This article was originally featured on Field & Stream. Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a ...

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 ...

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 ...

Few fish have the versatility or appeal of salmon. It’s easy to find and cook, and it pairs well with a variety of seasonings. While most of us are comfortable searing and baking a filet, smoking ...

I smoked salmon in my uncle’s old Little Chief out on the driveway all summer, searching for the best, most straightforward technique for beginners to get a consistent fish out of an inexpensive ...

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 ...