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 ...

Cold smoking may seem like something only professional chefs or backyard pitmasters do, but it’s actually rather easy for amateur cooks to do if they want to make their ordinary meals more interesting ...

Have you ever come across the term "smoke point" when reading a recipe? It's not how you get smoky flavor into your food. Smoke point is the temperature at which a fat, such as oil or tallow, begins ...

Outdoor cooking can be enjoyed year-round with the right equipment and passion. Trimming fat, applying seasoning evenly, and wrapping the meat properly are essential steps in the smoking process.