Traditional New England clambakes involve digging a pit in the sand, lining it with hot rocks, and layering seaweed, lobsters ...

Smoked paprika gets its flavor from the way the peppers are cured over smoking oak logs before they’re dried and ground into ...

Fire up flavor this Fourth with grill-ready recipes—juicy meats, bold veggies, and smoky-sweet treats for a holiday feast to ...

Many of the best ways to upgrade your baked salmon don't require too much planning, cooking skill, or time. We asked the ...

Nothing beats Smoked Dry Rubbed Wings when you’re craving flavorful and smoky finger food. After spending just enough time in the smoker, these wings gain an irresistible depth of flavor. The dry rub ...

Smoke low and slow: Place ribs, bone-side down, on the grate and cook for 3.5–4 hours at 250–275°F, until the internal ...

The flavor of cedar pairs perfectly with salmon, and these Wildwood Grilling Planks will enhance the flavor of your fish.

From whole hogs to smoked fish and brisket, this all-American smoke-infused cooking style is as diverse as the US itself – ...

Wrap the salmon in foil and put it on a baking tray. Bake for 12–15 minutes, or until just cooked. Meanwhile, line a narrow 450g/1lb loaf tin with cling film, making sure plenty is overhanging.

SAINT® Pure Salmon Hand-crafted in the USA using fresh Sushi Grade Atlantic salmon responsibly sourced from certified sustainable producers. Traditionally dry cured and cold smoked over a bed of ...