DIY: Build A Simple Barrel Smoker
Smoking meat and fish is an excellent way to preserve it for non-refrigerated storage. A smoke house is easy to build and is not expensive if you are willing to do a little work. There are two main types of smoking, cold and hot.
Cold smoking is where the temperature is seldom allowed to go over 90° F. This is the method that you use to smoke hams and bacon and allows meat products to be kept for extended periods.
Hot smoking is using a very hot smoke to slow cook the fish or meat. Anything that is hot smoked has to be treated like any cooked food and stored by refrigeration, canning or freezing.
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