Water Smokers or Dry Smokers Which One Better and Why

Food making is an art, and cooking a good barbecue in the backyard is an excellent way of keeping the family and making them happy. There are many ways to cook food in the outdoor session like grilling or baking but smoking the food is another work that includes the slow cooking of your steak or poultry under the low temperature in a smoky environment for a long time.

There are different types of smokers available in the market. The two main types of a smoker include vertical and offset smokers. Also, there are two basic smoking methods: water smoking and dry smoking. There has been a long debate on water smokers or dry smokers which one better and why?

There is not a definite answer to this question. Many people may find dry smoking better, and many people would enjoy water-smoking food. The general cooking method of these smokers is the same. But there is a difference in what type of food you get by cooking in these smokers.

Let’s take a closer look at the types of smokers, the properties of water smoking and dry smoking, and the food you would get after smoking from these methods.

The Idea Of Smoking Food

Smoking the food is just a unique approach to flavor your food. Smoking food means cooking food under a low temperature in an airtight chamber to prevent escaping smoke. Smoking can be a long process sometimes, it takes about an hour or more, but sometimes it takes 7 to 8 hours to cook the food properly.

It depends upon the type of cooking and the type of food you have. For example, ribs take about 6 to 7 hours to be cooked properly in smoke, but the roast can be done in 1 and a half hours based on its size.

Types Of Smoking

Smoking is divided into two main categories: dry smoking and water smoking. In dry smoking, typically sand or stone is placed in the smoker, or it can also be done without any. But in the water smoking, as it is evident, water is put inside the smoker.

Many people give different explanations for different types of smoking. Some suggest placing the water in the smoker to make the food tender and moist. It could be the effect of using the water in the smoker.

However, the real purpose of using water, sand, or stone is to make the temperature stable and low. Because water and other substances are bad conductors of heat and they are used for long-term temperature maintenance acting as a heat trap.

Water Smoker | What is Water Smoker Grill?

Wet smokers are generally vertical in shape and have three chambers in them. The lower one is for the charcoal and wood, the middle one is for the water tray, and the food is placed in the top one. Water smokers allow you to have a constant temperature of around 250^oF to 300^oF. Generally, the water smoker has vents on the top and the bottom of the smoker.

The top vent is for escaping the smoke from the smoker, and the bottom vent allows the air intake to burn. The vents are also used as temperature controllers. Generally, the upper vent is kept open for the smoke to escape to avoid excessive smoking in the smoker.

The vent below is for air intake and is the primary contributor to the smoker’s temperature. The more you allow air to enter, the more charcoal it will burn, resulting in a higher temperature.

Temperature Setting of Water Smoker Grill

For standard reference, if the charcoal section is filled in the bottom chamber, the water is also served in the middle room, and the vents are partially opened. The inside temperature will be kept constant between 225^oF to 250^oF for about 6 to 8 hours which is the perfect temperature and time range for the cooking of ribs, turkey, and roast.

How To Use Water Smoker Grill

Simply add the charcoal to the lower chamber. Light the charcoal and add some aromatic wood before the addition of water. This will cause the aroma and smoke of wood to go into the meat when it is not cooked after giving the smoke to the meat for some time. Now add the water and more charcoal if necessary. Close the smoker and set the vents at a minimum.

Now that your smoker is set and the food is cooking. Set aside and make yourself comfortable. When you see very little smoke coming out of your smoker, add some extra wood chunks. You can also add wood chips, but they will burn more quickly.

Types of Meat for Large Groups

You also may have to refill the charcoal if you are having a long cooking session. Do not forget to constantly fill the water because it keeps evaporating. You can use cold water, but warm water is better for maintaining the temperature.

One thing to take care of is that adding charcoal or water does not leave the smoker open for long, or it will lose its heat, which results in not only extending the cooking time but also compromising the quality of food.

Advantages

• Ideal for long-time cooking.
• Compact in size and portable.
• Easy to disassemble and assemble.
• Better maintenance of temperature.
• Maintain the temperature evenly in the smoker.

Disadvantages

• The cooking area is small.
• Not for a vast range of food.
• When achieving a higher temperature, water may be the problem.

What is Dry Smoker Grill?

