Types Of Smokers

Looking to quit smoking? There are many different types of smokers, and each type has their own reasons for smoking. Understanding the different types of smokers can help you choose the method that is most likely to help you quit smoking for good. Read on to learn more about the different types of smokers.



A smoker is a device that allows one to cook two different items using its own vapor. The vapor given off by the heated ingredients coats other food with flavor during cooking, much like the smoke of an outdoor fireplace.


There are several types of smokers available today. The most popular options for amateur use include electric and charcoal smokers, while pellet and gas smokers are available for purchase in larger quantities. When using any type of smoker, one must first choose what type of wood to add during the smoking process. In general, hardwoods give off a stronger flavor than softwoods when heated. There is no limit on the number or combinations of woods that can be used when smoking foods. More information about each type is below:

Electric Smokers

In this type of smoker, the heat source is provided by an element heated with electricity. The heat is transferred to a pan containing water or juice that then warms food placed on racks above it. This type of smoker does not require any charcoal or propane fuel and can be used indoors because no external heat source is required beyond what the electric element produces.


This type of smoker burns fuel made from hardwood charcoal in order to generate heat for cooking foods. The benefit of using this form of smoker is that one has more control over the temperature than when using some other options; however, care must be taken to avoid fires while fueling it with charcoal briquettes. Pellet smokers are included in this category since they use pellets made from compressed sawdust to create heat.


As with charcoal smokers, this type uses hardwood fuel to produce heat. The main difference is the source of the heat; propane smokers use a liquid oil or other gas as a heating medium instead of burning charcoal in order to provide an easily controlled amount of heat. One drawback to these types of smokers is that they must be used outdoors due to the flammability of liquid fuels. Pellet smokers are included in this category since they use pellets made from compressed sawdust to create heat.


This type differs from those previously mentioned by using high-temperature propylene gas as a heating element instead of solid carbonaceous materials such as coal, charcoal, or wood. In this type of smoker, food is placed on racks above a pan of water to catch the drippings from the food being cooked. There is no need to add fresh fuel while cooking since gas smokers use an automated feed system to generate more heat. Pellet smokers are included in this category since they use pellets made from compressed sawdust to create heat.


In this type of smoker, liquid oil or other gas is used as the heating medium; it provides an easily controlled temperature that requires minimal attention. Because this type of smoker does not need to be refueled while cooking like some other styles, it is particularly useful for large items such as hams and turkeys. Pellet smokers are included in this category since they use pellets made from compressed sawdust to create heat.


In this type of smoker, a pan filled with water or juice is used as the heat source for foods that are placed on racks above it. The benefit of using this type is that there is almost no risk of fire because water and juice do not begin to boil until they reach very high temperatures. In addition, the juices produced by the foods being cooked have a tendency to dampen any flames from hardwood fuel sources.


This type of smoker uses a simple gravity technique to cook food slowly over time with indirect heat. A tray containing food sits on a sturdy base above a larger chamber containing burning wood or charcoal. As hot air rises from the fire, it passes around the tray holding the food before escaping through vents in the upper chamber. This process causes a convection current that slowly circulates heat and smoke around the food, cooking it evenly with little chance of burning it.

These types of smokers are very fuel-efficient because they require no electricity to cook foods even if left overnight, but care must be taken not to leave them unattended due to the risk of fires by neglecting them.


This type of smoker allows the cook to offset the food that is being cooked from the source of heat by several feet. This form of smoker can achieve indirect cooking temperatures as high as 400 degrees Fahrenheit without causing any direct flames or very hot air to reach foods directly. The result is succulent, moist meats and vegetables with a long smoking time and minimal risk of fire.


As its name suggests, this type of smoker uses water as its heat source in order to smoke foods over a period of many hours at controlled low temperatures. The water tray rests below a lower compartment where burning wood chips emit their smoke into the area above it; then, the moisture from the water slowly sifts through perforated grates to create the moist environment in which the food is smoked.


This type of smoker uses a vertical cabinet design that produces very hot air and smoke that then circulates around foods that are placed on racks inside it. Vertical offset smokers can achieve lower cooking temperatures by using more insulation, but they also take longer to reach their target temperature because of it. This method provides great control over temperature ranges, making this style ideal for low-and-slow smoking.


