Buying a Barbecue Pit or Smoker

This type of smoker does not use gas or charcoal. Instead it burns small split logs in the firebox. Dry smokers cook without the steam of the water smoker, and this gives foods a more intense, smokey flavor. The dry heat dehydrates and tenderizes tough cuts of meat, concentrating the flavor. Most foods will require an occasional basting while smoking to prevent them from dying out too much.

The food is also further away from the firebox, meaning the temperature is typically lower than that of a water smoker, so cooking times are longer. This long, slow cooking method is another reason that a barbecue pit will produce a more intense flavor than a water smoker.

One obvious disadvantage is that you’ll need to constantly maintain the fire to keep your target temperature. You’ll probably need to add some wood at least once an hour, and twiddle with the vents to keep your target temperature. To many people this isn’t a disadvantage however, as they enjoy tending the fire! Super expensive models operate on wood pellets, which can automatically be dispensed by a computer controlled thermostat.

Features to look for in a barbecue pit:

Vents: Look for a unit with adjustable vents on both the firebox, and the chimney. This gives you the most options for controlling the temperature by adjusting airflow to the fire.

Material: Since a barbecue pit will generally spend its life outdoors, consider the type of material it is made of. The cheapest models will quickly rust out, but stainless steel can be a budget buster. An enameled surface is generally a good compromise, and a cover is a wise investment.

Cooking area: Barbecue pits range in size significantly, so you’ll want to make sure you buy one big enough to handle whatever your BBQ plans are. Remember, that with 8 hour cooking times typical, you’ll want to cook everything in one batch. I think it is wise to purchase a unit that is at least big enough to cook two hole briskets.