Meco smoker is a great way to add smoky flavor to your meat. They are affordable and come in all shapes and sizes; one to fit every patio and budget. They’re a perfect choice for the backyard cook who wants a great barbecue, but doesn’t have thousands of dollars to spend on it. They make great gifts and can be used 365 days a year.

Meco 5031 Charcoal Combo Water SmokerSome models of the meco smoker do burn charcoal (and wood) but they work in a much different way than a regular charcoal grill. You are still cooking the food using charcoal, but at a much slower rate than a grill. Because of this, once you put your meat into the charcoal smoker and close the lid, you should open the lid as little as possible until the meat is ready.

Charcoal and wood are the most common types of fuel used. Natural hardwood charcoal is the best choice for most smokers. It can be easily ignited without the use of lighter fluid. We have found that the better the charcoal, the longer between times you need to add it. Also, making sure to keep your charcoal dry will make your charcoal experience much more fun.

Most folks that love smoked foods know that smoking is commonly used for fish and meats but they don’t know that smokers can even be used to make dried fruits.

Preparing the meat properly is part of the key to making wonderful smoked foods. The temperature is also very important. If you cook too hot, the meat will dry out and turn tough. If you cook too cool, you may be serving undercooked meat (always verify doneness with a meat thermometer). Make sure you monitor meat temperature to know when it’s time to remove it.

One of the main differences from traditional cooking 5031 Charcoal Combo Water Smoker - Redmethods, is that, in a meco smoker, the food isn’t going to sit in any of it’s own grease or have as much fat. There really is no comparison.

Food cooked in a charcoal smoker simply tastes different than any other kind of food cooked using different cooking methods. There are some challenges to overcome, though. It can be very difficult to achieve and maintain a hot enough temp to properly hot smoke the foods.

With the temperature going up and down with frequent fluctuations, it can be extremely hard to ascertain when the food will be ready; it is common for most backyard chefs to typically ruin a few meals while figuring out the eccentricities of a new smoker. Most of us want a smoker that is sturdy and is a good fit in our backyards or on our backyard patios or decks.

When shopping, it quickly becomes evident that there are many features to explore and a huge range of designs to consider. Charcoal and wood fueled smokers are very popular among all of us backyard chefs. Meco Stainless Electric Smoker - Stainless SteelIf you have decided to purchase a meco smoker, some good advice is to also purchase a really good quality thermometer and make plans to stick around the patio the entire day.

If your smoker budget is limiting you to an inexpensive model, it is important to choose the smoker that appears as though it will control the flow of air best.

There are hundreds of charcoal smokers available today in all price ranges and it can be hard to find the one that is the best fit for you. Take your time, do your research, check out all of the features available, and you will find what you need to take your backyard cooking to the next level.

Happy Smoking !


Want to know how to make a smoker from parts purchased at Ikea ….. Check out this fun video!

Here’s a yummy recipe to try …..


What you’ll need:

One TBSP pepper (black/coarse)
Two to four pounds beef brisket
One tsp paprika
One tsp onion powder
One TBSP chili pwdr
One tsp garlic powder
One TBSP sugar (brown)
One TBSP salt


Step One – Mix your ingredients. Put one TBSP aside for later. Apply the mixed ingredients to the brisket and let the meat sit for 24 hours in the refrigerator.

Step Two – Remove the brisket from the refrigerator and let it warm to room temperature.

Step Three – Start the smoker to about 210 degrees.

Step Four – Smoke the brisket for approximately three hours or so (check the brisket with a meat thermometer).

Step Five – Apply the remaining TBSP to the brisket and return it to smoker until it reaches the desired texture, temperature, and taste.

Check out this link for food safety information on smoking meat and poultry from the USDA.