Smoked pork hocks (also known as smoked ham hocks) are cured and brined, then slow-cooked to perfection. They deliver tender, ...

the fruit smoke just adds an amazing flavor. Want the full recipe and ingredients head on over to That Guy Who Grills -> here ...

Learn how to make the perfect Whiskey-Smoked Turkey Recipe this Christmas using whiskey brine and whiskey barrel chips to deliver a sweet and smoky flavor that your guests will love. I’ve cooked ...

This deep-fried turkey recipe starts with a savory-sweet brine that includes brown sugar ... When frying anything, you'll want to use an oil with a high smoke point so that it won't begin to ...

Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).

Kippers, meanwhile, are smoked herring, split, brined, then cold smoked for between 4 and 24 hours, and are common across the British Isles rather than being a particularly Scottish tradition.

Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).