Hardwood smoke is the defining element of American barbecue cooking. Smoke infuses a deep savory flavor and is essential for barbeque ribs, chicken and brisket. Learn about the difference between ...

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 ...

In cooking, the best results often come from the simplest techniques. However, simple doesn’t always mean fast, which is the case for smoking meat. Smoking meat is all about time and temperature ...