backyards. They are made of heavy metal to control the flames and the charcoal. They can be big and bulky and sometimes they can be also expensive. The prices of these charcoal smokers vary, depending on what you need it for.

However, food cooked in these charcoal smokers really taste authentic and many people believe that the taste of the meat is better and the meat can be cooked crispy. You can add basting fluid and flavor while it is being smoked.

In addition, you can also put as much meat as the grill can hold. Depending on how you cook it, you can end up with food that either tastes delicious or is charred.

Cons of Charcoal Smokers

Now the downfall is that it is heavy and bulky. You will have to keep an eye on it until the meat is cooked. Basically, you might want to buy it only if you have enough patience to handle it. It is hard to regulate the heat and sometimes an occasional flame arises when the fat that drips off the meat falls into the hot charcoal.

You cannot use the charcoal smoker in bad weather like rain or snow because it can only be used outdoors. Apart from that, lighting the coal takes time using lighter fluid might make your meat taste weird. You need to make sure that all the coal is lighted. Placing paper under the coals will speed up the process too.

However, if you are not careful you can burn the meat. Another problem is that it produces a lot of smoke so those with asthma or breathing problems have to stay far away until the food is cooked. Find out more about Charcoal smokers.

Pros & Cons of Electric Smokers

Pros of Electric Smokers

Now the electric food smokers are usually lighter and portable. Even if you have the bigger one it is still lighter. You can use it indoors, unlike the charcoal ones. In addition, you have a choice of water based smokers where you can put a pan of liquid at the bottom. You can even use juice, wine, beer or add spices in the liquid so that the flavor can be absorbed, and you can also add wood chips to give it a smoky hickory or maple taste and smell, depending on what wood chips you use.

Using electric smokers with thermostats are great as the temperature can be adjusted. Unlike the charcoal smoker, you don’t have to watch it constantly and this should be a relief when you are throwing a party. Obviously you would want to enjoy with others instead of watching the smoker endlessly.

Using a dry heat you can get a crispy outer layer and some units are priced reasonably. You only need to check once in awhile to be sure the liquid does not dry out, while using water based ones. Apart from all this, the electric smokers are easier to light and don’t require lighter fluid or butane.

When it comes to cleaning, it is easier to clean the electric smokers because they do not have ash and burnt meat sticking to the grills.

Cons of Electric Smokers

While it’s quick and easy to use, it could be a problem financially. The downside is that your electric bill may increase. You cannot use it in the park or areas without electricity. When using water based smoker the meat is tender and moist but the outer layer is not crispy. The charcoal smokers take time to clean the only problem in the electric smokers is when you use the water based because you have to dispose the liquid properly.

One last thing you need to consider is the cooking time. Using electric smokers takes longer to cook than the charcoal smoker. However, selecting either electric or charcoal smokers really depends on the taste of the user.

In Conclusion…

So before buying, check the pros and cons and ask around and survey or do some research. While both are good, it all depends on your preferences and needs.

There are many different kinds of electric smokers. Here we will discuss more about the water or the wet kind of electric smoker. There are many advantages and disadvantages but the advantages probably outweigh the disadvantages

How does it work?

Water based electric smoker has a small pan where you place the water or any liquid like beer, wine, fruit juices or even colas to add to the flavor. You can even put spices in the water because as the liquid boils, the smoke rises and the flavor goes with it and it goes to your meat, allowing the meat to absorb it.

Advantages of Water-based Electric Smoker

Less Pricey

A huge advantage is that the water based electric smoker is less expensive; however, it depends on the model or the brand. But you do not need real expensive ones if you know how to take care of your product. The meat will always be juicy as there is no possibility for the meat to become dry, due to the water vapors moistening it.

Adding more flavor to the meat

You can also use the drippings that fall back into the water and base your meat with it to make it taste better. In addition, you can also add wood chips or pellets soaked in the water. When you add cedar, apple, maple wood chips, it will give the meat a nice taste and smell.

