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 ...

Andrew Zimmern, chef and television personality, is an avid griller and has specific suggestions for the best smoking woods to use with chicken and fish ... on top of the hot coals (you can ...

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 ...

The aroma of freshly smoked salmon is mouth-watering. Hot smoking is relatively easy to do at home with very little effort, and the results are always very impressive. The only equipment you ...