Claudia&Julia's Blog

In the kitchen, the art of smoking knows no seasons and, thanks to the Nordic Ware smoker, we can enjoy that incomparable smoky flavor at any time of the year. Today we want to share with you a simple yet spectacular recipe that will delight your family and friends: a tender, juicy, and perfectly smoked beef brisket.

Lola Bernabé, author of Loleta Life&Market, brings us a recipe that's perfect for any occasion. Stuffed eggplant is a classic, but smoked as she suggests adds an extra boost of flavor that will win you over. Enjoy!

Smoking food at home, both fish and meats, is not only possible but the results are surprising and delicious. Let's see how to do it.

I love that Loreto, author of Sabores de Colores, surprises me with her creations using the smoker. Why? Because we often stick with the idea that the smoker is for smoking salmon and maybe another fish... and we don’t go any further. But it’s good for so much more, as she has told and shown us on other occasions. I’m sure you’ll agree with me: the duck breast (magret) she’s sharing today is an absolute delicacy!

On several occasions I have asked Loreto, author of Sabores de Colores, to make a recipe for us using a tool she knows very well, the smoker. On those occasions she has achieved some incredible results! That’s why, and since the smoker is largely unknown to many, and so many of you ask us for information about it, we thought it would be interesting for her to give you her opinion and explanations about it. I’ll leave you with the account of her experience

I have a great fondness for a tool that is not commonly seen, and that allows me to achieve results with meats, fish and even vegetables that are truly wonderful. It is the Nordic Ware smoker, a unique product.

I was very excited that our friend Loreto, from the food blog Sabores de Colores, is presenting this tasty and flavorful smoked salmon recipe. I'm thrilled because it shows how easy it can be to achieve a super special touch (and in this case spiced!) on fish or meat.

I'm excited. You might think I'm exaggerating, but it's true, and I'll tell you why.

Months ago already, from time to time there have been magazines showing interest in our smoker. They are interested because it's rarely seen here, we brought it from the United States, and despite seeming that the name says it all, the smoker allows cooking results so good that it's a shame people think it only serves to give a smoky flavor

For a long time this technique has been used on many ingredients so they don’t spoil and last longer. It’s a culinary practice in which foods are exposed to the smoke produced by a fire made with wood that has little resin. Today, smoked foods feature in many recipes for their flavor rather than because they need to be preserved.