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 ...

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 ...

Smoking meat and fish can produce some remarkably flavorful results, and it can be done without much in the way of modern conveniences. Smoking can also be used in conjunction with drying to save and ...

It's important to not cook fish and other food in temperatures between 75 degrees and 140 degrees Fahrenheit because that's the range ideal for bacterial growth. Though you should fill your cold ...

Cleveland Range has released a new “smoking” option for its electric Convotherm combi ovens. The Convotherm ConvoSmoker combi features a built-in smoker box filled with flavored briquettes. How? A low ...