How to Use a Smoker

When choosing smoker equipment, you'll want to consider several factors, including fuel source, size, shape and the type of smoking chips you'll be using.

Smoker grills are available in many varieties including propane, charcoal, electric and wood pellet. You can control the temperature more easily with wood pellet and gas smokers, but the materials are more readily available for gas and charcoal smoker grills. Wood pellets are a great choice for those who want to mimic the taste of foods cooked over hardwood.

Smoker grills come in various sizes. The size you'll want will depend upon the number of people you'll be cooking for, as well as the quantity of food you'll be preparing. Larger grills can more easily accommodate a greater number of people. Propane smokers tend to be larger, so you'll want to explore them if you want a larger grill. However, it's important not to confuse surface area with volume. You could have a large smoker that doesn't have much space inside depending on its shape and style.

The most popular types of smokers are vertical smokers and they're ideal for cooking large quantities of food. They come with a number of racks inside to easily fit different kinds of food. Vertical smokers are straightforward so it's simple to learn how to use one. Barrel smokers come in vertical and horizontal orientations. Also known as offset smokers, they are versatile and come in a wide array of sizes. You can use direct heat with this smoker by installing a grill grate. The grate will go right over the smoker box.

Another thing to consider is portability. Most smokers aren't portable, but there are specific ones tailored for camping and tailgating. Usually, portable smokers are small. If you have a compact grill, you can still slow cook your food with a smoker insert.

For smoking, consider the flavor profile you're going to achieve with the wood chips. Here are five of the most widely available wood chip flavors:

• Hickory wood chips have a sweet and smokey flavor. They're very robust and pair well with any type of meat or protein. You can achieve different levels of flavor robustness by mixing this type of wood chip with other types.
• Mesquite wood chips pair amazingly well with beef and pork. The sweet earthy flavor profile can quickly take over the meat so make sure that you closely monitor the smoking process. This type of wood chip also pairs well with chicken, lamb and fish.
• Apple wood chips are among the lightest of the smoking woods in terms of flavor robustness. The flavor profile is sweet and mild, which pairs nicely with white meats such as chicken and fish. You can also use these wood chips to cook a smoked apple pie and other desserts.
• Cherry wood chips are slightly tart with sweet, mellow flavor notes. Since the flavor is mild, this type of smoking wood pairs well with veggies and won't dominate meat or protein.

While your wood chips are soaking you can fire up your grill. For both charcoal and propane grills, the temperature should be between 200 and 275 degrees Fahrenheit. Use a thermometer to check the temperature. Fill the smoker's chimney a third of the way full for a charcoal smoker grill. Once the coals are hot, you can push them over to the side until all the coals reach an ideal temperature. It could take 30 minutes to an hour for the coals to heat up.

Next, strain your wood chips. For a charcoal smoker grill, dump the damp chips directly on the coals. For a gas grill, you can wrap the coals in foil and poke steam holes in it, then lay the foil packet of chips directly on the cooking grate (the grill should not be lit). Once the coals are in, fire up the smoker grill again and begin the smoking process.

You should remove any ashes or grease deposits from your smoker after every use. You can do this by wiping down the outside with a cloth and using a bristle brush and putty knife to remove any buildup. To prevent rusting, make sure you wipe the grates with a light coat of oil after cleaning.