It is no secret we think that grilling and smoking food outdoors is one of life’s greatest pleasures. But depending on where ...

When done right, cold smoking can also be used to preserve meats that have first been salt-cured. Cold smoking guns, ...

The food is smoked between 82 and 93 degrees Centigrade (180 - 200F) for fish, and up to 115 degrees Centigrade (240F) for poultry and meat. Serious smokers often cold-smoke meat and fish for a ...

For the state of Washington, when winter hits, grilling outdoors and smoking meat means a lot of challenges. Snow may not be ...