{"id":21391,"date":"2023-12-15T16:36:21","date_gmt":"2023-12-15T16:36:21","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=21391"},"modified":"2023-12-15T16:36:23","modified_gmt":"2023-12-15T16:36:23","slug":"cold-smoking-vs-hot-smoking","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/cold-smoking-vs-hot-smoking\/","title":{"rendered":"Cold Smoking vs. Hot Smoking: The Burning Question"},"content":{"rendered":"\n

Cold smoking involves smoking food at low temperatures of around 90F to preserve food, while hot smoking involves smoking foods at higher temperatures of over 190F in order to cook them. <\/p>\n\n\n\n

I learned about both of these smoking techniques<\/a> in cooking school and noticed some differences over the years of using them. Read on as I break down the pressing cold smoking vs. hot smoking question.<\/p>\n\n\n

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Differences Between Cold and Hot Smoking<\/h2>\n\n\n\n

Hot and cold smoking differ in some distinct ways. Here I\u2019ll highlight the main differences between these smoking techniques.<\/p>\n\n\n

Differences<\/strong><\/p><\/div><\/div><\/td>

Cold Smoking<\/strong><\/p><\/div><\/div><\/td>

Hot Smoking<\/strong><\/p><\/div><\/div><\/td><\/tr>

Smoking Time<\/strong><\/p><\/div><\/div><\/td>

The smoking process can take a few days.<\/p><\/div><\/div><\/td>

The smoking process typically takes less than a day.<\/p><\/div><\/div><\/td><\/tr>

Smoking Temperature<\/strong><\/p><\/div><\/div><\/td>

Food is smoked at temperatures no higher than 90 degrees Fahrenheit.<\/p><\/div><\/div><\/td>

Higher smoking temperatures that range between 190F and 300F<\/p><\/div><\/div><\/td><\/tr>

Curing<\/strong><\/p><\/div><\/div><\/td>

Curing is required to stop the growth of bacteria.<\/p><\/div><\/div><\/td>

Curing is not required.<\/p><\/div><\/div><\/td><\/tr>

Purpose<\/strong><\/p><\/div><\/div><\/td>

Cold smoking is typically used to preserve food and extend its shelf life.<\/p><\/div><\/div><\/td>

Hot smoking is usually used to cook food while adding a smoky flavor.<\/p><\/div><\/div><\/td><\/tr><\/tbody><\/table><\/div><\/div>\n\n\n\n\n

Smoking Time<\/h3>\n\n\n\n

Because of the higher smoking temperature, hot smoking generally takes less time than cold smoking. You can expect your hot-smoked meats to take less than a day, while cold-smoked meats can take several days.<\/p>\n\n\n\n

Smoking Temperature<\/h3>\n\n\n\n

Hot smoking occurs at temperatures ranging from 190 F to 300 F, while cold smoking is done at temperatures of 90 F or lower.<\/p>\n\n\n\n

Curing<\/h3>\n\n\n\n

Because the cold-smoked food is cooked at temperatures around the danger zone, you must cure the meat beforehand to stop the growth of bacteria. The hot smoking method, on the other hand, does not require your food to be cured because you are cooking at high temperatures that already halt bacteria growth.<\/p>\n\n\n\n

Purpose<\/h3>\n\n\n\n

Cold smoking is essentially the process where cured meat is smoked on low heat, while hot smoking is the process where meat is cooked and smoked simultaneously. Cold smoking helps preserve foods for longer than hot smoking. Foods that are hot-smoked can usually be eaten right away.<\/p>\n\n\n\n

What is Cold Smoking?<\/h2>\n\n\n\n

The cold-smoking process involves curing food to extract its moisture to prevent the growth of bacteria before smoking it for added flavor. Cold-smoked salmon and meats such as salami are among the most popular cold-smoked foods.<\/p>\n\n\n\n

Cold smoking, as you might expect, occurs at a lower temperature than hot smoking. Smoking usually takes place at around 90 \u00b0F, which is within the temperature range known as the “danger zone<\/a>“\u2014between 40 and 140 \u00b0F\u2014where bacteria grow the fastest. This is why the initial curing process is so important in cold smoking. Salting or brining the food halts bacterial growth.<\/p>\n\n\n\n

After the food has been cured, it must be exposed to smoke. Depending on the food you’re smoking, this usually entails placing the food in a box or chamber that is pumped with smoke for 12 to 48 hours.<\/p>\n\n\n\n

You might not know this, but some foods are not suitable for both smoking methods and should only be used for one of them. Smoking any food product can be dangerous because bacteria can quickly grow on uncooked meat, which is why meat products must be cured before smoking. For this reason, cold smoking is best for low-risk foods, including:<\/p>\n\n\n

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