Serious smokers often cold-smoke meat and fish for a while before hot-smoking it, to impart a stronger smoky flavour. But it isn't essential. If you are hot-smoking, you can smoke the food for ...

Learning to read the labels on smoked salmon will help you choose the best that you can afford. Whether sold loose at fish counters, or pre-packed in chiller cabinets, the same labelling ...

Smoking adds a layer of culinary sophistication to this already nutritious fish. “The delicate balance of smoke, salt, and fish is what makes smoked salmon an unparalleled culinary delight,” says Chef ...

Requires specialized equipment and longer smoking times (12–18 hours). Temperatures range between 175°F and 200°F (80°C to 93°C). Cooks the fish while infusing smoky flavor. Perfect for moist, ...

depending on what he was smoking. Thinner fish needs less than a leg of lamb for example. He’d set a fire within the cabinet on a metal plate on the ground and when it was down to hot red embers ...