Smoking meat or fish in a smoker is a popular American pastime. Wood pellet smokers are the most preferred type these days. Choosing the type of wood is essential because each type of wood will effect the meat/fish you are cooking in terms of flavor. Smokers can smoke food in two ways – by direct heat smoking (hot smoke) or indirect (cold smoke), but slow. Slow cooking gives the natural connective fibers in meat time to break down, become tender, and change into basic sugars that make the meat sweet in flavor. There are different sizes and different fuel sources (wood, wood pellets or chips, charcoal, electricity, gas). Here you can find some of the most recommendable models.