Town's Smokehouse blend Asian and Western techniques to produce juicy, lean barbecue and smoked products. Water in the drip pan prevents shrinkage. Dripping fat creates smoke and flavor. Smokehouse handle a wide variety of applications: smoked fish, meat sausage, cheese, and jerky plus barbecue of any type.Suspended ribs or tenderloin from skewers on two cooking levels. Using Optional BBQ utensils, fowl and sucking pig can be hung and barbecued. Fish or roast can be placed on optional racks. Use the Woodchip Box to "cold smoke". MasterRange® Smokehouses barbecue quickly while producing a "slow cooked" flavor. Wood Smoking. Fill the optional Woodchip Box and insert into the smokehouse. Heat of the burners bring the wood to smoldering temperature. Turn off burners and process will continue as the smokehouse cools.