Heat and Timing

When it comes to substance, Kansas City barbecue is surprisingly flexible. Old-school tendencies insist on the “low and slow” method, meaning low heat and long hours in the smoker.

A newer wave of chefs-turned-pitmasters tend to prefer the opposite, trending more towards higher heats and faster cooking times. Both methods result in delicious ‘cue and packed dining rooms.

Types of Wood

Barbecue woods add distinct flavor over long smoking sessions. In some cases, the wood a restaurant uses are determined by the geographic characteristics of the region (i.e. if pecan is native to your area, you may be more likely to use it).

With that in mind, it truly comes down to pitmaster preference. Fruit tree woods like apple and cherry typically yield sweeter notes—ideal for poultry and pork—while others, like hickory and oak, pair nicely with red meat. 

Types of Smokers

Between long-running brick ovens and steel setups right behind the counter, it’s clear that no two KC smokers are alike. Some, like at Woodyard Bar-B-Que, reside outdoors while others, like those at Arthur Bryant’s and LC’s, are as photogenic as the food they cook. And if you’re the sisters behind Jones Bar-B-Q, a retrofitted smoker found at a thrift store is all you need.

Competition pitmasters tend to have custom-built smokers for contests such as The American Royal World Series of Barbecue. However, for those interested in taking up smoking as a hobby (or even getting into the circuit themselves), there’s an assortment of smoker styles available for consumer purchase:

• Drum Smoker: Basic smoker fashioned from a steel drum that includes a firebox in the bottom and cooking rack towards the top. Direct smoking makes this method ideal for chicken and ribs.
• Box Smoker: Simple smoker with a heat source located directly below several cooking racks. The stronger the insulation, the more effective the box smoker.
• Vertical Water Smoker: Popular consumer smoker with three compartments: heat source at the bottom, water pan (which regulates the heat and keeps the environment moist) and the smoking chamber at the top.
• Offset Smokers: Two-part smoking system with a main cooking chamber attached to a firebox where heat and smoke are generated and sent through a small hole into the cooking chamber.