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Adding smoke. Pros of the barbecue circuit use smoke the way chefs use salt—to develop deeper flavor profiles of whatever they're cooking without overwhelming the senses. Whole muscle cuts of meat, like pork ribs or lamb shoulder, tend to take smoke best. To get that smoky flavor, use one to two handfuls of wood chips for every chimney of charcoal.

Performance is another area where stainless steel smokers shine. Many models are designed with advanced insulation technology, which helps maintain a consistent temperature while using less fuel than traditional smokers. This efficiency not only saves money but also allows for longer smoking sessions without the need for constant monitoring and refueling. Furthermore, stainless steel smokers often come with digital controls and advanced features that simplify the smoking process, making it accessible to beginners while still offering versatility for seasoned users.