How to use a meat thermometer

Over the past few months, thanks to my schedule freeing up and other circumstances, I have been designated the family cook and have been cooking for my family a lot. It is an absolute joy for me to indulge my wanting mouth with a juicy, tender medium-rare steak for dinner. I may have nailed it a few times (on sheer luck), but most times, it just turns into a well-done situation or, worse, overdone and dry.

And believe me, I love following recipes, but I just cannot seem to perfect it. Recipes tell me to take the meat’s temperature, but I have observed that the temperature depends on where you stick the thermometer. So it is a different reading every time. I figured this might be the root cause of my gustatory predicament. So I looked into the Science of perfecting a steak, and a huge factor is the RIGHT way of using a meat thermometer.

Still don’t have a thermometer? Check out our guide to digital meat thermometers here.

Getting the Most Accurate Temperature for your Meat

Part of knowing the ideal measurement of heat is also knowing where to stick your thermometer. We aim for the coolest part of the meat, which, according to Science, is the center. But the principle is hard to apply if you are working with thinner cuts like chicken breasts, steaks, and/or pork chops because the center section is so slim.

The trick with thinner cuts is to target the general area, then push the thermometer through the meat until it emerges on the other side. If you are dealing with a whole turkey or a prime rib, push your thermometer all the way through until you hit bone.

Gently retract the thermometer, and you will observe an abrupt increase in the reading as the tip reenters the meat. Eventually, it will then drop as you get closer to the center. Notice that you will hit a low point, and then it will start to rise again since the tip of the thermometer is slowly resurfacing. That low point is the temperature you follow. Keep your eyes on the changes in your thermometer, or you might miss the coldest point of your meat.

How to use a meat thermometer to get the most accurate readings

Steaks, roasts and thick pork chops: The best way to use your meat thermometer to make sure you get an accurate reading for these cuts of meat is to insert the thermometer right into the center of the thickest part, but you need to stay away from the bone or excess fat.

Turkey or Chicken (or other whole poultry): Meat thermometers are best inserted directly into the inner thigh, close to the breast. You need to be sure you are not accidentally touching bone otherwise you won’t know when it is cooked.

Ground meat: Check the temperature near the thickest area to see if the meat is done. An instant read thermometer is ideal for this.

Thin pork chops or hamburgers: The correct way to use a meat thermometer here would be to insert the probe thermometer sideways into the piece of meat at it’s thickest point.

General Temperature Guides when using a meat thermometer

Steak: Don’t even get me started on the poke test to get the desired outcome for your steak. Use your meat thermometer to get a precise internal temperature. Steaks are mostly made of beef and pork but not always. Other possibilities include lamb, veal, venison, and goat. To achieve the desired kind of cook, hit 120 degrees Fahrenheit for rare and at least 140 degrees Fahrenheit for medium.

Poultry: When cooking roast chicken or turkey, we especially need to ensure the meat is cooked properly. Take note that the ideal temperature for white meat is around 150 degrees Fahrenheit. Dark meat like legs and drumstick, generally the legs of the bird is 165 degrees Fahrenheit.

Whatever piece of meat you are cooking, be it on a grill or in the oven you will want to check the temperature at its thickest part.

How to use a meat thermometer FAQ

Can you leave a meat thermometer in the meat while it's cooking?

This depends on what type of meat thermometer you are using. Most wireless thermometers are designed to be left in a grill or smoker and pass along temperature information. Instant read thermometers are not meant to be left in the meat while it's cooked.

How far in do you put a meat thermometer?

When cooking meat It depends on how thick the cut of meat is. Most thermometers need to be inserted at least ½ an inch and for thicker cuts than 1 inch, you should try to insert the probe to the center of the thickest area.

How many degrees will meat rise while resting?

You can expect smaller individual cuts of meat (say a chicken thigh or hamburger) will see the internal temperature rise by 3-4°F while it's resting. Meanwhile, a larger cut (say a roast or turkey) can rise by 10-15°F sometimes higher.

What kind of meat thermometer can stay in the oven?

Make sure you use a meat thermometer that is marked oven safe inside any oven, grill or smoker. This type of thermometer is designed to stay in place for long periods and under high temperatures but are not designed for thin cuts of meat. Do not leave an instant read thermometer in the meat.

