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FAQ Subject: How does thickness affect a smoker?
I have never had a smoker but I am considering purchasing a smoker this year. I have noticed that smokers can come in different gauges. I would think that the thicker the better. Why would it be better to get a thicker gauge steel? Certainly the smoker would last longer but what other advantages does the thicker steel smoker have considering the price differential?
Does thickness affect temperatures?
Does thickness affect cooking times?
Does thickness affect cooking quality?
The two makers of different gauge steel smokers that I have seen are New Braunsfields and Brinkmann. What is your opinion on these smokers?
Thank you for your web page.
Generally speaking, thicker is better because it will last longer and can absorb and radiate heat to the meat. On the other hand thicker is heavier.
Thickness does not effect temperatures, cooking times or quality.
Pit design and construction is much more important for performance than thickness. I wouldn't have a Rinkydinkybrinky as a gift and design and construction on the NBs usually leaves much to be desired. Before you buy, you might invest in a copy of "The Great American Barbecue & Grilling Manual" (or check it out at your local library) and read the chapters on "All About Grills" with illustrations, questions and plans. Check it out in The Barbecue Store.