Hot smoking exposes food to smoke at a higher temperature than cold smoking, typically between 52 and 80 degrees Celsius, cooking the food and flavoring it with smoke at the same time. Foods are usually hot smoked for one to as long as twenty-four hours and come out fully cooked while still moist and flavorful, so unlike cold-smoked food, hot-smoked food is typically safe to eat without any further cooking.
Sources
Smoking, cooking (Wikipedia)
WikipediaIn Group: Smoking Foods, Lead paragraphQuote, In Group: Smoking Foods, Lead paragraph
Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood.
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