Smoking salamis is a craft which takes years to master. The fire has to be worked to give off specific heat and smoke at different times during the cooking process.
Constant changes need to be made in accordance with the amount of moisture in the air on the day of smoking.
A good smoke will produce a salami that is consistently cooked through out with a rich colouring on the outside.
Basecamp has three hand- built, traditional smoke-houses holding up 250 salamis in each one.