Barbecue smokers open new adventures in summertime grilling. They range from small, steel smokers that are easy to use all the way up to brick smoke pits and grills installed in the counter in the kitchen. Barbecue smokers can use gas to heat the wood chips, but the purists will tell you that charcoal is the only way to fly.

Most charcoal smokers are pill- or barrel-shaped and sit upright. A few barrel-shaped smokers lie horizontally and have a stand with wheels, much like standard grills. The charcoal and wood chips go on the bottom, and two grilling racks provide space to smoke at different temperatures.

For some great tips and instructions, click here. You can learn to slow smoke ribs, chicken, butts, brisket and turkey!

Depending on their make and sophistication, charcoal smokers range in price from $55 to $2,000 and beyond. To avoid letting out a lot of heat, some smokers come with multiple doors for checking on the meat. Others have a water pan for steam smoking. Some have vents whereas others have chimneys. Some are smokers are on legs, others have tables, baskets, really big grilling space, a few compartments and more. There are fancier models that have a separate smoker compartment and stainless steel tops..

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While many charcoal smokers are equipped with thermometers standard, many smoker reviews call them worthless and recommend buying a proper meat thermometer. Other reviewers said they saw little advantage in stainless steel exteriors over the cheaper powder black coating on steel.

There are many fewer gas-powered smokers and while gas smokers are inexpensive, reviewers complain that they burn too hot. One benefit, however, is that gas smokers eliminate the need to open the lids to add charcoal, keeping the smoking compartment a constant temperature.

Smaller upright smokers are compact and good for a couple smoking pork chops or ribs. The larger horizontal smokers are good for hosting larger parties.

Because smokers get very hot, be careful using them on wooden decks. Check with your apartment or condominium office to see if they are allowed. Landlords sometimes consider them a greater fire hazard because they are left unattended for longer periods of time than a conventional grill.

Smokers and reviewers suggest taking notes every time you smoke mean, so you’ll be able to adjust temperatures, the kinds of wood to use with certain meats, and how long to smoke.

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