Portable and easy to handle

Some water based smokers are also portable so you could use them inside your house. There are usually thermostats that will regulate the temperature and it maintains it so that you would only need to check once in a while to see if the food is cooked and that the water pan does not dry out.

Disadvantages of Water-based Electric Smoker

Constant monitoring while smoking

The disadvantages are that if you forget to check the liquid in the pan, the water dries out which in turn causes the meat to burn. It will produce high dry heat and that takes less time to cook but if left too long the meat will burn.

Increased of cooking duration

Also the cooking time will take longer depending on the meat and the size but you will not regret it because the meat comes out perfectly. Liquid steam is not too high and with the moisture, the cooking is a slow process.

Cleaning up is a hassle

Another problem is the cleaning up. Cleaning up the pan can be a hassle because you have to dispose the remaining liquid that has all the juices and the fats that has dripped inside the pan. You need to throw it away in the trash but remember not to throw it into the sink as it will cause the pipes to clog. So you have to find out how to dispose it properly and where to dispose it.

In Conclusion…

So if you are after the flavor, along with the tenderness though it consumes less time, getting or using the water based electric food smoker would be just right. It consumes less time because all you have to do is put in the liquid and the pork, beef, chicken and even fish inside and turn on the heat. Wait a few minutes while it heats and when it starts to smoke you can leave it and do anything else you want to do.

Check the best Water Based Electric Smokers

While using a smoker to cook ribs usually provides the best flavor and makes the ribs moist and tender, not everyone owns a smoker or has the time to wait the time required to smoke ribs.  Many people want to use their gas grill to cook great bbq pork ribs, but end up overcooking them as those grills produce a much higher heat than a smoker.  Here are some tips and ideas to help you cook pork ribs on a grill, but have them come out moist and tender.  It can be accomplished with a little education and patience, and they will be flavorful.

Tips and steps for cooking pork ribs on a grill

• Prepare the ribs
• Starting the ribs
• Wrapping the ribs
• Finishing the ribs

Prepare the ribs

When purchasing pork ribs, look for racks that are flat and have an even thickness throughout.  This will allow for the best and most evenly cooked meat.  Next the ribs should be trimmed.  While some fat is necessary to provide additional moisture, any large chunks of fat should be cut away.  On the back of the rack, there may be extra fat that needs to be trimmed as well.

After trimming, a dry spice rub should be applied.  This can consist of any dry spices, whatever flavors are preferred by you.  The rub needs to be generously applied on the entire rack.  All sides and the top and bottom should be coated with as much possible rub as the ribs will hold.  Let the ribs sit with the rub for twenty minutes before placing them on the grill.

Starting the ribs

Pork ribs cook best slowly on indirect heat.  Most gas grills have the capabilities of turning on certain burners.  You want to turn on only one side of the burners to around 375 degrees Fahrenheit.  Now place the ribs over the burners which are not on, as far away from the heat as possible.  Place the ribs bone side down, and close the lid.

Maintain the grill’s heat at 300 degrees and cook the ribs for 30 minutes turning them halfway through.  The ribs should be browned on all sides, if not you can cook for an additional 10 to 15 minutes until there are no more raw pieces showing.

Wrapping the ribs

A key to getting moist ribs is wrapping them.  Take a large piece of aluminum foil and place the ribs in the middle.  Now pour apple juice over the entire rack, coating it generously.  Fold the sides of the foil tightly around the ribs, trying to seal it as tight as possible.  This process will actually steam the ribs and will make them much tenderer.  Try to keep the grills temperature at 375 degrees, boiling the apple juice, and cooking the ribs quickly.  Again, allow the ribs to steam for 30 minutes before continuing to the final step.

Finishing the ribs

For the final step in cooking bbq pork ribs on your grill consists of turning the grill down to 250 degrees.  You’ll want to unwrap the rack and place the ribs back on the opposite side of the burners, away from the heat.  For the most flavorful and sticky ribs, you should mop them with your favorite barbecue sauce.  Coat one side with sauce, close the lid and let them cook for 5 minutes.

