Hot smokers, as the name suggests, are designed to both smoke and cook at the same time.
The heat source is usually located directly underneath the food and can be provided by charcoal, wood, an electric element or gas ring.
Hot smoking, although hot compared to cold smoking, usually takes place at lower temperatures than one would often use in a kitchen oven.
Even if the smoking takes place at 60-90 degrees, it is still classed as hot smoking as it is temperature that is cooking the food.
Hot smokers are by far the easiest way to achieve great smoked food results at home.