When should you insert a meat thermometer?

When you use a meat thermometer depends on the model you have and the cut of meat being cooked. Instant read thermometers should be inserted periodically checking the temperature about 25% through its cooking cycle, checking periodically. While a more advanced thermometer will usually have a probe that will insert when you put the meat on the grill and leave it in.

How do I calibrate meat thermometers?

Checking to see if your thermometer is accurate is easy. Simply dip the tip of the probe into a glass filled with ice water, the reading should come back as 32 degrees F or 0°C or freezing temperature. If you get a higher reading you will need to press your thermometers reset/recalibrate button. Be sure to read your owner's manual for specific instructions.

What can I use if I don't have a meat thermometer?

If you don’t have a meat thermometer on hand you should use the palm test. Relax your hand positioned palm upwards and feel the soft part of your thumb just below the thumb joint. The sensation is very similar to raw meat. Next, using your index finger to touch the meat. Repeat this process several times to ensure you’ve been careful. When the meat no longer feels like the fleshy part of your thumb it’s no longer raw.

Your Guide To Offset Barrel Smokers

There’s something in an offset barrel smoker that separates a pit master from a guy who does a good job with smoking seafood and meats.

Well, you can use pellet, box, and water smokers but nothing would beat being an expert on an offset smoker.

Offset barrel smokers or also called as “hunka-hunka” smokers, pipe smokers, horizontal smokers, and stick burners have been considered as the king in the barbecue arena.

Barrel smokers are generally expensive but there are offset barrel smokers that you can buy at Lowes and Home Depot for cheap.

Yes, being macho need not be a pain on your pockets or credit cards with the affordable offsets available these days. Still looking? Thats why we created our guide to the best offset smokers here.

Our Top Offset Smoker Pick

Dyna-Glo DGO1176BDC-D

Top Reasons To Buy

• Adjustable grates and ashtray
• Good for entry-level use
• Great overall size

Key Features

• Surface Area: 784 Sq Inches
• Measures: 20.2 x 34.5 x 47
• Propane - Vertical

Check The Price On Amazon

A Little History on Offset Barrel Smokers

The concept of offset barrel smokers started in the 1980’s. Welders who were far away from their homes and even from restaurants would DIY using surplus oil pipes and steel drums to create smokers and grills.

The offset design was based on a brick barbecue pit wherein the fire is set up in one chamber while the heat and smoke would go through the food in the opposite chamber.

At that time, the price of oil has dropped from $30 to a measly $10 per barrel. Wayne Whitworth, a metal fabricator based in Texas and founder of an oil business in Houston, discovered and built offset barbecue pits to supplement the income of his employees in the economic crisis.

He founded Pitt’s & Spitt’s, a local smoker business, which became one of the most popular names in the offset smoker industry.

Majority of horizontal offset smokers would have the same build or construction. This could either be characteristic of a box-like or liquid barrel-shaped smoker with a firebox connected to it on one end with a chimney at the other end. Some models would have the firebox installed at the back.

Basically, you would build either a charcoal or a wood-triggered fire in the firebox. You would want the heat to be right next to the meat. The combination of smoke and heat would flow around the food in the cook chamber and then go out through the chimney.

The mixed flow of wood smoke and hot air is so characteristic of a standard offset smoker. The aroma would just remind you of mouth-watering briskets, pork shoulders, and ribs.

Just by adjusting the exhaust vents and air intake, you get full control of the smoke flow and heat in your offset smoker. Open vents are synonymous with porous oxygen which fuels the fire. The temperature inside the offset cooking chambers would vary depending on its proximity to the firebox.

For instance, the end which is nearest to the firebox would be the hottest area. Aside from maintaining the fire, you would also have to keep an eye on the airflow and rotate the food to make sure it cooks evenly. In essence, the space or size of your grill would also equate disparity in temperature levels.

To keep the internal cooking temperature in check, manufacturers came up with the reverse flow technology. This may seem like a technical jargon but don’t let it intimidate you. One type of this would be the convection plate that you can spot on popular smokers such as Horizon in Oklahoma.

The metal plate would slide back and forth right under the food in the cooking chamber with the small air holes near the fire while the large holes are far from it. The positioning of the holes and plate actually help in equalizing the hot air flow.

