Cold smoking is one of those cooking methods that feels both ancient and modern. It’s about coaxing flavor into food using smoke at low temperatures instead of heat. The result isn’t cooked meat or ...

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 ...

Think of smoked meats and all those wonderful, rich flavors of a summer barbecue might come to mind, from smoked ribs to brisket. But there's a whole other category of smoked goods traditionally made ...