Temperature control is key to cold smoking. In order to prevent fish from overcooking or turning flaky, cheese from melting, and fruit from becoming mealy, the temperature must remain below 86°F.

There is a way to make your fish more valuable, and that's by smoking them using the Fish Smoker. The Fish Smoker is a ...

Good smoked fish starts with a good salmon fillet. Yes, you can smoke an old, soft-fleshed salmon that has been in freshwater ...

Place fish inside with a piece of coal to create smoked fish, which is worth double. The quality of the fish is preserved. The Fish Smoker is Artisan Equipment that can be used to create Smoked Fish.