Buying Guide, Reviews, and Ratings of Charcoal Smokers
Great barbecue is all about the smoke, man. Charcoal or wood fueled smokers are extremely popular for backyard chefs. Some, like the Weber Smokey Mountain, are easy to start and control the temperature. Others, especially offset smokers, so-called because there is a firebox set off to the side, are also popular.
The problem with charcoal and stick burners is that they require a bit more nursing than electric smokers, gas smokers, or pellet smoker. You have to monitor and fine tune the fuel and air supply in order to keep the temp within your target range. This takes time to learn. Some are easier to control than others. With the temp yo-yoing up and down, it can be difficult to estimate when the meat will be ready; so cooks typically ruin a few meals learning a new smoker. Cook too hot and the meat will dry out and be tough. Too cool and you will serve raw meat. Set the air dampers incorrectly and you can get bitter creosote on the food.
If you are going to buy a charcoal or log pit, my best advice is to invest in a really good thermometer and plan to hang out on the patio all day. Have plenty of beer on hand. And don't invite the boss to dinner until you have the darn thing figgered out.
These are highly recommended products that I have tested personally or that have been tested by reliable sources. Awards are based on features, quality, and value. Rest assured that when I recommend a product, it is really because I like it, not because someone has paid me to say so or because the company is an advertiser or sponsor. I purchase most products I review although occasionally suppliers send me samples.
Manufacturers: Contact Meathead for permission to use this award medallion and to get a high resolution version.
Shopping tip
When a product is available on Amazon.com, I often provide a direct link. Amazon.com often has the best prices anywhere, even better than many manufacturers' websites. That's because manufacturers know that if they undercut retailers, these important resellers may drop their products. Please let me know if you find broken links, discrepancies in model numbers, specs, or prices.
Full disclosure:Amazon.com pays me a small commission, so purchasing from them helps underwrite the cost of operating AmazingRibs.com. But low prices, fast delivery, and good refund policies are the real reasons to buy from Amazon.com.
There are a lot of cheap units in Wally World, K-Mart, Lowes, and Home Depot and I can't review them all nor do I wish to waste good meat on them. If budget limits you to a cheapo, remember this: When it comes to charcoal burners, it is important to pick the one that looks like it will control air flow the best. You need the ability to regulate the air intake near the coals in order to lower or raise the temp. You want a tight thick cooking chamber so the meat will be heated evenly and be bathed in smoke from one end to the other, and you want a vent on the far end, which is usually left open during cooking.
This fabricator makes two high quality backyard smokers as well as a trailer-mounted unit. They are very well designed and built. The All-Star has three stainless racks 27" long and 13-15" deep, and it can be used for grilling or smoking because there is an offset that runs the length of the unit behind it. Total grilling surface is approximately 270" square. Body and doors are 11 gauge metal and all cooking surfaces are stainless steel. It weighs 260 pounds. The Pit Boss has a carousel inside that rotates the shelves so there are no hot spots. The Judge is trailer mounted. Contact them for prices at American Barbecue Systems.
Backwoods makes a range of impressive, front-loaded charcoal-fueled cabinets (below). Their units are very popular on the competition scene and are favored by many top teams. They are built with two walls; the smoke rises from the firebox on the bottom to the top, where it enters the cooking space from the sides. Comes with a high-quality thermometer built into the door. They are not cheap, but they are very good.
Backwoods Smoker Chubby. The Chubby model is 22" wide x 17" deep x32" high on the outside with stack, with four shelves and a water pan. It's fully insulated, and the company claims that it cooks between 225F and 250F on about 6-10 pounds of charcoal and that it will maintain this heat for 6-10 hours. It can also be used as a grill. Black outside and stainless inside.
Backwoods Smoker Party model. This unit (second from left) is similar to the Patio, only larger with external dimensions of 19" wide x 18" deep x 44" high. It has six fixed shelves that are 15.5" x 16.5" and can handle 15 St. Louis cut slabs. This unit cooks 225-250F degrees on approximately 8-9 pounds of charcoal. The Party model is said to maintain this heat for 6-7 hours. For larger pieces of meat, more charcoal and water will need to be added.
Backwoods Smoker Fatboy, Competitor, Professional, Competition Hog Cooker, and Whole Hog. These progressively larger and more expensive units have water hookups with automatic fillers. The top three models can optionally have thermostat-controlled gas burners, which take over after charcoal and wood drops below set point, a convection system, and an optional carousel.
