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  • What is a Reverse Flow Smoker?

    What is a Reverse Flow Smoker?

    Do you know what is a reverse flow smoker? Read our guide for everything you should know about this smoker, including its features, how it works, and the best recommendations.

    Smoking is one of the most delicious, flavorful ways of cooking fish and meat, as anyone with Southern roots can attest to.

    It brings a whole new meaning to barbecuing that goes beyond your American-style hamburger, and the intense, oaky flavors that are produced during smoking gives meat a new lease of life, despite it already being dead.

    Like any pièce de résistance, it takes time, knowledge, and the perfect tools to create a masterpiece. But which is the best type of smoker to bring about such a sensational, succulent dish?

    If you’re in the market for a new smoker to achieve these types of results, it’s likely you’ll have come across the term ‘reverse flow smoker’ before. But what does it mean? What is a reverse flow smoker? And how do they differ from a regular offset smoker?

    How Reverse Flow Smokers Work

    Reverse flow smokers are perfect for cooking tender, delicious dishes such as beef brisket, pork shoulder, and ribs, or pretty much any cut of meat you can pick up at your local butcher shop.

    Don’t be put off by joints with marbling or lots of fatty tissue – the higher the fat content, the better! The slow smoking process brings out the best of these flavors as the searing fat drips from the meat and results in wonderfully tender, tasty food.

    Similar to offset smokers in many ways, reverse flow smokers have been adapted to include an additional metal plate, also referred to as a baffle, and that’s where the difference between these two types of smokers comes in.

    The baffle pulls hot air and smoke underneath itself and delivers it around the cooking chamber, reversing the airflow for it to be released through a smokestack which is usually located on the same side as the firebox.

    Offset smokers don’t have this additional baffle so your meat isn’t shielded from the heat, leaving it more at risk of charring and leaving an acrid rather than smokey taste.

    If done correctly, using an offset smoker does mean you can achieve a cleaner burn, but it requires more frequent turning of your meat for maximum smoke exposure.

    Benefits of Using a Reverse Flow Smoker

    Using a reverse flow smoker ensures steady, even temperature control throughout smoking meaning it’s easier to achieve consistent results, hence why many people (especially those who are new to this style of barbecuing) prefer a reverse airflow system to offset smokers.

    There are plenty of other benefits, including:

    • Better distribution: Both temperature and smoke are more evenly distributed thanks to the addition of the metal baffle.
    • Improved taste: Because the baffle plate distributes smoke more effectively, you can achieve more intense, smoky flavors and tender cuts with less effort. Plus, any searing fat that drips onto the plate will only add to the depth of flavor.
    • Easier to monitor: The improved consistency of the heat distribution means you don’t need to flip your meat or move it around to avoid hotspots in the chamber.
    • Less spiking: You can add more fuel without worrying about the internal temperature spiking too much.

    Disadvantages of Using a Reverse Flow Smoker

    In the interest of full disclosure, it has to be said that there are some areas where the reverse flow smoker falls slightly shorter than a regular offset smoker.

    Some of the disadvantages of reverse flow smokers include:

    • Non-removable plate: On certain models the baffle plate cannot be removed from the chamber because it’s been welded in place, which makes it harder to clean.
    • ‘Dirtier’ smoke: The baffle means there’s less airflow as it reverses, so air circulates for longer in the chamber therefore it is less ‘clean’. This can sometimes lead to oversmoking which results in an unpleasant, acrid flavor to your meat.
    • Less fuel efficient: It takes longer for a reverse flow smoker to reach the desired temperature due to its design and the additional baffle.

    How to Use a Reverse Flow Smoker

    Prepare your meat

    The first thing you’re going to want to do whenever you’re planning on using your reverse flow smoker is to prepare your meat well in advance so the flavors have a chance to marinate.

    Season it well with your preferred dry rub mix and leave it to rest in the fridge. If you’re new to smoking and don’t have a favorite yet, there’s plenty of recipes online.

    Light the charcoal

    The next step is to light the charcoal. You can use a chimney starter to help get it going and place the lit coal in the firebox.

    Feel free to add in a few hardwood chips if you prefer an intense, smokier flavor. Not sure which ones are the best to use? See our article on the top 5 best types of wood for smoking here.

    Adjust the dampeners

    You should adjust the dampers on your reverse flow smoker until they reach approximately 225 degrees Fahrenheit.

    This is an ideal temperature for the majority of meat cuts, although it can vary depending on the size of the joint.

    Place meat on the cooking racks and close the lid

    This one’s pretty self-explanatory.

    Monitor the temperature

    Keep an eye on the temperature and be sure to check it at periodic intervals so you know if you need to add more charcoal. Just like you did earlier, use a chimney starter to light it and place the charcoal in the chamber to help maintain a consistent temperature. Adjust the dampers as and when it’s necessary.

    Keep smoking

    Not advice you expect to hear these days.

    Keep smoking your meat according to its smoke time or until it’s visibly tender. You can also use an internal meat thermometer to see when the middle of your joint has reached the desired temperature.

    Remove your meat from the cooking racks

    Once your meat is cooked, remove it from the cooking racks and place it on a plate.

