I think smoking meats is something that has made its way into the vernacular of cooking and BBQ enthusiasts. For an indoor chef, it can seem like a foreign concept at times. But, when you break it down, it’s actually quite similar to other methods of preparing meat you’ve used before, just with a few key differences. I want to explain the terminology associated with this popular hobby so you can test out all sorts of new methods with your meats. Personally I’ve been enjoying ButcherBox for a nice assortment.

Joe Traeger: The Godfather of Pellet Grills

Click here to shop the brand that started it all!

In 1988, Oregonian Joe Traeger developed the first pellet grill. He might not be on the level of Phil Knight, but it does make you wonder if there’s something in the water out there! The concept of a wood pellet grill combines the best traits from regular old grills and more traditional smokers. You’re getting the signature smoky flavor that makes barbecue so great, but with the convenience of a grill.

The good thing about pellet grills is the ability to control the heat and cook time. The amount of wood you put in determines not only the temperature, but how much of a smoky flavor you’re getting. Additionally, there are all sorts of “flavors” of pellets out there for a variety of tastes. More pellets for my palate!

Maybe you want to enjoy the flavors of smoked meats without the hassle of going outside. Maybe it’s winter and you live up north! Whatever the reason may be, I’m extremely impressed with the GE Profile Smart Indoor Smoker.

One of the first of its kind, this indoor smoker offers active smoke filtration to turn wood smoke directly into warm air. Not only that, but it requires significantly less pellets to achieve the same flavor.

You don’t always have to choose between pellet and gas. Take a look at this beauty from Pit Boss Grills. A real two for one in more ways than one. The Sportsman 1230 model offers 8-in-1 cooking versatility, allowing you to smoke, bake, braise, roast, grill, barbecue, char-grill and sear – all in one machine. Plus, you have two separate sections, and the ability to have different temperatures in each. Perfect for a cookout or BBQ for many hungry guests!

Pit Boss and Louisiana are actually owned by the same parent company. Dansons company was formed in 1999 with the desire to turn the waste of sawmills into a reliable source of energy. Interestingly, they got their start in horse and animal bedding before moving to grilling/smoking when they realized their product could be used in a different way. What a pivot!

Ultimately, whatever brand you choose, you really can’t go wrong. A lot of times it’s more about the driver than the car itself in cooking, just like in NASCAR. The only difference is that here we don’t worry about speed. Smoking is a process meant to be enjoyed over a long period of time as you create a smoky, fall off the bone meal for you and your loved ones. As always, happy cooking!