Often times BBQ aficionados will find smoking a tastier, yet more challenging option. As opposed to grilling, which sears the meat at a very high temperature and in a relatively short amount of time, smoking takes place at a lower temperature and takes much longer, allowing for even treatment of the meat. Smoking works great for roasts, ham, ribs, brisket, etc., would burn these types of meat. The ideal smoking temperature is 200-225 degrees. For tastier meat, make sure the flavor really gets deep into the meat, which should happen at 165 degrees in the middle.

BBQ Smokers are available in several kinds, sizes and price ranges. They can go from as little as $60 and as much as $3,000. If you are just starting to get familiar with the ways of smoking, your best bet would be a vertical water smoker-not too sophisticated to put together and easier to handle. Those who are just starting out in the BBQ smoking frenzy and are not ready to purchase a high-tech smoker just yet can also use a grill. Just make sure the fire source is indirect--on the side and with the meat placed as far from it as possible-to prevent the searing effect that happens when grilling.

While wood is the most common source of fuel for smokers, there are gas, charcoal and electric options. Which one suits you better depends on how much time you're willing to spend tending to fire and watching temperatures. Practical BBQ fans are better off with electric options, as they are the most practical BBQ smoker alternative.

As you get more experienced with smoking meats, you will find that the selection of wood is crucial for the final result. Since woods are different, they will pass on their distinctive flavor to the meat. Experience and personal taste will teach you which woods are better, but to start you can choose different woods to enhance and flavor your meats and cheeses. Some smoke combos you might want to try are hickory, mesquite, maple and sun dried seaweed.