I spread the meat strips evenly across the grid, leaving gaps between each piece so the smoke could surround them. Then, I started a small fire in the center and covered it with wet branches. Immediately, thick white smoke rose with the sharp scent of damp leaves, and the meat disappeared within it. I told the girls tending the fire to keep it at this level—not too large, or the meat would cook; not too small, or there wouldn't be enough smoke. They nodded and took their places. Soon, six smoking racks were running simultaneously, filling the area with a light haze.