Difference Between a Slow Barbecue and a Smoker

Some people are confused about the difference between using a slow barbecue smoker for grilling, and using a smoker specifically designed to smoke meats. There are substantial differences between the two, and it's good to know which method works best for what you want to do.

Slow Barbecue

Slow barbecue cooking is used for large amounts of meat, such as a brisket, roast, thick ribs or burgers. A dry spice rub is applied and then sauce to baste with, as the cooking process goes on.

The slow barbecue method involves using the standard charcoal or gas grill to cook meat slowly. The slow barbecue method simply means longer heat at lower temperatures. Using a gas grill, the method is much like a slow bake in the oven, but it's done outside.

When it comes to charcoal grilling, the coals have a limited burn time so you will need to replenish the exhausted coals with a fresh ready-to-go batch.

Slow Barbecue Charcoal Grill Method

The chimney starter is a simple invention that looks like a coffee can, open on both ends with a handle on the side. It allows for the quick lighting and preparation of coals for a grill. When you need to add more coals to the grill, this is a quick to ready system.

1. Line the initial set of cool coals around the perimeter of your grill, leaving the central area clear.
2. Light and prepare the coals as you would for a standard barbecue.
3. Once the coals are gray, put the shallow baking pan in the center of the grill, filled with approximately 1/2 inch of water. Do not allow the coals to touch this pan.
4. Place the middle rack on the grill above the coals.
5. Add your meat directly above the pan (not over the coals).
6. Close the lid and air vents.

Monitor your cooking with the objective of keeping the lid closed as much as possible. Average sized meats will take about 2 hours to cook. If you are cooking an entire turkey, this could take up to 6 hours, so you will need to replenish your coal supply once or twice.

Smoking

Smoking your meat requires longer time at lower cooking temperatures, with a monitored supply of moisture and wood for smoking. The moisture helps to create a buildup of smoke, and adds just the right touch of flavor to the meats.

There are actual smokers that have been created for this cooking process. The housing is usually created with multiple shelves and then a grilling area either on the bottom of the smoking unit or on the side. This allows for a deeper flavoring process for the meats.

Many smokers contain a special reservoir for the smoking water, along with a reach-in space. This allows you to add more coals and the moist wood that you use to smoke your items.

Smoker Method

1. Coals are started in the appropriate "grilling" area.
2. When the coals are ready, a reservoir of water is placed above them to begin the heating process.
3. Items are placed on the appropriate surfaces for the smoking process.
4. Once ready, moistened wood of hickory, mesquite, pecan or others are then placed onto the hot coals to release the smoke. The smoke then billows within the unit to help cure the meat. Additional water is used to help hold in moisture for the items, and also helps to moisten the skins so that the smoke flavor can get deep within the meat.

Depending on the meat and desired result, smoking can take hours or days. This method of smoking is often used to make jerky and other types of dried meats or fish.