There is a more advanced reserve flow technology system discovered by Lang BBQ Smokers of Nahunta, Georgia which makes use of baffles, piping, and the chimney placed on the firebox at the end of the offset smoker.

The mechanism goes this way: the smoke and hot air are pushed to go to the far end of the cooking chamber and then goes reverse or onto the food grate before it heads back to the firebox and exits the chimney.

This not only balances the temperatures on each side of the cooking chamber but also helps with heat retention especially when the lid is left open.

However, even if your offset smokers aren’t equipped with the reverse flow technology, you can cook the food evenly just by rotating or moving the food to ensure that all sides are well done in the cooking chamber.

The key here is to start with the fatter or bigger end of the pork shoulder or brisket towards the fire. You need to rotate or move the meat every hour starting from the cooler part of the cooking chamber that is closer to the fire.
With that scenario, offset smokers are truly more labor-intensive compared to pellet grills which do not require focused attention. However, using offset smokers is a challenge and it’s an enjoyable activity.

Smoking meat or any food for that matter is dubbed to both a science and a sport which is a battle of wit, muscle, and strategy.

If you are one of the rare cavemen who can build a fire from scratch then you would find it incredibly easy to use an offset barrel smoker.

If you use smokers at home, I would recommend having both the chimney vent and the air intake vent completely open. Use a natural lump charcoal in the chimney starter and then spread the embers evenly on the charcoal rack which can be found under the firebox.

Close the cooking chamber lid and then preheat your offset barrel smoker to the prescribed temperature (ranges from 225 to 275 degrees).

If in case the temperature becomes too high, all you have to do is close the vents partially and then allow the temperature to subside. If the temperature is too low, you can add more charcoal.

If you are using a new offset barrel smoker, it’s recommended to follow the instruction manual on how to season the smoker and remove any of the protective coating or factory grease before you begin smoking your food.

First off, arrange the meat or food on the grate inside the cooking chamber. You can use hardwood logs or wood chips to the fire. Replenish wood chips and fuel as necessary in order to maintain the right temperature.

If you are managing a restaurant or a catering business then you most likely have a large offset barrel smoker that uses sticks. I would recommend for you to add seasoned hardwood logs following manufacturer’s instructions.
When you are exclusively burning wood, it’s imperative to have good airflow to ensure that the smoke flavor would not overwhelm the meat.

There are tons of different types of offset smokers in the market – some provide outrageous value while some are average. Make sure that you do serious research before you buy an offset barrel smoker.

What Should I Look Into When Shopping For An Offset Smoker?

Determine Your Budget

Knowing your budget sets limits on your purchases. With offset smokers, you can go for cheaper units that are sold for as low $200 or go for high-end or customized units that sell for at least $5000 or higher.

Look Into the Gold Standard

Your offset smoker should be made of ¼ inch heavy-gauge steel. The base should also be compact and stable.

Check the Craftsmanship

Is your offset barrel smoker durable? Look into the handles to see if they’re well-insulated. The welds and other movable parts should be strong and robust. The lids of the firebox and cooking chamber should also be perfectly sealed.

Size Does Matter

The size of your offset smoker would depend on how you use it. Is it solely for family cooking or home use? Do you own a restaurant or participate in cook-offs? Then you might need a larger offset smoker to accommodate more people.
You can also buy different grillers or smokers to use for varied occasions. In that way, you will have more flexibility when smoking your favorite ribs or brisket.

Check for Add-ons

You can get extra smoking racks, grill grates, shelves, warming box, trailer, counterweight for the cooking chamber lids, and removable charcoal rack.

Warranty

It’s important to check the warranty of your offset barrel smoker. This will help you know your protection status for purchasing the unit. Do note that some high-end offsets would have a lifetime warranty.

What are the Benefits of Using an Offset Barrel Smoker?

You can easily add wood chips, logs, chunks, or wood pellets, and stoke the fire without the need to open the cooking camber.

There are offset barrels that come complete with grill grates while others would need to install a grill grate at the firebox. Having a large size of an offset smoker would provide you ample space to smoke more food.

There are no moving parts in an offset smoker that would need to be replaced or electric circuitry that needs to be burned out.