Bar-B-Chef Offset Smoker
This may be the best inexpensive offset out there. It is heavier than most of the other cheapo offsets with 12-gauge steel with a five year limited warranty, the door fits pretty tight, it has a handy warming plate on the firebox, cast iron grates in the 767 square inch cooking surface, a side access door to the firebox, the air intake on the firebox is adjustable, and the firebox is pretty tight. Available only from Barbecues Galore. Alas Barbecues Galore was in bankruptcy in late 2008, but it was then bought. Buyer beware.
Big Drum Smokers
Made from steel drums, this simple tried-and-true design works very well I am told by several devotees. The manufacturer says no water pan is included because none is necessary. The meat cooks over direct heat, but it is a good distance from the coals so you can still cook low and slow, just like old fashioned backyard pits. For tech support, education, and ideas, they also have a forum/message board on their website. They have a wide range of options from $200 to $2500. Shipping is extra. Big Drum Smokers.
Big Green Egg
The Big Green Egg is the nickname for the modern version of the 3,000-year-old Japanese ceramic Kamado smoker. It has a devoted following of enthusiastic users because of its versatility: It can be used as a smoker, a grill, an Indian tandoor, and even a pizza oven. Easy to start in all wind and weather conditions, it is so well insulated that it requires very little charcoal and it can cook as low as 150F. The exterior has an easy-to-clean green glaze bonded to the ceramic. The manufacturer claims that the modern ceramic will not become brittle and can withstand 2,000F, but I wouldn't recommend knocking it over on a concrete patio. They say that if you load it properly you will not need to add charcoal for 24 hours during a typical 225F cooking session. Experienced users say they can get one started, bring it to temp, and not need to touch it until the meat is ready. If you do have to add charcoal, you must lift out the meat and the grate to do it. The website has a good users' forum where you can get tips and recipes.
Big Green Egg Island. Here's a nifty accessory for BGE owners: Lightweight yet durable Unishell island. It is finished with a light beige stucco and a 12" x 12" grey tile countertop. Storage area underneath your egg. Countertop length is 48 5/8" wide x 26 5/8" high x 36" deep.
Click here for current discount prices on BGEs from Amazon.com for the small, for the medium, and for the large.
Brinkmann Charcoal Smokers
Brinkmann Gourmet Charcoal 852-7080-E, Smoke'N Grill Charcoal 810-5301-C, and Sportsman Charcoal 815-3060-C. These are cheapo "bullet" water smokers, and you get what you pay for. In fact they are known as ECBs on the internet. That's El Cheapo Brinkmann. Made of lightweight enameled or stainless steel, their biggest problem is that they lack airflow control. There are no flues or vents. This makes temperature control almost impossible. To see how one reader modified his to improve it, click here. For current pricing and direct ordering from Amazon.com, with a cover, click here.
Brinkmann Vertical 810-5501-0. A poorly built square cabinet with two racks, a porcelain-coated water bowl, a chrome-plated wire handle that stays cool, and four adjustable vents. For current pricing and direct ordering from Amazon.com, click here.
Brinkmann Smoke King 805-2200-0. This is a cross between a bullet smoker and a cabinet smoker. It has a round body like a bullet, but the top is flat, not domed; nice for use as a warming plate for sauces or sides. But instead of a lift-off lid like the classic bullet (like the Gourmet model shown above), it opens from the front like a cabinet smoker. Also, it is much heavier steel than most bullets, and this is good for maintaining even temps. Cleanout is easy because there are two enamel pans, one for charcoal and one for water. There is also an optional electric element available if you want the convenience of set-it-and-forget-it. I would be more impressed if there were airflow control dampers. Grrrrr.
Brinkmann Smoke King Deluxe 805-2500-1. I like this design a lot, only I am not impressed with the execution. Among the nicer features are the large square firebox that doubles as a grill with an adjustable tray that lets you raise or lower the coals, and a vertical smoke chamber/cabinet that takes up less space on your deck than the typical horizontal pit with a side firebox. This means you can smoke the ribs on the right and sizzle on the sauce on the left. The vertical smoke chamber is 16" wide x 17" deep x 36" high with lots of shelf space. There is also a removable ash pan for easy clean-up. The smoking cabinet has 12 cooking levels, it comes with skewers, four hanging rods with 24 hooks and a large removable rib rack, a fold-down shelf for platters and condiments, coiled chrome handles that don't get hot, a clever design for the damper on the chimney that will keep out rain, and locking casters. As with most Brinkmanns, the temperature gauge is wimpy and will need to be replaced with a real thermometer. My biggest complaint is that manufacturing tolerances are a bit slack. The model I played with in the show room was a pain to close and latch, and it was apparent that the lids and doors would leak smoke a lot. Still, it is a good concept. For current pricing and direct ordering from Amazon.com, click here.
