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The element of smoke in cooking
has probably been there right from the start. It was probably unavoidable at
first and so became an integral part of primeval cooking. It obviously had its
attractive qualities (taste, preservative, color) because it has not only
endured, but we are now creating innovative ways to add smoke flavor to what we
cook, even in the absence of a natural way to create the smoke.
As smoking food becomes more
popular, the number of equipment choices have grown to where buying a smoker can
be a lot of work. There are many sizes, shapes, materials, fuel choices, and
prices, each with their own advantages and disadvantages. What we sell here is
only a fraction of what you can find if you look hard enough.
However, to make things a bit
easier we have tried to find the best of each category and present them to you
as a way to compare and learn as well as (hopefully) make a valued purchase.
Below you will find a small selection but good representation of the different
style and classes of smokers. Here is a brief guide to start:
| Class |
Primary Fuel |
Smoking Fuel |
| Offset/Horizontal |
Cord wood, charcoal |
Cord wood, wood chunks |
| Vertical |
Charcoal, propane, or
electricity |
Wood Chunks, chips or
shavings |
| Stovetop |
Any sufficient external heat
source |
Wood chips or shavings |
Please contact us for more detailed information
on any of these products or on smokers in general. |
