Smoking meat isn’t just about hanging it over a flaming barbecue. It’s a lot more intricate and takes a far longer period. To smoke meat, you drape it in a smoking chamber for anything from a few hours to half a day, usually half as long as you plan to cook it.
There are two kinds of smoking. Cold smoking uses temperatures of 20 to 30 degrees while hot smoking uses 70 to 80 degrees and produces meat that is ready to eat. Cold smokes last a few hours since they still contain some moisture, while hot smokes can stay fresh …

