Smokers
It all starts with a pairing guide, a passion for food and watching lots of YouTube videos… Ask us about Pros & Cons. Brands & Warranties. Pricing & Availability.
We stock Smokers. Pellets. Tubes. Wood Chunks & Chips. Smoker Boxes. Lump & Briquette Charcoal. Chimney Starters. NB Cedar Planks and Accessories year round in our SMOKERS CORNER.
WOOD FIRED PELLET GRILLS
Wood Fired Pellet Grills are versatile as they use hardwood pellets for heat as well as to impart smokey flavour. Smoking food requires slow cooks at consistently low temperatures and this is what pellet grills do easily. All you need to do is pair the flavour of pellets you choose with the food you are cooking and learn some basic techniques for preparation, rubs, glazes and monitoring temperature.
Some pellet choices are Apple, Cherry, Hickory, Maple, Oak, Pecan, Whiskey Barrel and Blends.
KETTLES. BULLETS. DRUMS. KAMADOS.
These units use briquettes or lump charcoal to provide heat and a smokey charcoal flavour.
Wood chunks are often burned simultaneously. Charcoal will impart a unique flavour
preferred by purists, but they do require more time to prepare and more attention while cooking.
NEED A HAND?
Ask us about connecting your BBQ and PATIOFLAME directly to your household tank.
(506) 847-2707
PAIRING GUIDE
It all starts with a pairing guide, a passion for food and watching lots of YouTube videos…
Ask us about Pros & Cons. Brands & Warranties. Pricing & Availability.
We stock Smokers. Pellets. Tubes. Wood Chunks & Chips. Smoker Boxes. Lump & Briquette Charcoal.
Chimney Starters. NB Cedar Planks and Accessories year round in our SMOKERS CORNER.
GAS BARBEQUES
While not a dedicated smoker, they can be used to moderate success using three techniques.
You can use pellets in a stainless steel tube or tray. You can soak wood chips and put them into a smoker box or place them directly on the burners. And you can use soaked planks, with cedar being the favourite.
ELECTRIC AND PROPANE
These units use electricity or propane as fuel. Soaked wood chips are placed on a tray inside to create a
smokey aroma. Some are designed for use with their own compressed wood flavoured biscuts.
COLD CABINETS
These units are for cold smoking foods that require steady, cool temperatures between 90°-120°F.
Wood chips are used to impart smoke and they can be a stand alone or an add on to another unit.
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