From burnt ends to turkey legs, and andouille sausage to salmon, these are our favorite smoked meat recipes to serve ...

Learning to read the labels on smoked salmon will help you choose the ... Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for ...

This Hot Smoked Salmon recipe breaks all the rules, delivering incredibly flavorful, tender fish in just a few hours. By skipping the traditional brine and drying steps, we've streamlined the process ...

Big Bob Gibson Bar-B-Q serves chicken smoked to a deep mahogany ... contribution to any buffet. This recipe goes all in on flavor, dry brining the salmon before smoking it, and seasoning it ...

This high-protein open sandwich with salmon and ... because it's smoked over heat for six to 12 hours. Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at ...