Cold smoking salmon isn’t about heat—it’s about patience and control. This video explains how curing firms the fish, how to ...

Cold smoking may seem like something only professional chefs or backyard pitmasters do, but it’s actually rather easy for amateur cooks to do if they want to make their ordinary meals more interesting ...

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 ...