Gas vs. charcoal smokers: the debate can get you in a brawl in Texas. Some purists swear by charcoal because of the flavor they say it adds to the food . While charcoal will always have its defenders and its unique characteristics , gas meat smokers offer an easy way for the newbies ~ newcomers ~ beginners} to learn the art.
A major benefit of gas meat smokers over charcoal is the consistency of the temperature. With charcoal, you must watch it carefully to make sure the smoker stays at one temperature. Gas will burn steadily as long as the tank has fuel, and provided the hose is not clogged . A second benefit is it leaves less of a mess. Charcoal leaves a heap of soot , while a gas meat smoker leaves only the heated wood chips.
Propane can be left alone for a longer period of time. That is handy when you have other things cooking inside, or a couple of visitors who refuse to come outside while you check the charcoal.
One hobby smoker, who typically used charcoal, purchased a gas smoker to check the taste out for himself. After trying it privately a few times, he smoked meat for other serious-smoker friends who, he said, could not tell the entrées were smoked in a gas smoker.
However, the drawback to gas is passing up the ritual of charcoal that fulfils a deep urge, one that harkens back to hunter-gatherer times when people hunted food and cooked it slowly over a fire. Dutifully tending the heat , adding water and charcoal , spending the time outside with family and friends while the meat smokes. Learning how to manage charcoal is a skill , an advanced skill that comes with trial and error, practice, and failure .
A gas meat smoker is a good way to get your feet wet and learn the basic steps of smoking before you dive in with charcoal. Gas meat smokers are a bit more expensive than your standard charcoal smokers, beginning about 140 bucks for a cylindrical model with a water pan and at least two racks. Standard charcoal smokers start at around $50 for the same shape and style.
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