An intensive hands-on workshop in period methods of food preservation was recently conducted near Forestport, New York. Several members of the Company of Select Marksmen joined together in fueling a smokehouse for two days and two nights. A variety of configurations of fuel and ventilation were tried with uniform success - a steady thick cloud of smoke was maintained throughout the entire period. Participants enjoyed several unique taste treats as products of the experiment - most notably the smoked apples, which were deemed to be "good, in a kind of really weird way."

Members concluded that next time it might be advisable to bring other items, such as full hams and bacon and possibly some hides for smoke-tanning. Another conclusion was that it might be preferable to make arrangements for sleeping in a location OTHER than the interior of the smokehouse.