As is true of its name, this type of smoker has water pans located horizontally below the grates where foods are placed for smoking. The benefit of using a horizontal water smoker is that foods cook evenly from all sides due to the heat source being located directly below the food.


This type of smoker dates back to early American history and consists of either a cast-iron or sheet metal box that houses wood. The smoke generated by these types is filtered through water before reaching foods, creating moist environments that allow for even smoking while preventing burning. Despite using only wood as its fuel source, this kind of smoker is very efficient because it keeps air away from the fire while still maintaining an ample supply of smoke. Egg-Shaped Smokers

In addition to being aesthetically stunning pieces in their own right, egg-shaped smokers use a unique design that allows them to cook foods slowly over long periods of time with minimal supervision needed. They provide very high insulation that minimizes the amount of fuel required to maintain low cooking temperatures, making them some of the most efficient smokers on the market.


This type of smoker is designed in the shape of an egg, which is not only visually appealing but also provides excellent insulation. An egg-shaped smoker can be covered with insulating materials to provide heat for hours or days for large events, making them ideal for cooking foods at low temperatures over long periods of time. Egg-shaped smokers are typically fueled by propane and natural gas, although they may also use charcoal as a secondary fuel source.


This type of smoker has been popular in American homes for decades and consists of a metal cabinet that houses burners at the bottom from which smoke enters the area above and inside it. The result is an efficient design that emits plenty of heat and smoke to cook food efficiently with minimal supervision required.


A pellet smoker works by using small, compressed wood pellets to regulate airflow within the unit; this allows for very precise control over airflow and smoke levels. Some models can use different levels of pellets at once, allowing you to cook with a variety of flavors depending on the type of wood or smoker that it comes from.


The first smokers were developed in Europe during the early 1900s. These units used wood to heat pans containing various foods, which gave off steam that flavored other items placed around them. Soon after their invention, commercial smokers were being manufactured for large-scale use at restaurants and other locations able to afford them. However, their high cost kept them out of reach for most private homes until recently. Only recently has smoking become popular enough as a home activity to see devices mass-marketed specifically for this purpose.


A smoker is beneficial for a few reasons. The main benefit of smoking food is that it allows one to cook otherwise difficult items, such as dense vegetables, using less energy than with traditional cooking methods. In addition, smokers can be used to preserve foods through the combination of drying and smoking them at a low temperature over a long period of time. Finally, smokers offer a way to impart unique flavors into various types of food, especially meats and cheeses. These flavoring options are nearly limitless due to the wide variety of woods that can be added during the smoking process.

In general, smokers have been linked to an increase in antioxidant consumption from smoked foods by those who use them regularly . A study has shown that home smokers can increase their antioxidant intake by as much as two percent. Smoked food also has a lower fat content than other types of food and less heavy metals, such as mercury .


Pinpoint Cooking vs. Batch Cooking:

Pinpoint cooking is when you cook with your smoker by placing wood in it for about an hour (or however long you need), adding more every once in a while, and moving your food around with tongs if needed. You can control your meats by using this method. With batch cooking, you put all of your food in the smoker at once (usually overnight) and keep it there until it’s done. This makes it harder to control what kind of end product you get.

Pinpoint Cooking vs. Spatchcocking:

Spatchcocking is a cooking method that involves removing the backbone of poultry or any other bird and laying flat. It allows for more even cooking, but it can take longer than normal because there’s no buffer between the meat and the heat source. With pinpoint cooking, you cook your food without it being spatchcocked and control temperature better with proper measurements and time intervals.


Vertical Water Smokers vs. Vertical Offset Smokers:

– Vertical Water Smokers keep their wood below their water pan whereas Vertical Offset Smokers put their wood above where the food is.

– Vertical Water Smokers hold more weight than Vertical Offset (and all types of smokers) whereas Vertical Offset can handle lighter foods easily.

Horizontal Water Smokers vs. Horizontal Box Smokers:

– Horizontal Water Smokers keep their wood below their water pan whereas horizontal box smokers put their wood above where the food is.

– Horizontal Water Smokers hold less weight than horizontal boxes (and all types of smokers) whereas horizontal boxes can handle heavier foods easily.

