Intentar ORO - Gratis
Smoke and Ice
Food & Wine
|July 2023
Cold smoking is the key to next-level summer spreads.
-

COLD SMOKING
SUMMER IS SYNONYMOUS with outdoor cooking-the warm weather calls for firing up the grill for burgers and dogs. But your grill is also an ideal tool for the often-overlooked technique of cold smoking. Unlike hot smoking, which imbues ingredients with smoke while cooking them, cold smoking adds a smoky, sweet fragrance without the addition of heat. It's the technique to lean on when you want to impart a delectably smoky finish to otherwise ready-to-eat ingredients, such as a side of cured salmon, a delicate ball of burrata (see p. 46), or fresh fruit (p. 48), without altering the texture. Best of all, this versatile cooking method requires nothing more than a grill (charcoal or gas), ice cubes, and wood smoking pellets.
To make Cold-Smoked Salmon (recipe opposite), begin by curing the fish in salt and brown sugar. This step helps draw out moisture and gives the salmon its silky texture and translucent appearance. After curing, refrigerate the salmon uncovered to form a pellicle, a thin, dry layer that helps the smoke adhere to the surface.
Temperature control is key to cold smoking. In order to prevent fish from overcooking or turning flaky, cheese from melting, and fruit from becoming mealy, the temperature of the grill must remain below 86°F. While it's not strictly necessary, we recommend investing in a perforated stainless steel maze smoker (see "Gear Guide," opposite)-its labyrinthine design provides ample oxygen to keep wood pellets (which are less likely to ignite than wood chips) smoldering at a controlled pace, providing hours of steady smoke. (If you don't have a maze smoker, a homemade boat-shaped aluminum foil tray will also get the job done.) As further insurance against temperature spikes, place the ingredient to be smoked on a wire rack over a tray of ice cubes.
Esta historia es de la edición July 2023 de Food & Wine.
Suscríbete a Magzter GOLD para acceder a miles de historias premium seleccionadas y a más de 9000 revistas y periódicos.
¿Ya eres suscriptor? Iniciar sesión
MÁS HISTORIAS DE Food & Wine

Food & Wine
GET INTO A PICKLE
HOW TO MAKE THESE SOUR, SNAPPY STAPLES THE STAR OF YOUR SUMMER COOKING
11 mins
August 2025

Food & Wine
Let It Snow (Cone)
In our tests, one shaved ice machine froze out the competition.
1 mins
August 2025

Food & Wine
Kernel Crazy
Peak-season corn builds layers of flavor in this cheesy skillet lasagna.
2 mins
August 2025

Food & Wine
A Storied Seasoning
Fire up the grill and explore the versatility of jerk, a smoky and spicy Caribbean staple.
7 mins
August 2025

Food & Wine
Raising the Bar
Inspired by Atlantic Beach pie, these bold and boozy citrus bars are a sweet-tart summer treat.
3 mins
August 2025

Food & Wine
Meet Me in Rhode Island
Meet Me in Rhode Island The Ocean State’s chefs are creating community at its destination-worthy restaurants.
6 mins
August 2025

Food & Wine
Sunshine in a Bottle
Vinho Verde is made for warm-weather sipping.
4 mins
August 2025

Food & Wine
THE GOLDEN HOUR
IN SEASON FOR A FEW FLEETING MONTHS, SUN GOLD TOMATOES ARE ONE OF SUMMER'S GREATEST PLEASURES.
8 mins
August 2025
Food & Wine
Wing It
Take your cookout to the next level with these simply seasoned charcoal-grilled chicken wings.
3 mins
August 2025

Food & Wine
Going Private
After decades in restaurants, a professional chef returns to the home kitchen.
12 mins
August 2025