Most backyards don’t feature one of these things, and it’s a damn shame: The water smoker may be one of the best-kept secrets in grilling. “The role of that piece of equipment is to make things easy during long cooks,” says Jamie purviance, author of Weber’s Smoke. you want to maintain a temperature between 250–275˚, so cook times can last anywhere from 30 minutes to 10 hours (sometimes more). you’re probably familiar with a few of the cheat meals—pulled pork, spareribs, brisket—but this thing also has lots more to of er a man looking to keep it clean. Smoked jerky, fi sh, nuts, or even new england clams are all fantastic options, and they’re pretty easy, too. once you’ve got your food prepped, you essentially set it and forget it. Just check in once or twice an hour.
Pro Tips From Jamie Purviance
Mind the Smoke
If smoke is pouring out of your grill like a steam engine, then you’ve added too much wood. also, if it turns dark on you, it means your smoker isn’t getting enough air, and you need to open some of the vents. the goal should be a gentle stream of whitish smoke.
Play to Your Strengths
Match the strength of the food to the strength of the smoke. if you have an ingredient that’s very fl avorful, like ribs, you can add lots of smoke and it’ll balance out in the end. if you have a delicate food, like vegetables, use milder wood and cook for less time.
Get the Recipe
Championship Spareribs with Sweet Apple BBQ Sauce