UP ON
SMOKERS
SMOKING ISN’T FOR everyone. But if you
want to give it a shot, try this low-and-
smoky slow style of barbecuing meat
with your gas grill. Just don’t tell your
friends in Texas.
“If you’re going to smoke, an offset, the
traditional Texas-style smoker, makes
the best food,” says Jess Pryles, live-firecooking expert and author of the book
Hardcore Carnivore. “Offset is the pur-
est way. It forces you to learn how to run
the fire. With an offset smoker, the only
way to control the temperature is the air
intake. So, if you really want to learn bar-
becue craft, go offset.” We asked Pryles to
walk us through the smoker options. —J.C.OFFSET
Fire Source:
Split logs burning
in a separate fire-
box connected to a
cooking chamber.
Pros: A full wood
fire delivers “a clean
smoke that develops
a bark on the meat
with an intensity of
flavor,” says Pryles.
Cons: Must con-
trol temperature
by manipulating air
vents. Price: $200
to $3,500KAMADO
Fire Source:
Charcoal in a
ceramic cooker.
Pros: “Doesn’t
require much
babysitting because
they hold their
temperature.”
Cons: “It’s essen-
tially an outdoor
oven, so the food
can often taste
roasty, rather
than smoky.”
Price: $300 to
$3,500ELECTRIC
SMOKER
Fire Source:
A heating element
glows red-hot, caus-
ing wood chips to
smolder.
Pros: Set it and for-
get it. The food
cooks to the per-
fect temperature
without your
participation.
Cons: “It can leave
a very acrid flavor,”
says Pryles.
Price: $100 to $800CHARCOAL GRILL
Fire Source:
Lump charcoal or
briquettes stacked
to one side.
Pros: Inexpensive
way to grill and
smoke. “Low and
slow with charcoal
allows you to add
wood chunks or
chips for a smokier
flavor,” says Pryles.
Cons: You’ll need
to replenish coals
often. Small grill.
Price: $50 to $350GAS GRILL
Fire Source:
Natural gas or
propane. Create
smoke with wood
chips.
Pros: You probably
already have one, so
you can try smok-
ing without added
expense.
Cons: Acrid smoke.
Propane may run
out during long cook
time. Price: $100 to
$2,000PELLET GRILL/
SMOKER
Fire Source:
Compressed wood
pellets.
Pros: An auger
feeds the pellets for
continuous smoke.
Cons: Requires elec-
tricity to run the
auger and fan. “It’s
not actually a true
grill, since it doesn’t
offer direct heat like
propane or char-
coal.” Price: $350
to $3,500September 2019 53