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 step you shouldn't skip.

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

There’s a primal wonder to smoked food — that such depth of flavor can come from so simple a technique. And then there’s the fun of the process itself, whether you’re working with a formal smoker ...

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 ...