Although evidence of slowly cooking meat in an earth oven over hot coal (aka smoking) can be traced back to central Europe about 30,000 years ago, imparting a smoky aroma on meat is credited to Native ...

Preserved meats have long been a staple of winter. Try cold smoking your meat or fish to achieve a time-tested flavor without the use of high heat.

We may receive a commission on purchases made from links. Smoking meat unlocks so much of its flavor potential, but the lengthy process can seem intimidating to newcomers. However, according to ...

Joey is a writer/editor, TV/radio personality, lifestyle expert, former entertainment publicist and author of "Basic Bitchen." His written work has been featured in major food and travel outlets, and ...

Because a big hunk of meat tastes best when it’s cold out.

CEDAR RAPIDS — With influences from so many regions, a new barbecue eatery’s style gives more than a nod — it’s shaking its head up and down in agreement with practically every iconic barbecue city in ...