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Index
CHAPTER 1 Introduction
CHAPTER 2 Smokers and Smoker Temperatures
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
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