Brinkmann Pitmaster 805-2101-S. A simple offset firebox pit, from the outside it looks just like the Smoke'N Pit Professional (below) without the warming plate and the swing-out door on the firebox. It does not come with a temperature gauge, so you will need to buy one and drill a hole in the lid or use a digital probe under the lid. The grates in the smoke chamber have two height levels, but it does not come with lower grates for grilling in this chamber, as does the Smoke'N Pit Professional (below). Before buying this smoker, read my article here. For current pricing and direct ordering from Amazon.com, click here.
Brinkmann Smoke'N Pit Professional 805-2101-P. This is a nice inexpensive offset firebox smoker that is an upgrade from the Pitmaster (above). Known as the SNPP on th net, it comes with a swingout firebox door for easy loading of charcoal and wood, and three more grates than the Brinkmann Pitmaster; one is a lower grate for the firebox and the other two are lower grates for the smoker chamber. The grate in the firebox makes temperature control easier, and the grates in the smoker chamber are nice if you want to put a second row of ribs on. They are also handy if you want to put charcoal in the long chamber. There are three position levels for the upper grate, too. If you pick up some spare grates, it is possible to get three shelves of ribs on this baby. There is also a heat shield for the firebox that should extend the life of the firebox. Another nice feature is the warming plate on top of the firebox, handy for keeping sauces and sides warm. Before buying this smoker, read my article here. For current pricing and direct ordering from Amazon.com, click here.
Brinkmann Cimarron 855-6306-5, Cimarron Limited 855-6306-6, and Cimarron Deluxe 855-6306-A. Unlike the other Brinkmann models above, this is a serious machine that is made so solid that it comes with a 75-year limited warranty! It is built with tight tolerances and 1/4" steel. Remember, heavy steel holds heat longer, distributes heat more evenly, and uses less fuel. There are three models of Cimarron. The base model has small steel wheels, and the other two have larger steel wagon wheels that will roll across grass and dirt easily, larger fireboxes, larger smoke chambers, and a warming plate on the firebox for sauces and sides. All three have chrome handles that stay cool, a temperature gauge, hinged firebox door for removing ash, and an ash rake. The Deluxe (pictured here) has a 30,000 BTU fryer attachment with an adjustable burner, a propane log/charcoal lighter system for easy lighting, and a regulated LP gas system with a control panel and a convection system in cooking chamber to distribute heat evenly. All three have recessed lids that are pretty close to airtight to keep heat and smoke in. My only complaint is that the firebox door on the side has gaps around it making it impossible to shut off all combustion air. For current pricing and direct ordering from Amazon.com, click here.
Brinkmann Longhorn 855-2422-0. The Longhorn is similar to the Cimarron Limited (above) but slightly longer with a larger meat capacity. It also has a lower rack for storing tools or wood. An optional propane log/charcoal lighter accessory is available but not included.
Brinkmann Southfork 855-6402-0. The Southfork (at right) is a Longhorn on steroids. You can grill steaks at 500F on the 15.5" grate in the firebox, cook your sauce on the warming plate, smoke ribs at 225F in the horizontal smoke chamber, and smoke sausage or turkeys at 175F in the 16" diameter vertical chamber. It comes with two temperature gauges, rods for hanging ribs, and a cleanout rake. My biggest complaint is that the handle from the horizontal smoke chamber makes a big hunk of the front exterior shelf unuseable.
Caldera del Fuego
Created by "Shotgun" Fred Pirkle and the team that invented the innovative BBQ Guru, this unique box-shaped top-loading cooker has several features that the manufacturer claims makes it superior to traditional pits. Not the least among them: It can be easily taken apart and stacked flat for transportation. It is designed to be operated with the BBQ Guru and can hold up to 200 pounds of meat and 30 pounds of charcoal. The well-insulated stainless steel lid stays cool and can be used for prep even when the oven is in use. The sides are 16 gauge steel. There are four horizontal stainless racks and four corresponding thermometers in addition to the thermostatically controlled BBQ Guru system for the convection airflow and temperature control. The BBQ Guru is sold separately and can be added to many of the cookers on this page. It comes with rib hangars, too. Caldera del Fuego.
