Offset smokers- the primary traits of the offset smoker are the cooking chamber is mostly cylindrical in shape, with a shorter, smaller diameter cylinder attached to the base of one end for a firebox. To prepare the food, a little fire is lit in the firebox, where airflow is firmly controlled. The heat and smoke from the fire is drawn thru a connecting pipe or opening into the cooking chamber. The heat and smoke cook and flavour the beef before escaping thru an exhaust vent at the opposite end of the cooking chamber. Most makers ‘ models are based totally on this straightforward but effective design, and this is what the majority picture when they think about a “BBQ smoker.” Even huge capacity commercial units use this same standard design of a new, smaller fire box and a bigger cooking chamber.
The UDS -The Upright Drum Smoker ( also known as an Unattractive Drum Smoker or UDS ) is precisely what its name recommends ; an upright steel drum which has been altered for the purposes of pseudo-indirect hot smoking. There are plenty of ways to achieve this, but the fundamentals include the utilization of a total steel drum, a basket to hold charcoal close to the bottom, and cooking rack ( or racks ) close to the top ; all covered by a vented lid of some kind. They’ve been built using many alternative sizes of steel drums ( thirty gallon, fifty five gallon, and 85 gallon for example ), but the most in-demand size is the common fifty five gallon drum. This design has similarities to smoking with indirect heat due to the distance from the coals and the racks ( typically 24″ ). The temperatures utilised for smoking are under the control of limiting the quantity of air intake at the base of the drum, and permitting an analogous quantity of exhaust out of vents in the lid. UDSs are really efficient with fuel usage and flexible in their capabilities to supply correct smoking conditions, without or with the utilization of a water pan or drip pan. Most UDS builders / users would say a water pan defeats the true pit BBQ nature of the UDS, as the drippings from the smoked beef should land on the coals, burning up, and imparting a completely unique flavour one can’t get with a water pan.
Vertical water smoker-A vertical water smoker ( also called a bullet smoker due to its shape ) is a difference of the upright drum smoker. It uses charcoal or wood to generate smoke and heat, and contains a water bowl between the fire and the cooking grates. The water bowl serves to hold the temperature down and also to add humidity to the smoke chamber. Additionally, the bowl catches any drippings from the beef that will set off a flare up. Vertical water smokers are intensely temperature stable and need little adjustment once the specified temperature has been reached.Due to their comparatively reduced cost and stable temperature, they’re occasionally employed in bar-b-cue competitions where propane and electrical smokers aren’t permitted.
Propane smoker-A propane smoker is built to permit the smoking of beef in a rather more managed environment. The first differences are the sources of heat and of the smoke. In a propane smoker, the heat is generated by a gas burner immediately under a steel or iron box containing the wood or charcoal that supplies the smoke. The steel box has few vent holes, on top of the box only. By starving the heated wood of oxygen, it smokes rather than burning. Any mixture of woods and charcoal may used.This technique uses less wood.
Smoke box method-This more normal methodology uses a 2 box system : The fire box and the food box. The fire box is generally opposite or under the cooking box, and can be controlled to a finer degree. The heat and smoke from the fire box exhausts into the food box, where it is used to cook and smoke the beef. These might be as easy as an electrical heating component with a pan of wood chips placed on it, though more advanced models have finer temperature controls.
Commercial smoke house-Commercial smokehouses, usually made of chrome steel, have independent systems for smoke generation and cooking. Smoke generators use friction, an electrical coil or a little flame to ignite sawdust on demand.Heat from steam coils or gas flames is balanced with live steam or water sprays to regulate the temperature and humidity. Elaborate air handling systems reduce cold spots, to reduce modification in the final product. Racks on wheels or rails are used to hold the product and aid movement.