Backyard Smokers
Are there smokers that can be used in backyards for Cajun smoking? Yes, there are several smokers that can be used in your backyard for the purpose of Cajun smoking. They range from custom-made to ceramic outdoor ovens to small smokers.
You are not going to want to make this costly purchase based on looks. Here are some questions that you may want to ask yourself before deciding on what type of smoker you like to purchase for your Cajun smoking experiences.
Types Of Smokers
The basic aim for using a backyard smoker for Cajun smoking is for different sorts of meat. The smokers usually operate with different types of fuels such as wood, gas, or electricity. They all serve a similar purpose but vary in terms of their usage, functioning, temperature controls and efficiency. Listed are the different types of backyard smokers:
Following are the Cajun backyard smokers and how they differ:
The horizontal smoker is more commonly known as an offset smoker. These smokers are also known as barrel smokers, stick burners, pipe smokers or side firebox smokers. They come in a range sizes; even the smallest cooks enough food at one time. They can handle heat very efficiently. They are well-constructed and long-lasting if taken good care. They are nicely made with good quality thick metal, strong, heavy and cook well. All this quality construction helps control and maintain the heat throughout the cooking process.
These are the most used for Cajun smoking. They can be used as a multipurpose smoker because they can aid in cooking other foods, too. It is said that they are challenging for one to handle because you must replenish your wood and keep it stoked to maintain an even temperature. However, they provide the finest and most delicious smoke flavored Cajun smoked meats ever. My favorite type of Cajun smoker thus far.
Direct Heat & Indirect Heat
Direct heat is used when you want to cook the food items directly over the fuel source. Cajun smoking with direct heat can be achieved by simply placing food items directly over the heat or the flames (more like grilling).
Indirect heat is more commonly used for Cajun smoking. This simply means that low flame cooking can be achieved through this method. The flames should be placed at some other area within the smoker so that only the heat would be provided to cook the food. This is also known as zone cooking.
Indirect cooking helps in controlling the temperature. As the food cooks slowly and when needed the temperature can be raised.
These smokers, which are growing in popularity, are operated with the help of electricity and 100% all-natural hardwood pellets. Wood pellets are meant to be exclusive to the pellet smoker and come in a variety of natural flavors such as hickory, maple, pecan, mesquite, apple, or a blend of flavors. They have the temperature controls that helps you forget and get free once the food is in. They come in a variety of sizes ranging from smaller 1 shelf to exceptionally large with approximately 10 shelves. These smokers are extremely easy to control. They are mainly used for cooking meat. They are expensive when compared to other smokers. You also don’t get a good smoke flavor from these types of pellet smokers.
This is a great way to cook low and slow while you run off to work, run errands or play a round of golf.
Gas Smokers
Gas smokers have been around for an extremely long time and are well known. They are operated mainly with propane; however, you can use other fuel sources like gas, charcoal, or wood. They are convenient and budget friendly and easy to handle. They are easy to carry i.e. they are portable meaning you can take them with you wherever you are wanting to use them. They need proper monitoring as it is difficult to control the temperature, but they can be purchased with a built-in thermostat. These are one of the less expensive smokers.
Electric Smokers
Electric smokers are a good choice and are one of the more commonly used types of Cajun smokers. They are pocket friendly meaning they use electricity as the fuel, which you are already using in your home, most likely. These smokers are easy to handle outside and even indoors making Cajun smoking possible all year. They come with temperature controls to provide reliability in terms of use, temperature handling and food cooking. They are easy to manage, and they don’t demand full time attention so you can walk away to do other things. They are probably the most versatile of all smokers as they can also be converted into cold smokers.
Consider this: you are not going to get the deliciousness of the smoke flavor, especially if you decide to cook indoors. Do you really want Cajun smoked meat that’s no different than oven-baked meats? I don’t think so.
Kettle Smokers
Kettles can be converted from a grill to a smoker for Cajun smoking purposes. First, after soaking wood chips, add them as a base fuel; or you can use charcoal. Next, light the fuel (if you are using charcoal you must wait until they turn white), maintain the temperature. In a kettle you will maintain the temperature by using the Modified Minion Method, simply add lit coals or wood chips onto the ones that you already have there. Yes, this creates pile upon pile and makes more of a mess for you to clean-up in the end. Last, simply shut the lid and avoid opening the kettle lid at all costs as this lets the heat escape. To maintain an even temperature, you will work your top vent to allow more oxygen to flow through the kettle or add more fuel. You will also want to allow for a longer cooking period, so don’t hem-haw around, get your meat on early in the morning especially if you plan to eat at a normal dinner time.
