Kramer wrote on Dec 12^th, 2007 at 12:30pm:


I have never tried smoking within a camp oven as was suggested above in this thread.  I have a collection of grills/smokers that I use.  There is a vast amount of information available on the internet.  There are also numerous forums such as this one dedicated to smoking meat.

Basically, smoking is done with indirect heat and a smoldering fire.  You want to use hardwood.  Fruit and nut trees provide the best flavoring.  Hickory is the most commonly used wood.  Ideally, the temperature inside of the cooking chamber should be between 225 and 275 degrees Fahrenheit.  I typically aim for around 250 degrees, but many try to stay in the lower end of the spectrum.  Temperatures can be adjusted by controlling the air flow in the cooker.   Poultry is typically done at slightly higher temps than those listed above.

Cold smoking is somewhat different in that you really want some separation between the heat source and the food product.  Often, the heat source and the cooking chamber are connected via a hose so that only the smoke enters the cook chamber keeping the chamber temp under 100 degree.  This method is typically used for cheeses and for some fish or when curing bacon.