Smokers are considered by purists to be what barbecue is all about. Low temperatures and slow cooking allow flavor to develop in a natural, delicious way. The result is the most tender and juicy meat, every time. Pork shoulders cooked for 12 hours at low heat melt in your mouth!

Smoke travels through the smoke distributor and surrounds the meat before exiting out the chimney. Top and bottom dampers maintain control of the internal temperature.