So what is cold smoked salmon? In short, it’s still raw fish but it’s cured and the protein in the salmon becomes denatured.

Many recipes will direct you to place the brats in a Dutch oven or cast iron skillet, cover them with beer, and boil them to oblivion.

If you have never cooked duck, you are in for a different type of experience, not hard, just different.

One of the best approaches to cooking with venison is to serve it in the form of sausages; due to how lean venison is, sausages are the perfect way of pairing it with another, fattier, meat to preserve the venison.

The pork loin portion is a mildly flavored, fairly lean, and softly textured cut of the pig. It deserves to be smoked.

As barbecue enthusiasts, you might be interested in experimenting with different meats to smoke. If you’ve got the fire going, you might as throw on some different cuts of pork, beef, fowl or fish to really show off that aromatic and woodsy taste that only a slow, low cook over wood chips can provide.

Mackerel is one of several types of fish that tends to be oily, in a good way. Even if you have no interest in the health benefits of something like mackerel, it also happens to have a great taste.

While the length of time it takes to smoke a brisket is not an exact science nor a quick one, you can eliminate a large amount of the guesswork by sticking to some basics.

Think bone-in chicken thighs to go in the smoker. With a little prep work, this dish will steal the show.

When looking for a quick-cooking, inexpensive, but tasty, cut of beef to get dinner on the table fast or to serve as a crowd-pleaser at your next get together, two choices typically come to mind: flank stank and skirt steak.