Egg-Shaped Smokers vs. Wood Box Smokers:

– Egg Shaped uses indirect heat via wood while Wood Box uses direct heat via wood; this difference makes them incompatible with each other when the goal is to cook with indirect heat.

– Egg Shaped Smokers can hold more weight than Wood Boxes (and all types of smokers) whereas Wood Box can handle lighter foods easily.

– Egg Shaped Smokers provide a better seal and more even cooking than Wood Boxes (which makes them the superior smoker).

Wood Box Smoker: An external box made from either cast iron or sheet metal that houses wood, placed on or below an existing firebox; used for smoking food at low temperatures over long periods of time (most commonly overnight).

Egg Smoker: A steel cylinder up to four feet in height and six inches in diameter that acts as both the fire chamber and smoke chamber for a charcoal fire, positioned directly around a vertically-oriented drum that holds food.


There are many manufacturers and brands of smokers available today; one should choose which style or types of smokers seem most suitable by considering what features are important for their needs. For example, electric smokers offer convenience but less control over the temperature than charcoal models do; these options should be considered by people who do not want to spend much time studying how to control the temperature of their food while smoking.


Almost anything can be smoked with a little patience and preparation. Smoking foods is a great way to preserve some items by extending their shelf life significantly, while also offering new flavors through smoke imparted by different types of wood chips or sawdust used during the smoking process. Meat, fish, cheeses, and even fruit can be smoked. In general, foods high in fat should be avoided when smoking since the temperature must remain low enough to keep the food from burning or becoming too hot. This is especially important for cheese because it could become stringy or even burn if heated too quickly over a fire.

The length of time required to smoke different types of food varies greatly depending upon a few factors:

The smoke type used (fruit woods produce a lighter smoke than traditional hardwoods)

Amount of cooking that occurs before placing in smoker

Type and thickness of cuts being smoked

Most people will experiment with their smokers until they have determined how much heat and what type of wood works best for whatever particular recipe they are trying to create. There are no rules for this process, and most people become quite adept at smoking different foods. The following is a list of items that can be successfully smoked with an electric, charcoal, gas, or propane smoker:

  • Tofu
  • Chicken Or Turkey
  • Fish (Smoked Salmon)
  • Beef (London Broil is great for this)
  • Lamb Shoulder (this works well in a slow cooker after the initial smoking step)
  • Smoking Cheeses (Cheddar and Gouda work especially well once they’ve been smoked, but almost any kind of cheese will do)
  • Honey Ham (This is surprisingly delicious and extremely easy to make.)

There are many wonderful recipes available online, but this last one may be the easiest recipe of them all.

Place a pork loin in the smoker at 200 degrees Fahrenheit with hickory or mesquite chips for about two hours or until cooked through. Allow to cool, slice, and enjoy!

Ingredient list:

Pork Loin (whole preferably)

Hickory Or Mesquite Chips (enough to cover the bottom of the smoker in a single layer)


Step 1: Place pork loin in the smoker with a thermometer. Ensure temperature does not exceed 200 degrees Fahrenheit.

Step 2: Smoke, maintaining the temperature between 170 and 190 degrees F for two hours or until meat is fully cooked.

Step 3: Allow to cool, slice, and serve! [Note: if the outside is too dark for your tastes, remove the outer crust before slicing.]

Time Required: 2 hours or until cooked through (200 degrees Fahrenheit)


Use a thermometer to determine when the food is done. This will prevent overcooking or undercooking, which can adversely affect both taste and food safety. Maintain consistent heat. If the heat is too high, you risk burning your food while prolonged exposure to lower temperatures may lead to an increase in bacterial growth due to the ability of harmful bacteria to multiply rapidly in food held at temperatures between 40 degrees Fahrenheit and 140 degrees Fahrenheit. In particular, this is a risk when smoking fish since it could allow botulism poisoning if not done correctly. Keep the door closed as much as possible to maintain heat and smoke within the smoker chamber. This will reduce the chances of bacterial growth.

Remember that smoking is a process that takes time to create perfect results, but with patience and experimentation, you will be able to turn out your own truly unique creations. Use these tips wisely, but most importantly–enjoy yourself!

