This past spring I was making the rounds of some local garage sales when I stumbled on a great find- a barrel meat smoker in pristine condition for only 20 bucks. This particular smoker is a really basic, just a metal barrel with three racks, a pan for water to keep the meat tender, and an electric element at the bottom on top of which you place the wood chips.
Serious barbeque enthusiasts out there would probably scoff at my little smoker, but given the the dirt cheap price and the fact that I had never smoked anything in my life, I figured it was a good way to get started. I followed this purchase by buying a copy of The Joy of Smoking and Salt Curing by Monte Burch. If you have any interest in tackling the art of smoking meat and fish, I highly recommend this little book. The instructions are very clear and concise, and it covers all the most basic points of the science of meat preservation.
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