Well-known brands or manufacturers do provide different styles of accessories and customization options.
Owning an offset smoker is incredibly cool and gives you that macho vibe especially if you opt for a big black steel model type.

What are the Disadvantages of Using an Offset Barrel Smoker?

These cheap offsets in the market are poorly structured and designed that those who bought it swore to never touch offset smokers again. It’s very difficult to assemble, paint would peel off, temperatures are very hard to control or manage, metal would rust, and hinges break.

The cheapest price for high-end offset units would cost around $1000 or higher. This is not a price that everyone can afford.

It can take at most an hour to preheat your pit. Hereinafter, you will need to constantly check on it. This isn’t convenient for after-work cookouts.

It’s not as portable as you think. Even the small or average size of offset smokers would weigh tons which make them entirely difficult to move around especially without assistance.

Extreme changes on temperature or weather conditions like heavy rains or snow can impact the performance or functionality of your offset smoker.

Offset smokers would usually have a large body or footprint may be difficult to incorporate into a small outdoor space.
Maintaining a good fire would require a lot of focus, patience, and practice. If you’re the type who can’t commit to being patient with your offset smoker, then this might not be the right tool for you.

Q & A Problems and Solutions on Offset Barrel Smokers

Problem: I just bought my cheap offset smoker a few years ago but it’s now beginning to show some signs of aging like rust and the grill grate has become rough.

Solve It: You need to sand the rough and rusty spots using steel wood and repaint it high-temp paint. With the grill grate, you can either have it sand-blasted at a nearby automotive repair shop or replace it with a new one.

Problem: Smoke would leek escaping the lid of the firebox and cooking chamber.

Solve It: Try sealing the lids using a high temperature gasket that you can buy by the roll or high temperature silicone.

Problem: It’s very difficult to maintain the right heat especially when the temperatures drop.

Solve It: You can try putting a non-fiberglass space blanket right on top of the lid of the cooking chamber or line the bottom part of your offset smoker with fire brick before you preheat it. Some brands would have special insulated blankets that would be compatible with their offset smokers.

Problem: I will be hosting a huge family event in a month and planning to smoke pork spare ribs but my grill grate lacks the space to accommodate the large volume of racks that I need.

Solve It: Purchase in rib racks or a DIY trick is to coil each rack of ribs and then put it in place using bamboo skewers. Hold the coils in an upright position on the grill grate. They would take up less space that way.

Problem: The temperature would change on both sides of the smoker.

Solve It: You can DIY a heat deflection by installing either a cookie sheet or a sheet metal baffle. Attach the short side just above the firebox with a self-setting screw that is angled in a downward fashion or towards the other side of the cooking chamber. Rest its bottom on the firebricks.

The goal here is to push the smoke and heat downwards to reduce the temperature differential. Another option is to place the aluminum baking pan on the grill grate right next to the firebox.

When the smoker reaches its target temperature, fill it up with beer or water. This will help minimize the temperature adjacent to the firebox while also keeping your food and the smoker moist.

10 Myths About Electric Smokers

People who are new to smokers always seem to gravitate towards either charcoal or gas smokers. Usually, it’s because that’s what their friends use, or they read something somewhere. To be honest, I don’t blame them; electric smokers are a reasonably new invention, and well, people are naturally going to be drawn to what they are familiar with.

Our Top Pick

Char-Broil Deluxe Digital Electric Smoker

Top Reasons To Buy

• Beautiful Design
• Intuitive Controls
• Extremely Well Built

Key Features

• 725 Sq Inch Smoking Chamber
• Large Viewing Window
• Uses Less Woodchips per hour

Check The Price On Amazon

To break some of the common misconceptions, I wanted to address the top 10 myths about electric smokers and hopefully make you feel more comfortable investing in one. If your looking for reviews check out our guide to the best electric smokers.

Myth #1 - Electric Smokers Are Just Ovens, Not A Real Smoker

So let’s address the obvious, with electric smokers, there is no fire; it uses a heating element. This creates smoke by heating the wood, just like a fire does. The same compounds are released from the wood chips and interact with your food the same way.

Is there a taste difference? Some people say so, but I challenge you to tell the difference between meat smoked in a brand name electric smoker and a charcoal smoker. I guarantee in a blind taste test; you cannot.

