After getting the fire started, we placed our hardwood of choice into the firebox. Once it reached the target temperature for hot smoking (52 to 80 °C / 126 to 176 °F), we placed a variety of meats into the smoking chamber. And now, all there is to do is wait. But while our food slowly develops that delicious smoky flavor, we’ll be hanging out in comfort in our very own smokehouse, enjoying some the fine company and delicious bourbon.