Cooking in smoke on an open fire

It is important not to confuse this method of cooking with the process of smoking fish such as salmon, trout and sturgeon, and poultry such as goose, chicken and duck, which after seasoning (and sometimes marination) are exposed to cool smoke. The tepid or cold smoking is similar to ‘boucanage’ or smoke-drying, one of the most important methods of preservation in the past. For this method, however, a good fire is built up with a deep bed of glowing embers. Put the wire grill on, to heat up, and then brown the chosen food (meat, poultry, or fish) without cooking it.