How Do Smokers Work? Explained in 12 Simple Steps

A smoker is a great tool for grilling, but it’s also a tool you don’t use often enough. It’s easy to put off using your smoker when your grill is already hot. That’s why I’ve created this guide to help you figure out how do smokers work so you can grill more often!

But before you begin let’s check out the types of smokers. 

Types Of Smokers:

We all know what a smoker is – it’s a grill, right? Not exactly. The truth is, there are actually two different types of grills: open and closed.

The first is known as an open-type grill and is often used in a home setting. It features a grill top and has vents along the bottom and sides which allow smoke to escape. This type of grill is easy to use because it doesn’t require a lot of time or effort to use.

However, the drawback is that the food being cooked on the grill will not be exposed to the air, which means that it won’t dry out. In addition, it can be hard to cook a large amount of food at once on this type of grill.

The second type is a closed-type grill. It features a lid and has vents only at the bottom. Smoke is allowed to escape through the vents, but cannot escape through the lid. Because this type of grill keeps the food inside, it dries out much faster than an open-type grill, and it also requires less time to cook.

The downside is that the food is exposed to the air, so it can dry out faster. In addition, because there are no vents on the sides, you need to turn the food over to cook it evenly.

If you’re a smoker who’s looking for a grill to buy, make sure that it’s either an open or closed type.

Let’s Know How Do Smokers Work?

Most smokers I’ve met are pretty complicated contraptions. And I’m talking about the type of smokers where you put wood chips inside a metal cylinder with holes in the top.

The wood chips are lit on fire and slowly turned over the coals. The smoke is drawn up through the holes and into a filter and then into the chamber. This process continues until the smoker is filled with smoke and your meat is cooked.

So, how does a smoker work? Let’s see.

STEP 1: The Fuel

The fuel that most smokers use is charcoal briquettes or hardwood chips. They’re made from natural materials such as sawdust and small branches.

Charcoal briquettes are usually made from wood ash and can be bought at many grocery stores or online retailers.

Wood chips are dried pieces of wood that have been cut into small pieces and mixed with sawdust. You can find them in most hardware stores or online retailers.

The fuel goes into a special chamber that holds the coals.

STEP 2: The Burner

Charcoal briquettes are placed on the burners, which are metal plates that keep the coals from touching each other.

Wood chips are stacked on top of each other and lit on fire, but they’re not burned until the fire is lit inside the smoker.

The burners are usually placed at the bottom of the smoker, so that the heat rises and draws the smoke up through the holes.

The burners also make sure that the heat is evenly distributed throughout the smoker.

STEP 3: The Chamber

The chamber is where all the smoke goes. It’s basically an enclosed area with vents on the side.

This is where you place the food to be cooked. Most smokers have a small window that allows you to see what’s going on inside. The vents help to cool the smoke.

STEP 4: The Ducts

The ducts are the channels through which the smoke travels from the chamber to the outside.

You can see the ducts in this picture. They’re usually made of metal.

STEP 5: The Coals

The coals are the glowing parts of the smoker that give off heat and smoke.

You can see them here. They’re usually made of iron or steel.

STEP 6: The Filter

There’s usually a filter on the top of the smoker. This is where the smoke goes after it leaves the chamber. It goes into a screen where it’s filtered out.

Filters keep the meat from being cooked too quickly, but they also keep the smoke from burning your food.

STEP 7: Cooking the Meat

To cook the meat, you place it inside the chamber. You put some kind of rack over it to hold it up. The rack is usually made of metal.

Most smokers have a small window that lets you see what’s going on inside.

STEP 8: The Vent

The vent is the opening where you light the fire. This is usually a metal flap with holes in it that opens and closes.

STEP 9: The Door

This is the opening where you take out the food when it’s done. It usually has a screen that keeps the heat from escaping. This helps prevent the meat from drying out too quickly.

Step 10: The Smoke

The smoke is the glowing part of the smoker that gives off heat and smoke. It goes through the ducts to the outside, but it can’t escape unless the vents are open.

You close the vents before you light the fire to keep the smoke in the smoker.

STEP 11: The Charcoal

The charcoal is what keeps the fire going inside the smoker. You put it on the burners.

Charcoal can be bought at many grocery stores or online retailers.

STEP 12: The Wood Chips

Wood chips are made from dried pieces of wood that have been cut into small pieces and mixed with sawdust. You can find them in most hardware stores or online retailers.

They’re usually stacked on top of each other and lit on fire, but they’re not burned until the fire is lit inside the smoker.

The burners are usually placed at the bottom of the smoker, so that the heat rises and draws the smoke up through the holes.

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