Char-Broil Silver Smoker and American Gourmet
Char-Broil's Silver Smoker is for some strange reason painted black, is extremely popular because it is inexpensive. It is cheaply constructed and rusts easily. It leaks smoke around the chimney and doors, and rain gets in around the chimney. It has 738 square inches of cooking area, enough for about seven slabs of St. Louis cut ribs. Because it t is not as tight as the more expensive offset models such as the Horizon (below), it is hard to control airflow and steady temp, and the difference in temp from the left to right side is significant. I prefer my electric smokers for most small meals so I use the Silver Smoker mainly when I have a party and have hungry hoards to feed. The American Gourmet is similar to the Silver Smoker but only has 244 square inches of cooking surface. Before buying this smoker, read my article here. For current pricing and direct ordering from Amazon.com, click here.
Char-Griller Smokin Pro
This cheapo unit is especially well designed for the price. The basic unit is just the center barrel, but add the side firebox and it's a pretty nice beginner's unit. The flanged lids on the firebox and the smoke chamber makes the unit relatively airtight. The charcoal hopper slides out for easily adding charcoal and wood or for cleaning, a nice feature missing on more expensive units. There is also a way to adjust the grate heights in the smoker box for temperature control. This is especially nice if you wish to grill in the smoke chamber. There are two wooden shelves on the outside, one more than most competitors, yet another nice touch. It has a cast-iron grate that is good for distributing heat to the meat if you are grilling, but they will rust if you wash them with water. There is an optional rotisserie attachment for only $40, again a nice touch missing from more expensive units. Not surprisingly, the temperature gauge is a poor substitute for an accurate thermometer, but you can replace it. Although it is made of lightweight metal and is not built as meticulously as more expensive models, for the price it is unbeatable. That's why I've given it my Hot Stuff Award, because it is good for the price. If you can afford a better unit, go for it, but if you want a cheap starter unit, this is the way to go. Before buying this smoker, read my article here. For current pricing and direct ordering from Amazon.com, click here.
The Good One
This is a cleverly designed charcoal unit that uses the same concepts of an offset smoker, but it works better. There is a front firebox that has two air intakes and a damper that runs the entire length of the firebox that controls smoke and heat to the smokebox, and an exhaust at the top of the smokebox. The "spinner" design of the intake and exhaust vents is very clever. The smoke and heat enter the rear of the smoke box along the entire length and circulates around the meat. The firebox is large enough to grill on or you can use it for crisping the meat and sauce over high heat after you've smoked. You can even grill and smoke at the same time. Made from 11 and 14 gauge steel, it has two large wheels, a removable ash pan, drip pan, and side trays. Looks to be well built. My wish list: 4 wheels, and a charcoal tray that could be raised or lowered. They also make larger units. Available from Ace of Hearts BBQ in Kansas City.
Horizon Classic, Marshall, and Ranger
These are excellent, tight, well built heavyweight horizontal offset firebox cookers. Typically offsets are a lot hotter near the firebox and cooler near the chimney. These models carry a lifetime guarantee against burnout and feature large wagon wheels for easy moving despite their weight. They come with an ash rake. These cookers are a lot like the Brinkmann Cimarron Limited, Longhorn, and Southfork, only less expensive. In fact, Horizon's owner was once Brinkmann's plant manager and designed their heavyweight pits. Their most popular model is the RD Special, which includes a warmer on top of the firebox, counter weights for the lid, dual thermometers, 20" wagon wheels, and a clever "convection plate" (shown above). It is a heavy steel plate to deflect the heat and smoke downward and disperse them more evenly through the chamber. Horizon sells the baffle on their website as spare parts so you can probably buy it and add it to any 16" or 20" diameter offset.
Jedmaster 2635 Legend
Jedmasters are popular with some of the top cooks on the competition circuit. The Legend is a flip-top charcoal fueled rotisserie grill/smoker combo with three 9" x 28" chrome plated cooking surfaces (pictured). Made of heavy 14 gauge, powder-coated carbon steel. There is a commercial grade thermometer mounted in the hood. Pullout firebox with a large access door and removable ash pan. Their patented "Ring of Fire" firebox is quite clever. The charcoal is loaded in a ring with wood chunks on top. One end is lit and it burns around in a circle. Two large stainless shelves on the left and right. Needs access to 110 volt electricity to run the rotisserie. Available with or without wheels. It even has tie down loops for hauling it around in your pickup. Jedmaster.
