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The mere reference to Southern Comfort, Texas Style, Chili Adobo, Memphis Style and Pacific Rim are enough to create anyone crave for real Southern BBQ flavor, just a number of the reasons, there's a high demand for cooking BBQ Smoker. The offset barrel smoker, upright drum smoker (UDS), vertical water smoker, smoke box and other designs of residential and commercial grade barbeque smokers yield various resulting tastes, as does the use of electric, gas, coal or trusted old fashioned fire wood.

Smoking means slow-cooking meat with indirect heat. Burning wood or coal in an oxygen-short closed box generates smoke as opposed to fire. It's exhausted to a more impressive closed box containing meat, where it forms into a smoke cloud and then quickly vents to the outside best vertical pellet smoker. The end result is tender, juicy BBQ Smoker with a rich smokey flavor.

Some barbeque enthusiasts opine that electric, gas and coal smokers provide heat although not the flavor that only arises from wood. Smoke from hardwood such as the oak, alder, mesquite, maple, pecan, black walnut, hickory and fruit tree woods like apple, plum, cherry seeps into meat and gives it a woodsy smoked quality. People are known to create a normal fire pits themselves to provide meet this authentic barbecue taste.

Coal is a relatively inexpensive option to Charbroil meat while only electric and gas power provides a consistent temperature. Brands from Big Green Egg to Camp Chef, Lang, Masterbuilt, Traeger Pellet and Char-Grill features pro digital controls, heat-proof metal bases and covers, a number of accessories to ease and improve the process of cooking with BBQ smoker.