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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. 

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