Smoker Grills

Smoker Grills: The Best Way to Get Rich BBQ Flavor

Why Buy a Smoker Grill

• Flavor - The biggest reason to buy a BBQ smoke grill is for the natural smoky flavor they provide. Some standard grills will have accessories that mimic this, but getting the real deal on a traditional barbecue cooker simply can't be duplicated in full. If you want to infuse meat with the taste of oak, apple or cherry smoke (just to name a few), you need a smoker.
• Versatility - By manipulating the fuel and heat levels, a smoker grill can provide incredible flexibility. The same cut of meat cooked at moderate temperatures over hickory logs will turn out entirely differently when cooked indirectly with mesquite wood chunks. A serious pit boss can experiment to their heart's content, creating delicious food with their own secret recipe.
• Experience - While getting great results is the primary aim, sometimes just enjoying time spent over the grill is half the fun. If you're looking to relax by the side of the grill, enjoying the sunshine and camaraderie that outdoor cooking provides, it doesn't get much better than the slow and low charm of a wood smoker.

What to Consider when Shopping for a Smoker Grill

• Fuel Type - While the classic smoker uses only hardwood fuel, many modern designs have incorporated gas as a way to speed up the ignition and cooking process and allow for greater flexibility. We even carry a handful of electric smoker grills that can provide exceptional flavor with ease.
• Configuration - Smokers come in three main design styles: offset, barrel and built-in. Offset designs are the most traditional and feature a two-compartment setup with one area for fuel and the other for food. Barrel/vertical smokers place the fuel directly beneath the food and allow the smoke to rise up through the cooking racks. Built-in designs are less common, but are great for those looking to fully kit out an outdoor kitchen.
• Material - While most high end grills are made from stainless steel, this is less common though not unheard of in smokers. Generally, they are made from cast steel or aluminum with a coating that keeps moisture out. Keep an eye out for grills with cast iron grates, which offer exceptional heat retention for a deeper, richer crust on your food.
• Size - We carry models running from a compact 14 inches up to a whopping 40 inches. If you're planning to cook multiple racks of ribs at once or other large amounts of food, then you'll want one of the larger models. If, on the other hand, you're more likely to cook for just yourself or your family, then a smaller smoker is likely to better suit your needs.
• Accessories - While smoker designs have been around for a very long time, manufacturers are still finding ways to innovate and elevate the cooking experience. Items like WiFi enabled temperature probes and drop-in griddles provide exceptional flexibility and user friendly appeal.

Smoker Grill FAQs

• What temperature should my smoker be at? This will depend on what cut of meat you're trying to cook. Any cut with a lot of connective tissue (pork shoulder, brisket) should be cooked as low as possible, around 200 degrees Fahrenheit. Leaner meats like fish and chicken will tend to dry out if cooked too long, so you'll want to aim for about 300 degrees.
• What type of wood should I use in my smoker? You'll want to use hardwood for the best results. Oak is the most common choice, but you can infuse specific flavors into your food by using apple, hickory, maple, mesquite or pecan, among others.
• How do I maintain consistent temperatures in my smoker? First thing is keeping your smoker out of direct wind gusts. You'll also want to avoid opening the smoker as much as possible to prevent heat loss. We recommend using a heat probe with a readout either outside the grill or with WiFi tech that sends the info to your phone. This will allow you to check food temps without opening the smoker.
• What are the best brands of smoker? The most popular smoker brands in our collection are Oklahoma Joe's, The Good-One, Broil King and Weber.