THANKS TO CELEBRITY CHEFS, BARBECUE COMPETITIONS, and nonstop food TV, everyone is a meat “expert”: Cook it low, and cook it slow. But wavering temperatures can ruin the finale of a daylong smoke. Spike, and dry out your brisket; dip, and serve pink pork. The $13,500 Kalamazoo Outdoor Gourmet Smoker Cabinet holds the low-and-slow sweet spot for 16 hours (or two rounds of ribs). A sensor on the cooking grate reports the temp three timesper second, signaling tweaks to the coal-stoking fan’s speed to maintain a meat-perfect 225 degrees. Its 7-pound coal stack burns from the bottom up, helping the fire smolder longer, while embers drop on hardwood in the ash catcher below, boosting flavor. Finally, 2-inch insulation wraps the 3.9-cubic-foot oven, as nine slabs of ribs, two turkeys, or…
