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 ...

Cold smoking salmon isn’t about heat—it’s about patience and control. This video explains how curing firms the fish, how to form a proper pellicle, and how to add smoke without cooking the meat.

Welcome to another episode of back to cooking basics with blair. In this week's episode, I will show you how to make smoked barbecue ribs without *** smoker or charcoal you heard me right? No smoker, ...

BBQ Brisket, whole pork butt and three racks of ribs - all cooked perfectly with no fuss and little need for attention. Outdoor cooking season is just getting fired up in much of the country, and ...

With just one simple surprise ingredient, you can whip up our super-cheesy, spicy, and dippable smoked queso-in-a-skillet ...

Have you ever come across the term "smoke point" when reading a recipe? It's not how you get smoky flavor into your food. Smoke point is the temperature at which a fat, such as oil or tallow, begins ...