Water Smoker Tips

• Water smokers are an economical way for beginners to learn the technique of smoking meat. Derek E. Rothchild/Brand X Pictures/Getty Images

  Considered the simplest of smokers to use, and recommended for beginners, vertical water smokers use a pan of water between the heat source and cooking meat to maintain moisture. They can come in a box or "bullet" style, and use various fuel sources. Those looking to buy a water smoker can follow certain guidelines to make an informed purchase.

What Type of Water Smoker to Buy

• Water smokers can be fueled by gas, electricity or charcoal. Electric smokers are easy to use, but are not portable for venues such as camping, where an outlet may not be available. Charcoal smokers are probably the most difficult of the three, because it takes effort to maintain a constant temperature. However, they are the least expensive type of smoker, very portable, and can double as a charcoal grill when necessary. Gas water smokers are portable and easy to use; the gas helps maintain a constant temperature during cooking. Make sure whatever smoker you purchase has a temperature gauge.

How Much to Spend on a Water Smoker

• Costs can vary greatly for water smokers---but so can quality. Home improvement stores may carry less expensive models for around $40, while higher-quality water smokers can cost $300 to $400. Better-quality water smokers will be solidly made of thick metal, with doors that fit tightly, and strong latches and hinges. They will be stable when set up and possess welds that are of a good quality. Less expensive models with thinner metal can rust out quickly, or break with normal use.

How to Use a Water Smoker

• Soak the desired wood chips in water or a liquid of some sort; it could also be beer, wine or juice to add flavor to the meat. If you are using a charcoal water smoker, you will start a fire and place the coals into the smoker to heat. Electric and gas models will only require flipping a switch to start this process, similar to a gas grill. Place the pan of liquid into the appropriate slot under the meat, but above the heating element. Note that you can use the liquid used on the wood chips; simply pour it off into the smoker pan. Once the smoker reaches the desired temperature, add the meat and begin the smoking process. Charcoal may need to be replenished every hour or so.

How to Achieve Best Results

• Choose a good piece of meat for smoking; it can be inexpensive, but avoid poor cuts that turn out tough or chewy with normal cooking. Using a rub on the meat for four to 24 hours before cooking adds flavor and seals in moisture. Allow more time than is recommended in a recipe for smoking. For meats requiring four hours, add a half hour. For those requiring six to eight hours, add another hour to make sure the meat is thoroughly cooked. Keep the temperature between 200 and 225 degrees during this time---low enough to avoid overcooking and drying out the meat, but high enough to kill the bacteria that causes food poisoning. Additionally, coating the meat in a thick sauce the last 60 to 90 minutes of cooking seals in additional moisture and flavor.