The trend of barbecuing (BBQ) has also made its way into German gardens, or has already taken hold in many places. The "Wichita" smoker is a real eye-catcher and offers entirely new grilling experiences. This small Western-style smoker combines various grilling options. On one hand, food can be traditionally prepared on the designated grilling area directly over the coals. On the other hand, meat can also be cooked in the smoke of a wood fire. This is made possible by the smoker's special design. In the smaller and slightly deeper firebox, smoke is generated when wood burns. This smoke rises and enters the larger cooking chamber where the food is located. The path of the smoke is aided by the chimney draft in the cooking chamber. As a result, the food is gently cooked at low temperatures ranging from 80° to 130°C, acquiring its characteristic smoky flavor. This process is often referred to as smoking. With the integrated thermometer, the temperature can be monitored precisely.