[12][14] Traditional smoking methods include using bamboo racks over smoky fires, mud ovens and placing the fish directly on smoldering woods and grasses.

[9] American barbecue has distinct regional differences: North Carolina Piedmont style is pork shoulder with a vinegar & ketchup-based sauce; Eastern style is the whole hog with vinegar & pepper-based sauce; South Carolina is whole hog or shoulder with a mustard-based sauce; Western Tennessee and Memphis are famous for its dry rub ribs, but wet is also available; Kentucky is known for their mutton, pork shoulder and whole hog are also very popular; Kansas City barbecue is more about the sauce, often used with smoked pork, lamb, chicken, beef and turkey.

[30] Finnan haddie is a cold smoked haddock that originated in medieval times in the Scottish village of Findon.

[31][32] Until the 1800s when regular rail service was established, finnan haddie remained a local dish, now it can be found in markets worldwide.

[33] Katsuobushi is made from skipjack tuna that is washed, quartered smoked with oak, pasania, or castanopsis wood, and cooled repeatedly for a month.

A type of kosher-style deli meat product made by salting and curing beef brisket with spices.

The brisket is allowed to absorb the flavours over a week, is then hot smoked to cook through, and finally is steamed to completion.

The preparation method may be similar to New York pastrami, but Montreal smoked meat is cured in seasoning with more cracked peppercorns and savoury flavourings, such as coriander, garlic, and mustard seeds, and significantly less sugar.

[9] When Romanian Jews immigrated to the United States, Canada, and Great Britain in the late 1800s, they carried that tradition of pastrami with them.

[39] Those that immigrated to Canada mostly settled in Montreal used a different brining technique and spices and called it smoked meat.

[40] Pastrami is still produced in Southwest Asia and the Middle East and is called Pastirma, basterma or basturma.

[43] The use of soft woods is discouraged, as the resins in softwood increases the concentration of polycyclic aromatic hydrocarbons (PAHs) that are known carcinogens.