Technique Collection
SMOKING
10 smoking techniques, each with the chemistry, parameters, and failure modes that govern them. From street-food applications to molecular-gastronomy variants.
15 techniques documented
West African Smoked Tilapia (Banana Leaf & Palm Frond Smoke)
verifiedsmokingGa and Fante peoples (coastal Ghana)
Cedar‑plank Salmon Smoking
verifiedsmokingPacific Northwest Indigenous peoples
Plant‑Based Smoking
verifiedsmokingVarious indigenous and colonial peoples
Mangrove‑charred Fish Smoking
verifiedsmokingSoutheast Asian mangrove communities
Dry‑salt and Smoke Curing of Anchovies
verifiedsmokingRoman and Greek coastal communities
Termite‑Mound Pit Smoked Fish & Meat
verifiedsmokingSan (Bushmen) and Khoisan hunter‑gatherer groups
Smoke‑Fermented Fish
verifiedsmokingScandinavian
Alaskan Spruce Bark Smoking
verifiedsmokingYupik and Iñupiat peoples
Smoke‑curing elk jerky on spruce branches – Rocky Mountains
verifiedsmokingIndigenous peoples of the Rocky Mountains (Blackfoot, Crow, Shoshone)
Vietnamese Smoked Fish (Coconut Shell & Lemongrass)
verifiedsmokingVietnamese
Smoke‑curing of dairy (smoked cheese, butter)
verifiedsmokingSwedish, Russian, Eastern European
Iroquois Maple‑Bark Smoking
verifiedsmokingHaudenosaunee (Iroquois)
Wood‑smoked honey
verifiedsmokingGreek and Turkish
Sawdust‑smoked cheese wheels (Swiss)
verifiedsmokingSwiss alpine dairy farmers
Liquid Nitrogen Smoking
verifiedsmokingFrench