Myth #2 - They Don’t Last

The saying “you get what you pay for” definitely applies here. Stick to brand names and avoid unknown names you haven’t heard before, and you should be fine. My electric smoker is five years old and still works as good as new. Treat your purchase as a long term investment, and it will last for years to come; buy the cheapest model you can find, and it won’t.

Myth #3 - Electric Smokers Cost A Lot

You can buy a quality electric smoker for under $200 these days, that will last for years and has a solid warranty backed by a brand name. Technology keeps improving and driving the prices down over time, but if you just looked into buying one even a few years ago, it was very different.

Myth #4 - They Will Break If They Get Wet

Electric smokers are an electronic device, so it stands to reason they can’t handle moisture, right? Well, it depends. If your planning on smoking ribs in the middle of a driving rainstorm, then electric isn’t for you. But I don’t know anyone who does that. Your electric smoker is built to withstand accidental spills, but really if you will be leaving it outside, you will want to buy a cover just like you would for a charcoal or gas smoker.

Myth #5 - They Can’t Get Hot Enough

Modern electric smokers can easily reach anything in the range of 100°-270°F. This is more than enough to make some good smoked meat, while also being flexible to go low enough to try some cold smoking.

Myth #6 - The Electronics Will Fail

I hesitate to call this a myth. A charcoal smoker doesn’t have many fancy doodads that can break. Compared with a modern smart electric smoker, you can manage from your Apple or Android device. So yes, it’s true there is more that can break, but the trade-off is convenience and precision control. In the past decade, technology has improved enough that this isn’t nearly the concern it once was.

Myth #7 - They Are Difficult To Use

The only people I see having trouble with an electric smoker are the sort that just has a problem with electronics in general. Because there is no fire, you can walk away at any time, and new Wifi and Bluetooth equipped models let you manage them from a simple app. It’s difficult to imagine a more comfortable to use situation.

Myth #8 - They Are Poorly Insulated

To be fair, this depends on the make and model you are considering. However, most models are built from stainless steel and porcelain-coated steel to lock the smoke inside and maintain a steady temperature. So the simple answer is this depends heavily on the brand and model you buy.

Myth #9 - They Are Difficult To Handle

I always recommend electric smokers to beginners over any other type. The reason is simple; controlling the temperature is super easy. You have none of the complications that come from trying to manage an open fire. Let’s be honest if you’ve never used a smoker before, it can be a bit intimidating; electric smokers make this hobby easy to get into.

Myth #10 - They Can Only Smoke One Type Of Food

Modern electric smokers can cook just about anything from brisket to pork butt and cheese. While it is true, there are some unique models like Little Chief, that are designed for prolonged smoking; this myth doesn’t apply to the rest of them.

Propane Vs Charcoal Smokers Comparison

Smoking meats adds flavor to an average or advanced cut. With options of different wood types in addition to the types of grills, there are limitless flavor combinations for any number of different types of meats.

When you are considering smoked meats, the type of flame you use to cook over may be one of the most defining factors in the unit you choose. In making this decision, you may want to also consider the Propane vs Pellet smoker debate.

Ultimately, you’ll have to weigh your options, considering factors such as methods to get the most flavor out of your meats, the initial costs, the maintenance, and cleanup processes. We’ve taken all of these things into consideration and created this in-depth guide to help you determine which type of smoker will be the best fit for you.

Propane vs Charcoal: What's the Difference?

When considering the two types of smokers, many differences need to be highlighted, and one big myth needs to be debunked. This complete guide will address all the differences big and small.

Let us start with what is not true about the differences between propane vs charcoal smokers. When cooking with gas or propane, you may notice a very distinct smell. That is due to a compound, called mercaptan. Manufacturers add this compound to propane to alert people of leaks because propane itself is colorless and odorless.

The common myth that by cooking with propane will infuse your meats with this smell or taste is untrue. When gas burns, it uses up the mercaptan compound and turns into sulfur dioxide. This is completely safe and will leave no state on the meat you are smoking.

Besides this myth, however, there are significant differences between the types of smoker and the way they cook your meats.

Propane Vs Charcoal Smokers Frequently Asked Questions

• Is it healthier to cook with charcoal or propane?

• Can you use charcoal in a propane smoker?

