A new, extended and revised edition of this long established essential guide, with weights and measures converted for US readers. If you would like to cure and smoke hams, fish, meats and cheeses, produce professional quality smoked food with ease using ordinary kitchen appliances, or even build your own kiln, then this is the book for you. Everything that you need to know about smoking food is in here right down to the last detail, including how to fillet fish and how to prepare it for the smoking process. It even covers production methods and recipes for using liquid smoke. 22 pictures, diagrams & 10 recipes in one superbly laid out book, with large print so that you can read the book while you work.