Smoker or Smokehouse – a smoker is generally an outbuilding designed to hold racks of brined meat while low temperature and smoke from wood chips slowly cooks the product. The structure needs only to have a door for access, vents to regulate the intensity of the smoke, and a means to hold multiple wire racks. The smoker is generally powered by a heat source, often an electric burner, that offers an internal temperature between 70 F and 170 F degrees depending on whether you are using a cold or hot smoking method. Some smokers will also include fans to help the meat dry thoroughly before smoking begins.