Un smoker marche au charcoal. You can smoke meat on a regular bbq but keeping low temps is really hard
Have 2 smokers, a weber smokey mountain 21 inch and an electric smoking tex. As you can probably guess, the electric smoker is much easier, set and forget but you can never match the flavor of the weber. I do ribs on the weber and pork butt on the electric. Pork butt smoked for 18 hours, never had to open the smoker once. Trick is the right amount of chunks not chips, not too much, and right at the beginning.
Let me know if you have any questions
J'ai acheté un Kamado Big Joe en fin de semaine. Les Ribs et le poulet sont débiles dessus. J'ai hate d'essayer du saumon fumé.
http://seriousbirder.com/blogs/wp-content/uploads/2013/05/kamado_joe_charcoal_grill.jpg
Oui, il fait du "low temp" smoking, mais pas cold smoking, tu vas smoker autour de 200-225 deg ... Ce qui est correct, dépendant de ce que tu veux faire.
Pork butt on the electric because it takes a long time I guess ?
How long do ribs / chicken take?