Since the discovery of fire, humans have been searching for the best way to serve meat: fried, grilled, cured, baked, or smoked. I prefer smoked, though grilled comes in a close second. In the world of backyard, competitive and commercial smoking, there are many closely guarded recipes and techniques, but I would prefer to focus on the primary tool used when smoking meat: the smoker. There are many smoker designs available for a person to choose from. One must make a decision on which design to use based on a number of factors.