Gravity Smokers
A gravity smoker is a fine example of set it and forget it making it a top pick for backyard smoker enthusiasts. This design is well constructed by having two chambers; the main chamber is for the meats and then there is a side charcoal chamber that has an easy oxygen control. The chamber is more like a coal chute or hopper; it is filled with enough coal to last throughout the burn which may need to last for up to sixteen hours. You may use lump coal or briquettes. There are different heat chambers to help maintain temperature. There is a flow of heat from the charcoal chamber towards the heat chamber, the heat flows from the bottom of the chute upwards through the meat chamber. The flame can be handled under low oxygen as well.
They are compact, space friendly, easy to handle and are free from any complex machinery or parts. As the name indicates they are vertical cylindrical shape. It comprises of mainly two parts. A charcoal or wood chunks part and a water tray part for the equal distribution of heat. It is one of the best low-cost smokers. It’s easy to move and easy to handle. However, it has a small space for cooking limiting its capacity. This vertical smoker uses essentially any type of fuel. The difference is that its vertically orientated rather than horizontally.
Charcoal Smokers
Charcoal smokers are a little bit tricky as they are harder to light up and maintain an even heat temperature. There is a difficulty in maintaining the temperature. But in terms of intense smoking they are a good option to go for. The shape of the container provides a uniformity of heat and temperature overall which is good for the cooking purpose. There are four components to a charcoal smoker: the firebox, the water pan, the cooking chamber, and the lid.
I highly recommend this smoker for smaller, single cuts of meat only. You must wait until the charcoal has a thin layer of white ash before you can begin to ‘smoke’ your meat. For this reason, these are my least favorite for Cajun smoking thus far. Also, I’d add pre-soaked wood chips to enhance the wood smoke flavor.
The charcoal smoker isn’t ideal for Cajun smoking, but it will work in an emergency situation. And this is not at all helpful if there’s a need to cook large food as your fuel base will have to be replenished repeatedly. To replenish your base fuel, you will have to remove your meat and wait until your fuel is read to continue to cook, unless there is a separate chamber for your fuel. It won’t serve best.
Offset Smokers
Let’s chitchat more about the offset smoker or horizontal smoker which is the preferred type of smoker for Cajun smoking. As discussed above, an offset smoker is simple; it’s a two-piece smoker and is commonly thought of as the most traditional type of smoker.
Flexibility
Even though it has several names, they’re all basically the same and is very flexible. Some are even designed so that you can open the firebox and grill directly over the flames while you are smoking meats. Or just simply fill the cooking chamber with charcoal and/or wood chips for a larger grilling spot. If you are good with metal, you can also adapt these smokers to use different types of fuel such as propane.
Pellet Smokers
One of the most innovative machines, the pellet smoker is a good competitor for the Offset smoker. It’s similar looking to the offset smoker, however, it works differently.
Flexibility
Not so much! They’re not really good for grilling unless they have the grilling system built in.
Electric Smokers
One of the newest smokers, the electric smoker is a one of the easiest to operate. They come in different shapes and sizes.
Flexibility
They are great for outdoor and indoor use. Yes, you can use these indoors because they are electric and do not produce any type of actual smoke to enhance the flavor of your meat.
Vertical Smokers
One of the most innovative smokers, it is designed to follow the law of gravity. The heat transfer from a lower fuel chamber drifting up through the cooking chamber.
Flexibility
Sure! You can use this with a variety of fuels similar to the offset ‘horizontal’ smoker. However, it has a much smaller cooking chamber. You must use a third water pan chamber to keep your meats moist.
COST:
| Cost of Backyard Smokers $50 – $10,000 | |
| Offset ‘Horizontal’ smokers | $500 + |
| Direct heat smoker | $20 + |
| Indirect heat smoker | $50 + |
| Pellet smoker | $500 + |
| Gas smoker | $200 + |
| Electric smoker | $200 + |
| Kettle smoker | $110 + |
| Gravity feed smoker | $200+ |
| Vertical smoker | $30 + |
| Charcoal smokers | $150 + |
Conclusion
Smokers don’t come a huge variety, but what you do have are great choices. Keep in mind how experienced you are, what kind of fuel you have access to, how large is your backyard and how much food are you wanting to smoke at one time, pay attention to your budget, smoker safety for your area, portability and heaviness, and multiple uses like smoking and grilling.
These are the details that defines the different types of Cajun smokers that could be used in your backyard situations. These smokers are designed according to the needs and demands. These are smokers that used for preparing small and large quantities of food, but not a huge, commercial amount of food, with different options in terms of fuel types. Choose your smoker, light’er up and start your Cajun smoked meats a’cookin!