Overview

• Meat smokers use smoke and a low heat to cure or cook meat while adding an intensely smoky flavor. Most meat smokers have an area where wet wood is heated gradually to create maximum smoke and a separate area where food is placed. There are three main types of meat smokers: cylindrical water smokers, horizontal dry wood smokers and kamado smokers.
  
  

Cylindrical Water Smokers

• Cylindrical water smokers are recommended most for beginning meat smokers for their ease of use and affordability. Cylindrical water smokers use a water pan placed directly above the heat source to provide moisture to the meat so that it doesn’t dry out during or after the smoking process. The more affordable smokers of this style are made from porcelain-coated or powder-coated steel, while more expensive versions use stainless steel. They have multiple racks stacked above a heat source with the bottom rack usually being reserved for regular grilling to cook multiple foods at once. Heat sources for cylindrical water smokers include charcoal, gas or electricity, with the preferred source being charcoal for its flavor. Electric and gas-fueled cylindrical water smokers provide a more even heat and are more convenient because they may be left alone during the smoking process.
  
  

Horizontal Dry Wood Smokers

• Horizontal dry wood smokers appear as a bigger and a smaller barrel connected to each other. The smaller barrel is the firebox and has a small opening that allows the smoke and heat to enter the larger cooking area, cooking the meat indirectly. Horizontal dry wood smokers are constructed from powder-coated heavy-gauge steel. They cost more than cylindrical water smokers and require some experience smoking meats to achieve optimal flavor. Single-chamber horizontal dry wood smokers are also available; they are lighter and cost less than their double-barreled counterparts.
  
  

Electric Smoker

• The kamado smoker is egg-shaped with a ceramic grill and thick ceramic walls. It has the ability to sear and grill food at close to 800 degrees Fahrenheit or slow-smoke meats at a constant 180 degrees. Most users of kamado smokers prefer charcoal as a fuel. Kamado smokers trap heat inside their thick ceramic walls so the smoker requires less fuel to heat and remain consistent. They can cost up to $1,000 or more, depending on the brand and size of the smoker.