>>11364
Get one of these, make sure it has those vent thingies at both the top and bottom
>>11355 (OP)
If you want to be able to preserve produce you'll want to pickle it first (dry pickle: salt, wet: salt-water solution, sweet: water with sugar, syrup or honey). Then you'll want to look into cold smoking (temperature below 25°C).
You can add whichever spices, herbs or blends to your salt(solution). Or you can just throw a handful of Provencal herbs (thyme, rosemary, basil, oregano, lavender) on the fire. Works great on a barbecue too.
If you can't decide on which flavours to use, stick with traditional mixes (ginger/lemongrass/chili, various curry mixes,…) or use "if it grows together in nature, it tastes good together".
If you add acids to your brine (lemon, vinegar) your produce will begin to be cooked. Keep in mind for plants and fish.
I prefer traditional stuff with traditional seasoning:
-Vinewood for lamb
-Hay for oysters and mussels
-Beechwood for ham
Another thing you can do is smoke oil or butter and use those for cooking. A lot will depend on which wood you use http://www.deejayssmokepit.net/Woods.htm
