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 stick, but some universal truths remain as relevant as ever.

Monica Burton is the former deputy editor of Eater.com where she covered restaurants and food culture from 2017 to 2025. It’s not a stretch to say that many of us would like to be somewhere else right ...

This Pit Boss Cedar Plank Salmon Smoked is fantastic! I love that it’s the time of year I can catch salmon so trying out new ways to smoke has been a tasty adventure! (I have included affiliate links ...

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 ...

Since 1998, Northern Waters Smokehaus has been a Duluth staple- and now its delectable recipes are within reach thanks to the newly released Smoke on the Waterfront: The Northern Waters Smokehaus ...

We take you step-by-step through smoking your fish fillets and turning them into the perfect appetizer dip - creamy, smoky, ...

Smoking one's own food, by many accounts, is not for beginners. There are food safety issues to consider, not to mention the tending of embers and an obsessive control of temperature over the course ...