What is a "smoker"?

A smoker is specifically designed for cooking food slowly using indirect heat and smoke, which allows the flavors from the smoke to infuse into the food. This method of cooking often enhances the taste of meats, making them tender and flavorful. The unique design of a smoker creates a controlled environment where wood chips or chunks are burned to produce smoke, while the heat is maintained at a lower level compared to traditional grilling.

This slow cooking process is essential for certain types of meats, as it breaks down tough connective tissues, resulting in a succulent finish. Techniques often employed in smoking include low and slow cooking, which distinguishes it from other methods like grilling, where food is cooked quickly over direct heat.

The other options do not accurately represent what a smoker is. For instance, while grilling involves cooking quickly—often over high heat—smoking is the opposite. A type of barbecue sauce is unrelated to the cooking device itself, and a tool for measuring temperatures serves a completely different purpose in cooking. Thus, understanding the unique function of a smoker helps one appreciate its role in barbecue and outdoor cooking techniques.