Charcoal Smokers

Ceramic Smokers
Drum Smokers
Kettle BBQ Smoker
Offset Charcoal Smokers
Flaming Coals Charcoal Smokers
SNS Charcoal Smokers
Pit Barrel Cookers
Napoleon Smokers
Winnerwell Smokers
Charcoal Smoker Bundles

Charcoal smokers come in many shapes and sizes. The three most common types are offset smokers, kettle smokers, and drum smokers. Each type of smoker has its own benefits and drawbacks, so it's important to choose the right one for your needs.

Offset smokers are the most popular type of charcoal smoker. They're great for smoking large cuts of meat, such as brisket or pork shoulder. However, offset smokers can be difficult to control. It's important to keep an eye on the temperature, as too much heat can cause the meat to dry out.

Kettle smokers are a good choice for smoking smaller cuts of meat, such as chicken or fish. They're easier to control than offset smokers, but they don't allow you to smoke large cuts of meat.

Drum smokers are the largest type of charcoal smoker. They're great for smoking large amounts of meat at once. However, drum smokers can be difficult to control. It's important to keep an eye on the temperature, as too much heat can cause the meat to dry out.
 

Charcoal Smoker BBQ FAQs

Charcoal smokers are gaining in popularity as more and more people discover the benefits of smoking meat. Charcoal smokers offer a number of advantages over other types of smokers, including better flavour, more evenly cooked meat, and easier temperature control. In addition, charcoal smokers are generally less expensive than their electric or gas counterparts. As a result, charcoal smokers are an excellent choice for anyone who enjoys smoked meat but doesn't want to spend a lot of money.

Consistency of temperature, reliability and ease of use are just some of the advantages of using a charcoal smoker BBQ. You will also benefit from the delicious taste it leaves in your food.

Yes, charcoal is an excellent fuel choice for smoking meat. It burns hot and long, delivers an unbeatable flavour and is very consistent in its results.

We recommend any form of lump charcoal for smoking meat. 

It really depends on the size of your unit and what you are cooking, as well ambient temperature and a lot of other factors. 

You can start with half - a full chimney of charcoal and add more as necessary to keep temperatures consistent.


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Author: Rhiannon Peterson   Date Posted: 28 August 2016

Over the last few years, we’ve seen a rapid increase in the number of barbecuers getting into meat smoking, not just for impressing family and friends, but for competing in one of the many BBQ competitions held around Australia. Yes, you read correctly. ...