spamtrap1888 > wrote:

>On Oct 7, 6:26*am, (Steve Pope) wrote:

>> I do not think it normally has been in a true smoker.

>When I was at Schwartz's Charcuterie Hébraïque de Montréal (whose
>struggle to retain the apostrophe S against the forces of
>Francophonization is titanic in itself), I saw a metal oven looking
>box behind the counter that I assumed was the smoker.

Well, when I was at Schwartz's, I saw them grilling the sliced
meat over very smoky coals, right before assembling it into
sandwiches, and in my estimate this could account for the entire
infusion of smoke taste in the meat.

Steve