History of Barbecue

If you love the taste of smoked meat, you might be interested in learning more about the history of smokers and how to choose the best one for your backyard. In this blog post, we will explore the origins of smoking as a cooking technique, the different regional styles of barbecue in the US, and the pros and cons of various types of smokers. We will also give you some tips on how to find a smoker that suits your needs and budget, and what features and accessories you should look for. By the end of this post, you will be ready to impress your friends and family with your smoking skills!

The Early Days

Smoking is one of the oldest methods of preserving and flavoring food, dating back to ancient times. The Native Americans used to smoke meat over open fires or in pits dug in the ground, using different kinds of wood to create different aromas. They also used herbs and spices to season the meat, and sometimes wrapped it in leaves or corn husks to keep it moist. The European settlers learned from the Native Americans and adapted their techniques to their own preferences and ingredients. They also introduced new tools, such as metal barrels and boxes, to create enclosed smokers that could control the temperature and smoke better.

Modern Smoking Styles

The smoking tradition spread across the US, and each region developed its own style of barbecue, influenced by the local culture, climate, and resources. Here are some of the most popular styles:

• Carolina barbecue: This style is known for using vinegar-based sauces that add a tangy flavor to the meat, especially pork. The meat is usually chopped or pulled, and served with coleslaw and hush puppies. Some variations use mustard-based sauces or tomato-based sauces with more sweetness.
• Memphis barbecue: This style is famous for its dry rubs, which are mixtures of spices that are applied to the meat before smoking. The rubs create a crusty and flavorful bark on the meat, which can be ribs, pork shoulder, or chicken. The meat is often served with a thin tomato-based sauce on the side, or without any sauce at all.
• Texas barbecue: This style is all about beef, especially brisket, which is smoked for hours until it becomes tender and juicy. The meat is seasoned with salt and pepper, and sometimes other spices, but not too much to overpower the natural flavor of the beef. The sauce is usually tomato-based with some vinegar and sugar, and sometimes Worcestershire sauce or chili peppers for extra kick.
• Kansas City barbecue: This style is characterized by its thick and sweet tomato-based sauce that coats the meat, which can be any kind of meat, but especially ribs, brisket, chicken, and sausage. The sauce often contains molasses, brown sugar, ketchup, and vinegar, and sometimes other ingredients like mustard, garlic, or onion. The meat is smoked over a variety of woods, such as hickory, oak, or apple.

Types of smokers

As you can see, there are many ways to enjoy smoked meat, and each one has its own fans and critics. But no matter what style you prefer, you need a good smoker to achieve the best results. There are different kinds of smokers available on the market today, each with its own advantages and disadvantages. Here are some of the most common ones:

• Charcoal smokers: These are the traditional smokers that use charcoal as the fuel source. They produce a lot of smoke and heat that give the meat a rich and smoky flavor. However, they also require more attention and maintenance than other types of smokers. You need to monitor the temperature and add more charcoal and wood chips as needed. You also need to clean up the ashes after each use.
• Gas smokers: These are smokers that use propane or natural gas as the fuel source. They are easy to use and control, as you can adjust the temperature with a knob or a dial. They also produce less ash and mess than charcoal smokers. However, they do not produce as much smoke as charcoal smokers, so you may need to add more wood chips or pellets to enhance the flavor. They also depend on an external gas source, which may not be available in some areas or situations.
• Electric smokers: These are smokers that use electricity as the fuel source. They are very convenient and simple to use, as you just need to plug them in and set the temperature and time. They also produce consistent results with minimal supervision. However, they do not produce much smoke at all, so you may need to use liquid smoke or other flavorings to add some smokiness to the meat. They also lack the authentic barbecue flavor that comes from burning wood or charcoal.
• Wood pellet smokers: These are smokers that use wood pellets as the fuel source. They are similar to electric smokers in terms of convenience and ease of use,
  but they also produce more smoke and flavor than electric smokers. The wood pellets come in different varieties,
  such as hickory, mesquite, apple,
  or cherry,
  and they burn cleanly and efficiently. However, they are more expensive than other types of smokers, and they also depend on electricity to power the auger and the fan that feed and circulate the pellets.

Smoker Fuel Source

In addition to the fuel source, you should also consider the features and accessories that come with the smoker, and how they can enhance your smoking experience. Here are some of the most useful ones:

• Thermometer: This is a device that measures the temperature inside the smoker and the meat. It is essential to monitor the temperature to ensure that the meat is cooked properly and safely. Some smokers have built-in thermometers, while others require you to use a separate one. You can also use a wireless or a digital thermometer that can connect to your smartphone or tablet and alert you when the meat is done.
• Water pan: This is a container that holds water or other liquids, such as beer, wine, juice, or broth, inside the smoker. It helps to add moisture and flavor to the meat, and also to regulate the temperature and prevent flare-ups. Some smokers have built-in water pans, while others require you to add one yourself.
• Drip tray: This is a tray that collects the drippings from the meat as it cooks. It helps to prevent mess and grease from accumulating inside the smoker, and also to make gravy or sauce from the drippings. Some smokers have built-in drip trays, while others require you to place one under the meat.
• Racks: These are shelves or grates that hold the meat inside the smoker. They allow you to smoke different kinds of meat at the same time, and also to adjust the height and position of the meat according to your preference. Some smokers have fixed racks, while others have removable or adjustable ones.
• Vents: These are openings that allow air to flow in and out of the smoker. They help to control the temperature and the amount of smoke inside the smoker. Some smokers have fixed vents, while others have adjustable ones that you can open or close as needed.

Buying a smoker

Finally, you should also think about your budget and quality expectations when choosing a smoker. There are smokers for every price range, from cheap and basic ones to expensive and fancy ones. However, you should not compromise on quality for the sake of saving money. A cheap smoker may not last long, perform well, or produce good results. A good smoker should be durable, reliable, efficient, and easy to use and clean. You should also look for reputable brands that have good reviews and ratings from customers and experts.

Here are some examples of reliable brands in different price ranges:

• Under $100: Cuisinart COS-118 Vertical 18″ Charcoal Smoker
• Under $200: Masterbuilt MB20071117 Digital Electric Smoker
• Under $300: Weber 711001 Smokey Mountain Cooker 14-Inch Charcoal Smoker
• Under $400: Camp Chef SmokePro DLX Pellet Grill
• Under $500: Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker

We hope this blog post has given you some useful information and tips on how to choose a smoker for your backyard. Smoking is a fun and rewarding hobby that can bring you delicious results and happy memories. So go ahead and get yourself a smoker and start enjoying the wonderful world of barbecue!

My smokers

To conclude, I’d like to share my favorite smokers to help you make your choice on what smoker you want!

My current charcoal smokers is a Weber Kettle . I use it mostly to do offset slow cooking, my favorite accessory is the Vortex. When using the Vortex you can reach temperatures up to 500 degrees. You can make the best smoked wings with this setup in my opinion.

My pellet smoker is Traeger. When I’m making a brisket or pulled pork, or something with a long cook time, my Traeger is my go too. Its easy to control and difficult to mess up. I’ve cooked some of my favorite meals with it.