In recent years dozens of commercial smokers have appeared on the market, most of them expensive, hard to clean, and none of them more efficient than a homemade smoker.
This e-handbook teaches you how to make a simple smoke box or barrel or a strong, tight smokehouse that will endure for decades. It also discusses the three basic ways of curing and/or smoking meats, fish, and poultry, hot smoking, cold smoking, and curing and smoking.
Why not build your own smokehouse or pit and start enjoying the savory, succulent taste of smoked meats? 36 pages.
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