As it’s released from its storage tank, it turns back to a gas. Propane: Liquid petroleum gas (LPG), commonly known as propane, is a gas that’s compressed and stored as a liquid. It’s common to add wood chips with these too to get that smoke. Briquettes may contain chemicals to bind them or make them easier to light. Charcoal grillers will typically add wood chips to get the desired amount of smokiness.Ĭharcoal briquettes are generally made from sawdust and other wood byproducts that have been processed into charcoal, mixed with binders, and compressed into the shape we’re all familiar with. Charcoal also produces less ash than wood. The charcoal produces nearly no smoke and burns without flames and at a higher temperature than the wood it was made from. Wood fires produce more ash than charcoal.Ĭharcoal: Lump charcoal is made by burning wood in a very low-oxygen environment where most of the volatile compounds like water, hydrogen, and methane are released, leaving almost pure carbon. Different species of wood produce various degrees or notes of smokiness. Wood: The traditional fuel, wood is what gives food that smoky flavor everyone is after. Understanding the effort and knowledge required for each type of smoker and fuel will help narrow down which is right or you. Electric, propane, and pellet smokers are all capable of producing great results, while digital control systems to manage temperature and airflow help flatten the learning curve to produce excellent smoked foods with little experience. The traditional offset Texas-style smoker has been the standard for quite a while, but newer technologies are slowly gaining ground. SHOP NOW What You Need to Know About Smokers

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