The term Dry smoking is generally used for indirect heat that is normally used for cooking. It is a controlled temperature either of wood or coal fire that is according to our own choice. It will be a low, smoldering fire to slowly cook foods and infuse smoke flavor into the food.

Dry smokers are generally categorized into two other types based on their design. They can be ceramic grill smokers or horizontal offset smokers.

How Long to Cook Beef Ribs on Grill?

What are Ceramic Grill Smokers?

Ceramic grill smokers are made of highly insulated wall material that does not allow the escaping of heat it generates. These smokers are good for attaining higher temperature ranges that wet smokers can not achieve, making them a good solution for even baking a pizza. They can easily attain a temperature of approximately 700^oF in favorable conditions.

Ceramic grill Smokers also have three chambers, just like the water smoker. The charcoal and wood chunk goes into the bottom chamber, and food is placed in the upper column.

There is a removable heat deflector plate in the middle chamber that contributes to maintaining the temperature and keeps the food and the fire separate. The fire does not directly impact the food and burn it, and fat also does not fall into charcoal. There are vents just like water smokers on the top and bottom to allow the spacing of smoke and the addition of fresh air.

Temperature Setting of Ceramic Grill Smoker.

The ceramic grill heater can maintain a temperature of approximately 700^oF for up to 10 hours. It does not have any water. Instead, it uses stone which means better temperature control and no need to refill the water.

How To Use a Ceramic Grill Smoker?

The usage is simple: add some charcoal in the lower chamber with wood and light it. Add the meal to the top chamber and the stone in the middle and seal the smoker. Set the vent to optimum, and then there is no need to check the smoker for hours. It does not need water to refill. Add charcoal and wood if you think that the smoke coming from the top is getting low.

How to Grill Meat?

Advantages

• Compact and easy to move.
• Used for a wide variety of cooking.
• Can attain and maintain high temperature.
• A well-designed smoker can be used as a griller.

Disadvantages

• An expensive option.
• The ceramic lid is breakable.
• It takes time to cool down if the temperature gets too high.

What are Horizontal Offset Smokers?

These are the types of smokers that look much like grillers, and they have two separate chambers. The first one is for the food you are cooking and the second one is for the fire. The positions of these two chambers are horizontal instead of vertical, which makes them horizontal.

Charcoal and the woods are out into the downward chamber in which they burn, and the food is placed in the upward chamber. There is a chimney with an adjustable vent that allows the regulation of escaping smoke. There is also a damper on the firebox, which can control the air inflow. These types of smokers are good for you if you do not know whether you will like the smoked food or not.

Advantages

• It can also be used as a griller.
• A wide range of sizes are available.
• It can be used for a variety of food.
• It also comes in a propane tank setting.

Disadvantages

• Need constant monitoring.
• Not a primary choice as a smoker.
• Temperature control is difficult.

Frequently Asked Questions

Water Smokers or Dry Smokers Which One Better and Why

Heater type	Water Heater	Dry Heater	Dry Heater
Product	Realcook Smoker	Ceramic Grill	Horizontal Offset
Temperature range	250oF to 300oF	700oF	Indefinite
Temperature maintenance	Good	Good	Poor
Cost	Inexpensive	Expensive	Wide range available
Food range	It is only good for ribs and steak	Wide range of food	Wide range of food
Monitoring	Need water refill	Fire and forget	Constant monitoring
Remarks	Good and cost-effective solution	All in one solution	Good as griller as well as smoker hybrid

Conclusion

By cooking in all three smokers and testing the results, we can say that there is a considerable change in meal taste by changing the wet or dry smoker. The meat can look rough and dry outside after coming out of a dry smoker, but when you cut it, there is plenty of moisture and juice inside it, just like the one coming out of a wet smoker.

A dry smoker can be used for a wide variety of food, but you are new to smoked food and do not know much about temperature regulation, vent control, or time allowed. You should go with the wet smoker because of their easy temperature maintenance, even cooking through all sides, and cost-effectiveness.

But if you are an experienced food smoker, then a wet smoker may be a limiting option for you in terms of temperature range and cooking capacity. On the other hand, a ceramic grill is a good option for you if you need a smoker, which is an all-in-one package with a high-temperature range and good temperature maintenance.

If you have any queries or suggestions regarding water or dry smokers, we would be delighted to respond to you 🙂