    As tempting as it is to get stuck right in, allow your meat to rest for 10 minutes before carving and serving. This will allow the smokey juices to redistribute around the meat for maximum flavor.

    Cleaning a Reverse Flow Smoker

    In order to maintain your smoker, it’s important to clean it properly after each use. Not only does this help keep it in good condition and help to prevent rust spots from forming, but it also results in the tastiest food.

    No one wants to take a bite of the freshly smoked steak you’ve been laboring over to find notes of burnt beef brisket all because you haven’t cleaned it after last week’s use.

    1. Clear away the ash, as once it’s left to build up it will store humidity which can lead to rusting. Use a brush to sweep them out after they’ve cooled, and then dispose of them responsibly using a sealed metal container.
    2. Clean the surfaces using a warm, damp cloth. Wipe away any spills or sauces that might have dirtied the surface of your smoker.
    3. Brush any burnt bits off the grates using a nylon bristle brush.
    4. Ensure there’s no grease or charred scraps of food left in the cooking chamber by using a 4-inch putty knife to scrape it out.
    5. If you see any patches of rust starting to appear, use some steel wool and scrub the spots until you’ve buffed them out. Re-season the area using beef tallow, or if you don’t have any of this you can use another high-temperature cooking oil.

    There you have it. Everything you need to know about what a reverse flow smoker is, what it does, and how you use it.

    If you’re looking for some inspiration to get started, check out our article on the best smoker recipes. It’ll be sure to have your mouth watering!

    Frequently Asked Questions

    Do I need to soak my wood chips?

    There’s much debate both for and against soaking wood chips before adding them to your smoker, but the general consensus is that it’s not necessary to achieve well-rounded, smoky flavors.

    How do I distinguish an offset smoker from a reverse flow smoker?

    The smokestack is the most obvious way to tell what kind of airflow system your smoker uses, as this will be located on the side closest to the firebox on reverse flow smokers.

    If the smokestack is positioned further away or on the other side of the firebox, then you’ll know it’s an offset smoker. Alternatively, the type of airflow system your smoker uses will always be specified in the product information.

    Are reverse flow smokers better than offset smokers?

    It’s difficult to say whether a reverse flow smoker is definitively better than an offset smoker, as each one caters to a different type of backyard cook.

    More experienced barbecuers might want to take advantage of the different hot spots created in an offset smoker to smoke other cuts of meat that require different temperatures, at the same time.

    That’s some serious multitasking, however, and if you’re new to smoking a reverse flow smoker is definitely a better choice.

  • When To Wrap Brisket When Smoking

    When To Wrap Brisket When Smoking

    Do you know when to wrap brisket when smoking? Read our guide to find out.

    There’s nothing quite like smoked brisket, is there?

    The delectable deliciousness of those deep, smoky flavors is at their very best on a brisket. Getting a brisket smoked perfectly is quite a difficult thing to master, with the line between juicy and jerky being foil-thin.

    Don’t worry though, it’s normal for it to take a whole to master smoked brisket, even seasoned professional smokers struggle with it sometimes. This is because brisket is such a hefty piece of meat.

    There are definitely some things you can do to help the process along, though – one of these being wrapping your brisket!

    The good news is there are lots of tried and tested brisket wrapping methods all with varying conditions. The bad news is there are lots of tried and tested brisket wrapping methods all with varying conditions.

    No, you’re not experiencing deja vu! The good news and bad news is exactly the same thing. This is because whilst it is extremely helpful to have so many different methods of wrapping, it can all get pretty confusing, especially if you’re a first-timer.

    So there’s the good news and the bad news – now for the wonderful news. We have compiled all the recommendations on when to wrap brisket and popped them all into this one article.

    Keep on reading and you will be well on your way to a succulent smoked brisket.

    Recommendations on When to Wrap Brisket

    Wrapping Your Brisket Based on the Temperature

    One thing most sources can more or less agree on is that brisket should be wrapped when it has reached a particular temperature in the smoking process. This temperature varies slightly depending on the source, but it always falls somewhere in the region between 150℉ and 170℉.

    It is worth noting here that this recommendation is referring to the internal temperature of the meat, which should be measured with a meat thermometer.

    We highly recommend that you get yourself one of these handy meat thermometers as it will be the best, most accurate way of letting you know the temperature of your brisket or any other meat you cook and smoke for that matter!

    Choosing to wrap it when it reaches this temperature sweet spot will help to ensure that the brisket doesn’t dry out, or become a soggy mess. Too soon and you won’t get that crunchy crust that is so desired. Too late and the whole thing will turn into a lump of crunchy crust.

    This also has something to do with the fact that between the temperatures of 150-170℉, the brisket starts to plateau. This is where it struggles to reach a higher temperature due to the evaporation cooling it down.

    Wrapping it before this will ensure it doesn’t stall. A stalled brisket could take between 4 to 6 hours to start rising in temperature again, and who wants to wait that long for brisket yumminess?!

    The Outer Appearance Method

    Another method that lets you know when to wrap your beautiful brisket is by looking at the outer layer. As delicious as it looks, the meat can also tell you some important things about your cooking process. The outer layer is also known as the crust or bark.

