Using equipment such as backyard BBQs (grills) or more specialized smokers, Anderson describes techniques and tips to help develop your own smoking style. Locally available woods bring different flavour notes to the smoke and wild berries have long been used in slathering sauces. First Nations traditions of smoking fish, fowl, and wild game have provided a rich heritage of preserving meat and adding flavour with smoke combined with using marinades and brines to increase flavour.