Smoking

A variation on true barbecue. Smoking can be done in a horizontal barrel smoker or in a vertical water smoker. There are two types of smoking: hot smoking and cold smoking. Hot smoking, really another name for barbecuing, is generally done at 225° to 250°F and I have included techniques for it in this book. In cold smoking, the food is located so far away from the fire that it smokes without cooking. It is used to make Scottish- or Norwegian-style salmon and sometimes beef jerky. It’s beyond the scope of this book.