    You should look out for when your crust starts to reach a delectable deep brownish-red color or maybe even completely black. The color will of course depend on a lot of things.

    For example, it may depend on the overall temperature of the smoker or even what wood you use in the first place. What we do know is that the perfect color to begin your wrapping will be anything between a deep red-brown crust to slightly black bark. When you spot these colors, you know it is now time to wrap it.

    Wrapping it before it has reached one of these colors could make the brisket too soggy, whereas if you leave it too long to go completely black it could be too dry.

    Related to the outer appearance, we have the actual feel of the brisket. You want the bark to be set before you wrap it, and the way you test this is by pulling on a tiny bit of the bark.

    If it comes away easily, it is not set yet. If it stays put, then go ahead, it’s all set and ready for wrapping.

    Time

    Maybe you’re a number orientated kinda chef, and you like specificity. The time method may be better suited to you if that’s the case. This method is heavily dependent on the size of the brisket you are working with.

    Typically the smaller the piece of brisket, the shorter the smoking time. In contrast, the bigger the piece, the longer it should be in. This will have a direct effect on the ideal wrapping time.

    Bear in mind that once you have wrapped the brisket, whatever the size, the cooking time will be accelerated, meaning your brisket will be ready far faster than if you hadn’t wrapped it. We think this is a good thing because anything that gets us that delicious brisket can’t be bad, right?

     As a rough guideline, we would recommend wrapping a smaller piece of brisket, say around the 6 or 7 pounds mark, when it has been in your smoker for around 3 or 4 hours. If you have a bigger chunk of brisket, maybe double the size of the smaller piece, you should wait until it has been in for 6 hours.

    These times are just a guideline, however, and will be heavily dependent on the personal preferences of yourself and the people you are cooking for. Some people will prefer their brisket to be a little on the softer, more succulent side. However, other people prefer something with more of a crunchy crust to it.

    In these instances, the wrapping time will change. Those who like their brisket slightly softer and juicier should wrap it earlier in the process. Whereas those who want a thicker bark with more of a crunch to it should wrap it after a much longer time, perhaps even waiting until after it has finished its stall.

    Too Much Smoke?

    Another indicator that it is time for your brisket to be wrapped is if it starts to give off too much smoke. Too much smoke can ruin the taste of the meat.

    In fact, once the meat has reached an internal temperature of around 145℉, the smoke won’t change the flavor anymore, rather it will just change to a taste that can only be described as lighter fluid. Imagine how heartbreaking that would be to spend all this time smoking your brisket only for it to taste horrible.

    Wrapping it once it starts to give off too much smoke will ensure a beautiful smoky taste whilst still ensuring the meat is cooked to perfection.

    So why do I need to wrap my brisket?

    Hopefully, this article has so far made you super confident regarding when to wrap your brisket, but you may be wondering why you even need to do it.

    As with the methods listed above on when to wrap the brisket, the decision whether to do it in the first place is a personal one.

    Of course, it is something we recommend to get the absolute most out of your brisket in terms of flavor, mouthfeel, and sensuously smoky scent.

    To leave a brisket unwrapped risks it becoming a shriveled up and dried out piece of beef jerky. If we wanted beef jerky why would we go through the painstaking but rewarding process of smoking a brisket, right?! We’d just go to the store.

    This dryness lies in the fact that a brisket that has not been wrapped takes far longer to cook. The longer you leave it in there, the tougher the meat will become, resulting in a texture of brisket that is too chewy, has less flavor, and is much drier.

    Wrapping meat also helps the brisket to get through the stalling period which is when the internal temperature starts to plateau. The foil, or whatever material you use to wrap it will stop it from cooling via evaporation during its plateau.

    Without the foil, it can sometimes take up to 6 hours before the brisket starts to gain heat again.

    Final Word

    So there we have it. An in-depth informational article detailing when to wrap brisket.

    As we have explored, there are several factors to consider when it comes to finding the ideal time for you to wrap your brisket, and much of that depends on the preferences of yourself and the people you are cooking for.

    Remember to keep in mind the internal temperature of the meat, the color of the bark, the feel of the bark, the time it has been cooking, and lastly the amount of smoke the meat is producing.

    Clearly, wrapping our briskets is the way to go given the innumerous benefits it has – smoky, delectable deliciousness instead of tough, dry, or soggy disappointments.

     Whichever of the wonderful wrapping methods listed above you choose, you can rest assured that you will have a piece of mouthwatering marvelous meat that will keep your guests coming back for more and leave you the King or Queen of the BBQ!

  • Learn How To Trim A Brisket

    Learn How To Trim A Brisket

    Wondering how to trim a brisket? Read our ultimate guide to get your answer.

    The cut of beef that we love to smoke is the brisket. This is the cut of meat from the chest of the pectoral muscle of a cow. It is typically composed of two muscles; the flat along the bottom, and the large mass along the top which is the point.

    Brisket muscles are part of the lower chest of the cow. As cattles do not have collar bones, the muscles from which we cut the brisket support around 60% of a cow’s entire body weight. This means that there is a lot of tissue, muscle, fat and meat that must be cooked with care and attention to make it tender and tasty.

    Cooking brisket has been an American delicacy for years. It is most popular in the Texas region and within barbeque restaurants.