• Is grilling with charcoal carcinogenic?

• Is propane cheaper than charcoal?

Differences in the Smoker

The two kinds of smokers have some striking differences. From cleanliness to physical design, you should consider all of the following factors.

Size

Depending on the cut of meat you have, or how much meat you plan on cooking, the size of your smoker can be a real determining factor. Although there are versions of each that will cover every size, the larger smokers available will come in the charcoal style. These can come in sizes up to 879 sq inches.

An additional point of consideration should be that often the charcoal style smokers will come with a second smaller smoking area off to the side. This can be good if you are attempting to smoke and grill at the same time. It’s also handy if you are trying to smoke two different types of meats at two different levels.

Cleanup

For easier cleanup, there is no clear winner. With a gas smoker, you’ll have to prepare to deal with grease buildups below the burners. This can be cleaned by scraping or washing it. However, with a charcoal smoker, you will have to clean it just as frequently to get rid of any black carbon buildup on both the bottom of the smoker and the grates.

In both cases, for health, taste, and safety, it is important to clean your smoker every month or so. Keep an eye on any buildup and be vigilant so as to not ruin your meat with vaporized grease.

The grease buildup may seem to add flavor at first, but the potential hazard it creates is not worth the risk. When using gas smokers, if the grease catches fire, you will have a gas and grease fire on your hands. Grease fires can quickly get out of control and are hard to control and clean.

Both options will come with grease trays to catch any of the accumulated gunk. However, there is no stopping the buildup with every use. Smoke from propane or charcoal will slowly accumulate ash and grease.

A final note is that charcoal grills will require you to clean out the firebox more often. Charcoal creates more ash and leftover remnants.

Accessories

Many gas grills come with side burners that you can attach to keep smaller items warm whereas the charcoal options do not. Gas grills also will often come equipped with lights, racks, hangers, and drawers. The reality is that propane smokers have more customization and accessories. Charcoal smokers tend to be more basic and bare bones.

Control

Often, the gas grill option of smokers will give you more control. They are made with different gauges that allow you to easily control the temperature by allowing more or less gas.

You cannot get this level of control in charcoal smokers. If you want to cool down the smoker, you cannot just stop the charcoal from burning.

Also, the advanced propane options come with thermostats that let you set and maintain a specific temperature. Propane options also tend to come with full control units on the outside of the smoker. This tells you the time of cooking and the temperature. This can be very helpful for beginners.

Other features that you may find on specific propane smokers include:

• Safety valves that shut off any burners immediately after the extinguishing of the flame.
• Heat diffuses to distribute the heat from a burner to the entire chamber.
• Propane tank retention brackets to give stability to an attached tank.
• Click to start lighter controls.
• 15,400 BTU stainless steel burners.
• Flame disk bowls for circular heat distribution.

Price

If you are looking to buy the largest smoker of either type, there is almost a $100 difference between the gas and charcoal smokers.

Propane is the cheaper option. You will find that for the amount of money you are paying, you will get just as much, if not more, use out of it.

On the other hand, the higher prices for the charcoal style smokers tend to come with a slightly bigger size. They are also very durable, ensuring you won’t pay as much for repairs and maintenance.

Fuel costs also can affect the overall price of any smoker. Look into what type of propane your gas option takes. Try and find a supplier who will tell you the price of a tank.

Charcoal is a fuel source that is easier to find, and the prices are a lot more available.

Although these are the ongoing costs of owning a smoker, the difference between constantly buying gas or constantly restocking on charcoal is an important one to understand.

Safety

The final consideration when looking at the physical differences between the smokers is safety. The most important thing to remember when working with flame and smoke is to have a safe understanding of how to use your equipment.

That being said, when comparing the two options, gas can be extremely dangerous. If not handled properly, gas leaks can lead to explosions and gas fires.

However, this does not make charcoal the undisputed better option. When cooking with open flames, you have to consider that sparks or hot objects could escape the smoker and light surrounding items on fire.

In both cases, we caution you to understand fully the smoker or grill before using it.

Differences in the Meat

The two kinds of smokers can have very different effects on your meat. Here is a list of the major things to look for when thinking about how you want to cook up your smoked meats.

