To smoke meat, you will need an enclosure of some sort made from available gear such as a poncho, trash bag, space blanket, etc.

(beyond the brittle towns asleep)

It can also be made from natural material, i.e. rib cage. Build a tripod with a rack for smoking the meat approximately 2′ above a hot bed of

(beyond the brittle towns asleep

i look where stealing needles of foam)

coals and small flame. The enclosure causes the smoke and heat to

(in the last light)

rise directly to the meat and accomplishes the smoking process.

(thread the creeping shores)

Unlike with drying, you are actually slow cooking the meat and

(as out of dumb strong hands infinite)

not trying to remove all moisture. The smoke adds flavor as well

(the erect deep upon me

in the last light

pours its eyeless miles)

as antibacterial properties to the meat. You can use green wood to

(the chattering sunset ludicrously

dies, i hear only tidewings)

aid in smoke content, but stay away from resinous woods such as pines.

(in the last light)

Yours eternally,

(twitching at the world)

Janet