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A method used to enhance the flavor of food by using smoldering wood at low temperatures during the curing process.

A method used to enhance the flavor of food by using smoldering wood at high temperatures during the curing process.

A method used to enhance the flavor of food by using smoldering wood during the curing process. The food absorbs the smoke that is created from smoldering wood and becomes seasoned with the smoked flavor, while also deepening the color of the food.

The temperature at which fats in cooking oils begin to break down, creating smoke as the oil is heated.

Fillets of salmon that have been flavored with the smoke from burning aromatic hardwoods. The smoke from the smoldering wood gives the salmon a distinctive smoky flavor and a fine texture.

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

Pieces or filets of salmon that are cured in brine and then cold-smoked from several days to almost a month, depending on the flavor and texture desired.

A sausage that has been cured with the use of aromatic wood, which is burned to produce smoke. The smoke gives the sausage a distinctive flavor and extends the storage life of the product.

Fish fillets that have been cured with smoldering, aromatic hardwood. Placed into a smoking chamber, the fish filets are exposed to smoke from the burning wood gives which provides a distinctive smoky flavor and aroma.

A utensil used for providing a smoke flavor to grilled foods as they cook. A Smoker Box holds the wood chips that are to be placed over a charcoal or gas fire for the smoked flavor.

A piece of cookware that can be used in the kitchen, placed on the top of the stove or in the oven to smoke meats.

Refers to foods that have been cooked and smoked in the enclosed chamber of a barbecue that is filled with smoke from the burning of hickory logs.

Any of several types of sea salt that have been "cured" with smoke in order to add flavor to the salt as a seasoning, similar to a smoked meat.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

Trout fillets or whole fish that is cured and flavored with smoke from burning aromatic wood. The smoke from the smoldering wood gives the trout a sweet, mild flavor and a tender, moist texture.

A type of barbecue cooker that uses indirect heat and smoke from wood chips that combines with the steam from a liquid to cook and flavor various types of meat.

Turkey that has been cured and flavored with smoke from burning aromatic wood. The smoke from the smoldering wood gives the turkey a sweet, delicately smoky flavor and a tender texture.

Chicken that has been cured with smoldering, aromatic wood. The smoke from the burning wood gives the chicken a sweet, delicately smoky flavor and a tender texture.

A liquid flavoring typically made with vinegar and a wood smoke concentrate, which provides a smoky flavor to foods.

Cuts of pork, such as hams, pork chops and bacon that have been cured with smoldering, aromatic wood.