Smoking meat is really not too terribly difficult, especially if you use the correct equipment. And the first - numero uno - needed piece of equipment is the smoker.

Also, with a smoker, you may have a pan of water between the meat and the fire. The water tends to hold the smoker at a constant temperature, and also moistens the meat, making it very tender.

A smoker differs from a conventional backyard BBQ grill in several ways. Your typical Weber on the patio is used to cook food fast, and at a very high temperature. With a smoker, you cook food at a much lower temperature for a longer period of time, ribs will typically take 6 hours as an example.

Good brands of smokers to look for are Brinkmann, Traeger - which uses wood pellets, and Bradley. All these companies make models for the backyard bbq'er, not just commercial models.

A typical grill will use propane or charcoal as fuel, and a smoker may use the same as well. Seasoned veterans though will use hardwood to smoke their food. As the wood burns, it gives off a distinct smoke depending on the type of wood used. The smoke is infused in the meat giving it a unmatchable flavor. Just make sure to use hardwoods. Softwoods such as pine will actually render the meat inedible.

So there you have it. The best way to achieve superstar status in the backyard BBQ world is to get yourself a smoker and start cooking up fantastic food for your friends and family!

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