Customer Services

What’s the difference between a smoker and a BBQ?

Smokers aren’t like the traditional BBQs you’re used to. Instead of putting your food directly onto the grill over direct heat to cook for a short amount of time, smokers use low and slow heat combined with smoke and moisture to infuse food with a smoky flavour when cooking. The trick is to smoke at a low temperature for a long time. The minimum should be two hours of smoking at 100-120 degrees to infuse that smoky flavour into your meats. Of course, cooking times will vary depending on the cut and size of meat so our tip is to use a meat thermometer to make sure it’s cooked through. Check out our recipe for pulled lamb shoulder here. Check out our guide to our range of BBQ smokers here. 

See more FAQ