Smoking meat was traditionally a technique used to preserve meat over the course of thousands of years, before the invention of refrigerators. These days, smoking is the best way to bring out the deep, tender and rich flavor of meat and fish. The special aroma and flavor are determined by the quality and the amount of wood chips and herbs used in the smoking process.

The following tips will guide you to the world of smoking meat and fish and help you make a gourmet meal appreciated by all
1. The uniqueness in hot smoking is the speed and spontaneity of the process. There is no need to marinade or add complex seasoning; it is recommended to sprinkle a bit of kosher salt over and inside the food in order to increase the absorption of the herbs and wood chips' aroma.
2. White smoke is good, while black smoke is bad – when black smoke appears it is an indicator to overheating and excess air, reduce the smoker's temperature in order to stop the fat from burning out and prevent penetration of fresh air
3. Go low and slow: maintain smoker temperature between 100-130 ºC (210-260 °F); the duration is set by the thickness and density of the meat. For example, smoking trout takes about 20 minutes while smoking a thick turkey breast takes about an hour.
4. Do not overdo it with the amount of wood chips & herbs: hot smoking process gets its unique flavor from the smoke and the heat, therefore try to avoid putting all of the chips at the beginning of the process. Begin cooking with a small amount of chips and add a similar amount after 10 - 20 minutes.
5. It is recommended, to use the following types of wood chips: Hickory, Oak, Carob or Cherry; and the following types of herbs: Rosemary, Garlic or Hyssop leaves.

This guide was prepared by Ziv, a smoker with over 25 years of experience, and the owner of www.zivsmoker.com