A Little About Smoke-Cooking, Hot Smoking & Cold Smoking

"Smoke-Cooking" is the method most referred to as "barbecuing." At temperatures above 185°F, food begins to cook. Most "low & slow" cooking occurs at temperatures between 225°F - 240°F and for times ranging anywhere from 2 - 12 hours. However, some cooks will smoke at higher temperatures, for shorter periods of time. Remember, there is no standard for temperature and/or time, just so as the meat is cooked hot enough to reach a safe edible temperature and long enough for the smoke to penetrate and flavor the meat and for the meat to soften and cook tender.


"Hot Smoking" at a temperature range of 165°F - 185°F will cure the food safe enough to eat.  However, usually foods that have been hot smoked are often reheated or cooked, like hams and sausages (such as those found in many grocery store coolers).


"Cold Smoking" at temperatures below 100 °F is mainly used as a flavor enhancer for items such as cheeses and nuts. However, other items such as pork chops, beef steaks, chicken and fish can be cold smoked for a short period of time in order to give it a touch of smoky flavor, and then finished on the grill, sautéed or finished in some other method.