Spring is here and we are making May the month of flavor. When you think of smoked foods, a certain flavor comes to mind. More than salty, or bitter, maybe a little umami, smoke is first a smell, then a “taste.” We will talk about smoking wild fish and game meat, vegetables, and ingredients for a variety of recipes. Smoked desserts? Yes. Smoked cocktails? Yes. Find out a variety of ways to bring the essence of smoke to your meals through traditional smoking, cold smoking, hot smoking, or even cooking with wood planks and wraps.

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