    Cooking and eating brisket is one of the staples of barbeque cuisine and is now a popular dish from all over the world. However, eating the perfect cut of brisket is an American tradition, and you can bet your friends and family will judge you on how well you cook this classic dish.

    When cooked to perfection, a smoked brisket should have a rich, smokey and intensely mouth-watering flavor that melts in your mouth. The exterior should have that thick barky and crispy texture that makes us drool when we see it!

    But this hunk of meat is often hard to cook properly and to that perfect standard,  and even harder to prepare.

    Some barbequers argue that the thick layer of fat attached to the brisket is a gross, slimy nuisance that has to be removed. Other chefs maintain that it is a delicious addition to the meal, that when cooked properly can provide a rich, intense and smoky flavor that we all love to taste.

    Many years ago, if you ordered brisket at a barbeque joint, you would probably get gray, thin and flavorless strips of meat. This is due to the fact that restaurants would typically purchase non trimmed cuts of brisket from meat distributors.

    Unlike today’s methods, chefs would not trim the brisket meat before cooking. It is so much easier to just throw the meat in the smoker and let it do its thing.

    After it was done, they would scrape away excess bits of fat and serve it up with no bark, no taste and no texture. Nowadays, barbequers realise the importance of rendering and trimming their cuts of meat for optimal seasoning, flavoring and smoking.

    In the most traditional sense of cooking brisket, the recipe demands that you trim your brisket before seasoning or smoking,

    In order to get that rich, smoky, mouth-watering deliciousness, we are telling you; you have to trim your brisket first.

    Trimming a brisket is not the most exciting task, and it certainly is not our favorite part of making a brisket. However, it is very important to the overall flavor.

    Usually, we trim a brisket for a multitude of reasons. One of the reasons we trim brisket is to remove thick areas of fat. The main purpose of trimming a brisket is to allow the smoke to penetrate the meat better, which enhances the flavor hugely. Trimming also creates a tasty bark that we all enjoy.

    Trimming your brisket is an essential part of preparing your meat before smoking. If done incorrectly, you will have too much fat on the top, not enough flavor, uneven cooking and dry charred edges. No one wants that.

    By leaving the fat on the brisket, it will never render, or add any flavor and you will just increase your cooking time.

    The Step By Step Rundown

    Preparation

    So, you’ve purchased your cut of brisket, unpackaged, rinsed and ready to prepare it for smoking. If this is where your level of expertise ends, don’t worry we’ve got this.

    Looking at the brisket cut of meat, you will see that it  is composed of the flat, point and fat cap. Don’t be confused, we’ll give you a quick orientation.

    The fat cap is the large layer of white fat along the top of your brisket (it’s hard to miss). If you turn your brisket over, you will see one side that is thin and lean looking meat, this is the flat. On the other half you will see a large fatty lump at the end, this is your point.

    Now we have covered that, it is time to grab your favorite chef’s or boning knife and get trimming!

    Look no further, we are going to show you how to trim a brisket.

    What you’ll need:

    We recommend that you also take a strong, deep breath first because this is no easy task!

    • Cut of brisket
    • Cutting board
    • Waste bowl
    • Chef’s knife/boning knife

    If you are in a rush to get to smoking that bad boy, we have a quick and simple guide for you to browse over:

    Quick Guide

    1. Pick your cut of brisket
    2. Before preparing, unpackage and rinse
    3. Pick your knife of choice and plan your cuts
    4. Start trimming the fat
    5. Remove all surface fat
    6. Discard all excess fat
    7. Remove the point end fatty area
    8. Turn over and repeat
    9. Season your brisket
    10. Get ready to smoke!

    If you have a little more time to kill, slow and steady wins the race. Here is our in-depth instructions of how to trim a brisket.

    In-Depth Instructions

    Step One:

    First, start with squaring the brisket. This is the process of cutting off the excess edges to square off the brisket. But don’t be too liberal, we can always take more away later if you are unsure, but you cannot add back on.

    Take your time and take care with your work.

    Step Two:

    Next, you need to trim all of the fat. Grab your knife and get cutting. The best way to do this is to hold the fat in your left hand and trim with the knife in your right hand. This way, as you make incisions, you are pulling the fat aside with your left hand.

    You should be rolling the fat from the flat to the point. Dispose of any fat into your waste bowl.

    Generally, smoke only penetrates meat at about a ¼ inch deep, so try not to leave more than that in fat on your brisket.

    Step Three:

    Continue working across from the flat to the point end, and remove the thick layer of fat across the top.

    Once you are done, your cut of brisket should look much meatier than before.

    Step Four:

    Next, take a moment to look at the brisket and consider which way the grain is going. You need to do this as you want to slice across the grain of your brisket to make sure that it is as tender as possible.

    The grain on the point and the flat will be in different directions, so it is important to remember to separate these pieces after cooking for serving.

    Step Five:

    Once you have trimmed the sides, consider the ends. You will see that there is a fat, knobby chunk at the end. This is your point. You need to cut out your point end fat.

    This is the difficult part, and you will need to make some very long and vertical cuts to cut away the point end. Discard all of the excess fat and admire your handiwork!

