Preserved meats have long been a staple of winter. Try cold smoking your meat or fish to achieve a time-tested flavor without the use of high heat.

Cold-smoking meats can be risky — but there's a salty solution that makes it safer. Before you fire up the smoker, here's the ...

Add Yahoo as a preferred source to see more of our stories on Google. Cold smoking is a technique used to add a distinctive smoky flavor to food without actually cooking it. Cold smoking, when used in ...

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 ...