Many people love to cook out during the summer. It’s not uncommon to smell meats from a smoker or grill coming from another backyard. In America, it’s almost become an obsession.

Essentially, the smoker has a base and lid. There is a drip pan placed at the bottom to catch any juices that drip down. This helps the smoker to stay clean. In the middle is a removable rack where the meat is placed in order to maximize the flavor. The smoker sits right on top of ones stove and silently smokes the meat. When smoking roasts or other large cuts, the stovetop smokercan be placed in the oven with the meat still in the smoker. After the meat has been smoked, put it in the oven to finish it.