Kamado.com Barbecue
This is an urn shaped tandoor style ceramic cooker. I have never used this brand, but there are a lot of people on the internet complaining about this company's product, customer service, and the owner. Buyer beware. Not to be confused with Komodo Kamado (below).
Komodo Kamado
Similar in concept to Indian tandoor cookers and the well-know Big Green Egg (above), the Kamado is based on an ancient design but designed to overcome their shortcomings. The material it is made from is like concrete, a good insulator, and you can get it covered with beautiful tile. The 23" Supreme OTB without tile weighs more than 360 pounds and the tiled version is 100 pounds heavier! This unit appears to be very well designed and built. Metal parts are mostly stainless, so there will be no rust. There is a two-piece firebox that will hopefully prevent the cracking that occasionally bedevils other ceramic units. And the racks are large enough for a full slabs of ribs. Because it is so well insulated it requires very little charcoal and it is easy to start in all wind and weather. It can be fitted with a rotisserie, a BBQ Guru thermostat, and a gas igniter. Depending on how you get it tricked out, the typical price is about $3,000. There is a detailed review at the reliable nakedwhiz site and the Komodo Komado website has a lively message board with tips on technique. Looks like a winner.
Kingfisher Kookers
Kingfisher fabricates a wide range of serious backyard and commercial cookers. One of my favorites is the Backyard Smoker, a rotisserie smoker on wheels that may be substantial enough to tow a few blocks to the Lion's Club picnic or Little League playoffs. The four 10" x 20 " food trays rotate through the cooking chamber every minute. Each tray will hold one 15 pound turkey. Additional racks can be purchased to double the smoking surface. A 110 volt motor powers the rotisserie so you will need access to electricity. Fabricated from 12-14 gauge metal. There are two hot air chambers in the firebox. A baffle in the smoking chamber directs heat evenly around all four sides and catches drippings which flow through a drainpipe. There is an oven and water jacket just above the firebox. The water jacket creates steam dispersed into the cooking chamber to keep meat moist. The top can be used as a warming surface and there is plenty of exterior shelf space. Weighs 425 pounds. Kingfisher Kookers.
Landmann Black Dog Grill & Smoker
Cook indirect or direct on this cleverly designed multipurpose system. On the left is the firebox where you can direct grill or open the damper and channel the heat and smoke to the chamber on the right for indirect smoking. 30"x19" storage shelf, heavy duty wheels, wood handles, stainless steel ash catcher, temperature gauge. For discount pricing and direct ordering from Amazon.com, click here.
Meadow Creek SQ36
This is a side firebox pit with an extra large firebox, and a clever duct system with holes that helps move the smoke across the bottom of the smoke chamber, distributing it more evenly. A nice idea, but I fear that it will be hard to clean down in those holes. The unit has large inflatable wheels, nice for rolling across grass, dirt, and even sand. The firebox has a flat top that can be used as a sauce and side dish warmer, but it does not open to do double duty as a grill. Meadow Creek.
Old Country BBQ Pits and Smokers
All models come in 16" and 20" smoker chamber sizes. The Old Country BBQ Pits are classic side firebox units made from 1/4" steel, with framed grates, stainless spring handles, a warming plate on the round firebox, and a folding exterior shelf. There is a firebox baffle and the smoke stack is placed in the center of the smoke chamber to help reduce cold and hot spots. The All American models are 3/16" steel with a larger square firebox and a 40" tall square vertical smoke cabinet attached (20" diameter model is shown here). The Old Country models have a round firebox and a round vertical smoke chamber. Old Country BBQ Pits and Smokers.
Orion Cooker
A very clever and unusual design, the Orion excels at keeping meat moist and cooking fast. Well, maybe it isn't that unusual. It is really a hi-tech variation on the cowboy method of cooking in a Dutch oven where the pot sits on coals and coals sit on top of the pot. It is especially good for chicken, turkey, fish, and beef brisket. It is all stainless steel, lightweight and portable, and the central cooking chamber is pretty close to airtight. Wood chips and/or water go in the bottom of the cooking chamber, but the charcoal does not. It goes in a ring around the outside and in a cup on top. About 10 pounds! They recommend Matchlight, which has an awful smell. I much prefer to start charcoal in a chimney.
