HISTORY OF SMOKING
Smoking has been used as a way of preserving and flavoring food for thousands of years. Our ancestors discovered, probably by serendipity, that foods exposed to smoke lasted longer before spoiling. Smoking processes and methods have been passed down through generations and are still very much in use today around the world. In some countries, these time-honored techniques form part of the essential yearly ritual of preserving fish and meat, especially in autumn to provide protein over the winter when hunting proves less bountiful.
Although many of us are lucky enough to have refrigeration, food smoking today is still very popular due to the fantastic flavor it imparts (if done properly). Alaska, Canada, North America, Greenland, Iceland Scandinavia, Siberia Northern Russia, Northern Hawaii, and Eastern Europe still practice the art of food smoking which forms part of their everyday diets. Ham, bacon, sausage, salami, kippers (smoked herring), smoked salmon, smoked trout are all good examples. Food smoking is gaining in popularity around the globe as ease of access to food smoking technology has meant it's available to those of us that have less time and space to use the old methods. However, we smoke to add flavor and tenderize food these days, rather than to preserve it.
In Hawaii we use smoking to get rid of the gamey flavor and to preserve the meat