Ancient Smoking Techniques

The book examines traditional smokehouses around the world, from North American pit smokers to European chimney systems, illustrating how various cultures adapted smoking methods to their environments and available resources. It also delves into the chemical composition of smoke and its interaction with food, emphasizing the science behind this ancient practice.

Progressing from the origins of smoking to the nuances of wood selection and flavor infusions, Ancient Smoking Techniques offers a comprehensive view of the historical roots of modern smoking methods. By blending historical analysis with practical knowledge, the book empowers readers to understand and appreciate the rich heritage of smoked foods.