Cost

A charcoal smoker requires a full set of tools to operate, including a grill with cooking grates, fuel (coal or wood), a chimney and a water pan. The charcoal chimney is used to light and heat the coal, and the water pan is used to add moisture to the smoke while it is cooking. Traditional smoking involves a low temperature cook over several hours, which requires an indirect coal configuration and a constant supply of coals to maintain the temperature and flavor of the meat being smoked.

Pellet grills, on the other hand, require much less hands-on attention. Once the desired temperature is achieved, your smoker will dispense pellets as needed to keep a consistent temp. Many models even function with WiFi control, allowing you to monitor and adjust temps from anywhere.

Although pellet grills offer a number of convenience features, they tend to come at a higher initial price than a similar charcoal model. However, the extra cost is well worth it considering their superior functionality and versatility.

Versatility

Many charcoal smokers feature baffles that you can open or close to control airflow and maintain ideal cooking temperatures. They also have vents on the top and bottom for creating convection and drawing cool air into the bottom, heating it as it passes over the coals, and then cooling it again as it rises over the food before exiting the smoker. These features help you achieve a steady, precise cooking temperature, which is difficult to do with a pellet grill.

Another factor to consider is whether you want a charcoal grill that can be used for both smoking and high heat grilling. Some models have charcoal trays at the bottom of the smoker where you can easily access them and add more charcoal for smoking. Others have cooking grates above the charcoal firebox that allow you to grill directly on them, although this may require you to crouch or kneel to cook.

You'll also need to decide whether you want to use lump charcoal or briquettes. Both types of charcoal are available in a variety of sizes, and each has its own advantages. Lump charcoal produces a more natural smoke and is better for smoking, while briquettes are user friendly, burn evenly, and can hold a consistent temperature. They do, however, contain a few additives and are not as environmentally friendly.

Flavor

With a charcoal smoker, you can infuse foods with a rich, traditional smoky flavor. Smoked meats, including ribs, brisket and pulled pork, are particularly delicious. You can add chunks or branches of various types of wood to the fire to improve the taste and aroma of the smoke.

With the right technique, you can also control the temperature of the smoke by opening and closing dampers on the grill. Using a chimney starter is essential to get the coals started. Once they’re white and ashy, you can start cooking with them.

You can further enhance the smoky flavor of your food by adding wood chips directly to the charcoal. Different types of wood offer distinct flavors, ranging from hickory to applewood. For the best results, soak the chips in water before placing them on the hot coals.

While a charcoal smoker is an excellent option for those looking to enjoy the classic flavor of barbecue, it requires more work than a gas grill. You need to build a fire and manage the temperature throughout the cooking process, making it less of a “set it and forget it” approach. That said, the extra effort is well worth it for those who love the flavor that only a charcoal smoker can provide.

Control

Unlike a smart smoker, which is automated and can reach and maintain a specific temperature for hours, charcoal or wood-fire grills require the user to actively tend to the fire and monitor the cooking process. This type of control allows the cook to be an active participant in the smoking process, which can add a level of flavor and texture that may be difficult or impossible to achieve with a pre-set device.

Many smokers have a damper system that lets the user adjust the airflow and help regulate temperatures. When the lower exhaust damper is closed, low pressure is created inside the cooker and hot combustion gasses and smoke are pulled down the chimney and out through the top vent. When the upper intake vent is opened, more oxygen is drawn in and the combustible coal burns faster and hotter.

The ability to adjust the damper system helps to ensure that the smoker is always at the right temperature for the food being smoked. This can be very important for foods like brisket and pork shoulder, which take several hours to smoke and require constant monitoring of the temperature to avoid overshooting or falling below the target range. If the smoker doesn’t reach and maintain the target temperature, it can ruin the flavor and texture of the finished food.