Choose wisely, young pitmaster. There’s a few things to consider when buying your first smoker, primarily how much blood, meat sweats, and tears you’d like to put into your new craft.

The easiest entry is a ceramic unit like the Big Green Egg. It’s compact, allows for low-and-slow cooking, and is excellent at feeding a family. Sure, it’s powered by charcoal, but adding chips or pellets will still supercharge your meats with delicious smoke flavor.

The second option is a pellet smoker (Traeger is the most popular brand). These automate heat and airflow, so you’re technically cheating, but it’s still a big step toward a real-deal offset smoker. “You don’t have to know all the mechanics,” says Mueller. “It handles much of that for you, but gives you a closer representation to what an offset is.” If you’re not into the science of smoking and just want results, this is the quickest way to get them.

“The third option is for people whose aspirations are bigger,” says Mueller. Offset smokers can be ridiculously expensive, but you can find a great one at a hardware store for a couple hundred dollars. For smaller models you’ll use wood chips instead of whole logs, which will actually force you to pay more attention to fire management. Be warned: this is the no-safety net option.
First, you’ll need to season your grill. Spark a fire, put some fatty meat on the grill (bacon!), and let the fat splatter everywhere. Then for added protection, roll a coat of oil on the inside.

Naturally, cleanliness is close to barbecue godliness, but you don’t want to insult the brisket deities by going overboard. Don’t clean down to the steel: you’ll want to keep that thin coating of fat and smoke from when you seasoned it.

Should your pit rust, which -- let’s be real -- it will, don’t fear, just hit it with some steel wool and elbow grease, then rub on some more oil to keep moisture at bay.

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