As you know, Smoking food in the smoke during the combustion of hardwood timber. Smoker is usually placed at some distance from the camera cold-smoked and connect their fireplace to the majority of the solid particles, tar and other substances produced in combustion and are considered carcinogenic, did not reach the future specialties, and settled on the walls of the chimney. If all this is done at home using improvised means, the smokehouse turns out bulky, and cooking of meats often goes with the violation of sanitary-hygienic norms.
The other thing I offer is the installation of high quality smoked products. The basis of the smoker is a metal container (the combustion chamber) loaded with firewood (even softwood), which is elektrospiral ignition. It is designed for safe voltage 12 V, since the smoker is immersed in a tank of water (opening down) and gently pressed down with a yoke that did not pop up accidentally.