Bückling

Seasonal vegetables
Heat resistant string

Pre-cook vegetables if needed to reduce the time in the smoker. Using the string, make bundles out of longer veggies such as asparagus or carrots, or vertically hanging rows with vegetables such as beets or potatoes. Hang up to dry for several hours.

Ask your local fishermen (or eelsmokery, or butcher that smokes meat) if you can use some space in their smoker. Add the vegetables to the smoker at the last stage of the fish smoking (hot smoking) process after the fire has been put out, and the temperature is slowly cooling down. After the smoking has been completed, leave hanging in the smoker for another half an hour.