You've swooned over butterscotch pots de crème garnished with smoked sea salt, but have you wondered how the salt ended up with that flavor? It's called cold smoking and it's ridiculously easy to do ...

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 ...

How do I build an inexpensive cold smoker? You can build a cold smoker using an oil drum for the main smoking chamber. In Oil Drum Handicraft, you can find instructions for how to build a smoker. This ...

The art of cold-smoking: A rewarding method for flavor lovers Cold-smoking salmon might sound like a technique reserved for professionals, but this straightforward recipe proves it’s completely ...

Smoking meat is a wonderful way to enrich its taste. Cold smoking can help you add flavor without cooking the meat (or even to flavor something you can't cook over an open flame). And this cold smoker ...

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 ...

Some restaurateurs spend thousands on new equipment. Some make do with what they have. While we bundle up to light the grill as soon as we can, Matthew Tropeano, executive chef of Pain D’Avignon ...

Sure, you could build a gorgeous smoker from a 55-gallon drum or a whiskey barrel. But if your DIY project tend to skew more toward simple materials you've already got in your garage, then here's the ...

The other day, I just couldn’t shake the thought of slow-smoking some ribs. I was in the mood for Memphis-style baby backs, the meat fall-off-the-bone tender, a simple dry rub tantalizingly ...