| Serious barbecue enthusiasts including chefs, | | | | smokers. Others are for cooking for a large group |
| competitors and avid home cooks want nothing | | | | against a grander backdrop, such as barbeque |
| less than the best of b-b-q making experience a | | | | island setups in restaurants and large cook-off |
| cooking system can deliver. For these experts, | | | | smokers. |
| only a BBQ pro smoker will do. From thermostatic | | | | The offset barrel smoker, upright drum smoker |
| controls switching between hot smoking and cold | | | | or UDS, classic smoke box, vertical water smoker |
| smoking to an ancient Japanese designed ceramic | | | | and multi-rack refrigerator style smoker are the |
| make, a professional b-b-q smoker has the chops | | | | most popular designs. 4, 6, 8 and 10 feet are |
| for turning pork, chicken, turkey, beef and fish | | | | standard sizes. Custom sizes can usually be done |
| into tender, juicy barbecue. | | | | in 4 to 8 weeks. Combination smokers and grills |
| Brands like Big Green Egg, Bradley, Char-Broil, | | | | or ovens are available as well. |
| Char-Griller, Klose, Lang, Masterbuilt, Pitts & Spitts, | | | | Only smoking produces tender, juicy slow-cooked |
| Super Cajun and Weber's Smokey Mountain race | | | | Texas Style, Southern Comfort, Pacific Rim, |
| to offer the most attractive BBQ pro smoker, | | | | Memphis Style, Chili Adobo and authentic Southern |
| whether it's residential or commercial grade. It | | | | flavored ribs. For passionate barbeque lovers, |
| may be towable, fixed, portable or mounted. | | | | getting a BBQ pro smoker can match building |
| Some are made for cooking for a small group in a | | | | your own in the satisfaction meter. |
| casual milieu, such as backyard pits and tailgate | | | | |
