Smoked Meat

[Fishboy]

Wyatt,
Good for you that you're trying this ancient form of food preservation. I've been using a smoker for a long time, mostly for salmon and cheeses, but I'll enjoy this chance to talk of other foods.

For starters, what type of smoker did you get and how big is it?
Does it allow cool versus hot smoking?
Where do you get your Ohia chips?

I can pass along my recipe for smoked salmon, but I'll have to do it via regular email if you're interested; the explanation is too long for this forum.

Looking forward to talking smokers,
Brian

Mahalo nui loa,
Brian and Mary
Lynnwood, WA\Discovery Harbour