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== {{vanchor|Types}} by method of application == {{multiple image | align = right | image1 = Littlechief.JPG | width1 = 150 | alt1 = | caption1 = | image2 = Hot smoked salmon on racks.jpg | width2 = 150 | alt2 = | caption2 = | footer = A "Little Chief" home smoker and racks with hot smoked [[Pacific salmon]] }} === Cold smoking === Cold smoking differs from hot smoking in that it does not cook anything; when cold smoking is finished, the food is still raw.<ref name=":0">{{Cite web|url=https://hotsmoked.co.uk/cold-smoking-recipes-and-tips|title=Cold Smoking Recipes & Tips – Food Smoking {{!}} Hot Smoked|website=hotsmoked.co.uk|language=en|access-date=2018-02-11}}</ref> Smokehouse temperatures for cold smoking are typically between {{convert|20|and|30|C|F}}.<ref name=MC>{{cite book|last=Myrvold|first=Nathan|title=Modernist Cuisine|year=2011|publisher=The Cooking Lab|isbn=978-0-9827610-0-7|pages=143}}</ref> In this temperature range, foods take on a smoked flavor, but remain relatively moist. Since cold smoking does not cook foods, meats should be fully [[Curing (food preservation)|cured]] before cold smoking.<ref name=MC /> Cold smoking can be used as a flavor enhancer for items such as [[cheese]] or [[Nut (fruit)|nuts]], along with meats such as [[Chicken (food)|chicken]] breasts, [[beef]], [[pork chop]]s, [[Salmon (food)|salmon]], [[scallop]]s, and [[steak]]. The item is often hung in a dry environment first to develop a [[Pellicle (cooking)|pellicle]]; it can then be cold smoked up to several days to ensure it absorbs the smoke flavor. Some cold smoked foods are baked, grilled, steamed, roasted, or sautéed before eating. Cold smoking meats should not be attempted at home, according to the US National Center for Home Food Preservation: "Most food scientists cannot recommend cold-smoking methods because of the inherent risks."<ref>{{Cite web|url=http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_postproc.html|title=Curing and Smoking Meats for Home Food Preservation|website=nchfp.uga.edu|language=en|access-date=2018-02-11|archive-date=March 19, 2018|archive-url=https://web.archive.org/web/20180319111210/http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_postproc.html|url-status=dead}}</ref> Cold smoking meats should only be attempted by personnel certified in [[HACCP]] [...] to ensure that it is safely prepared.<ref>{{Cite news|url=https://amazingribs.com/more-technique-and-science/safety-and-health/cold-smoking-meats-dont-do-it|title=Cold Smoking Meats: Don't Do It|access-date=2018-02-11|language=en}}</ref>{{unreliable source?|date=October 2019}} === Warm smoking === Warm smoking exposes foods to temperatures of {{convert|25|–|40|C|F}}.<ref name=":1" /> === Hot smoking === Hot smoking cooks foods and simultaneously flavors them with smoke in a controlled environment such as a smoker oven or smokehouse. It requires consistent control of both the temperature of the food and the amount of smoke being applied to it. Some smokers have a heat source built into them, while others use the heat from a stove-top or oven.<ref name=":0" /> Like cold smoking, the item may be hung first to develop a [[Pellicle (cooking)|pellicle]]; it is then smoked from 1 hour to as long as 24 hours. Although foods that have been hot smoked are often reheated or further cooked, they are typically safe to eat without further cooking. The temperature range for hot smoking is usually between {{convert|52|and|80|C|F}}.<ref name="MC" /> Foods smoked in this temperature range are usually fully cooked, but still moist and flavorful. At smoker temperatures hotter than {{convert|185|°F|°C|order=flip|abbr=on}}, foods can shrink excessively, buckle, or even split. Smoking at high temperatures also reduces yield, as both moisture and fat are cooked away. === Liquid smoke === [[Liquid smoke]], a product derived from smoke compounds in water, is applied to foods through spraying or dipping.<ref name=":1" /> === Smoke roasting === Smoke-roasting refers to any process that has the attributes of both roasting and smoking. This smoking method is sometimes referred to as barbecuing or pit-roasting. It may be done in a smoke-roaster, a closed wood-fired oven, or a barbecue pit, any smoker that can reach above {{convert|121|C|F}}, or in a conventional oven by placing a pan filled with hardwood chips on the floor of the oven so that the chips can smolder and produce a smoke-bath.<ref>{{Cite web|url=http://chefsblade.monster.com/training/articles/966-how-to-smoke-meat|title=How to Smoke Meat|website=ChefsBlade|language=en|access-date=2018-02-11|archive-date=April 29, 2019|archive-url=https://web.archive.org/web/20190429055833/http://chefsblade.monster.com/training/articles/966-how-to-smoke-meat|url-status=dead}}</ref> In [[North America]], this smoking method is commonly referred to as "barbecuing", "pit baking", or "pit roasting".
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