Grill Vs. Smoker

Space

• Old-fashioned smokers typically require a large amount of space in your backyard. Originally, smoking involved storing meat in a small building that slowly pushed smoke into the smokehouse, curing and drying out the meat. Modern day smokers work in the same way but on a smaller scale. The smokers are best suited for large cuts of meat, including whole turkeys or chicken, sides of beef and ribs. Grills require much less space and are better suited for smaller cuts of meat, such as hamburgers or steaks.

Best of Both

• With just a few extra accessories, your old grill quickly becomes a smoker. Arrange a layer of charcoal briquettes in the bottom of the grill. Light the briquettes and burn until the charcoal breaks down into ash. Push a metal spatula through the middle of the coals, creating two separate piles. Fill a metal pan with water, and set it in the middle of the grill with coals on either side. Place the grate in the grill, and set your food directly on top of the grate above the water. Cover the grill, and let the steam and smoke from the water slowly flavor and cook the meat.

Taste Considerations

• Smoked meat has a richer and heartier flavor than meat cooked on a grill. Propane gas grills let the natural taste of the meat shine through and lack any type of smoky flavor. Charcoal grills give the meat a smokier flavor, caused by the scent of the charcoal that permeates the food. Smokers give meat a smoky flavor similar to charcoal. Smokers also use different types of wood, including apple, peach and oak, which gives the food a subtle flavor reminiscent of the wood's natural scent.

Warning

• Smokers are not suitable for cooking vegetables and fruits. The machines cook food slowly and may dry out these foods. The smoky flavor also masks the original natural taste of the items. Grills are better suited for foods of this type as the grates protect the food, keeping it from falling into the hot coals.