Editing Smoking (cooking) (section)

=== 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.