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Smoking is a relatively low-heat form of convection cooking. Smoking surrounds a piece of meat with hot smoky air, which both heats its internal temperature and adds a rich, smoky flavor. The most traditional form of outdoor smoking is done with a charcoal smoker, where burning coals provide the heat and wood chips are added during the cooking process. For an even simpler method that still incorporates wood smoking, many BBQ chefs embrace electric smokers, which generate their heat with an electric heating rod before wood chunks are added to the mix.