Where there's smoke there's not always fire. which is why we can enjoy smoked meats. Perhaps the most ancient technique of food preparation (dating back possibly half-a-million years) smoking is efficient fun and yields incredibly tasty food. And if you do it yourself you'll find it far superior to store-bought smoked food.

Mastering the Craft of Smoking Food leads you through every step. Complete with techniques you'll find in no other book it begins with advice and instructions on building your own smokehouse and covers the equipment you'll need all of which can be purchased or built yourself.

This complete guide then provides seasoning recipes time and temperature information cure mixture measuring charts proper wood types and step-by-step instructions for smoking a wide variety of meat fish and cheese. Don't be fooled. Learning how to smoke a variety of meats will take time to master. but you'll find the effort well worth it. Softcover; b&w photos and drawings throughout.