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Smoker BBQs

Taking your time in cooking thick cuts of meats is incredibly rewarding because the connective tissues break down into sugar and water while the fats gradually melt, imparting that juicy moisture you crave. The most reliable and consistent way to go about cooking a succulent cut of ribs is by using a smoker bbq, and like many kitchen appliances there are many types which you must consider.

Electric Smoker BBQs

The best, but admittedly most expensive, electric smokers makes cooking bbq as simple as throwing it in, turning the dial, and coming back to it after cooking period finishes. A good electric barbecue smoker will have temperature probes, hold cycles and automated smoke generation, all of which save time and makes smoking extremely easy. Other smokers use a vertical stack design with a heating element that can generate enough heat for low temperature roasting or grilling along with a heated plate which creates smoke when wood chips are placed on top.

Charcoal Smoker BBQs

The traditional smoker uses solely charcoal for heat and flavour. One famous charcoal smoker has a base where you put the charcoal that you light and a barrel that allows the water pan to be hung on its bottom hooks. The barrel has notches for wire racks to sit securely and this is where your meat will be placed.

Vertical Smoker BBQs

Vertical smoker BBQs are the least expensive of all types of smokers. They take some practice to use, but reading online and digesting the instruction manual should get you started. Some notable vertical smokers are those from Brinkmann and Weber. These look like tin cans with detachable levels or parts where you put charcoal, wire racks and meat in.

Horizontal Smoker BBQs

Horizontal offset smokers come in two parts: the main cooking chamber and the fire box. The firebox contains coal which produce smoke, and the cooking chamber is where all the cooking happens. These smokers are generally more spacious than vertical ones but cost a little more money.

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