Treatment of foodstuffs

The treatment of foodstuffs, particularly portions of meat, involves subjecting the meat, preferably prior to cooking, with smoke obtained by the application of fat onto a heated member. The heated member may be of metal, or may be charcoal, or larva bricks. Preferably, the fat which is utilised is obtained other than from the animal being treated. Preferably apparatus is used comprising a treatment chamber, and a smoke-producing chamber in which a member (6) is heated to a temperature below the flaming temperature of the fat, and onto which the fat is sprayed in the form of a fine spray, preferably intermittently,the smoke produced being ducted (via duct 14) into the treatment chamber. <IMAGE>