A more accessable smoker

[saltmummy]

We have smoked meats. Smoked meat in real life, is wonderful. The trouble is, not only are smoked meats in salem not really very useful at the moment, they are also a bit expensive to get a hold of, requiring a steel bar to construct the building used to make it. I look at the smoker I have sitting next to my windmill and think: why the expense? The pilgrims certainly didn't start there lives in the new world with steel/brick smokers. What I want to suggest, is a cheaper, less expensive alternative. Meat smoking isn't exactly high technology or even difficult. Most of my cousins still living on the reservation have never purchased a smoker, instead constructing their own out of discarded water heaters, fridges, or just digging a hole in the ground (these smokers by the way produce the best smoked salmon I've ever had). The alternative I have in mind is not so fancy as a hollowed out water heater or so crude as a hole in he ground. What I am thinking is more placing a drying rack over a camp fire. It would hold two or three meat cuts, take twice the time of the regular "blistersteel and brick" smoker to smoke your meats, and you can't smoke oysters on it.

[Argentis]

We have smoked meats. Smoked meat in real life, is wonderful. The trouble is, not only are smoked meats in salem not really very useful at the moment, they are also a bit expensive to get a hold of, requiring a steel bar to construct the building used to make it. I look at the smoker I have sitting next to my windmill and think: why the expense? The pilgrims certainly didn't start there lives in the new world with steel/brick smokers. What I want to suggest, is a cheaper, less expensive alternative. Meat smoking isn't exactly high technology or even difficult. Most of my cousins still living on the reservation have never purchased a smoker, instead constructing their own out of discarded water heaters, fridges, or just digging a hole in the ground (these smokers by the way produce the best smoked salmon I've ever had). The alternative I have in mind is not so fancy as a hollowed out water heater or so crude as a hole in he ground. What I am thinking is more placing a drying rack over a camp fire. It would hold two or three meat cuts, take twice the time of the regular "blistersteel and brick" smoker to smoke your meats, and you can't smoke oysters on it.

Regardless of wether or not your idea should be implemented (I don't care either way though your alternative would be an incredibly cheap smoker unless you would lose the progress if you let the fire die); you say that smoked meat is useless at the moment which is a subject that has been tackled and answered many time on the forums. Smoked Meat are not made to be food to be consumed by a new player. They are incredibly good however to quickly raise the biles of a fresh character (alt) when you have the capacity to mass produce smoked meats.
Your idea however makes sense when considering the lore of the game (aka History-ish).

[jakhollin]

They are incredibly good however to quickly raise the biles of a fresh character (alt) when you have the capacity to mass produce smoked meats. .

What's sad is there are far better ways to raise the biles of a fresh character than smoked meats now. They are really useless. I would rather have the smoked meats be a 10 use restore food option that is aligned with its gluttony bile with like a base 20 restore to that bile instead of gluttony food at this point. So much easier to do other things to raise an alt.