Read more on the grid - What is a barbecue smoker vertical

You've heard the term barbecue smoker vertical and scratched his head and said, "Huh." There are basically three types of smokers for real barbecue was smoking. The first is the so-called offset-smoker. With the offset-smoker, the smoker is the combustion chamber on one side of the smoke chamber. A fire in the fireplace built, smoke and heat of fire and traveling through the smoke chamber and a ventilation system in the upper chimneyRoom. The meat is smoked (and eaten) is placed on the shelves in the smoke chamber. As the smoke and heat to the meat goes on the way to grate the flesh taste of smoke. This makes great smoked barbecue.

The second main group is the smoking kettle kitchen (I think Weber Kettle.) Boiler A kitchen can be configured to smoke pot from the heat on the one hand, and place the meat directly over theHeat source, but on the side. When the lid is closed, the smoke from coal and wood chips do not flow around the grilled meats that are great tasting smoke before leaving the lid through the vents. The third main type of grilled food is what is known as a vertical smoker. With a vertical smoker, only a camera for everyone. The fire is built on the underside of the device is soaked wood chips with a pot above the fire zone, andThen there are 2.3 or 4 shelves horizontally above the smoke of the pan where the meat is provided. The smoke is rising in the smoke chamber, go to the meat they say about great taste, then exit through the top of the device. Some smokers also have a vertical pan of water directly above the smoke of the pan. This subject is maintained throughout the cooking process and help to keep the meat moist and not dry.

A vertical smokers, different fuels. Some pieces of coal or regular. Some arepowered by propane, and smoke, even with electricity for heating and burning wood chips soaked in water to create. The vertical electric smoker is often a good choice for beginners and enthusiasts of barbecue smoke that are very easy to adjust the temperature, and require no attention during cooking.

These three styles of smokers as passionate about barbecue products snuff good, provided that, in accordance with the principles of good preparation for the grid.

RubMarinate with a massage or meat.
Cook the meat low and slow (low temperature - long cooking time)
Apply sauces at the end of cooking time (the last hour or so).