Smoking is one of the oldest methods of preserving fish. Long before there were refrigerators and freezers, our fishing ancestors learned to use a combination of salt and smoke to keep fish from ...

Field-to-table is the way of the angler. Even with some limitations on how frequently you can consume it, wild-caught salmon is more nutritious than farmed. Here’s a recipe from Matt Shindorf of ...

This video explains how to make “smoked salmon” using a straightforward “dry brine” method. It covers the brine mix, how to ...

Several thousand years ago, people discovered that exposing fish to intense amounts of salt and smoke preserved the catch for later. Today, smoking techniques are more refined - and done more for the ...

I dragged the Big Chief smoker out of the shop the other day and fired it up, much to the delight of my family and friends. With Christmas and New Year’s celebrations fast approaching, this is the ...

Ever wonder how that huge, bone-in, Virginia ham can last for a year, swinging from the rafters at room temperature? The biggest reason for this impressive example of food preservation is salt. Salt ...

Welcome to Smoke Rings, a series about the Valley of the Sun’s barbecue scene. The goal of this series is to pin down a “Phoenix-style” barbecue if there is one. Regardless of whether we have a style, ...