Fuel Consumption

• Smoker grills for BBQ consume either charcoal, wood chunks or wood pellets. The rate of fuel consumption depends both on the type of fuel and size of the grill. Vertical smokers are compact and more fuel efficient than offset horizontal models that hold the firebox on one side and the chimney on the other. Smokers that use charcoal and wood pellets burn more efficiently than models that require wood. With charcoal and wood pellets, you'll save money on fuel and spend less time stoking the fire during long hours of smoking pork shoulders and beef briskets.
  
  

Design and Insulation

• A well-insulated smoker will cook your foods under consistent smoke heat while using less fuel. This is why traditional covered grills don't work as reliably when used for smoking meats -- the thin metal does not hold heat nor is it as durable as a heavy smoker.
  
  Vertical smokers require less space on the patio or back deck, but horizontal models hold more food and can smoke larger cuts of meat, such as a whole pig for a luau or BBQ party. Horizontal offset smokers with the chimney to one end and the firebox in the other also allow for greater smoke circulation, which results in richer flavor.
  
  

Smoker Luxuries

• If you have the money to spend and the free time to do a lot of meat smoking, consider models with a few luxuries to make your BBQ experience a bit easier. A built-in motorized rotisserie will allow you to smoke multiple whole chickens, several racks of ribs, a leg of lamb and, depending on the size of the smoker and strength of the motor, even a whole pig. Built-in thermometers are handy for checking and maintaining the internal temperature over several hours. Smokers with cast-iron grill surfaces are virtually indestructible and built to last. The mantra of great BBQ chefs the world over is "low and slow," meaning meats should be smoked over low temperatures for long periods of time to achieve a rich, smoky flavor and fall-off-the-bone tenderness.