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Shape of Barbecues and Smokers

FM Former Member
I'm a writer in New York City who answers questions from readers. I hope you don't mind my asking one question that I think is appropriate for this board:

Are there any advantages to the customary shapes of barbecues for the retail trade -- round for (most) charcoal barbecues and rectangular for gas grills. I've done some research on the manufacturing costs involved -- I'm interested if there are any cooking/performance plusses to the customary shapes.

Thanks,

Dave
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FM Former Member
quote:
Originally posted by Stuart:
[qb]Hi Dave,

There are very few advantages to the customary shapes of smokers and grills. The biggest advantage is just recognition by the consumer. As far as cooking there is none...

Hope that helps, feel free to call me at (800) 423-0698 if you would like to discuss it.[/qb]


Thanks, Stuart. I will next week.
FM Former Member
quote:
Originally posted by phattboy:
[qb] It seems no matter what I reply to or post does not meet the standards set in this forum....... Confused [/qb]


Don't be confused phattboy. Smokers come in many shapes and sizes. I've never heard of a square smoker producing a less satisfactory product vs. non-square. What all smokers have in common are a heat source - be it a firebox, electric heat element, or gas flame...and wood with which to produce smoke.

INHO, the critical elements essential to great BBQ are top quality produce, proper temperture maintenance and timing.

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