Meat Smokers

Smoking meat is no easy task. You should be ready to let smoke sting your eyes and ash and coal dust smear your hands and clothes. You should also be willing to wait for long hours when working with meat smokers. But these are small sacrifices considering the rewards. There is no equal to meat barbequed in smokers.

If you are a novice a basic vertical water smoker is a good idea. This is nothing but a chamber that has a fire pan at the bottom and two cooking racks at the top with a water pan in the middle. The water regulates the moisture content within the chamber and also acts as a thermal control. Though it sounds basic, some of the best barbeques are made in this smoker.

An electric smoker is another option. In this, you need to add pre-moistened wood chips to the electric grate, and set the food to cook. There is no great joy because your involvement is minimal, and the entire operation is clinical. The most that you may be required to do is to add moistened wood chips once or twice during the cooking process.

However, if you are a connoisseur of smoked meat you may want to opt for the barbeque pit. This 'pit' is actually a metal barrel that has a fire box near the bottom. Hard wood burns here to produce smoke that mingles with meat and a pan of water. The firebox has vents, which you can open and close to control the amount of smoke going into the meat box. This smoker is not easy to handle, and requires constant supervision. But it is ideal for those outdoor enthusiasts who like to nurse a glass of beer while the meat is being smoked, and enjoy stoking the fire from time to time.

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