how to buy a smoker (print this and take it shopping) - built in stainless steel charcoal grill

There is nothing more tempting than the smell of hard branches of smoke, no perfume, no mushrooms, no wine, after it stimulates the spice to rub the pork.
I don't think I'm alone in this view.
You can be in a whole-
Charcoal Grill (
Click here to learn tips for smoking on a charcoal grill)or gas grill (
Click here to learn tips for smoking on a gas grill)
But a dedicated smoker is needed to make the most amazing ribs, salmon or pork. What to buy?
Oh, too many choices!
With high quality modern barbecue smokers, you no longer need to stay on the machine for five hours, constantly monitoring the temperature, fiddling with shock absorbers, shoveling coal, adding wood chips, then spray your meat out with a mysterious moisturizer.
A good smoker means you can win the battle with miscellaneous oils, soot and soot.
With a good smoker, you can put the food on the table on time without worrying about it being excessive --or under-cooked.
Before you buy, here's a list of what you need to look. Price.
What's the bottom line?
Cheap charcoal bullets range from $50
Shape cookware up to $5,000-in-
A smoker/grill is available for your terrace.
Make sure to ask if there is shipping or sales tax.
Temperature control is the most important thing.
For most people, it's not too much to get delicious food at the tableor under-
Cooked food will make you look cooler than standing in front of a hot smoker shaking the shock absorber and feeding the wood.
For your spouse and guests, delivering meals on time is more important than honoring your traditions with George Washington's cherry tree cooking.
That's why, first of all, you should look for a smoker who is easy to control the temperature.
The problem is that almost no outdoor oven has the most basic standard equipment on every indoor oven: thermostat.
Electric smokers have thermostats and they work well on fish and other foods, but frankly I don't like the taste they give ribs and other tobacco.
This is because the heat of an electric smoker is not from burning (
For more information about electric smokers, please click here).
Gas cookers taste good, are easy to set up and forget, and are cheap.
Yes, the taste is slightly different from that of a charcoal smoker, but still delicious.
I recommend them, especially if you're on a tight budget (
For more information about gas smokers, please click here).
If you dream of participating in a barbecue contest, you have to cook with wood or charcoal.
Smoking is not allowed in most competitions.
They're too easy.
The notable exception is South Carolina, where gas and rice cookers are allowed.
The easiest way for a game is to bring a small smoker with you.
Because the particles are made of pure wood sawdust, they are legal.
Most importantly, they are controlled by thermostats so you can deliver them on time.
Some are also suitable for barbecues (
For more information about pellet grills and smokers, please click here).
To manage the temperature, the charcoal and wood burners need to be built well.
If you use charcoal or wood for fuel, buy a device made of heavy steel or insulation to make sure it is tight and it has a good damper system, especially the air supply of fuel.
A good option is to buy the Stoke machine of Rock, a constant temperature controlled blower that can control the oxygen supply of the fire box (
For more information about charcoal and wood smokers, click here).
Insulation and sealing.
This is an axiom: leakage of cheap equipment.
Your heat and smoke are gone.
This makes it difficult to stabilize the temperature and control the smell of smoke.
So before you buy, look at the insulation, seals, welds and thickness of the metal.
Smokers who leak their mouths can still produce delicious food, but the results are a bit unpredictable.
Materials, workmanship and durability.
How much metal?
Heavy Steel maintains and distributes heat better than thin steel.
This is especially important in cold weather.
Is the metal thick enough not to distort?
How about the weld?
Does it have a sharp edge?
Are the legs and wheels strong?
Big hinges and pins?
Will the paint stay waterproof and rust-proof?
Does moving parts look like they will last?
Some thoughts on stainless steel: it shows dirt, dust, grease and dust.
If you are a neat monster, you will grind your smokers frantically.
It's a barbecue and can cry out loud.
Who cares if it's dirty outside?
In addition, stainless steel tends to be thinner, keeping less heat and more expensive. Skip it. Thermometer.
You need a high
High quality thermometer, if you buy a long barrel-shaped smoker with a separate fire box hanging next to it, you need two grate-level thermometers that are not high in the dome, because the temperature on the left and right can be very different.
Sadly, most of the grills and smokers are stingy with the thermometer and are usually completely unreliable.
I showed them 50 degrees Fahrenheit.
Plan to buy a good digital thermometer or two.
Click here to read my thermometer purchase Guide.
Oh, by the way, I don't recommend cheap offset side fire box barrel smokers.
They looked cool but they were really in pain and they ruined a lot of meals and cooks.
Click here to read more about the changes people are forced to make in order to get the compensation they want. Even heat.
Sometimes, the temperature of the unit varies greatly, especially when the side fire box near the fire box is 50 to 75 degrees Fahrenheit hotter than on the other side.
Is the temperature at the top the same as that at the bottom of the cabinet or bullet?
Temperature range.
Can you adjust it to 350?
Do Turkey at 500 degrees Fahrenheit?
Can cheese be cut to 100 degrees Fahrenheit? Dampers.
Using wood and charcoal cookers, we control the heat by reducing the oxygen supply of the fire.
To do this, we need to install a wind door on the fire box and another wind door on the chimney. Accessories.
