Hot smoking used to be a preserving technique used to make products last longer by brining, cooking, and smoking them. These days, it is no longer the preserving of foods that hot smoking is mainly used for. In the modern kitchen, this cooking technique cooks the product and enhances the flavour and colour. Hot smoking smokes products at a temperature between 40 and 85 °C. The smoking time depends on the desired doneness and thickness of the product you wish to smoke. You can create your own smoking combinations by using different types of wood and flavours,
Equipment required: Smoker/barbecue
Can be used for: Meat, fish, vegetables, mushrooms, potatoes.