BBQ Grills - The Difference Between Hot and Cold Smokers

I absolutely love to smoke my food, but I often hear confusion regarding hot and cold smoking:

Cold smokers

As the name suggests, this smoker unit works at very low temperature. Have you ever had smoked cheese? These delicate food stuffs can be cooked slowly so that they retain their texture and juices, at the same time the flavors and aroma enter and stay in the food - it just takes longer. However, given the "cold" smoking, the food takes very long to cook, but it is still worth the wait.

Hot Smokers

If you do not have patience for the cold smoker, but want its flavors, you must look for the hot smokers. These can cook the food much faster saving you the time, and still smoking it well enough to get the great smoked meat flavor. Obviously the gas and charcoal BBQ smokers are most common.

A version of the hot smoker is a water smoker. This smoker is more a cooking technique than any special kind of smoker. Think of a usual charcoal smoker with a bowl filled with water. The mixture of charcoal and flavored wood chips cooks the meat and smokes it. The steam from the water bowl ensures that the moisture from the meat doesn't escape leaving it dry. Any hot smoker that you can get the water bowl into can be used as a water smoker.

Personally, I highly recommend using both techniques! There is NOTHING to compare to some slow, cols smoked cheese, but for my outdoor BBQ I often employ my hot charcoal smoker in addition to my typical charcoal grill.

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