What are the most important factors generally needed or wanted on a smoker?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

garagemo

Newbie
Original poster
Jun 29, 2017
16
10
Corona, CA
Besides reverse flow and insulated smokers, what else are important factors people look for on a smoker?  Just want to see what ideas people have, thanks!
 
Temperature control...   Low temp around 70...  High temp doesn't matter...  I can finish stuff in the oven....
 
Dave, when you say temperature control is that as in an insulated smoker that has minimal heat fluctuation or as in a precise thermometer? Also I guess I am specifically asking about charcoal smokers here also... unless more people prefer electric or gas?
 
Heat resistant handles/latches. Yeah you can carry a towel around and drop it 10.20 times but why not get a cool handle? 

Large temperature gauge or easy to see digital in the sunlight. Getting harder each year to see those suckers!

Secure grates that will not jamb up, and will slide easy after the first 100 cooks.
 
 
Dave, when you say temperature control is that as in an insulated smoker that has minimal heat fluctuation or as in a precise thermometer? Also I guess I am specifically asking about charcoal smokers here also... unless more people prefer electric or gas?
Being able to control the temperature of a smoker to 70 deg. F is important to me... 

WoodyG controls his reverse flow smoker at 80 to smoke cheese......

80x80px-LS-952fa729_IMG_1875.jpeg

Hi Woody, does your smoker have any flap that covers the halfpie cut out in the fire box to control the smoke and heat? I saw one like that. Thanks, Pat
Hey pat. I just wanted to add to my last post. Right now I am smoking some cheese


Now I am truly convinced you don't need a flap or dampener between the FB and CC. It's holding temps steady at 80 deg left to right. I'm a true believer in DaveOmak's calculator.
 
I want mine to grill, cold smoke, burn charcoal and wood. Maybe add a rotisserie.. go enough time unattended to nap during long cooks. Be portable.. not require much maintenance..
 
Last edited:
Simplicity...I don't really want allot of fancy gadgets, gizmo's or moving parts that can break. Everything else can be overcome.

Chris
 
Are you talking patio smokers or trailer smokers? On trailer rigs I want it to be as self contained as possible. Hook up and go. That means built in wood storage, a place to strap down at least 3 coolers, dual mounted propane burners with a mounted propane tank a storage area that will hold large plastic bins that can hold things like pans, utensils, cutting boards, and all the various things you need during a smoke. And a prep table. And of course the smoker itself!

I have a trailer rig that has all this and a few other features such as a mount for putting in a large patio umbrella and a electrical box that can be plugged in if you need power at the smoker for anything. It is truly hook up and go.

Of course build quality is the most important factor regardless of it being a patio or trailer smoker. That means 3/16 or 1/4 " steel. I like the cabinet style doors rather than the large counter weighted doors. Cabinet style doors kill the myth of "if you're looking you ain't cookin'! I can open the cabinet doors on my smoker and not lose nary one degree of temp. 

If you watch somebody open up the large counter weighted door the large mass of the  door forms a kind of vacuum and you see all the smoke being pulled upwards and away from the smoker as it follows the upward path of the door. It pulls the heat right along with it. This is just my theory and I have no scientific data to prove it but I stayed at a Holiday Inn Express once!
biggrin.gif
 
If you watch somebody open up the large counter weighted door the large mass of the door forms a kind of vacuum and you see all the smoke being pulled upwards and away from the smoker as it follows the upward path of the door. It pulls the heat right along with it. This is just my theory and I have no scientific data to prove it but I stayed at a Holiday Inn Express once! :biggrin:

Makes perfect sense to me. Just look at a covered pot of boiling water. When you pull the lid off and pull it to the side the steam will follow the lid showing that a negative pressure is created behind the lid. Just my thoughts.
 
really depends on what type of smoker you're going for  some  factors  like you'd want in a  offset stickburner you wouldn't really need in a  electric smoker or a drum smoker and vice versa 
 
The most important thing for me is that I like smoking with it and that I really enjoy using it. I perfectly sealed wsm with a pit controller is an awesome setup for most but I like tending a fire and so give me Black Betty any day!

Happy Smoking,
phatbac (Aaron)
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky