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2. Smoking (cooking) - Wikipedia

   en.wikipedia.org/wiki/Smoking_(cooking)

   Cold smoking can be used as a flavor enhancer for items such as cheese or nuts, along with meats such as chicken breasts, beef, pork chops, salmon, scallops, and steak. The item is often hung in a dry environment first to develop a pellicle; it can then be cold smoked up to several days to ensure it absorbs the smoke flavor. Some cold smoked ...

3. Smoked meat - Wikipedia

   en.wikipedia.org/wiki/Smoked_meat

   When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. [3] Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. [4] Interest in barbecue and smoking is on the rise worldwide. [5] [6]

4. Smoked fish - Wikipedia

   en.wikipedia.org/wiki/Smoked_fish

   For this reason, in the US, cold-smoked fish is largely confined to specialty and ethnic shops. In the Netherlands, commonly available varieties include both hot- and cold-smoked mackerel, herring and Baltic sprats. Hot-smoked eel is a specialty in the Northern provinces, but is a popular deli item throughout the country.

5. Kipper - Wikipedia

   en.wikipedia.org/wiki/Kipper

   A kipper is a whole herring, a small, oily fish, [1] that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering wood chips (typically oak). In the United Kingdom, Republic of Ireland and some regions of North America, kippers are most commonly eaten for breakfast.

6. 8 Gifts for Spicy Food Lovers This Holiday Season

   www.aol.com/8-gifts-spicy-food-lovers-145800843.html

   For the Spice Lover With a Cold: Afuri’s Spicy Yuzu Ratan Ramen. ... Weaver’s in Wellsville, Pennsylvania, has been smoking meats the Pennsylvania Dutch way since 1889. Founded by Jacob and ...

7. 8 Regional BBQ Styles That Will Make Texans Faint - AOL

   www.aol.com/8-regional-bbq-styles-texans...

   5. Kansas City. Iconic BBQ joints: Arthur Bryant's. Whereas most regions specialize in one particular meat, Kansas City loves to smoke them all. There's ribs, chicken, brisket, and sausage.