Enjoying A Variety Of Fish And Meats With A Cold Smoker
Friday, March 9th, 2007Smoking meats and fish is a way of cooking that has been around for generations, yet few people know how to cook in this manner or how tasty it can be to use this method of cooking. When fish or meat is smoked, the flavors from the wood or wood chips used blends with the meat, creating a wonderful and unique aroma and taste.
Wood chips or powder is used in the cold smoker as well. Choosing between a hot or cold smoker is solely based on individual preference and needs, yet both should provide delicious and satisfactory results to the avid meat or fish lover for years to come.