Special thanks to our Barbecues Galore Edmonton team for providing the bones of this article.
If you've already mastered the perfect seared steak and have cedar plank salmon down to a science, the next step is smoking. It’s where barbecue really starts to show off. Smoking brings together patience, technique, and rich flavour in a way no other method can. It’s more than just cooking — it’s how you turn good meals into unforgettable ones. Whether you’re just getting started or looking to sharpen your skills, we will walk you through everything you need to know about cooking low and slow.
1. Why Smoke It When You Can Grill It?
Grilling gets dinner on the table fast, but smoking is where barbecue really starts to show off. It’s not about speed. It’s about flavour, tenderness, and patience. Smoking uses indirect heat, usually around 225°F, to slowly infuse your food with rich, layered taste that you just can’t get from a quick sear.
This isn’t just about ribs. You can smoke mac and cheese, butter, even a cocktail if you’re feeling bold. It’s about taking your time and getting creative with every cook.
You don’t need a full outdoor kitchen to start. If you have a gas grill, grab a smoker box and a handful of your favourite wood chips or pellets. That simple setup is enough to start unlocking smoky flavour. If you’re ready to dive deeper, try the Holey Smokes Grill Basket for veggies or small bites, and keep your fuel dry and tidy in a Fuel Bin.
Want the real deal? Check out the new Traeger Woodridge Pellet Grill. It’s built for convenience, packed with features, and delivers that signature wood-fired flavour without the guesswork. It’s not just an upgrade — it’s your ticket to consistent, show-stopping barbecue.
2. Smoking on a Budget? Absolutely.
This is where smoking really proves its worth. While premium cuts are always a treat, smoking has a way of turning affordable options into something truly impressive. Pork shoulder, beef chuck, and chicken thighs are all rich in connective tissue and flavour, and when given the time they need, they transform into tender, unforgettable meals.
With the right technique, even a humble roast can become the star of the table. Let it smoke low and slow for six hours, and it will taste like something straight off a high-end steakhouse menu.
To get it right every time, tools like the Brander Barbecue Brain help you monitor internal temperatures in real time. And if you're tending to the grill all afternoon, keep the Broil King Baron Toolset close by — it’s built to handle whatever you throw on the smoker.
3. Set It, Forget It, Then Take All the Credit
One of the best things about smoking is how hands-off it can be. Once your smoker is dialed in, there’s not much left to do but wait while the smoke does the heavy lifting. That’s what makes it perfect for weekends, family gatherings, or any time you want big flavour without being stuck at the grill.
Smokers like the Broil King Regal Pellet 500 Pro take all the guesswork out of the process. With steady temperature control and reliable performance, they make it easy to get consistent results whether it’s your first brisket or your fiftieth.
If you want more versatility in your setup, the Big Green Egg Extra Large offers the flexibility to smoke, roast, bake, or sear — all with the same unbeatable heat retention. It’s a favourite for grillers who like to experiment.
To keep your cook on track, a tool like the Black Ops Digital Thermometer gives you a quick, accurate read on internal temperatures so you know exactly when it’s time to pull the meat. When the process feels this easy, it’s hard not to fall in love with smoking.
4. Flavour Starts With Fuel
This is where the real art comes in. Your fuel choice sets the tone for the meal. Think of it like seasoning from the inside out.
- Hickory: Deep, strong, perfect for red meat.
- Apple: Mild and slightly sweet — killer with pork.
- Cherry: Balanced, beautiful colour, subtle fruitiness.
- Mesquite: Bold and intense. Use it for beef and game.
Pro move: blend them. Apple and hickory is a pork power combo. Cherry and mesquite add punch to brisket. Try and tweak — that’s half the fun.
Low and slow smoking is more than a method - it’s a mindset. It teaches patience. It rewards creativity. And when done right, it brings people together like nothing else. Whether you’re aiming to master brisket, craft the perfect pulled pork, or just try something new with your veggies, smoking gives you the freedom to experiment and the tools to impress.
Visit barbecuesgalore.ca or swing by your nearest location and let’s build your ultimate smoking setup - from starter kits to pro-level rigs. Whether you're dreaming about ribs or ready to smoke your first brisket, we’ve got your back.
