Smoking of fish, meat and poultry was originally used merely as a method of preserving food from season to season.Only recently did this take a status of delicacy or gourmet that it is considered now
- Historical overview of food smoking.
- A good description of smoking various foods.
- A good overview of smoking fish.
- Smoking Fish From SportsFishing BC web site. By Luhr Jensen.
- Luhr Jensen sells smoke house equipment and accessories.
- A recipe book for smoking in PDF.
- A book called Cold-Smoking & Salt-Curing Meat, Fish, & Game by A. D. Livingston is available in Amazon.com web site.
- Coldsmoker is a company that makes cold smoking equipment. From England.