History

• Ancient civilizations salted and smoked salmon and other varieties of fish to preserve the food over winter when hunting and fishing were poor. Native Americans held fish in high esteem, believing that if the fish were improperly treated, the great spirits would eliminate salmon forever from their waters. Served at extravagant festivities, the Romans and Greeks served platters of smoked salmon and other sumptuous delicacies for their guests' enjoyment.

Types

• Game birds, duck, goose and turkey may be smoked with apple chips, cherry, maple or mesquite chips for a delicate, fruity flavor. The secret to successful smoking of poultry and game birds is slow smoking on low temperatures to equal delicious smoked delicacies for your special occasions. Poultry cannot get overcooked, just cooked and smoked to its peak to bring out the subtle delicate flavors.

Size

• The size of your smoker determines the amount of food you may smoke at one time. Small batches taste better, although if space permits, experiment and smoke larger quantities of your favorite food. A 10- to 15-lb. pork butt will fit most smokers, and take about 24 hours to smoke thoroughly and fall apart. Alder smoke works well to impart mild smokiness throughout the butt.

Benefits

• Meats, poultry and cheeses benefit from a mild smoky flavoring to improve their taste. Cheeses such as brie, Camembert, cheddar and Gouda benefit from light smoking. Jerky cut thin and lean cold-smoke (less than 160 degrees) in less than 1 hour and may be kept in zipper bags in a cold room or root cellar.

Time Frame

• Hams, venison, elk and bacon are enhanced in flavor if smoked with hickory chips. Long smoking times guarantee meat that is fork-tender. The longer the smoking time, the better the meat will be; both in taste and texture. The meat cannot be overcooked, and venison will lose its gamey taste. An hour's smoking time with mild smoke is required for smoked peppers, tomatoes and hard-boiled eggs.