Vertical Water Smoker

No, it’s not R2D2 from Star Wars. The simple, inexpensive barrel-shaped smoker, shown at left on the facing page, does a stellar job of transforming turkeys, pork shoulders, and spareribs into morsels of tender, smoky perfection. It has a removable domed top and a firebox. The genius of a water smoker lies in the deep drip pan you position in the center of the smoker. Filled with water, beer, wine, or another flavorful liquid, it creates a moist, steamy, smoking environment. You light the fire in the bottom of the smoker and place a pan of wood chips over it. Adjust the vents on the top and bottom to obtain the desired airflow and temperature and you’re ready to smoke. The only drawback is that because of the low cooking temperature (225° to 250°F) and the moist smoking environment, your food never acquires a crisp crust.