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Smoking meats and food dates back to ancient cultures. Native Americans
used this method to keep flies off the deer, elk, moose, and bison while
drying the pemmican.
The smoke adds flavour to the food without adding chemicals or spices.

Smoked Potatoes
from the kitchen of Sharmagne Leland-St. John

2 large Idaho baking potatoes
wood chips
Salt and pepper to taste

Place a tablespoon of oak, cherry or mesquite wood chips in the center of a heavy
baking pan. Place a wire rack in the pan. Wash the potatoes. Do not remove the
skins. Slice the potatoes into 1/2 inch thick rounds. Place them in a single layer
on the rack. Cover the pan with aluminum foil pinching the foil to seal tightly over
the flange of the pan. If smoke is still escaping try placing a clothespin to seal the leak

Place over a medium heat for 35-45 minutes. Remove from heat and let sit for 3 minutes.
Remove foil. If the potatoes are not done finish them off in a preheated 350 degree oven.


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