These smoked meat recipes transform salmon, beef, duck, turkey, chicken, and pork into smoky, tender dishes perfect for ...

You don't need a big outdoor smoker to kiss ribs and chicken with applewood or hickory. Here's how to safely turn your ...

Well, I am here to tell you the flavor is amazing if you cold smoke, the meat is exposed to more smoke longer which means it ...

ham and salami cold cuts are all at home on a sandwich—but these deli meats can be used in many other ways. We like to add thin strips of salami to pasta carbonara and cheesy frittata, smoked ...

Hot-smoked salmon doesn't keep for long and is best eaten on the day of purchase. Cold-smoked salmon keeps for longer, but is best eaten within two to three days of purchasing or opening it.

The food is smoked between 82 and 93 degrees Centigrade (180 - 200F) for fish, and up to 115 degrees Centigrade (240F) for poultry and meat. Serious smokers often cold-smoke meat and fish for a ...

It's time to smoke some meat! We have pro preparations for tender beef ribs; jerk-seasoned duck; dry-brined salmon; pork belly, butt, and shoulder; and whole, spatchcocked chicken, plus plenty of ...