Smokers

Smokers cook meat with indirect heat over a longer period of time than other types of grills. This tenderizes tougher cuts of meat and completely breaks down the connective tissue without overcooking the outside. This results in melt-in-your-mouth, juicy meats with bold flavor.

Different types of wood create different flavors when smoking meat. Heavier meats, like beef or pork, tend to do better with hardwoods while more delicate meats, like chicken and fish, tend to do best with lighter hardwoods. It’s best to stay away from resinous woods like pine and cedar to avoid negatively affecting your meat or your smoker. Some people prefer combining wood with charcoal, using the charcoal as the heating element and wood for flavor.

We recommend thawing your meat before smoking as this will result in a quicker cooking time, better flavor, and a more even cook.

Smoking times vary depending on the type and size of the meat you’re cooking, the temperature of your smoker, and on how done you want your meat to be.

Wood pellets are a convenient fuel option and offer consistent heat and smoke.

Smokers are extremely versatile and provide a delicious smoky flavor to vegetables and other foods.