hot smoking
Cooking while smoking
Hot smoking is a method of curing food—typically fish or meat—by exposing it to smoke at temperatures high enough to cook it thoroughly, usually between 125°F and 275°F.
Unlike cold smoking, which preserves without cooking, hot smoking produces food that's ready to eat immediately: hot-smoked salmon, hot-smoked bacon.
The process imparts a smoky flavor while the heat renders fat and firms the flesh.
- curingRestoring health or preserving
- brisketLower chest of cattle
- pulled porkSlow-cooked shredded shoulder meat
- salmonPink-fleshed migratory fish
- wood chipsFragmented lumber pieces
hickory · mesquite · barbecue · Texas barbecue · flavor · charcoal · meat · fish · preservation · bacon · ribs · low and slow · pit · oak · alder · apple wood · jerky · pastrami
- cooking methodsfrying, boiling, baking, grilling, roasting
- food preservationjerky, beef jerky, freezing, turkey jerky, dried fruit
- meat techniquesroasting, grilling, braising, searing, frying
- Seafood Cookinggrilling, poaching, steaming, baking, broiling
- BBQ techniquesgrilling, charcoal grilling, direct heat, indirect heat, low and slow
- curingdry curing, sugar curing, curing, brining, salting
hot smokingrefrigeration
Heat removal for preservation
freezing · cold storage · dry curing · pickling · freeze-drying
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