    Step Six:

    If you think the work is over, we are sorry to tell you that you are wrong. Flip your brisket over and trim the other side. Once this is done you can think about seasoning your brisket and preparing it for smoking.

    Now that you have gotten rid of the fat, your brisket should season nicely and the cooking time will be shorter by about 4-6 hours.

    To trim or not to trim?

    Trimming a brisket is a crucial part of maintaining your brisket game. By leaving the fatty sides and deposits on your might cut of meat, you are lessening the chances of your seasoning and smoke penetrating the brisket cut.

    Also, you are not only trimming the brisket, but trimming your cooking time down massively. Thick chunks of hard fat take far longer to cook, and the results are usually dire. By trimming your brisket, you can expect your cooking time to shorten by at least 4-6 hours.

    You should also remember that, but leaving the fat on and not trimming a brisket can leave your hungry guests with huge fatty, flavorless bites. Thick fat cannot retain flavor and will just need to be cut off after cooking.

    Show off your barbeque and butchering skills at once by trimming your brisket!

  • Best Wood for Smoking

    Best Wood for Smoking

    Looking for the best wood for smoking? Read on to find out the right wood to use when smoking beef, brisket, fish, salmon, and other dishes.

    Finding the right type of wood for smoking is essential.

    And no, we don’t mean finding wood and putting it in a cigarette for actual smoking, (although each to their own.)

    We’re talking about the ancient and time-proven method of adding flavor to food as it cooks over a fire, to achieve that smokey deliciousness that makes cooking in a barbecue so worth it.

    Of course, it has to be said that not all woods were created equal when it comes to creating the best and most suitable smoke for cooking, so it’s important to use the right type to ensure you get that smokey barbecue meat on point.

    The best way to experiment and try out different woods for smoking is by using a grill and barbecue, and you don’t even have to go out into the forest to chop your own wood, because there’s plenty of it on offer in the market, labeled and packed so you can have your pick!

    We’ve compiled a list with our top picks for wood that’s great for smoking, so you can buy your favorite option and try it out yourself.

    We’ve also put together a simple buyer’s guide, in which we summarize the best types of wood for smoking, and what types of food they suit the most!

    You’ll be getting that added smokey flavor down to perfection in no time!

    Best Wood for Smoking (Winne)

    In a hurry?

    As a general rule, any wood that you find that is hard and has no residue of resin or tree sap is good for creating smoke. But different woods will have different flavored smoke, and different types of meat and foods will suit those different types of flavored smoke.

    It really is a whole world of learning about wood types and suitable combinations.

    Unless you’ve properly delved into that world and have become an experienced forest ranger that lives off cooking meat over a fire, we don’t expect you to know everything about every type of wood, so we’ve done the research ourselves to help you out.

    Traeger Grills Signature Blend

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    If you’re in a hurry to get going, we recommend you go straight for our number one top pick: the Traeger Grills Signature Blend of 100% all-natural hardwood pellets.

    This pre-selected bag of hardwood pellets is a blend of hickory, maple and cherry wood, which is ideal for cooking meat, especially beef and pork.

    It’s 100% natural, and has been sustainably sourced and manufactured in the USA. It’s also been designed to have the perfect amount of moisture, so you get that excellent quality blue smoke for flavoring.

    Here are the main features:

    • Blend of hickory, maple and cherry wood
    • Sustainably sourced and manufactured
    • 100% natural
    • Perfect blue smoke for flavoring

    Best Wood for Smoking – Comparison Table

    Image Product Our Rating Buy
    Traeger Grills Signature Blend CHECK PRICE ON AMAZON
    Bear Mountain BBQ 100% All Natural CHECK PRICE ON AMAZON
    Western BBQ Smoking Wood CHECK PRICE ON AMAZON
    ZoreStar Wood Chips for Smokers CHECK PRICE ON AMAZON
    Oklahoma Joe’s Hickory Wood CHECK PRICE ON AMAZON

    Best Wood for Smoking – Our Reviews

    #1. Traeger Grills Signature Blend (Our Overall Top Pick)

     

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    The Traeger Grills Signature Blend is a pre-selected and packed bag that comes with a blend of 100% all natural hardwood pellets, that are perfect for use in a grill and barbecue!

    Super easy to use, you just pop the hardwood pellets in instead of the coal, and you have yourself a barbecue that will smoke your food into deliciousness.

    The blend includes hickory, maple, and cherry hardwood, and is perfect to enhance the flavor of your meat, especially if you’re cooking beef or pork, as those are the meats that best suit those woods.

    This product is also sustainably sourced and manufactured in the USA, with no fillers or unnatural additives.

    They’ve also been designed to have the perfect amount of moisture, to achieve that blue smoke, ideal for the best results.

    Pros

    • Pre-selected blend of woods
    • Hickory, maple and cherry
    • Sustainablly sourced and manufactured in USA
    • 100% Natural
    • Blue Smoke

    Cons

    • Lacks in versatility

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    #2. Bear Mountain BBQ 100% All Natural (Runner Up)

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    The Bear Mountain BBQ 100% All Natural has been designed so that it works great with almost any meat or fish, with a blend that adds a balanced sweetness to the smokey flavor.

