There are two basic types of BBQ smokers:
Dry -- AKA "High Heat Smoking".
- Indirect cooking where heat is drawn across meat.
- Meat may need to be basted occasionally to retain moisture.
- Fuels: Wood, wood pellets or split logs.
Wet -- AKA "Water Smokers"
- Fire and pit are separated by a water pan.
- Steam from water provides moisture for meat.
- Water pan can also catch fat drippings.
- Fuels: Wood, charcoal, gas or electricity.
I currently use these water smokers