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by Susan Winner
Kitchen & Bath Editor |
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BARBECUE GRILLS: Pit Smokers |
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| Introduction | Housing & Cooking Grates | Burners & Diffusers | Gas Grills | Electric Grills | Charcoal & Wood Grills | Barbecues, Pits & Smokers |
Wood smokers or barbecue pits tend to be very large and heavy, cook slowly, and are traditionally fueled exclusively by wood or charcoal. Their components include a firebox, chimney, and damper. Though most vertical water smokers are fueled by charcoal or electric, gas smoker/grills can be found. Smokers cook at a low temperature with water-soaked flavored wood chips. A pan of water placed directly under the food is heated to create steam and smoke, which rises and naturally bastes the food. Unlike a grill, a smoker cooks slowly, so it doesn't require a lot of attention.
If you're looking for a smoker, here are some things to consider:
- The average model can handle up to 50 lbs. of food.
- A 15"-18" diameter provides adequate room to smoke a turkey and a ham at the same time.
- Porcelain-on-steel water pans are easy to clean.
- Most models offer two cooking grids for two-level cooking.
- Sliding access doors are convenient for checking water and wood chips.
- Smoker/grills are versatile, as they can easily convert to charcoal.
- Domed ceramic smoker/grills heat through radiation from the ceramic. Their rounded design offers natural convection, and the ceramic material holds the heat and moisture in, producing food that is more flavorful and moist. This type is commonly available for charcoal, gas, and electric models.
- Built-in thermometers aren't always reliable, so a meat thermometer is recommended.
- Removable thermostat control offers easy cleaning.
- Solid wood handles are heat-resistant.
- A meat-hanging rod for smoking sausages adds versatility.
- Some models may convert to a deep fryer.
- Prices range from $100.00 - $500.00.
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