Smoke cooking has its origins in the mists, or should that be the camp fires of time. Man, the hunter, has sought to preserve his game to eat at a later date. Smoking and salt curing has in the past allowed him to do so without the need for refrigeration. Today, many are rediscovering the use of smoking foods not only for the ability to preserve food but for the unique flavours that smoking and salt curing can impart, fish and game in particular. Brad Parkes, author of small Game Hunting in New Zealand and Game Bird Hunting in New Zealand, has written a book for all interested in the utilisation of the fish and game available. From how to get the best from a commercial smoker, to how to build your own. The best methods and recipes are all covered in detail to allow anyone to start Smokin'.