Smoking meats and other foods has been one of my Nana’s favorite cooking methods because of its delicious end results. The flavorful and smoky feel of the foods is definitely worth the time and effort. When I asked Nana about making smoked meats, she told me that there are two different techniques that I can use: cold smoking and hot smoking.

Both smoking and barbecuing impart distinct, delicious flavors to the meat; however, it is critical to take all necessary precautions to avoid any potential foodborne illnesses. So, to ensure safety, you should complete both process with proper care.

What is Hot Smoking?

Hot smoking is a method of cooking meat that involves subjecting it to high temperatures for a relatively short duration. It usually uses a temperature between 165-185°F, which is hot enough to cook the meat all the way through. Using this process, you can produce food with a smoky flavor. It will also allow you to cook the outer layer of the meat while retaining its juiciness and succulence on the inside. The intense heat also helps kill any bacteria present on the surface of the meat, thus making it safe for consumption.

You can try hot smoking in many different kinds of meat, like beef brisket, pork shoulder, chicken, fish, and turkey. Brisket and pork shoulder are tough cuts of meat that taste better when cooked slowly and low. On the other hand, chicken is lean, so you should carefully watch it to avoid drying out. Hot smoking is also a great way to cook fish and turkey perfectly. 

With this method, you can use hardwood, such as hickory or oak, because they burn slowly and produce more smoke than softer woods like cedar or pine. You can also try using deciduous woods like apple or cherry for hot smoking if you like, as they impart a sweeter flavor to the food.

How to Hot Smoke at Home

There are various styles you can use to hot smoke at home. Hot smoking, which can incorporate both direct and indirect heating methods, can be conducted in a well-insulated setting involving controlled airflow or implementable on an accessible everyday barbecue grill or within a pot/wok. For indirect hot smoking, the food must be surrounded by heat, with the smoke encapsulating that same.

Additionally, there are other methods of hot smoking that use direct heat for cooking the food. This is particularly useful for items like fish which are less dense than some of the more traditional types of smoked meats. Hot smoking enhances the flavor and texture of these foods, making them a great option for a delicious and unique meal.

Tea Smoking

Tea smoking is a direct heat hot-smoking technique that doesn’t take up much space. This Chinese-style method primarily involves using a wok and then filling it with a tea mixture comprising tea, spices, and sugar. Note that this is best for the smoky flavoring of smaller meat cuts, but controlling the smoke can be a bit challenging. So, you have to be cautious. 

Portable Smoker

You can also smoke hot with a portable smoker. This is a quick and easy way to use a direct heat source, like a BBQ or propane burner, to make hot smoke. They work well with sawdust, pellets, or small pieces of wood, and they can be heated by gas or denatured alcohol burners. Portable smokers are great for cooking outside, whether you’re at the beach, in your backyard, or camping.

BBQ Gas Grill Hot Smoking

Hot smoking can also be done on a BBQ, utilizing the indirect heat and smoke created by a specialized smoking device. By leaving a gap in the grill’s hood, you can ensure that too much heat is not building up inside. This method allows for the creation of deliciously smoked treats like hot smoked bacon, turkey, or pastrami – all with their own unique flavor profiles.

Propane/Electric Smoker

For those who want a more “professional home” method, there are electric and propane smokers available. Electric smokers often have thermostats and water pans, while some propane smokers require a learning curve to get the gas temperature right. They are both great options for those who want consistent and easy hot smoking.

Charcoal Heating Source Smoking

Finally, you can also employ charcoal as a source of heat for smoking. This method requires some level of expertise and experience to accurately regulate the temperature, but it provides ample opportunity for creativity when smoking. With charcoal, you can experiment with various techniques like hot-smoking or cold-smoking, which will lend unique nuances of flavor to whatever dish you are preparing.

What is Cold Smoking?

On the other hand, cold smoking takes a long time and uses a much lower temperature than hot smoking. To do this, you should process the meat at temperatures between 68°F and 86°F (20°C and 30°C) for several days or even weeks. This gives the food a full flavor of smoke and preserve them for long-term storage. The low temperatures also make sure there’s no drying out during cold smoking, which helps keep the food’s texture and moisture level.

Cold smoking is typically done to preserve meats. It’s more of curing the meat for longer shelf life. If you’re interested in trying cold smoking at home, here are some things you’ll need:

Cold Smoker

You can purchase either a dedicated cold smoker or convert your existing smoker or grill into one. Cold smokers are designed to produce smoke without using heat. They usually have a separate smoke chamber that lets the smoke go straight to the food. This means that you have full control over how much smoke you can use while cooking, so you can adjust it as needed to make delicious dishes with a smoky flavor.

Smoking Wood

The type of wood you select can have a significant influence on the taste and aroma of your food. Many chefs often opt for hardwoods such as hickory, oak, and maple when cold-smoking meals. Instead of using logs that are often too big to create enough smoke, it is advisable to use smaller chunks or chips, which are more effective in producing a smoky flavor.

Food-grade Plastic Wrap

When it comes to cold-smoking food, it’s essential to ensure that the item is not just flavorful but also safe. To prevent bacteria growth, wrap the food in food-grade plastic wrapping before you start smoking it. This will help keep your grub nice and fresh for eating!

DIY Smoker

Aside from the above-mentioned cold-smoking equipment, there are a few other ways to cold smoke at home. One popular option is to make your own smoker out of things you already have at home. You can do this with as little as a cardboard box, metal trash can, vents, and smoke generator. This do-it-yourself method may take a little more work, but it can be a cheap way to try cold smoking.

Pellet Tube Smoker

Another option is to use a pellet tube smoker, which is a small tube filled with smoking pellets that can be lit and placed in your smoker or grill. This simple method produces a steady stream of smoke for several hours. Pellet tube smokers are available in different shapes and sizes to accommodate different smoker sizes.

Wood Dust

Wood dust and pellet tubes or maze smokers are fantastic ways to enjoy the benefits of cold smoking. These clever little devices are designed to contain wood pellets or finely-ground wood dust, which slowly combusts, creating smoke that can be used for flavoring food. You can easily position them inside your smoker or barbecue grill and are perfect for cold-smoking smaller cuts of meat, such as sausages or salmon fillets.

When using any of these methods for cold smoking, you should pay attention to the temperature and smoke levels to ensure your food is safe to eat. Remember to use food-grade plastic wrap for your food and to add salt or cure to prevent bacterial growth. With a little patience and experimentation, you can create delicious cold-smoked foods right in your own backyard.