An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Smoked Cold Salmon

Prepare a velvety, smoky cold smoked salmon with just a bit of patience and a low and slow smoke.

Cooking for 6 people


  • 1 lb. salmon fillet
  • 0.75 cup kosher salt
  • 2 tbsp. white sugar
  • 1 tbsp. brown sugar
  • 1 bunch dill, chopped
  • 1 oz. Aquavit, gin or vodka (optional)

1 Food Prep

  • Next, cure your salmon fillet by lining a large tray with a double or triple layer of plastic wrap large enough to wrap the salmon fillet tightly. Place the fillet skin-side down on the plastic wrap. Spread about a tbsp. of the alcohol on the flesh side of your fish to coat evenly. Flip your fish over and pour the remaining alcohol on the skin side, spreading it evenly across the skin. The alcohol will pool somewhat. Allow your fish to rest for 5 minutes, fillet-side down in the alcohol bath.

  • Mix the salt, white sugar and brown sugar. Sprinkle about 25% of the brine seasoning on the skin side of the fish. Flip the fish and sprinkle the remaining brine seasoning on the flesh side of the fillet.
  • Now, evenly spread your chopped dill along the flesh side of your salmon fillet. Wrap your fish tightly in the plastic wrap, taking care to retain any seasoning and liquids.
  • Next, place your wrapped fish in the refrigerator between two plates to weigh the fish down. Allow the fish to cure for 24-48 hours, turning every 8 hours or so.
  • Finally, remove your salmon from the refrigerator and rinse the cure and dill completely from your fish. Pat your salmon dry and place it on a cooling rack above a cookie sheet. Allow it to rest uncovered in the refrigerator for 12–24 hours.

2 Grill Prep

3 The Cook

  • Ignite the smoking tube, place it in your smoker and allow the cherry smoke to permeate your salmon for 6 hours.
  • After smoking, take your salmon off the grill and chill it in the refrigerator for a minimum of 4 hours to make it easier to slice.
  • To slice, place the salmon skin-side down on a cutting board, make cuts across the filet as thin as possible and remove any strips of skin. Serve immediately.

Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.

For safe meat preparation, reference the USDA website.

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