Shipping cost not included in priceIf you’re in the market for an offset barrel smoker, a.k.a. a conventional stick burner, Raichlen says the “gold standard” brand is Horizon, and this 16” option “is a great starter model.” A stick burner is typically used for “your classic Texas brisket and beef ribs, Southern ribs, and pork shoulder. These take up a lot of real estate,” he says, “so you need to have the space. A stick burner does not work well on a rooftop in Brooklyn.
Electric smokers use metal heating elements, with wood pucks for the smoke element. “The real advantage is convenience since you can set the temperature and time” instead of doting constantly on its progress, Raichlen explains. He finds, however, that with electric models, “the smoke flavor is not quite as good, pronounced, or complex as a wood chip or chunk-and-charcoal combination.
But in the end, for Raichlen, as with Karmel, bigger is usually better: “You’re going to be so happy that you have a grill with more capacity,” he says. “A lot of first time grill or smoker buyers are like, ‘Oh, I’m only gonna make hamburgers or hot dogs,’ but when you see that a lot of these grills are designed better than your indoor oven and cook really incredible food, you’re going to want to use it more and more and more.
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