Cold- and Hot-smoking Techniques

There are two kinds of smoking: cold-smoking, which is a true preserving technique, and hot-smoking, which partially preserves the food. In cold-smoking, food is exposed to cold (50-85°F/10-29°C) smoldering smoke, so it dries rather than cooks. Chemicals in the smoke kill any toxic micro-organisms, thus preventing the fats in the food from turning rancid. Smoke also gives flavor and a rich amber color. Commercially cold-smoked foods include poultry, salmon, kippers, ham and bacon.

Shellfish such as mussels, clams and oysters need several processes. First they should be shucked and steamed briefly to firm up the flesh. Then they are dry-salted or brined, quickly cold-smoked and finally hot-smoked, each process lasting only about 20 minutes. Many nuts, eggs and cheeses can also be cold-smoked for a distinctive flavor.