Practical how-to guides,
written by someone who actually does it.
Clear steps, real temperatures and times, and honest notes on the gear that's worth your money. We're starting with smoking meat, fish and cheese, with more topics on the way.
Topics
New topics are added as the guides are tested.Smoking Live
Meat, fish and cheese: smokers, wood, temperatures, timing, and step-by-step guides.
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Start here
How to Smoke Meat: The Complete Beginner's Guide
Everything you need for your first cook: choosing a smoker, picking wood, managing temperature, and knowing when it's done.
Read the guide → ToolSmoke Time Calculator
Pick your meat, weight and smoker temperature to get an estimated cook time and a "start cooking by" time.
Use the calculator → GuideHow to Smoke Fish
Brines, the pellicle, and gentle heat for flaky, glossy smoked salmon and trout.
Read the guide → GuideHow to Smoke Cheese
Cold smoking under 90°F, the best cheeses to use, and why you wait two weeks.
Read the guide →