    Ideal if you’re cooking an array of different foods at the same time! It’s a bag full of 100% natural hardwood pellets, with no fillers or unnatural additives.

    The wood is a blend of hickory, maple, cherry and oak, and customers swear that they are yet to find a type of meat or fish that it doesn’t work with.

    The pellets are slightly fatter than other pellet designs, and they’ve been prepared with 5% of moisture, to give off perfect clear smoke when burning on the grill and barbecue.

    Pros

    • 100% natural
    • Blend of hickory, maple, cherry and oak
    • Versatile, suitable for any food
    • Perfect clear smoke for flavoring

    Cons

    • Not as good for specialized flavoring

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    #3. Western BBQ Smoking Wood

     

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    The Western BBQ Smoking Wood provides a bundle of different wood chips, that come packaged in different bags of several types of wood, so that you’re presented with a good and handy selection.

    It works great with both electric and gas grills, and the selection of woods allows you to try out different types, depending on what you’re cooking, and you can even mix-match and experiment until you find the combinations that you personally prefer.

    The selection has been picked according to the most popular flavors, with apple, mesquite, hickory and cherry wood chips.

    They’re all natural, with no added flavorings, so you get the best quality of smoking.

    We really recommend them for those that are smoking food for the first time, as it works as a tester of the most popular types of woods.

    Pros

    • Bundle with different selections
    • Apple, mesquite, hickory and cherry wood chips
    • 100% natural
    • Great option for testing different wood types

    Cons

    • Individual bags are quite small

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    #4. ZoreStar Wood Chips for Smokers

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    The ZoreStar Wood Chips for Smokers offers another bundle pack with a variety of different wood types to use, so it also serves as a taster for different woods of sorts.

    This bundle comes with 6 different individual bags, with a selection of two bags of apple, two bags of cherry, a bag of oak, and a bag of alder wood chips.

    They’re all 100% natural, with no added fillers or additives, and they’re ideal for those that want to create their own personalized blends, or for those that simply want to test each different wood with different foods.

    They can be used with both electric and gas grills. They also come in eco friendly packaging, that has been designed so you can use it to start the fire the next time around!

    Sustainable, and useful!

    Pros

    • Bundle with different selections
    • Apple, cherry, oak and alder wood chips
    • 100% natural
    • Eco Friendly packaging that can be burnt

    Cons

    • Individual bags are quite small

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    #5. ROklahoma Joe’s Hickory Wood

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    Oklahoma Joe’s Hickory Wood is a 2lb bag of hickory smoker chips that are excellent quality and 100% natural, with no fillers or additives. This wood type goes great with meats such as pork, beef and lamb.

    However, hickory adds quite a strong flavoring with its smoke, so it shouldn’t be used in huge amounts. (Unless you’re aiming for a very strong flavor, of course.)

    If you’re specifically looking for hickory wood, because you know that’s what works for your flavoring, then we recommend you get this product, as it is known to burn for a long time and therefore gives you more smoke for less.

    It can be used with electric, gas and charcoal grills.

    Pros

    • Excellent specialized quality
    • Hickory wood
    • 100% natural
    • Long-burning

    Cons

    • Only one type of wood

    CHECK PRICE ON AMAZON

    Best Wood for Smoking – Buyer’s Guide

    The best way to get acquainted with the types of wood for smoking, and the different flavors they can add to your food, is by trying them out yourself and experimenting with the use of a barbecue and grill.

    As you’ve seen in our list of top picks, there are plenty of options for hardwood pellets and wood chips on offer in the market, neatly packed and classified so you can easily test out different woods with your food, to reach a personal flavor or a unique blend of smokey flavor.

    But when starting out, so many options can be confusing and overwhelming, and you really don’t want your first few attempts to go badly.

    That is why it’s better to start off with the best possible wood, that is known for having excellent results and getting your food to a great taste.

    In this buyer’s guide, we’ll explain the different types of wood that are good for smoking, as well as what types of meat can be best paired with them for the tastiest result.

    We’ll also break down the main factors you should consider when choosing the wood for your BBQ, and we hope you’ll become an expert over time and experience!

    Types of Wood for Smoking

    Different woods will have different smoke flavors, and will therefore suit different types of foods.

    It’s important to know what works best with what, not only to achieve the tastiest results, but to avoid food disasters such as smoking something with the wrong flavor, which might completely ruin the eating experience.

    When choosing your wood, you should always make sure you get 100% natural woods, to ensure that you’re getting the authentic outdoors flavor, rather than something fake and potentially harmful.

    When starting out, you should also begin in small quantities, testing small amounts of wood and making sure to catch a scent of the smoke, so you begin to familiarize with the different types as you are cooking on the grill.

