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Wood smokers are used to cook large portions of briskets, pork shoulders & butts, slabs of ribs, pork loins, and turkeys. The Wood Smoker has several components: the Fire Box, the Cooking Chamber and the Smoke Chimney, which all work together to produce the correct smoking environment to end up with the best-tasting meat possible. Smokers are rather large, usually weighing 200 to 300 pounds, are not very portable and require extended cooking times.

Wood smokers use as fuel wood or charcoal. Either is acceptable and each has their own plusses and minuses. The cooking chamber must have adequate ventilation. Properly configured a smoker will have a ventilation system that allows smoke to be drawn from the heat source, pulled into the cooking chamber where it surrounds the meat and vents that allow the smoke and moisture in the cooking chamber to be vented out in a controlled fashion. Make sure there is sufficient clearance for the heat/smoke to circulate around the meat. There should be at least 2 inches of clearance between the meat and the inside wall of the cooking chamber. Having such distance allows for even air flow and prevents excess radiant heat from the surface of the cooking chamber. To obtain the best levels of smoke, use water soaked wood chunks near the sources of the fire. This fire causes the wood chips to smolder and circulate within the cooking chamber. This smoldering is actually small smoke particles being released from the wood.

If you just don’t have time to maintain a charcoal or wood fire for long burns, consider gas or electric. Smoke is generated by heating shavings or sawdust. You will sacrifice the authentic wood smoke flavor and the feeling of pride and accomplishment derived from managing a fire properly for a long time to produce outstanding barbecue.

A wood smoker is and will forever be the best way to smoke food. There is a bit of a learning curve if you are used to using a charcoal, gas or electric smoker but the results are worth the time and effort you put into learning this fine art.

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