Cold smoking, when used in conjunction with curing or drying, such as the case with smoked sausage, helps to preserve food longer. Records indicate that cold smoking dates back to the 19th century ...

You may be missing out on your grill's full potential. With just a few items, you can turn it into a cold smoker that offers new ways of adding flavor to food.

Both A.D. Livingston’s Cold-Smoking & Salt-Curing Meat, Fish, & Game and Marian Faux’s Drying Curing & Smoking Foods are rife with recipes and provide great illustrations of in-ground smokers.

Pit Boss didn’t cut any corners on its 3-Series Digital Electric Smoker. Starting with a powerful 1,650-watt heating element, this smoker heats up from 100 to 350 F with the dial-in digital ...