[vc_row equal_height=”yes”][vc_column][vc_row_inner][vc_column_inner width=”1/6″][vc_facebook type=”button_count”][/vc_column_inner][vc_column_inner width=”1/6″][vc_tweetmeme share_via=”YinzBuy”][/vc_column_inner][vc_column_inner width=”1/6″ css=”.vc_custom_1606731333432{margin-top: -5px !important;}”][vc_pinterest][/vc_column_inner][vc_column_inner width=”1/2″][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner][vc_column_text]If you’ve taken an interest in smoking meat and want to learn more about it, then you’ve come to the right place. Included below is a guide covering the differences between smoker types and the best wood pellets to use for the top meat cuts for smoking.
Types of meat smokers include electric, gas, charcoal, drum, offset, and vertical smokers. Each has its advantages and disadvantages depending on what you’re looking for. The top meats for smoking include beef brisket, ribs, chuck roast, and salmon, among others.
You are invited to continue below to learn more about what makes meat smokers a quintessential part of the BBQ experience. As you’ll see, there is no need to be intimidated by a lack of expertise. Every skilled pitmaster was in your shoes at some point![/vc_column_text][vc_column_text]
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Why Do We Smoke Meat?
The flavor is undoubtedly the primary reason why meat is smoked. Preparing a piece of meat is such an art that there are well-respected institutions that have been able to unlock flavors that nobody else has. Travelers from far and wide visit these establishments in what is a rare opportunity to savor the product of a safely-guarded recipe.
For many, smoking meat is a recreational activity. If you reach the point where you are confident in your skillset, you are certainly encouraged to engage in competitions. You’ll continue to build on your expertise while possibly winning prizes!
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What Are The Benefits Of Smoking Meat?
Smoking meat has more benefits aside from unlocking unique flavors. It makes lean meats more enjoyable, and has also been used throughout history to aid in food preservation. This is, of course, in conjunction with the necessary salt curing or drying.
You’ll also be able to explore a fun new side of cooking and experimentation with smoking meat. Choosing different types of wood will lend different flavors, and the addition of rubs and sauces creates nearly infinite possibilities. If you’re tired of the same old grilled chicken, our guide to meat smoking will help you open up a whole new world of possibilities![/vc_column_text][vc_column_text]
Types Of Meat Smokers
As soon as you start shopping for them, you’ll realize that many different types of meat smokers are on the market. With so many options available, choosing a meat smoker can be a bit of a challenging decision.
The most common types of meat smokers are:
- Electric
- Gas
- Charcoal
- Wood Pellet
- Water
- Drum
Below you’ll find the pros and cons of each, as well as links to some popular products.[/vc_column_text][vc_column_text]
How Do Electric Smokers Work?
Electric smokers consist of a cooking chamber, an electric heating element, grill racks, a water pan, and a compartment for adding wood (an optional step). They work by circulating heated air through the cooking chamber.
| Pros | Cons |
| Consistent temperatures | Upfront costs |
| Simple preparation | Generally smaller |
| Wood optional, but not needed as fuel | Not perceived as traditional |
Electric smokers are great for beginners because the temperatures in the cooking chamber are kept consistent, without any need to continually add more fuel. Purists may question electric smokers. However, manufacturers provide space for wood so that users may still add the classic flavors and aromas.
Here are some popular electric smokers, including digital, analog, and Bluetooth options:
- Masterbuilt Analog Electric Smoker
- Char-Broil Digital Electric Smoker
- Masterbuilt Bluetooth Electric Smoker
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Are Gas Smokers Any Good for Smoking Meat?
Gas smokers usually use propane to heat the cooking chamber. Like electric smokers, it is simple to keep the temperature consistent. Reaching the desired temperature is as easy as turning the knob on the fuel supply to deliver either less or more heat.
| Pros | Cons |
| Consistent temperatures | Requires you to purchase gas fuel canisters |
| Affordable | Generally smaller |
| Wood optional, but not needed as fuel | Non-traditional |
Gas smokers are a good option for backyard users due to their simplicity and affordability. Restaurants often use larger gas smokers due to the speed with which they can be brought to the desired heat.
Here are some popular gas smokers:
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Are There Natural Gas Smokers?
Natural gas smokers are much less common than propane smokers, but they do exist. They are convenient choices for homeowners who have an existing connection to a natural gas fuel source.
