Best Charcoal Smokers Reviews

Oklahoma Joes LongHorn

Pitmaster Rating: 4.1

The high-quality design of the oklahoma joe smoker guarantees many successful cookouts for the years to come. You can use woodchips, aside from charcoal. They both deliver a unique, delicious, smoky flavor – it’s just a matter of preference.

Loading it is pretty simple, thanks to the top lid on the firebox. The setup is even suitable for grilling. There is also a side door that allows you to quickly remove ash or tend to the fire so that the temperature wouldn’t drop significantly.

Even though the Oklahoma Joe LongHorn Smoker is heavy, it sure does make up for it with its impressive 1060 sq. in. of total cooking area. That translates to forty burgers in a single cookout, which ought to be enough for a backyard party.

The smoker stands on two sturdy wheels, making it easy to move around the yard. The grates are porcelain coated. The coating makes them rust-free and easy to clean.

You won’t have to worry about burning your palms thanks to the chrome-plated handles. The Oklahoma Joe LongHorn Smoker doesn’t lack in extra features either. For starters, there’s a built-in thermometer that makes smoking much easier.

The smoke and the temperature can easily be adjusted by the chamber dampers. There’s also the option of adjusting the height of the grate. Despite its size, the assembly process is simple.

Primo Kamado All In one

Pitmaster Rating: 4.0

Not everyone has the time to master grilling and smoking, as much as they love the superior smoky flavor. For those, there’s the primo grills and smokers 773. It’s a time-saving Kamado that has many perks.

Aside from smoking, you can use it for roasting and grilling – simultaneously! Kamado grills are an ancient breed originating in China. The 3000-year-old technology lives to this day thanks to the excellent results it delivers.

It’s simple, yet ingenious design is what makes it so great. The airflow is superb and controlling it requires minimal effort on your part. It also ensures even spread of heat.

Even though kamados are inherently simple, the model comes with a couple of very useful accessories. There’s a built-in temperature gauge that is highly accurate. Other notable accessories are the grill lifter, ash tool, cradle, and the two shelves.

The model is all about convenience. There is almost no assembly required at all, which is quite surprising for its size.

Moving it around the yard ought to be no problem, as the Primo Kamado stands on four caster wheels. Everything sounds perfect so far, so where’s the catch? The price.

Unlike most smokers, the Primo Kamado is a bit pricey. However, it’s multi-functional design and 20-year limited warranty on ceramic parts make it an investment worth considering.

Primo Oval XL

Pitmaster Rating: 4.5

This kamado is the company’s largest model so far. Its size is comparable to that of an average three burner gasser. The primo oval xl has been named after its unique shape. The structure design isn’t aesthetic – it’s what enables two-zone grilling and smoking.

The feature allows you to slide meats from a cool to hot side for reverse searing steaks and crisping chicken. The possibility is made even better with the cleverly designed porcelain-enameled grates. Although the setup is a bit heavy, lifting the dome doesn’t require much effort thanks to the spring-loaded lid hinge.

The four, sturdy caster wheels make the setup quite mobile and easy to handle. It’s one of the larger smokers out there as well. You won’t have a problem fitting a thirty-pound turkey inside the dome. There’s also a cast-iron damper that allows you to control the airflow precisely.

The manufacturer has done a great job of perfecting the ancient kamado technology. It performs exceptionally well in all the essential aspects, such as heat retention, heat distribution, and heat consistency. As a consequence, the Primo Oval isn’t only great for smoking, but also baking, roasting, and grilling.

Hardly any other smoker can match its performance, any many tests have been conducted that have proven its superiority. In one test, the firebox stayed at 225° for 3 days. It’s a significant investment, no doubt, but with the Primo Oval, you are sure to get a lifetime setup with an almost impeccable performance.

An Early Start

Meat absorbs smoke best when it’s raw. It is because a lot of compounds in the smoke that impart the distinctive taste are water and fat soluble. The smoke won’t penetrate as well when the surface if the meat dries out.

Going Low and Slow, but Not Always

Proper smoking is done over low, indirect heat. It takes time as well. Using wood smoke is the best way to make sinewy meat so juicy and tender. That way, you’ll barely need your teeth to chew through the delicious steak. Charcoal is great, but using wood chips in your smoker will help you get most out of it.

Do try to add sweet wood flavors to the meat that’s cooked over high heat just for a couple of minutes, like shrimps and steaks. You can even try it with some vegetables.

Utilizing a Water Pan

When the heat fluctuates, it tightens and dries out the meat.  When smoking with charcoal, make sure to use a water pan whenever you smoke for longer than one hour. The water pan adds some humidity and therefore helps stabilize the heat. Some models don’t come with a water pan. If that’s the case with yours, use a disposable foil pan. You must remember to refill it.

Balance

Most beginners are often tempted to add too much charcoal or wood chips. Caving into those temptations will result in some bitter-tasting food. As a rule of thumb, smoking the meat should take no longer than half its cooking time. Make sure that the smoke flows gently. If it billows like its coming right out of a diesel engine, it’s no good.

Mind the Color

Gentle streams of white smoke layering over the meat means you can expect a delicious dinner. Beware of black smoke as it will ruin your meal. To prevent its occurrence, make sure there is enough airflow.

Also, try not to place the meat directly above the heat. If the food is too close to the heat source, juices might drip into the fire and burn. The smoke from the burning juice will end up in your food, tainting its taste.

Ventilation

Vents are an essential part of every charcoal smoker. They are instrumental in the process. The charcoal should be opposite to the vent on the lid. Open the vents so that they’ll draw the smoke away from the fire below, causing it to swirl around the meat before it escapes through the opening. When you notice the fire getting too hot, shut the top vent almost completely. Make sure there’s still some room for the air to circulate.

Stay Put

Smoking doesn’t require much effort on your part. It’s a delicate art form that won’t exhaust you physically. However, it is typically time-consuming. Don’t be tempted to go golfing while you wait for the food to be done. One should always be cautious around smokers.

Checking the heat now and then is also recommended. Adding more charcoal when needed or adjusting the vents seem like minor steps, but can significantly impact the results.

No Peeking

Opening the setup releases smoke and heat, the two things you cannot go without here. You will need to open it but make sure you do it rarely and quickly. When you open it, try to tend to the food, the fire, and the water pan all in one take and as quickly as possible.

More Balance

Not all flavors are equal. We all know which one should be the star of this show, so don’t let thick coats of sauce, heavy-handed seasonings, or a potent marinade spoil its splendor. Harmony is key. It’s what separates the masters from the masses. You wouldn’t want to upstage something that is inherently flavorful.