Table of Contents

Chapter 1. Introduction
Chapter 2. Smokers and smoker temperature
Chapter 3. Wood for smoke and fuels for heat
Chapter 4. Additional equipment
Chapter 5. Supplies
Chapter 6. Health matters
Chapter 7. Curing and marinating
Chapter 8. Techniques
Chapter 9. Smoking red meat
Chapter 10. Smoking poultry and wildfowl
Chapter 11. Fish and other aquatic creatures
Chapter 12. Sausage
Chapter 13. Miscellaneous smoked foods

Appendix 1. Spices, herbs, and seasonings
Appendix 2. Fahrenheit-Celsius conversion table
Appendix 3. Brine tables
Appendix 4. Weight and volume conversion tables
Appendix 5. Equipment and supply resources
Appendix 6. Cooking chart

About the author
Index