You can tap into this resource with kits that hook into the gas line. This works for freestanding natural gas smokers and for natural gas grills. Some grills even come with a smoker box attachment. This is a viable alternative if you lack space for two different units, but want to be able to both grill and smoke.
It should also be noted that the gas simply fuels the fire. Wood chips are added to give meats the smokey flavor (as is the case with all gas smokers).[/vc_column_text][vc_column_text]
Charcoal Smokers
With charcoal as the fuel source, you won’t have to break the bank to use these smokers. If you already have a charcoal grill, even better, as you won’t have to worry about stocking two different fuel types.
| Pros | Cons |
| Good flavor | Takes a long time to bring up to heat |
| Affordable | Labor required to evenly cook meats |
| Charcoal can be used for both grill and smoker | Must dispose of burnt coals at the end |
As far as flavor goes, many claim that charcoal produces the best flavor of any possible fuel source. The downside is the amount of time it takes to bring the cooking chamber up to heat: 30-45 minutes. This is not a problem for hardcore enthusiasts, since they will argue that hard labor is rewarded with excellent flavor.
Here are some popular charcoal smokers:
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Wood Pellet Smokers
At restaurants, wood pellet smokers work by using a mechanical auger to continuously feed wood pellets into the fire. Backyard wood pellet smokers work similarly, but they require either manual or automated loading of the wood pellets into the fire.
| Pros | Cons |
| Easy to bring up to heat | Labor intensive |
| Can service a large party | Generally less mobile |
| Wood pellets add flavoring | Need to buy wood for fuel |
As a result, wood pellet smokers are more labor-intensive than gas or electric smokers. They are also usually larger in size and less mobile. Despite this, they are popular due to their ability to service a large party, as well as the flavors and aromas that they produce.
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What Are Water Smokers?
Water smokers are a subset of other smokers that are equipped with a water pan. This pan is designed to add extra moisture, keeping your meat tender and juicy. They require a separate fuel source to start and maintain a fire.
| Pros | Cons |
| Keep meat moist and tender | Requires monitoring of the water tray |
| Affordable | More parts to take care of |
| Beginner-friendly | May be heavier |
It can be challenging to keep smoked meats from drying out, and water smokers are designed to eliminate this. Water smokers are most effective when used to smoke a piece of meat at a temperature of under 300 degrees F for 4-6 hours.
They are not much more labor-intensive than other types of smokers, although you will have to replenish the water pan every few hours with warm water. Some smokers come with the water pan included. Otherwise, you can purchase one separately to add to your existing unit. Here is an example of what a smoker water pan looks like. Make sure to measure your unit accordingly to find the size and shape that will work for you.[/vc_column_text][vc_column_text]
Good For Large Groups: Drum Smokers
Drum smokers are often referred to as “barrel smokers” or “hillbilly smokers.” They started with a bit of backyard engineering using 55-gallon drums, scrap metal, and hardware to create a smoker. This no-frills alternative is great for large groups.
| Pros | Cons |
| Good for parties | Bulky and not mobile |
| Affordable (can be made at home) | May require more effort to keep up with heat |
| Can smoke meat quickly | Simplistic in design, may lack advanced features |
Drum smokers can smoke meat quicker than traditional offset smokers. Brisket and pork shoulder cook in as little as 4 hours, and chicken in just 30 minutes! Meats are either placed on a grill rack or hung off hooks inside the drums. One of the most popular drum smokers is the Oklahoma Joe’s Bronco Pro Drum Smoker which is a charcoal based unit.
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Going Old-School: How To Make Your Meat Smoker
If you love DIY projects, why not make your own meat smoker? You can find various instructions online for making your backyard smoker. For instance, this guide will provide blueprints, as well as step by step instructions to create a meat smoker. If you’re comfortable welding and have access to some steel, this is a great option.
If you don’t have welding equipment or experience, you may also make a rudimentary smoker using bricks, with detailed instructions found here. The key takeaway is that you can do this with a few cinder blocks; no brick and mortar required.