Does it have a recipe? Cover? Rib hooks? Tool hooks?
Do you need a cold? smoking baffle?
How much do they cost?
Warranty and support.
What kind of warranty and/or guarantee does it come.
How is the dealer's reputation?
Is there a phone number and email with technical support?
Is the website rich in information?
How about the manual?
What if you need parts?
How long have they been doing business? Safety.
Safe for children and pets.
Is the electrical components safe in rain and snow?
The handle is cool.
The wooden handle soon broke up.
The stainless steel handle of the coil is the best. Access.
If you buy a charcoal or wood smoker, look for a convenient place to get into the fire box to add fuel.
If you smoke with French fries, chunks or pellets, you need to get to where they go conveniently.
The most important thing is that you want to get food. Front-
Cabinet-
Style smokers have easier access to all shelves than toploading bullet-style smokers. Capacity.
If all you do is once in a while make a rib for you and your spouse, then a small bullet will do the job.
However, you may need more ability if you hold the annual party in July 4. Footprint.
A bullet-shaped smoker will only occupy about 3' x 3' space, thus leaving a little space around.
This means it can be placed on the balcony.
On the other hand, the offset pit may take up space around the 9'x4 'plus.
Don't forget that you need enough space around your smokers.
And ventilation.
The rib plate is wide enough.
Some tablets can run up to 16 ".
If the shelf is narrow, you may need to trim the slate or cut it in half.
They still taste good, but the edges tend to be a bit overcooked, so there will be more overcooked meat if you have to cut the baking pan in half.
Measure the diagonal if the shelf is square or rectangular.
Turkey big enough.
You'll want enough space to smoke the turkey, so have enough top space between the shelf and the top of about 1. Wheels.
You may want to move it when you set it up, maybe to store it in the winter, so it should have wheels, or it should be easy to break down.
If it has wheels, how strong are they, are they big enough to roll smoothly on such a rough surface like deck, concrete, paving material or lawn? Grill.
Some offset cookers have a shelf that allows you to use firebox as a grill.
By removing the water pan, some bullets can be easily converted into a brazier.
This is a good feature.
If there is a brazier, can you control the heat?
Can you move the fire closer or further from the meat? Or move the meat closer or further away from the fire?
Removable shelves.
It would be nice to remove the shelf to adjust the internal configuration so that it can handle large ribs, half boards or pig buttocks, and even large objects like Turkey.
Removable shelves also make it easier to clean up.
Can you add fuel, wood, water and check the meat without losing too much heat?
It's not good to see meat.
It releases heat.
Every time you lift the lid to the top of the meat, add wood or check the water, you add 15 minutes to the cooking time and you mess up the humidity and smoke in the oven.
If you're looking, you're not screaming.
So a good smoker should allow you to add charcoal, wood and water without destroying the oven environment.
This could be a real problem with bullets and cabinets.
Look for units that will allow you to complete these tasks without destroying the cooking environment. Water pan.
Many smokers, especially bullets, have a pot placed above the heat source.
You can fill it with water, beer, wine, herbs and more.
The liquid adjusts the temperature fluctuation in the oven.
Moisture increases the humidity in the unit, helps to prevent the meat from drying when the aromatic oil permeates the meat, adding subtle flavors.
This pot can also grab some feces that can be used to make sauce.
The standard bowl is 5-6 quarts.
The bigger the better. Drip pan.
Fat and other liquids are often dripped from food.
Sometimes it is good to let these liquids fall on fire and produce steam and smoke.
Sometimes it is good to collect the feces of the sauce.
Most of the time we just want to get rid of the feces and a good smoker should have a way to collect them for processing. Easy cleaning.
External cleaning is optional.
But there is no need to clean the interior.
If you invest in a shiny stainless steel
Steel look, you might want to cover it between use and polishing so it will be brighter than Uncle Bill's bald head.
If you don't want to bother, get the black finish down and don't worry if there is bird droppings on it.
It's totally another thing inside.
When you cook, the fat, seasoning and juice will drop and splash.
They can become breeding grounds for bacteria.
Starting this device will kill most things, but you still want to clean up all the surfaces that come into contact with the meat.
This means shelves.
Stainless steel is the easiest to clean, the plated grille will wear over time and rust.
Will the grille, drip tray and water tray be in your dishwasher?
Can you get the inside hose down?
How easy is ash removal?
If you hit the insulation or electronic equipment with a hose or power gasket, will the water enter the insulation or electronic equipment?
Before you buy, look at the unit first and ask yourself how you will clean it and if you would like to do so.
If not then you will not use it and you will waste your money.
Working surface and storage.
Some cooking utensils are built in.
On the surface of the table and other work.
You need these tools to wear tools, sauces, cutting boards, gloves, etc.
The more faces the better.
Some cookware are also equipped with storage boxes and cabinets for wood, pliers, etc.
These are also very good. Bottom line.
Price is important and temperature control is important. Don't buy crap.
Copyright of all text and some photos (c)
2011 is provided by Meathead and all the rights of ownership are reserved for more writing, photos, recipes and barbecue information from Meathead. Please visit his website AmazingRibs.
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