Home Book of Smoke Cooking: Meat, Fish & Game, Jack Sleight and Raymond Hull

I read 16th (1981) printing of the 1972 edition. Sleight and Hull break up their topic into manageable sections.

A general introduction to smoking, assembling the equipment, building smoke ovens, brining containers, making good brines and seasons, etc.

Chapters 4-7 focus on particular kinds of meats, poultry, wild game, fish and shellfish. Chapter 8 is an introduction to sausage making. Chapter 9 covers cheese, nuts, seeds, eggs, frog's legs, blueberries, and garlic bread. Chapter 10 discusses canning smoked foods. Chapter 11 discusses "Big-Scale Production" of smoked foods.

Filled with helpful diagrams and explanations, easy reading, and good instructions on where to get special ingredients or tools.