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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask! He returns all questions . . . . . . . |
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?
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.
Have fun,
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?
Smoky
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