Use a mild-flavored cooking wood to start with – fruit woods like apples work well. Don’t be too heavy-handed on the amount of smoking mix you use initially until you get used to the process. Add more leeway as needed. Keep your smoker clean by brushing or vacuuming accumulated sawdust from around the fan housing inside once a week, and keep an eye out for overloaded circuits tripping breakers especially if you’re using a large unit indoors close to another wiring. Large models generate significant heat so pull plugs rather than risk fire or melted cables.


A proper food smoker produces no harmful fumes but it is always good practice to remain in a well-ventilated area while smoking. Take care to avoid sparks from electrical appliances, cigarettes, etc happening near the smoker as this could cause a fire which may not immediately be detected until the wood catches fire inside.

All units should have a visible on/off switch and be fused for safety. Units should come with a minimum one-year warranty against faulty workmanship or parts – please upgrade if you have extended warranty coverage as most will only include the base unit which is unlikely to suffer aftermarket problems.


A smoker’s firebox contains wood, charcoal, or even electrical heating elements, but the principle is the same. The fuel is burned at a very high temperature to produce smoke. Smoke is mostly made up of water vapor and carbon dioxide. The temperatures in the smoking chamber fluctuate between 150°F ~ 200°F which allows food being cooked to absorb flavor while remaining juicy. So what you get after smoking your favorite meat for an hour or two are delicious flavors infused into whatever you’re cooking without drying it out like traditional cooking methods may do (i.e., frying).


The sky’s the limit when it comes to what can be smoked. Cheese, nuts, vegetables… even desserts! The best part is that smoking does not impart a lot of heat into whatever you’re cooking, so it’s well suited to smaller and delicate items. For example:

Fish: Salmon, trout, and mackerel are all excellent choices for smoking. These fish tend to be fatty, but the high heat used in traditional methods often dries out the meat. Not so with smoking!

Beef & Pork: Beef brisket, hams, ribs… pretty much anything you can smoke will taste good. Smoking works especially well on tougher cuts of meat because it helps break down some of the connective tissue that makes these meats tough—this is called the “smoke melt.” Although what you’re really doing here is tenderizing the meat, not melting it.

Rabbit: Rabbit is a great alternative to chicken that’s leaner and holds its shape better when cooked. Smoking will keep the meat juicy while adding flavor depth… something you definitely want in your fried chicken replacement!

This isn’t an all-inclusive list by any means, but if there’s one thing I can recommend you try smoking sometime soon, it’s cheese! Cheeses like Brie are notorious for being dry when baked in traditional methods which brings out their nutty flavors. Smoked brie tastes amazing on crackers with smoked grapes or even water crackers with pickled veggies on top!


Let me just say that there’s no wrong way to smoke something. As long as you apply heat and smoke, you’re going to get a delicious product! Follow these guidelines:

  1. Make sure that the heating element is in direct contact with either charcoal or wood chips. This is essential for getting any real smoke flavor into what you’re cooking. It’s okay to use electric elements as I do sometimes (see my [instructable on cold smoking cheese ]), but they’ll only give your food light, slightly smoky aroma instead of actually smoking it.
  2. Keep the temperature low… between 150°F ~ 200°F ideally! Too much heat will make whatever’s being cooked tough, dry out what little water content was added by the smoking process, or even burn the meat. This is a slow cooking process, so be patient!
  3. Use enough smoke to get whatever’s being cooked thoroughly saturated. Think of the smoke as a liquid seasoning agent that you’re pouring all over your food. Fill up whatever container you’re using to hold the smoke with plenty of chips or coals and keep it replenished throughout the cooking process if necessary because once those chips run out, they won’t produce any more smoke… which means no more delicious flavors!
  4. Make sure whatever you’re smoking has its own built-in “bark” or skin before going into the smoker. The bark is basically a layer of concentrated flavor that keeps whatever’s underneath from drying out during prolonged exposure to heat and oxidation. For example, Bacon has the bark of sorts because it’s already fully cooked when you get it. Pork skin, which acts like bark for pork shoulder, is also fully pre-cooked. Chicken skin isn’t quite as crispy, but the fat keeps whatever’s underneath moist while adding to the flavor of whatever you’re smoking… so don’t neglect this step!
  5. Use what is commonly called a “spritz” method to add additional layers of flavor to your food during the cooking process by using flavorful liquids like wine or beer (although I prefer stock myself). Spritzing is especially effective in keeping lean cuts of meat juicy and tender. Just mist with spritz every hour or so throughout the smoke process and your food will thank you!
  6. Finally, don’t be afraid to experiment! There are so many methods and opinions when it comes to smoking that you’ll never run out of new techniques or ideas to try. Find people who enjoy smoking as much as you do and trade recipes with them for a sunset filled with flavor!


