So here on the Rez we have smoke houses that are the size of outhouses or even bigger. My uncle has one the size of a studio apartment, but it hasn't been used since before I was born. My family normally smoke salmon and deer, the family upriver smoke bear (I don't eat it, let alone kill it. We believe she our Grandmother). However no one seems to smoke rabbit, chicken, turkeys, ducks, pig or beef!!! So that is why I am writing this thread. I would like to know how long you smoke your meats. Let me tell you about our smoke houses. Unlike the smoke houses on youtube, our fires are in the smoke houses with the meat, not piped in. We normally have small vents, towards the top to let mall amounts of smoke out. Now I don't know if that makes a difference or not, but some elders say its hot smoke, and the smoke that is piped in is cold smoke. How do you smoke your Rabbits? Chickens? Ducks? Turkey? Goat? Pig? Cow? Whatever you wanna share? Now I know everyone will do their own thing, and do it different than the other so all variations are welcome.