    Here are the most used and most popular, different types of wood, and the foods they suit the most:

    • Alder: this wood has a very light flavor, traditionally used for smoking salmon. It works exceptionally well with all types of fish, but is also suitable for poultry, pork and beef.
    • Apple:  this wood gives off a very fruity and sweet flavor, that is quite mild and subtle. It works well with poultry and pork, but is often also used with seafood and lamb to add some sweetness. Be aware that it will discolor chicken skin and turn it dark brown, but this is completely normal (and delicious!)
    • Cherry: this is one of the most popular and commonly used woods, as it goes with almost any type of food. It adds a very mildly sweet flavor, and enhances natural flavorings.
    • Hickory: this wood creates a smoke with one of the strongest flavorings, so it is recommended to be used in smaller quantities and for less time. It goes exceptionally well with meats such as beef, pork and lamb.
    • Maple: this wood gives off a fruity light flavor that is most commonly used for smoking ham. It is also very suitable for poultry, and can be used for smoking vegetables, to enhance their flavor and give them some extra taste.
    • Mesquite: this wood creates the strongest tasting smoke, and therefore is not recommended for long uses or in big amounts. It is extremely popular in grill restaurants, and goes really well with beef and pork.
    • Mulberry: this wood gives a very similar flavoring to apple, and it is especially suitable for pork.
    • Oak: this is one of the most versatile woods when it comes to flavorings, as it is a very strong taste that never overpowers the natural flavor of the food you’re cooking. It works great with any type of meat or seafood.
    • Peach: similar to hickory wood, but the flavoring is a lot sweeter and less noticeable. It works especially well with poultry and pork.
    • Pear: almost identical to apple in flavoring, sweet and mild. It is most commonly used with poultry and pork.
    • Pecan: this wood provides a very subtle and gentle flavor, which makes it a very good addition to blend in with other woods. It’s a milder version of hickory and works really well with beef, pork and poultry.
    • Walnut: this wood produces very thick and heavy smoke, therefore it is recommended to use it in a blend with other milder woods, so that it balances out and doesn’t overpower the natural flavoring. It works exceptionally well with stronger tasting meats such as beef and pork.

    Food suitability:

    When you’re buying wood chips or hardwood pellets, you need to take into consideration the type of food you’re planning on smoking, as the different types of wood will add different types of flavor that will go well with certain meats or fish.

    Once you get more accustomed to which type of wood fits what food, you’ll be able to start blending different woods to create perfect mixtures that enhance the flavors even more.

    Amount of wood:

    Some products come with a pre-selected blend of different woods in one, that is ideal for adding a tested mixture of flavors.

    Other products come with a bundle, with a few different individual bags of different wood types, which is a great option for you to mix and match flavors yourself, or for testing out smoke flavors for the first time if you’re a beginner.

    If you’re looking for a specific type of wood, then go straight to buying just that single wood.

    Smoke:

    The reason for which using hardwood pellets or wood chips in your grill is a great idea, is because the smoke the woods produce add a unique and enhanced flavoring to the food you’re cooking.

    It gives it the authentic outdoors taste that makes barbecue events a million times better and way more delicious. Therefore, it’s pretty important to be able to achieve good smoke with the wood you buy.

    The smoke will vary according to the type of wood, but there’s also a bit of science that goes into it. The more moisture wood has, the more smoke it will produce.

    However, too much moisture will kill the wood and won’t be good for flavoring. Getting the right percentage is vital for that perfect smokey effect.

    Different products will have different percentages of moisture in their wood, but the average tends to be around 5%. What you want is blue smoke or a clear and continuous flow of normal smoke.

    Frequently Asked Questions

    Should you soak wood before smoking?

    There’s a very popular misconception, that goes around in the form of a pro-tip, that states that you should soak your wood chips for an hour before smoking.

    This is completely unnecessary and there is no need whatsoever to soak your wood before smoking. The only thing that soaked wood is better for, is producing steam, which won’t be good for flavoring your food.

    Besides, most wood chips that are sold already come specifically designed with a certain percentage of moisture, to ensure the best quality of smoke, so soaking them will just ruin them.

    Can wood be too old for smoking?

    Technically, wood can never be too old for smoking, as long as it has been kept dry and it is still hard and solid enough.

    If it has been stored in a damp area, on the other hand, it will have picked up too much moisture and will likely be rotten and unusable.

    You should also note, that although still usable, older wood might not give off the same amount of flavor in its smoke, so it’s always better to stick to fresher wood.

  • Dyna Glo Vertical Offset Smoker Review

    Dyna Glo Vertical Offset Smoker Review

    Dyna Glo Vertical Offset Smoker review: does it perform as expected? Read on to find out.

    Smokers are such a brilliant addition to any American backyard.

    While standard barbecues are great, there is something special about a smoker. Smokers help to take your cooking skills to the next level and produce an iconic tasty, smoky flavor that never fails to impress guests.

    There is one smoker in particular that we think is fantastic and certainly worth looking into purchasing. This is the Dyna Glo Vertical Offset Smoker.

    In this article, we have provided you with an in-depth review of this smoker so you can read everything you need to know about it.

    We have included some information about the company that created the Dyna Glo Smokers and a useful list of the smoker’s pros and cons.

    We hope you enjoy our smoking review!

    GHP Group Company Background

    Dyna Go is a brand created by GHP Group. They are a manufacturer that is one of the leading companies in creating things such as fireplaces, barbecue grills, smokers, and portable heating products.

    GHP is a popular and well-known brand in North America. The management of the company have over 100 years of experience between them, and their products are extensively tested. Their smokers are particularly popular and well made.

