How to Choose a Smoker

The firebox placement, fuel and the size of the grilling area are the deciding factors. With offset smokers, the wood burns in a firebox located next to the main chamber. Heat and smoke flow in from the side and exit through an adjustable chimney, so the meat does not sit directly over the flame. You control the temperature using the firebox and chimney dampers. When smoking below 100 °C, the meat cooks slowly and remains juicy. This is ideal for preparing ribs, pastrami and pulled pork. Edmonton has a grate of 66 x 35 cm, Buffalo 99 x 46 cm.

Which version to choose

• Kiona and Minnesota offset smokers are wood-fired and the temperature is monitored by two thermometers. Kiona features 2.5 mm thick steel, while Minnesota has grates at two heights and an area of 99 x 49 cm.
• Edmonton, Dakota and Buffalo smoker grills feature side loading and two chambers with grates. You can light a fire in both and grill over the coals. Grand Ontario grills on charcoal and the charcoal grate can be adjusted in height.
• Multifunctional grills combine gas with other cooking methods. Arizona combines gas burners, a charcoal grill, a smoker and a side infrared burner. Sierra complements an offset smoker with a gas grill featuring a cast iron plate. Boston bakes pizza on a stone and grills on a 3 mm stainless steel plancha.
• Our brand's Vesuv pizza oven is wood-fired on a fireclay slab and stands on a base with a wood store.

What You Need for Your Smoker

Smokers are fired with wood or charcoal. You can find charcoal, briquettes and firelighters in grill fuel. The smoke flavour depends on the type of wood, such as cherry or alder smoking chips. Protect your grill during the off-season with a model-specific cover. Standalone smokers without a grill can be found among garden smokers.