It depends. If it is between uses, wipe down the inside with a cloth or sponge soaked in soapy water (such as dishwashing liquid). The drip tray will need to be emptied of any grease and washed thoroughly too.


Never leave food on the grill after smoking for more than five minutes after smoking is complete. This means that oil or fat left on the surface of the cold smoker may go rancid if stored for more than about 5-10 minutes after smoking, especially under warm conditions. To reduce this risk, you can scrape off remaining oils/fats with a metal scraper before putting it back into storage or using it again.

Smokehouse can be cleaned using a traditional soapy wash, but do not use a cleaning solution containing chlorine or bleach. It can affect the taste of your product and it is best to remove any buildup from the inside surfaces before every smoking session with some good old water and elbow grease.

Scrape off excess build-up from features such as racks and handles with a metal scraper after each smoking session. Keep food smoker clean by brushing regularly with steel bristles (e.g., grill brush). Replace parts when they become worn out or damaged. Always unplug your smokehouse before putting it in storage and let it cool down completely first.

Cleaning the vents: Vents should be brushed lightly weekly or whenever they appear clogged. If vents are too difficult to access, they can be removed for deeper cleaning.

Cleaning the exterior: The outside of your food smoker should be clean easily with any household cleaner or warm water and mild soap. It’s best to dry immediately with paper towels after washing, as wet surfaces tend to rust more quickly. Avoid abrasive cleaners that may scratch the finish on metal parts. Wipe down stainless steel surfaces with a soft cloth soaked in vinegar diluted with distilled water (about 50/50) and wipe dry afterward. Stainless steel surfaces are not dishwasher safe. Food stains can be removed by gently rubbing the surface with a paste made from baking soda and water applied to a damp cloth; then rinse thoroughly and dry as above before storing).

Cleaning the insides: The drip tray and water pan will need to be emptied of any grease and washed thoroughly too. If these elements are dishwasher safe, they can be set in a dishwasher for a normal cycle. Always unplug your smokehouse before putting it in storage and let it cool down completely first.



Prices range from just a few hundred dollars for basic tabletop units to several thousand for large commercial models suitable for restaurant use. There are even DIY plans available online but require power tools and some expertise so unless you’re confident you can build one yourself, we recommend buying one of the many models with easy-to-follow instructions and all necessary parts included.


They vary in size from tabletop personal units that hold around 2 gallons to larger 40-gallon commercial models for restaurants etc., but most 10-gallon tabletop units are sufficient for home use.


The best way to test if your food is properly smoked is to taste it! Smoked foods should have a deeper, richer flavor than usual and be in the range of 10-60% darker than unprocessed cuts. There’s also an easy formula you can apply: 100 divided by cooking time in hours equals % smoke flavor achieved/desired. For example, if you want 30% smoke flavor 6 hours would give you 4 hours (40%) smoke – adjust accordingly.


Most wood smokers come with standard racks but grates or steaming baskets are available as optional extras. You can also buy special smoking inserts for use with your own pans.


You can try but they will take much longer than meats so you may need to pre-cook before smoking or cooking times could be days rather than hours! You can also experiment with smoking cheese and other cheeses which are typically pungent in flavor after being smoked.


There are many different types of wood available, some produce strong flavors like hickory which is most commonly used for pork, beef, and poultry while others like fruit woods (apple/pear) lend more delicate flavors suitable for fish. Don’t be afraid to experiment with different mixes according to the meats you’re using – there’s no set recipe as tastes will vary from person to person.


We hope you found this post informative. If you want to know more about different types of smokers or if are an expert in the field, then please leave a comment below!

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