The dangers of cold smoking can be greatly reduced to a safe level with proper precautions, using USDA and FDA guidelines. Cold smoking meats and fish is a wonderful method of adding a rich, smokey flavor without cooking. Perfect for sous vide, cold smoking solves the problem of how to add smoke naturally without cooking to your beef roasts and steaks, chicken, fish, even vegetables. For the griller, now you can enjoy that smokey outdoor flavor that's just not possible with high heat grilling … [Read more...]