Cold smoking infuses food with flavor without cooking, giving home dishes a smoky depth that feels gourmet. The post What ...

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 ...

Ask three smokers which salmon to use and you’ll get five opinions. The truth is simple. Fat is your friend. Salmon with ...

This was a project we'd had on the back burner, so to speak, for months. Then we went on a smoking and curing course with Norfolk's Marsh Pig Salami (more on that next week) and came home with lots of ...

Home deli: Steven Lamb’s self-built cold smoker helps to feed the 35,000 visitors to River Cottage each year Credit: Photo: Jay Williams The smokers are gathered outside, huddled together – but not ...

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 ...