The result is a hot convection oven that is great at creating moist smoky meat in a hurry. Because the charcoal combustion gases are outside the cooking chamber, the smoke flavor is different than most other smokers, and because it is so moist, one does not get crispy skin on chicken or turkey or a good crust on pork. For ribs and pork butt, I prefer to cook at a lower temp. That said, this is a mighty nice smoker for the price. The manufacturer claims it can smoke six racks of ribs in 1.25 hours, about 25% of the time in a conventional smoker, or a 20 pound turkey in 2.25 hours. Includes three rib hangers to accomodate six racks of ribs, three cooking grates, a poultry stand and lifting handle that holds a 24 pound turkey. For discount pricing and direct ordering from Amazon.com, click here.
Primo Grills & Smokers
Similar in concept to the well-know Big Green Egg (above), the American made Primo is also ceramic. This is a great medium for holding heat making the unit very efficient so it needs very little charcoal. It can get very hot for grilling steaks or cook and smoke low and slow. Itis also very responsive to changes in the vents. I have cooked with one and I am very impressed. For discount pricing and direct ordering from Amazon.com, click here.
Smokeybayou
This sweet design uses a convection system to move the heat and smoke from right to the left under the cooking chamber to heat it before the smoke enters the chamber on the left and moves across to the chimney on the right. Damper heat control, built in thermometor, drip bucket, paint withstands temperature to 1300F, and an embers drawer in the fire box lets you add charcoal or wood without interrupting the cooking process. Porcelin coated coat cooking surface measures 24" long by 14" deep and the smoker box measures 14" x 13.5". Lists for about $780. For discount pricing and direct ordering from Amazon.com, click here.
Stump's Smokers
"Stump don't build no junk" is the motto of this fabricator specializing in cabinet style charcoal fueied smokers. The GF223, their most popular model, has an interior that is 20" wide x 20" deep x 36" high, exterior is 33" wide x 24" deep x 52" high with five locking racks, automatic gravity fed offset firebox, 16 gauge solid welded interior, 2" of 1,400F insulation, 1,000F door gasket, calibratable thermometer, grease drain, and pneumatic tires.The company has recently been bought by Viking so expect some changes in product line and pricing. Manufacturer's prices: $1,995 plus shipping. There are several other models that run up to $3,000.
Texas Pit Crafters PM600
These are high quality side firebox charcoal and wood fueled smokers as well as some pretty nifty hybrid cookers that use propane, charcoal, and wood, with rotisseries and just about any other feature you might want. The one I want for my birthday is the very versatile PM600. It is a heavy stainless steel pit with a single burner gas grill on the side. There is a removable water pan in the smoke chamber that can also double as a charcoal pan for grilling. The side mounted firebox has a removable ash pan for easy cleanup. Underneath is a stainless shelf for wood or charcoal bags, and the stainless front shelf is a nice work surface that is easy to clean. All the hardware and hinges are stainless and there is even a paper towel holder. Comes with a lifetime burnout warranty on firebox. 86" long x 32" wide x 58" high and weighs 370 pounds. Options includ an adjustable charcoal rack and a rotisserie. Manufacturer's price is about $3300 plus shipping. There is a similar model that is not all stainless for $2300 plus shipping. For discount pricing and direct ordering from Amazon.com, click here.
Weber Smokey Mountain
In fall 2008 Weber announced a new improved version of their industry standard 18.5" Weber Smokey Mountain (WSM) smokers as well as an all new, larger 22.5" WSM, the first major changes in many years. In the photo at right, you can see the new Big Unit, and the old Little Unit (my nicknames, not theirs).
The WSMs are high quality, charcoal fueled, bullet-shaped smokers. The old Little Units can often be seen competing head to head with large commercial cookers at practically every competition. And winning. They take very little time to master, and there are a lot of tricks the experts use to produce incredible food.
The 2009 models are the first major upgrades to the WSM in many years. I have been allowed to test the Big Unit and the good news is that it is a good value and a fine cooker. There is, however, room for further improvement.
Like the old Little Unit, the new Big Unit cooks at a remarkably steady temp for hours and raising or lowering temp is fairly easy by opening and closing the vents. Problem is I have had difficulty getting it down under 275F. I like to smoke at 225-250F. At 275F meat can get tough.
