Smoking

Smoking is a technique that flavors, browns, cooks or preserves food, most often meat, fish and tea, by exposing it to the smoke produced by burning or smoldering material, typically wood. Hot smoking cooks the food as it flavors it, while cold smoking flavors and, historically, helps preserve food at temperatures low enough that it does not fully cook, and the technique appears in traditional cuisines worldwide, from smoked salmon and bacon to smoked cheeses and teas such as lapsang souchong. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/