Three machines, three different ideas of what "easy" means Kamado, gravity-fed charcoal and electric bisquette smoking all produce genuinely good barbecue. They disagree on what you should be doing with your hands while it cooks. A kamado hands you a vent and asks you to manage the fire. A gravity-fed grill hands you a dial and manages the fire itself, as long as the power stays on. A Bradley smoker removes fire management from the equation entirely, at the cost of the highest heat you can reach. If you want the broader rundown that also covers pizza ovens, portable BBQs and gas — we've written that one already. This is the narrower question underneath it: if smoking specifically is what...

A fan, a hopper, and a fire that never needs a fire-tending session Gravity-fed charcoal grills solve one problem: the thing that makes charcoal taste better than gas is also the thing that makes it a pain to use — you have to babysit it. Masterbuilt's Gravity Series answers that by feeding the fire mechanically instead of by hand. Load the hopper, light the base, set a temperature on the digital panel, and a variable-speed fan does the vent-tweaking a live-fire cook usually demands. If you want the model-by-model breakdown of the 1150 specifically — build quality, the app, how it compares to the 1050 it replaced — we've already written that review. This one's about the mechanism itself: how...

Tender, smoky pork ribs with proper bark and a sticky glaze — done in an electric smoker on the back deck. Here's the time, temp and technique that actually works, plus the bits most guides skip.