The big advantage to the Big Unit is capacity. The grates are 21" across compared to 15.5" on the Little Unit. You can actually get a few slabs of ribs to lay comfortably on the grates without cutting them in half or bending them. I'm guessing one could easily fit a dozen five-pound pork butts in the Big Unit with plenty of room for smoke to circulate. At right is shown a whole center cut pork loin with room to spare.
Construction is solid and finish is beautiful. Weber really knows how to make long lasting porcelain and chrome coatings. The legs are sturdier and there is a bowl-shaped aluminum heat shield under both new units. Call me superstitious, but I still put a galvanized sheet under it to protect my deck.
Both new models have a built-in bi-metal thermometer, a welcome addition, but sadly the one on the Big Unit I am testing reads about 30F below the temperature on my highly accurate Thermoworks MTC Mini Handheld Thermocouple.
All WSMs have a side door for adding coal, wood, and water, although adding water through the door is tricky. The new door and latches are improved, but they still leak smoke and let in oxygen, making it hard to shut down the supply of oxygen and kill the coals. I had to bend mine slightly to make it fit better, and I remain puzzled as to how Weber could craft the door so poorly after crafting the other parts so well.
The water pan in the Big Unit is huge, and you need to add more water than you think it needs because of the increased surface area. Also, it is waaaay to large to fit flat in my sink for cleanup, and you can't line it with foil easily because it is wider than the widest sheets of foil in my grocery. Hopefully someone will market a disposable pan liner.
One change I wish they had made is a wider lid. It still rests inside a lip in the center section allowing rain and melting snow to get in. I would prefer that the lid overlap the center section, just like the lid on the Weber Kettle. Perhaps they'll get to this in the next version. Hopefully we won't have to wait so long for that.
There is one other small annoyance. The bottom charcoal grate rests on screws that also hold up the legs. But that puts the grate at the level of the lower dampers and can interfere with their operation.
If you are trying to decide between the Big Unit and the Little Unit, keep in mind that a full slab of ribs will not fit onto the grates of the Little Unit without some trickery (click here to see how), and if the meat gets too close to the sides the heat rising around the water pan can scorch it. On the other hand, it is hard to get temp down to optimum cooking temps on the Big Unit.
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GrillGrates Take Your Grill Into the Infrared Zone
GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper.
They sit on top of your current grill's grates. The hard anodized aircraft grade aluminum rail tops are flat and wide and make perfect dark crunchy grill marks. The base superheats yet eliminates hot spots and blocks flareups. This is the same concept behind the expensive new infrared grills.
Juices drip in the valleys between the rails and are vaporized and penetrate the meat enhancing flavor. I throw wood between the rails and they impart a delicate smoke flavor. I have made my best steaks and burgers ever with Grill Grates. This is a really great new product! Click here to read more and for ordering info.
The Smokenator
If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to get steakhouse steaks. Click here to read more and for ordering info.
Great barbecue is all about the smoke, man. Charcoal or wood fueled smokers are extremely popular for backyard chefs. Some, like the Weber Smokey Mountain, are easy to start and control the temperature. Others, especially offset smokers, so-called because there is a firebox set off to the side, are also popular.
These are highly recommended products that I have tested personally or that have been tested by reliable sources. Awards are based on features, quality, and value. Rest assured that when I recommend a product, it is really because I like it, not because someone has paid me to say so or because the company is an advertiser or sponsor. I purchase most products I review although occasionally suppliers send me samples.
American Barbecue Systems
Bar-B-Chef Offset Smoker
Big Drum Smokers
Big Green Egg
Big Green Egg Island. Here's a nifty accessory for BGE owners: Lightweight yet durable Unishell island. It is finished with a light beige stucco and a 12" x 12" grey tile countertop. Storage area underneath your egg. Countertop length is 48 5/8" wide x 26 5/8" high x 36" deep.
