When it comes to cooking with smokers low heat and slow cooking time is the key. Smoking meats will allow the smoke flavor to infuse through the meat while making the meat tender and fall off the bone. The deep smoke flavor is achieved in large part by the type of wood used when cooking. 

Grills vs. Smokers. Grills cook at high heat and fast. Smokers cook on low heat and slow. BBQ Smoking is worth the time and effort if you've slow-smoked brisket or ribs you get it. The intense flavor from the slow cooking and low heat is unlike anything else and defiantly worth the wait.

What's a better way to spend a Saturday than experiencing the adventure of smoking meats in your own backyard?

The Americana smoker’s chimney-like design with a loose-fitting, vented lid and tight-fitting doors creates a constant flow of new smoke for maximum flavor. Smoke flow may be minimized, without extinguishing the smoking source, by shutting all vents and only allowing smoke to vent around the hood perimeter. The slow cooking feature allows for maximum flavor and moisture, perfecting a juicy and tender product with less effort. Don’t forget that with its interlocking hood and base, this smoker can be converted into a Lock ‘N Go portable Charcoal Grill.

• Interlocking base & body for easy assembly and transport
• 351 square inches of usable cooking surface
• Two chrome-plated cooking grids with handles for two-level cooking
• Stainless steel, 5.5 quart water pan
• Heat-resistant wooden side and hood handles
• Sliding access doors for checking & adding to the water & charcoal
• Built-in temperature gauge