Cold-smoking meats can be risky — but there's a salty solution that makes it safer. Before you fire up the smoker, here's the ...

Preserved meats have long been a staple of winter. Try cold smoking your meat or fish to achieve a time-tested flavor without the use of high heat.

Hardwood smoke is the defining element of American barbecue cooking. Smoke infuses a deep savory flavor and is essential for barbeque ribs, chicken and brisket. Learn about the difference between ...

Cold smoking is one of those cooking methods that feels both ancient and modern. It’s about coaxing flavor into food using smoke at low temperatures instead of heat. The result isn’t cooked meat or ...