Historically, farms in the Western world included a small building termed the "Smokehouse", where meats could be smoked and stored. This was generally well separated from other buildings both because of the fire danger and because of the smoke emanations; the smoking of food could possibly introduce hydrocarbon which may lead to an increased risk of some types of cancer; however, this association is still being debated.
Smoking can be done in four ways: cold smoking, warm smoking, hot smoking, and through the employment of "liquid smoke".
Monday and Tuesday - Closed
Wednesday & Thursday 9.30 - 17.00
Friday & Saterday 9.30 - 21.30
Sunday 9.30 - 16.30