Best types of smokers and grills

1. Propane cabinet smoker – running on propane, the flames of which go through a tray holding wood or better yet a mix of wood and charcoal, and then around a water pan to cook the meat. Water evaporates from the pan. Prefer rectangular pan.
2. Big Steel Keg, i.e. Broil King Keg  – versatile, can function as both smoker and grill, and is made of steel so avoids the portability and brittleness problems of Kamado Joe and Big Green Egg. Would be better if it was made primarily of Cermet.
3. Bullet smoker, i.e. Weber Smokey Mountain.
4. Gas grill, running on compressed natural gas – more advanced than a kettle grill.
5. Horizontal offset smoker, with tuning baffle plates.

Cook steak with either of these. Pasture-raised, grass-finished steak should be medium-rare, while grain-finished steak should be medium-well.

Also cook hamburgers, which should be venison mixed with pasture-raised, grain-finished beef, and sausage, which could be pork mixed with beef, lamb, hogget, and/or poultry.

Less desired smokers

Vertical offset smoker – less preferred than an offset horizontal or non-offset vertical smoker.

Latin American meal idea

More than a week late to post. Running out of inspiration!

Tacos with hard corn shells and soft flour tortillas.

Taco seasoning in ground beef. Prefer beef over chicken.

Side: either refried beans or black beans. In the latter, include incredients like tomatoes, red and green peppers, minced onions, garlic salt, cilantro, and such. Put the beans on brown rice.

Other Latin American meal ideas include fajitas with soft flour tortillas. Feature chicken, shrimp, red and green peppers, tomatoes, and such. Onions be diced, sliced, or minced. Include additional seasoning like… I don’t know, maybe chili and cilantro, garlic salt, and then some? Also spinach.

If not tortillas, have rice for fajitas. Depends on how the fajitas are made and seasoned. If tortillas, have Mexican rice on the side.

Then there’s tamales. Prefer beef.