    Dyna Glo Vertical Offset Smoker Review

    We have split up our review of the Dyna Glo Vertical Offset Smoker into useful specification sections to make the review easier for you to follow.

    Cost and Design

    The Dyna Glo is an offset smoker. Offset smokers are one of the most popular smoker designs.

    It has a vertical design which is particularly good. This design allows the food you are cooking to taste better overall. As heat will rise naturally, a vertical offset smoker takes advantage of this and provides your food with a smokier flavor overall.

    In addition to this, vertical smokers such as the Dyna Glo are more efficient overall and help to keep the heat away from the food. While this may seem counterproductive, it allows for slower cooking. When it comes to smoking, the slower the food is cooked, the more flavorsome and tender it will be overall.

    The Dyna Glo is all black and will fit in with all gardens. It is worth noting that it is not available in any other color options. It looks sleek and modern. It is not an overly bulky smoker which is great if you do not have a lot of room.

    The exact dimensions are 20.2 × 34.52 × 47.03 inches. As it is vertical instead of horizontal, this allows the Dyna Glo to take up less floor space overall. The smoker has four legs and is stable and raised off the floor for safety purposes.

    The outer shell of the smoker is made out of steel. This is good because steel is particularly durable.

    As your smoker is likely to stay outside, it is less likely to become damaged and wear over time. However, we would recommend that you also purchase a smoker cover to keep your smoker away from the elements when not in use.

    In terms of the cost, the Dyna Glo Vertical Offset Smoker is very reasonably priced. It is one of the cheaper smokers available.

    It emphasizes that you can get a great quality smoker at a fraction of the price of some of the larger ones, without losing out on quality.

    Fuel Type

    You are not limited to the fuel you can use for this smoker, and you can use both charcoal and wood.

    The smoker has a charcoal chamber that helps to keep the briquettes packed closely together. This helps with the overall burning efficiency.

    In addition to this, it will help your food to heat at a high and consistent temperature. The chamber is porcelain-enameled too, which helps to keep the heat locked in.

    Adjustable Flue

    This smoker has an adjustable flue on the smokestack, which will help to add flavor to the food.

    The flue can help with overall temperature control.

    Adjustable cooking grates

    There are six adjustable cooking grates in total, they can be moved and removed depending on what it is you are cooking. They do not hinder the cooking process and are easy to clean after use too.

    Cooking Space

    The overall cooking space and chamber is a fair size. Although this is not the largest smoker on the market, you can still cook a fair amount of food at once.

    The total smoking area is 784 square inches. The total cooking space is 1176 square inches. Each grate can hold 25 pounds worth of food.

    Heat Distribution

    The Dyna Glo is excellent regarding its heat distribution. It uses an offset heating system that heats the food slowly over a longer period. This helps to enhance the taste of the food.

    The side dampers also help with airflow and to improve the overall cooking experience. It will help to move the heat to the main chamber where your food is cooking.

    Built-in Temperature Gauge

    What is particularly great about this model is that it has a built-in temperature gauge. Cooking has never been easier.

    The temperature gauge will allow you to keep track of the smoker’s temperature without having to open up the smoker and release the heat.

    The temperature gauge also has a “smoke zone” indicator. This indicator works by alerting you of the ideal temperature to smoke your food.

    It will help you to smoke your food to perfection without having to worry about knowing the times and temperatures yourself.

    Ash Management And Clean Up

    The removal of ash and the cleanup system is simple with this smoker. The charcoal and ash are easily removed from the charcoal chamber once cooled, by using the removable steel ash pan.

    The pan can hold a large amount of ash and can sit in your smoker for hours before it will need to be removed and emptied.

    Not only does this make cooking more hassle-free, but it helps with the cleanup process too. As it is also made out of steel it is particularly durable.

    The cleanup process is relatively easy and simple given that many of the parts are removable. The grease cup is also removable for easy cleaning.

    Ease Of Use

    Overall, this is a reasonably easy smoker to get to grips with, even for beginners.

    It comes with a detailed instruction manual to help you set it up. The manual explains how to use the smoker correctly.

    It is worth noting that some purchasers did not receive the hardware needed to set up and build the smoker.

    If you have any issues with this, we would recommend directly reaching out to the company, who can resolve this potential issue.

    Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker

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    Summary And Where To Purchase

    To summarise, we think that this is a fantastic smoker that is a great addition to your backyard.

    It has a good-sized inside capacity so you can cook enough food to entertain guests. Being a vertical smoker, it will take up less space and it is fairly compact in size overall.

    It is a very reasonable price and would be a great place to start if you are looking to purchase your first offset smoker. It cooks perfectly and the flue allows you to adjust the temperature and smokiness as you cook.

    The “smoke-zone” indicator on the built-in temperature gauge is a fantastic feature that lets you know when to start smoking your food. Although it only comes in one color, it has a sleek and smart design.

    The Dyna Glo is made by a great company and uses good quality materials that are made to last. If you are looking to take your cooking to the next level and want to be the envy of your dinner guests, we highly recommend purchasing this smoker.

    If you are interested in purchasing the Dyna Glo Vertical Offset Smoker, you can do so via Amazon US here.