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There are two basic types of BBQ smokers:

Dry — AKA “High Heat Smoking”.

  • Indirect cooking where heat is drawn across meat.
  • Meat may need to be basted occasionally to retain moisture.
  • Fuels: Wood, wood pellets or split logs.

Wet — AKA “Water Smokers”

  • Fire and pit are separated by a water pan.
  • Steam from water provides moisture for meat.
  • Water pan can also catch fat drippings.
  • Fuels: Wood, charcoal, gas or electricity.

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