Searing

Searing is perhaps one of the most important parts of the smoking process. Smokers let you infuse the meat with the deepest flavors. The caramelization of complex flavors does not come easy.

Consider the surface on which the meat will be cooked and how that may affect flavors as well. The big difference between your two options is that charcoal grills will give more defined and richer sear marks and flavors. The heat produced by a charcoal smoker is more intense and direct. When contacting the meat, it provides the perfect infusion of smoky, savory flavors.

With propane, the searing is not as intense and does not produce such a complex flavor. However, you will get a more even sear across the meat.

This is highly debated over which is better. Whether you desire consistency throughout the meat or a richer, smokier flavor is up to you.

Flavor

The flavors produced by the different types of smokers are very different. The flavors that are made using gas smokers are going to be more consistent with the type of smoke chips you are burning. If you want to secure a specific flavor throughout the entire meat, propane is the choice for you.

However, if you want a richer flavor that varies at every level and depth of the meat, then the classic charcoal will give you what you are seeking.

The flavor is also a result of the juiciness. Gas grills produce more steam-like smoke, which can add moisture to the outside and deeper parts of the meats. Charcoal units allow you to achieve more dry-aged styles of meat. This is best for high-end steaks or more aged cuts of beef.

Color

Finally, the last major difference that charcoal vs propane smokers will give your meat is color. Although it may not seem as important, presentation is a crucial part of cooking and enjoying food.

With a charcoal smoker, the meat will develop a darker and crispier outside, giving it a very charred look. If you want to have meats with less complex coloring and more consistency, propane units are the better option. They allow you to keep some of the original coloring of the meat and serve it in a more traditional style.

Rotisserie

A specific feature that can range from smoker to smoker is the option to attach and use a rotisserie kit. This is an overlooked style of cooking meats in most smokers. By attaching a spit, or rod, through the smoker, you can slowly spin meats as they cook.

This is a great way to get an even degree of cook on the entire cut of meat. The constant turning of the meat seals its natural juices inside. The result will be a moist and flavorful cut.

Propane vs Charcoal Smokers: Pros and Cons

Among the many differences of the two types of smokers, there are a few distinct aspects between propane vs charcoal smokers. The difference is not just in the parts list although that is a significant factor. However, with a completely different method of starting the cooking process, you may find there are more differences in propane smokers than you realized.

Propane: The Pros

Easy Setup

When using a propane smoker, you’ll find they are very easy to get started. The gas in your tank will fuel the fire and give you ultimate control over the heat and how fast or slow you want to cook.

Once your food is prepped and the smoker loaded and heated up, simply add the food to the racks and control the rest from the outside. Remember to check the fuel to make sure you do not run out prematurely.

Customizable Parts

A propane smoker is comprised of mostly replaceable parts, and you can customize the entire unit to suit your personal preferences and cooking needs.

The first major parts are the propane tank and knob. The tank sits outside the smoker and can be turned open or close with just a twist. It is very important to not leave this open as gas leaks are the leading cause of problems with propane smokers. With some of the advanced options, you can find customizable parts for the knob that tells you how much gas is left in the tank.

Other options include gauges that tell you how long the meat has been cooking and how much time it has left as well as temperature readers.

Safer

Now similarly to the charcoal smokers, this style will come with either a wood chip loader or a wood chip box to fill before starting. However, with propane smokers there is often a digital controller you can use to visualize the temperature and better adjust your smoker as it goes. This provides improved safety since you can monitor the temperature and amount of gas you’re using.

Easy to Replace and Clean Parts

All parts for a propane smoker will be more easily replaceable and easier to clean as they do not deal with the harsh smoke a charcoal grill would have.

Better for the Environment

This may come as a surprise, but propane is better for the environment than charcoal. Both of these fuel types emit greenhouse gases, but propane produces less. Compared to charcoal, which emits an average of 11 pounds of CO2 per grilling session, propane emits just 5.6 pounds.

Propane: The Cons

Higher Maintenance

Because propane is a type of gas, you will need to monitor the gas and temperature levels throughout the cooking process. You don’t want the gas levels to suddenly flare out of control. This need for constant monitoring makes these appliances more high-maintenance.

