General discussion

There are several main types of smokers, each with distinct characteristics:

Offset Smokers These have a separate firebox attached to a cooking chamber. Heat and smoke travel from the firebox through the cooking area and out a chimney. They offer excellent flavor and large cooking capacity, but require constant attention to maintain temperature and can have hot spots. Popular with serious pitmasters but demanding for beginners.

Low and slow BBQ smoking is all about patience, steady temperatures, and time. Here's the fundamental approach:

Temperature Control Keep your smoker between 225-250°F throughout the entire cook. This low temperature allows tough connective tissues to break down into tender, flavorful gelatin without drying out the meat. Use a reliable thermometer to monitor both smoker temperature and internal meat temperature.