Technique: Cold Smoking
Cold smoking is a method of preserving food, typically fish and meat, where the smoke is cooled before it is introduced to the smoking chamber. This prevents the food from actually cooking, but gives it a smokey flavor. To achieve this, smokehouse temperatures for cold smoking should be maintained below 100°F/38°C.
One of the most common cold smoked item is Salmon Lox, which is usually salted, cold smoked, and thinly sliced before serving on bagels with cream cheese.