This will undoubtedly help you save money, although you obviously won’t be able to enjoy the benefits of a professionally-manufactured smoker. Chief among them is the uncertainty of whether the interior temperature is evenly distributed. It will certainly still be fun though, and you can brag to all your friends about your ingenuity.[/vc_column_text][vc_column_text]
What’s The Difference? Offset vs. Vertical
You’ve probably heard the terms offset and vertical thrown around in relation to smokers. So, what’s the difference? Offset smokers have their firebox positioned beside the cooking chamber rather than underneath it, as seen in a vertical.
While there was a day and age where offset smokers were used almost exclusively in the commercial setting, they are now commonplace in backyards.
Offset Smokers:
- Heat and smoke flow from the firebox into the cooking chamber.
- Known for producing meat with a crisp crust
- Food must be rotated routinely to discourage uneven cooking, unless the smoker has reverse flow technology.
Vertical Smokers:
- Heat and smoke flow upwards into the cooking chamber.
- Heat and smoke should be evenly distributed throughout the chamber.
- Generally easier to transport
Reverse flow technology is a system of baffles designed to evenly distribute heat and smoke throughout the cooking chamber. Unless an offset smoker is equipped with this, the smoking process will be more labor-intensive than vertical smokers. For many pitmasters, this is nothing more than part of the fun!
Offset smokers have some additional benefits that make them ideal for smoking meat. Since the offset compartment sits to the side of the cooking chamber, you don’t have to open the main door to add wood chips or fuel. This means that your meat stays at a more consistent temperature, even in inclement weather. That being said, they won’t produce as much direct heat, so cooking in extreme cold will be more difficult.
Additionally, an offset means that you can choose to smoke when you want. If you just want to grill something, you’ll have that option as well. If you think an offset smoker is the right choice for you, here are some great options:
- Z-Grills Auto Temperature Control
- Royal Gourmet Charcoal Grill & Offset Smoker
- Oklahoma Joe’s Reverse Flow Smoker (note this model has reverse flow)
- Dyna-Glo Signature Series Charcoal Vertical Offset this model is both offset and a vertical unit, for the best of both worlds!
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Best Wood Chips To Flavor A Specific Type Of Meat
There are just as many, if not more, varieties of wood chips as meats. They range in flavor from mild to strong, and everything in between. That probably leaves you wondering what are the best wood chips to flavor specific types of meat? We’ll discuss where to get started below.
The mildest chips include the likes of apple, cherry, and peach. At the opposite end of the spectrum is mesquite. In the center, you’ll find hickory, maple, oak, and pecan.
Mesquite is the chili powder of the smoking world. When used wisely, you’ll find a flavor that you wouldn’t otherwise. But if you overdo it, you’re sure to kick yourself for ruining a fine hunk of meat.
The mildest wood pellets work well with fish and poultry, and can sometimes be used to smoke pork as well. Fruit trees, such as cherry, peach, or apple are what you’re looking for if you want to add a sweeter flavor.
Pork, beef, and game meats are best enjoyed with wood pellets in the center of the flavor strength scale. You’ll find plenty of recipes for hickory-smoked pork, such as this recipe for pulled pork, a southern delicacy.
If you’re still feeling overwhelmed, here’s a handy meat smoking guide for the best wood chips to flavor a specific type of meat:
| Meat | Wood Chip Type |
| Chicken | Pecan, Apple, Cherry, Hickory |
| Turkey | Cherry, Hickory, Apple, Maple |
| Duck | Alder, Maple, Pecan, Cherry |
| Beef (Brisket) | Hickory, Oak, Maple, Pecan |
| Venison | Oak, Mesquite, Hickory, Cherry |
| Pork (Shoulder) | Apple, Cherry, Maple, Pecan |
| Fish (Red or White) | Apple, Alder, Cherry, Maple, Hickory |
| Ribs (Pork) | Hickory, Oak, Cherry, Mesquite |
| Ribs (Beef) | Cherry, Apple, Oak, Pecan |
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Best Meats To Smoke
If you’re ready to put your new smoker to use, you may be wondering what to try first. Below you’ll find what’s considered the best meats to smoke.. If this is your first time, these are the cuts that you should be looking for the next time you visit the grocery store.
Beef Brisket
Brisket is considered the champion of smoked meats. This is a cut from the breast/lower chest area and is a classic staple at BBQ joints across America. The key to smoking good brisket is that you have chosen a tender piece. You’ll also need to be patient, as brisket normally takes 10-14 hours to cook.
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Ribs (Pork or Beef)
Another stalwart of the BBQ scene is the rib, which can be either pork or beef. Ribs are filled with tough connective tissue and fat that needs to be broken down and rendered into a flavorful delicacy. Smoking ribs over low heat for a long time will do the trick.
What’s The Difference Between Spare & Baby Back?
You have likely heard of spare ribs and baby back ribs, but you may be unaware of the difference between the two. They are both cuts of pork ribs, with the big difference being the amount of meat on the bone and the flavor. Spare ribs are the premier option of the two, with more meat and flavor versus baby back ribs.[/vc_column_text][vc_column_text]
Faster Than A Brisket: Chuck Roast
A chuck roast is similar in composition to a brisket, while also being smaller in size. This means that it’ll take roughly half the time to cook (5-6 hours). Just as is the case with beef brisket, you’ll want to make sure that you are picking out a premium piece of meat.[/vc_column_text][vc_column_text]
What Is The Fastest Meat To Smoke?
Patience is a virtue when it comes to smoking meats, but it is certainly understandable that you may not want to invest an excessive amount of time. Beef Tenderloin is one suitable option for those in search of a fast meat to smoke. The total cooking time for beef tenderloin comes out to just under 2 hours, with an hour spent in the smoker.[/vc_column_text][vc_column_text]
Many Health Benefits: Salmon
Perhaps fatty smoked meats are not commonly associated with good health, but this is certainly not the case with salmon. There are many health benefits to occasionally consuming salmon. It is rich in Omega-3 fatty acids, protein, and B vitamins. Studies also suggest that it is good for heart health.
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How To Smoke Poultry
Smoking poultry is a little bit more of a delicate matter because the skin on either chicken or turkey can become tough after hours of intense smoking. Preparation beforehand can help ensure that the meat remains juicy and tender.
Many prefer to brine poultry before smoking to tenderize the meat. Brines are usually pretty simple, consisting of water, salt, and possibly sugar. If you don’t have time to brine, beer can chicken is a common alternative. Despite the nomenclature, it can be used with all types of whole poultry. Place your poultry over a can of liquid to steam moisture into it as it cooks. Tip: a stand can assist in keeping things stable.
The standard practice is to smoke whole poultry, be it chicken, duck, turkey, or goose. These smoked meats can be a popular alternative to the traditional oven-roasted turkey around the holidays.[/vc_column_text][vc_column_text]
Smoked Sausages
There are many different types of sausages, but each can be smoked to add a whole new level of flavor. Many choose sausages, as they are a relatively simple meat for beginners to smoke.
Pre-cooked sausage that you can get in the grocery store can be smoked to add additional flavor and heat through. Alternatively, you can purchase fresh sausages (like Italian or bratwurst) and put them in the smoker as well. Since these are not already cooked, you’ll want to bring them to at least 160 degrees before consuming.
Smoking is also a frequent step in making homemade sausage, as part of the curing process. Most sausage makers smoke at cool temperatures, between 87-92 degrees F. This is why nitrates are often added: to prevent salmonella. Look for a temperature of 160 degrees if you plan on not adding nitrates to homemade sausage.
If you’re curious about making your own artisan salami and pepperoni, then take a look at this home sausage making kit we previously featured.[/vc_column_text][vc_column_text]
Tri-Tip
This classic triangle-shaped meat is for pitmasters looking for a little bit more of a challenge. Tri-tip is the bottom oration of a sirloin steak, traditionally perceived as too tough for anything other than hamburgers or stews.
As far as technique goes, the standard is to set the smoker to 225 degrees. After 2-3 hours, the Tri-tip will be ready to pull out of the smoker, which is a much shorter duration than a beef brisket or even a chuck roast. Another benefit is that Tri-tip is usually one of the cheaper cuts, so you don’t have to worry about messing up a premium cut if you’re a beginner.[/vc_column_text][vc_column_text]
Final Thoughts on Meat Smoking
Whether you’re looking at gas, electric, charcoal, or electric smoker, there are many benefits to adding one of these to your backyard. Classic cuts of meats, like ribs or beef brisket, are a whole different experience when smoked, as is evidenced by the sheer number of well-respected BBQ institutions across the country.
As noted on our Affiliate Disclaimer page, links to products inside this blog could lead to sales commissions (at no additional cost to you) which allow this site to continue operations.
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