Ryan Tatsumoto
Hawai‘i Herald Columnist

After experimenting with a number of smokers I’ve picked up over the years, I realized that each has its own upsides and downsides. For instance, only one of the three smokers can cook a full cut of beef brisket, and only one does not need a fan to circulate the heated air.

However, each smoker requires constant monitoring to either refresh it with a new batch of charcoal or wood or to rotate the food for balanced cooking. I actually removed the fans from an old desktop computer and considered cutting holes in the smokers and installing the fans for even heat circulation. I was probably damaging the smoker in the process of being a DIY broke-can-ic.

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