Final answer:
When choosing a Camp Chef smoker or grill, features such as temperature control and cooking surface area are important, as is the construction material. The choice of wood, such as hickory, oak, pecan, mesquite, or Coast Live Oak, significantly affects the BBQ flavor.
Step-by-step explanation:
When selecting a Camp Chef smoker or grill, it is important to consider key features such as temperature control, cooking surface area, and the material used in the construction of the smoker or grill. The type of wood used for smoking can also vastly influence the flavor of the food. Hickory is a popular wood choice in Appalachia for smoking pork due to its strong flavor, while oak or pecan wood is commonly used in eastern Texas for their subtle flavors. Mesquite wood, found in West Texas and the southwestern US, is known for its hard, slow-burning quality and unique flavor, ideal for BBQ. In California, the Spanish/Mexican Santa Maria-style BBQ uses wood from Coast Live Oak trees to roast tri-tip, a tradition stemming from the area's history. In New England, maple and apple wood are preferred for smoking chicken and flavoring pork, even if BBQ is not as widespread there.