Brinkmann Gourmet Charcoal 852-7080-E, Smoke'N Grill Charcoal 810-5301-C, and Sportsman Charcoal 815-3060-C. These are cheapo "bullet" water smokers, and you get what you pay for. In fact they are known as ECBs on the internet. That's El Cheapo Brinkmann. Made of lightweight enameled or stainless steel, their biggest problem is that they lack airflow control. There are no flues or vents. This makes temperature control almost impossible. To see how one reader modified his to improve it, 
Brinkmann Smoke King 805-2200-0. This is a cross between a bullet smoker and a cabinet smoker. It has a round body like a bullet, but the top is flat, not domed; nice for use as a warming plate for sauces or sides. But instead of a lift-off lid like the classic bullet (like the Gourmet model shown above), it opens from the front like a cabinet smoker. Also, it is much heavier steel than most bullets, and this is good for maintaining even temps. Cleanout is easy because there are two enamel pans, one for charcoal and one for water. There is also an optional electric element available if you want the convenience of set-it-and-forget-it. I would be more impressed if there were airflow control dampers. Grrrrr.
Brinkmann Smoke King Deluxe 805-2500-1. I like this design a lot, only I am not impressed with the execution. Among the nicer features are the large square firebox that doubles as a grill with an adjustable tray that lets you raise or lower the coals, and a vertical smoke chamber/cabinet that takes up less space on your deck than the typical horizontal pit with a side firebox. This means you can smoke the ribs on the right and sizzle on the sauce on the left. The vertical smoke chamber is 16" wide x 17" deep x 36" high with lots of shelf space. There is also a removable ash pan for easy clean-up. The smoking cabinet has 12 cooking levels, it comes with skewers, four hanging rods with 24 hooks and a large removable rib rack, a fold-down shelf for platters and condiments, coiled chrome handles that don't get hot, a clever design for the damper on the chimney that will keep out rain, and locking casters. As with most Brinkmanns, the temperature gauge is wimpy and will need to be replaced with a real thermometer. My biggest complaint is that manufacturing tolerances are a bit slack. The model I played with in the show room was a pain to close and latch, and it was apparent that the lids and doors would leak smoke a lot. Still, it is a good concept. For current pricing and direct ordering from Amazon.com, 
Brinkmann Smoke'N Pit Professional 805-2101-P. This is a nice inexpensive offset firebox smoker that is an upgrade from the Pitmaster (above). Known as the SNPP on th net, it comes with a swingout firebox door for easy loading of charcoal and wood, and three more grates than the Brinkmann Pitmaster; one is a lower grate for the firebox and the other two are lower grates for the smoker chamber. The grate in the firebox makes temperature control easier, and the grates in the smoker chamber are nice if you want to put a second row of ribs on. They are also handy if you want to put charcoal in the long chamber. There are three position levels for the upper grate, too. If you pick up some spare grates, it is possible to get three shelves of ribs on this baby. There is also a heat shield for the firebox that should extend the life of the firebox. Another nice feature is the warming plate on top of the firebox, handy for keeping sauces and sides warm. Before buying this smoker, read
Brinkmann Longhorn 855-2422-0. The Longhorn is similar to the Cimarron Limited (above) but slightly longer with a larger meat capacity. It also has a lower rack for storing tools or wood. An optional propane log/charcoal lighter accessory is available but not included.
Caldera del Fuego
Char-Griller Smokin Pro
The Good One
Horizon Classic, Marshall, and Ranger
Komodo Kamado
Kingfisher Kookers
Landmann Black Dog Grill & Smoker
Meadow Creek SQ36
Old Country BBQ Pits and Smokers
Orion Cooker
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Primo Grills & Smokers
Smokeybayou
Stump's Smokers
Texas Pit Crafters PM600
Weber Smokey Mountain
The 2009 models are the first major upgrades to the WSM in many years. I have been allowed to test the Big Unit and the good news is that it is a good value and a fine cooker. There is, however, room for further improvement.
The big advantage to the Big Unit is capacity. The grates are 21" across compared to 15.5" on the Little Unit. You can actually get a few slabs of ribs to lay comfortably on the grates without cutting them in half or bending them. I'm guessing one could easily fit a dozen five-pound pork butts in the Big Unit with plenty of room for smoke to circulate. At right is shown a whole center cut pork loin with room to spare.
and 
Product Reviews and Meathead's Hot Stuff Awards. Meathead's Hot Stuff Awards are highly recommended products that I have tested personally or that have been tested by reliable sources. Awards are based on features, quality, and value. Rest assured that when I recommend a product, it is really because I like it, not because someone has paid me to say so or because the company is an advertiser or sponsor. I purchase most products I review although occasionally suppliers send me samples.
With a $15 donation he'll send you a very cool embroidered iron-on patch.
from Amazon.
