![]() ![]() And the tri-part construction makes it easy to add charcoal and wood to the fire and access the meat. One of the key attributes of this smoker-the water pan-keeps food moist, even after 8 or 10 hours of smoking. The unique design and thermodynamics almost guarantee a consistent temperature of 225 to 250 degrees. ![]() The water smoker has a small footprint (about the size of a kettle grill)-an advantage for people with limited deck or patio space. Shaped like an upright bullet (hence the nickname), the water smoker is simple to operate, but serious enough for competition cooks, who often employ these hard-working cookers in multiple units. ![]() But if you’re just starting out with smoking, you’d do well to consider a water smoker-sometimes called a bullet smoker. “Stick burners” (offset barrel smokers) may give you the bragging rights, not to mention smoker envy. ![]()
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