Smoking Foods



Egon Binder


Language of origin

Publication date

Infos :

128 pages
68 colour photographs
15 illustrations


Meat, sausages, fish

Everything you need to know about smoking meat, sausages and fish, explained clearly and succinctly. The different smoking techniques, cold, warm or hot, are explained together with their benefits and drawbacks. From the home-built drum for smoking food to the professional food smoking chamber – which devices and equipment are best suited for use in the home, garden or when you’re camping?

Egon Binder

Egon Binder is the editorial director of a daily newspaper and has already published numerous books on folklore and food & drink.
Agence Schweiger

Agence Schweiger