Cold smoking is achieved through two phases. The product must first be cured, usually brined, and then the smoke is applied at temperatures below 38°C (100°F). This cold smoke prevents the coagulation of the protein in meat and fish, which means that the product remains uncooked. When using cold smoke to cure, it must be done in a controlled atmosphere and the heat source must be separate from the unit holding the product to be smoked to avoid cooking. An example of a cold-smoked product would be Scottish smoked salmon.