Cold smoking is a technique used to add a distinctive smoky flavor to food without actually cooking it. Cold smoking, when used in conjunction with curing or drying, such as the case with smoked ...

Cold smoking salmon isn’t about heat—it’s about patience and control. This video explains how curing firms the fish, how to ...

Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a stick, but some universal truths remain as relevant as ever.

Several thousand years ago, people discovered that exposing fish to intense amounts of salt and smoke was a great was of preserving the catch for later. Today, our smoking techniques are considerably ...

Several thousand years ago, people discovered that exposing fish to intense amounts of salt and smoke was a great was of preserving the catch for later. Today, our smoking techniques are considerably ...