Smoking (cooking)
Smoking (cooking)
Exposing food to smoke to flavor or preserve it.
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Readers' pathsAug 2026 – Oct 2026
Readers go next to
Share of the 7,097 clicks on its links
Chum salmon
Species of fish.
8.1%
Smoked meat
Type of prepared meat.
7%
Montreal-style smoked meat
Smoked style of corned beef created by Jewish immigrants in Montreal, Quebec.
7%
Liquid smoke
Edible chemical compound.
6.1%
Alder
Genus of flowering plants in the birch family.
5.3%
Curing (food preservation)
Food preservation and flavouring processes.
5%
Smokehouse
Building where meat or fish is cured with smoke.
3.5%
Smoked fish
Fish that has been cured by smoking.
2.5%
Smoke
Mass of airborne particulates and gases.
2.4%
Pastrami
Meat preserved by partial drying, seasoning, smoking, and steaming.
2.3%
Readers come from
Share of the 7,867 readers arriving from another article
Kipper
Whole cold-smoked herring.
5.5%
Curing (food preservation)
Food preservation and flavouring processes.
4.6%
Chipotle
Smoke-dried jalapeño.
4.5%
Cheese
Curdled milk food product.
4.3%
Lox
Brined salmon.
3.7%
Smoked fish
Fish that has been cured by smoking.
3.5%
Meat
Animal flesh eaten as food.
3.3%
Barbecue
Cooking method and apparatus.
3.2%
Mesquite
Several species of leguminous trees.
3.1%
Smoking
Practice of inhaling a burnt substance for psychoactive effects.
2.4%