Next, flip the ribs, coat the other side and cook for another 5 minutes.  Repeat this process over and over for 30 minutes.  This will give the ribs a nice coating of sauce and a flavorful bite.  Remove the ribs and let them rest for 5 minutes before serving.

Following these tips and steps will help you prepare tasty and tender ribs, without taking 10 to 12 hours like it would in a smoker.  Give it a try and soon you can have championship style ribs from your own backyard.

Why to Smoke a Turkey?

Smoking is becoming one of the most popular methods of cooking, and turkeys are one of the best proteins to smoke. For years, the traditional way to prepare turkey was to roast it in an oven, but the results were usually less than stellar. Most birds came out over-cooked and in many cases the meat was dry and flavorless. People have realized the slow process of smoking really helps to keep the turkey moist.

Make sure to brine the turkey the day before, and this will help in the process of sealing in the juices and flavors. So now it comes down to how to smoke a turkey in a smoker and here are some steps to help make the process easy to handle.

(Check out how to add flavor to barbecue meat)

Steps on How to Smoke a Turkey in a Smoker

1. Pick the proper wood
2. Get the smoker and the turkey hot
3. Choose a smaller bird when smoking
4. Smoking the turkey

Pick the proper wood

When it comes to smoking a turkey, the wood is a key factor in the process. Hardwood should be the only wood chosen for this process. Depending on the intensity of the smoke flavor desired, will decide what wood should be chosen. Hickory and mesquite are the more traditional smoked flavors and will provide that old style barbecue flavor known around the world.

For people who like a less intense smoke flavor, fruit woods give a more subtle, sweet flavor. Apple, peach, and cherry are three of the more popular fruit woods, and they will not overpower the natural flavor of the turkey. Fruit woods allow for a more traditional flavor, and is usually recommended for smoking turkeys. We recommend checking out Western Smoking Chips for its variety of fruit flavors including cherry and apple.

Whatever wood is preferred, soak it 30 minutes prior to smoking the bird. Water works fine, but many people are now using fruit juices, which adds an extra component of flavor to the turkey.

Get the smoker and the turkey hot

Turn on the smoker and prepare the wood box by lighting some charcoal and allowing it to get white hot. This process will allow the wood to begin burning and smoking the second it hits the coals. By this time, any lighter fluid will be burned off, removing that smell from the smoker as well.

While the coals are heating up and the wood is soaking, you should pre-heat the turkey. Because turkey need to be above 165 Fahrenheit before it’s safe to consume, heating it ahead of time will get it to temp quicker for a longer period. Just put the turkey in an oven at 375 degrees for 30 minutes. Then the turkey is transferred to the smoker, and will be ready to go.

Choose a smaller bird when smoking

For smoking a whole turkey, the bird should not be over 15 pounds. This again has to deal with getting the turkey to the 165 degree mark and keeping it there, making it safe for consumption. Smoking is a low heat process, and the larger the turkey, the longer the process takes.

In addition, do not stuff a smoked turkey. Stuffing will block the cavity, not allowing smoke to enter the bird and parts of the turkey may not cook properly or safely.

Smoking the turkey

Once the turkey is in the smoker, there’s not much to do. Place a drip pan under the bird to catch any juice that may drip down. The turkey should be rotated every 45 minutes or so, to ensure the smoke evenly cooks the bird. While rotating, baste the turkey with the juices in the drip pan. The drippings can later be used to make a gravy. Maintain the smoker’s heat between 240 and 250 degrees.

Smoking a turkey can take anywhere from 20 to 40 minutes a pound depending on the heat of the smoker and weather conditions outside. Just check the turkey from time to time with a meat thermometer. Always check the thickest part of the turkey. Once the turkey is done, let it rest for at least 30 minutes, covered by aluminum foil, then carve the bird and enjoy.