A history of smoking

Every one knows its addictive and the earlier you start the harder it is to give up. I started at age twelve and have no intention of ever giving up. I love it, the aroma, process and end result all make me happy. So I have been smoking whenever I get the chance for over 15 years now, doctors tell me it has had no adverse effects on my health and may even be beneficial due to the freshness. I do admit that I have had stages where my addiction has got out of control, smoking everything in sight, multiple times a day. Smoking feels like a Sunday thing to me, take you time prepare a beautiful cure, match flavors, share with friends. Building smoking apparatus is relatively easy and you can smoke using a wide variety of flavors and techniques. Hot smoking is the quickest and easiest and this is what I am referring to, nothing ignites my senses and stimulates my appetite like the anticipation period when the sweet salty aroma wafts through the air producing a smell that on more than one occasion has sent someone running into my gallery concerned about something burning but usually sends people into a frenzied over eating attack once served. My favorite accompaniment is white bread and butter for fresh from the smoker fish. Yes I have smoked plenty of other things but Kahwai remains my preference often becoming a target species when fishing. Chefs seem to have an obsession similar to mine but more focused on coming up with the most inventive thing to smoke, and for now the nominations are smoked coke for an ingenious bourbon and coke, smoked flour for pasta and vanilla for ice-cream. Kind of makes me feel boring with my habit, I have ventured into vegetables and meats but always end up returning to my beloved seafood.

Green tea and black rice smoked New Zealand King salmon battling yuzu polenta crusted Norwegian farmed salmon with white aspagagus, heart of palm and orange ginger jus