Grandfather, father, son: smoking meat is their trade and their life. Our smoker searches and finds all the beech wood himself. It may not be too dry, too moist, too old or too young. And that is just the beginning. The wood must be turned into charcoal, the temperature of the oven must be just right for hours, sometimes days. Meat is not just meat; each meat is different and the smoker must be able to make the right decision on all these levels, about time, temperature and conditions. No manual, nor computer can replace experience.