Affected by Harsh Weather

Propane-fueled units often have poor insulation. In turn, this makes the smoker more susceptible to being affected by harsh winds, storms, etc. If you intend to use the smoker year-round, propane smokers will require you to constantly check the food to make sure the insulation is keeping the temperature stable.

Storage Safety

Parents may want to exercise caution when storing their propane tanks. You don’t want to store it in the house with young children, who may fiddle with the valves and release gas.

Charcoal Smokers: The Pros

More Complex Flavor

The old-style charcoal smokers will lead you on a journey of learning and perfecting your food the exact way you want. It may take time to master the skill and nuance of smoking meat using real charcoal, but you may find the complex flavors to be worth it.

Larger Cooking Surface

Charcoal units tend to have larger cooking surfaces. If you plan on hosting parties and cooking for groups of people, or you want to cook a variety of meats, charcoal units will serve you better.

Easier Maintenance

A charcoal smoker is made up of fewer parts than propane. Instead of using a tank of gas, you will start the fire with a charcoal chimney and add charcoal to the wood chip box. The direct heat has no other hoops to jump through before it enters the smoke chamber where you can rack the meat and let it smoke.

One of the larger differences of propane vs charcoal smokers is that instead of an interface you can use to change the temperature, charcoal smokers will have a damper top. This lets the user open it and release smoke, allowing you to have slight control if attempting to lower the inside temperature.

Charcoal Smokers: The Cons

More Labor-Intensive Set-Up

The process of smoking food through a charcoal grill is a longer and more tedious operation. The first step is to add the charcoal in a metal cylinder and begin to heat it. From there you should add the hot charcoal to the smoker, on top of a lesser pile of unlit charcoal. Once the charcoal is loaded, you can add the desired smoke chips and prepare the food as it heats up.

Keep a watchful eye on the temperature. It is much harder to lower and raise the temperature once the process of smoking the meats has started. From there, similar to propane, let the magic happen in the smoker and let it cook for the desired time.

Costly

Both propane and charcoal smokers will require you to purchase a fuel source. While propane tanks may present a more expensive initial investment, charcoal is not cheap either. You’ll have to buy multiple bags of charcoal, which ends up being more expensive than buying 1 tank of propane, which can last 8-10 grilling sessions.

Messy

Charcoal itself can be dirty to handle, and on top of that, clean-up with these smokers also can be a hassle. Charcoal smokers produce heaps of ash, which you’ll have to dispose.

Which Should I Buy?

So, you may be asking yourself, which one of these options is the best fit for you? Well the most important thing to consider is what kind of food you will be grilling, and the desired flavors you want to achieve.

• If you are willing to put forth a little more effort every time you want to cook, then the charcoal smoker is the best purchase. You will be blown away with the different combinations of flavors you can develop with unique permutations of charcoal and wood chips. The complexity of flavor will suffuse the meat from its outer most layer to its core, giving you a different bite every time you cook.
• If you want to cook lots of food, at good value, with consistency, you need the propane smoker. With unmatched control, you will be able to discover successful ways to cook different foods and meats and recreate that situation again and again. Additionally, if you do not want to spend more time cleaning and purchasing charcoal every time you cook, the propane will give you the highest quality of meat without taking all your time to cook.

With all the differences and possibilities laid out in front of you, the best way to pick a smoker is to think about the type of food and cooking style that you love. Smokers expand flavor and give you the ability to infuse truly unique aspects into your meats.

Propane Vs Charcoal FAQ

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Is it healthier to cook with charcoal or propane?

In a recent study, scientists discovered charcoal smoke had a noticeably higher number of polycyclic aromatic hydrocarbons then propane smoked meats. This is likely due to charcoal creating significantly more smoke then propane.

Can you use charcoal in a propane smoker?

No, you should never use charcoal in a propane smoker. It’s very likely the burning charcoal would damage a number of components inside a propane smoker, requiring an expensive repair if not outright replacement of the entire smoker.

Is grilling with charcoal carcinogenic?

Not directly, however charcoal does create smoke with a higher level of polycyclic aromatic hydrocarbons then propane. These compounds are found in all smoke so all smoking or grilling could be considered carcinogenic.

Is propane cheaper than charcoal?

A propane smoker generally costs more just to turn on, however over a long smoke the propane smoker costs approximately 1/4th as a charcoal smoker.