BBQ Smoker Buying Guide
Grill smoked meat in the comfort of your backyard with a BBQ smoker. Learn about different smoker types like electric and pellet smokers, browse the various features, and get ready to cook mouth-watering BBQ!
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Wet Vs. Dry Smoking
Wet Smoking:Also known as water smoking, wet smoking uses water to maintain moisture and tenderness. Wet smoking utilizes water bowls to help keep the inside of the smoker moist.
Dry Smoking:Dry smoking uses smoldering wood pellets or bricks to slowly cook food. This indirect form of cooking is what infuses the smoke flavour into the food.
Source of Flavour: Pellets, Briquettes & Wood Chips
Pellets:Made from finely ground hardwood, pellets burn hotter and slower than wood chips. It is fairly easy to control the temperature with pellets, and 100 percent wood pellets give a more consistent smoke and create minimal ash.
Wood Chips:Wood pieces burn faster than pellets but provide a stronger smoky flavour. To ensure a longer burn time, it is important to soak wood chips in water for about 30 minutes before you use your smoker.
Briquettes:A combination of charcoal, coal, sawdust, and sodium nitrate, briquettes offer a consistent burn due to their uniform size. Most are available in different flavours, like apple, hickory, and maple, which means they offer a mild smoke flavour.
- Apple: Best with chicken, pork, and vegetables
- Hickory: Best with beef, chicken, pork, and vegetables
- Mesquite: Best with beef, chicken, and seafood
- Maple: Best with beef, pork, lamb, and vegetables
- Pecan: Best with beef, chicken, pork, lamb, and vegetables
- Oak: Best with beef and seafood
From smokers to pellet grills, and everything in between this BBQ Buying Guide will help you choose the best BBQ for your outdoor kitchen.
Learn all about pellet grills, from how to use one to a rundown of all the pellet flavours in our Pellet Grill Buying Guide.