Yes, we are here!

At MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-234-3368 or by email. Stay safe!


Season of Smoke: 3 Hot- and Hay-Smoking Recipes

Bring exceptional flavor to backyard cookouts this season by trying these hay-smoked hamburgers, hay-smoked mozzarella, and smoked barbecued onions.

| June/July 2017

  • These smoky barbecued onions are filled with bacon, jalapeños, barbecue sauce, and cheese, but are infinitely customizable.
    Photo by Matthew Benson
  • Though their smoke may vary slightly, hickory, oak, apple, cherry, and maple work equally well.
    Photo by Dreamstime/Jonathan Fox
  • Hay-smoking was developed by Italian cheesemakers. It's ideal for smoking delicate foods, such as mozzarella, which would otherwise melt if exposed to more intense heat.
    Photo by Matthew Benson
  • Hay-smoking allows you to add quick, smoky flavor to a ground beef burger but still leave it raw to finish on a grill.
    Photo by Matthew Benson
  • This excerpt from Project Smoke is courtesy of Workman Publishing. Steven Raichlen hosts PBS shows, including "Primal Grill" and "Barbecue University." See our online store for Project Smoke, and look for Raichlen's Barbecue Sauces, Ribs, and Marinades.
    Cover courtesy Workman Publishing

Think of some of the most pleasurable foods: ham, bacon, pastrami. All owe their distinctive flavor to smoke. Not only can you impart smoky flavor to brisket or pulled pork, you can also smoke food you’d never expect, including cocktails, cheesecake, ice cream, mayonnaise, butter, and ice.

Developing that smoky flavor is a process. Grilling is a high-heat cooking method defined by its speed and efficiency. It’s perfect for a quick meal after work. But smoking is grilling’s very antithesis, requiring patience, persistence, and, above all, time. Even relatively fast-smoking foods, such as chicken or ribs, must smoke for several hours. And smoked cured foods, such as pastrami or ham, need to be salted and brined for up to two weeks before you fire up your smoker.

Smoking is practiced by most of the world’s great food cultures, but the techniques vary widely from region to region and dish to dish. Smoking represents a continuum that uses several methods, including cold-smoking, hot-smoking, and smoke-roasting. The recipes featured here take advantage of hay-smoking, a specialty form of smoking developed by cheesemakers in Italy to flash-smoke cheeses with smoldering hay — which you can do relatively quickly. You’ll also see hot-smoking, in which you smoke at a high enough temperature so that food cooks in addition to acquiring smoky flavor (as opposed to cold-smoking, which layers on flavor without cooking). You might start with these ideas and experiment later with a longer-smoking foods, such as brisket or a whole hog, or even expand your range to some of those more unusual smoked desserts or drinks.

Try smoking food with these tempting smoker recipes:



Hay-Smoked Burgers
Hay-Smoked Mozzarella
Stuffed, Smoked Onions


This excerpt from Project Smoke, copyright 2016, is courtesy of Workman Publishing. Steven Raichlen hosts PBS shows, including “Primal Grill” and “Barbecue University.” Find Project Smoke and Planet Barbecue, and Raichlen’s latest book, Barbecue Sauces, Ribs, and Marinades, are available in our online store.



Subscribe Today - Pay Now & Save 64% Off the Cover Price

50 Years of Money-Saving Tips!

Mother Earth NewsAt MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).


Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters


click me