Customer Services

What’s the difference between hot smoking and cold smoking?

It’s important to note that our products are designed to be used for hot smoking only.

Hot smoking refers to a cooking technique that uses both heat and smoke to cook your food. Most popular items to smoke are ribs, brisket, lamb and chicken. Since the meat is served immediately, proteins being hot smoked don't require curing.

Cold smoking refers to a method of preserving meat to extend its shelf-life without exposing it to heat, usually at temperatures below 30C. We recommend cold smoking be performed by trained professionals in accordance with food safety standards.


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