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Cold smoking differs from hot smoking in that it does not cook anything; when cold smoking is finished, the food is still raw. [10] Smokehouse temperatures for cold smoking are typically between 20 and 30 °C (68 and 86 °F). [11] In this temperature range, foods take on a smoked flavor, but remain relatively moist.
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Traditionally, in the US, cold-smoked fish, other than salmon, is considered "raw" and thus unsafe to consume without cooking. For this reason, in the US, cold-smoked fish is largely confined to specialty and ethnic shops. In the Netherlands, commonly available varieties include both hot- and cold-smoked mackerel, herring and Baltic sprats.
The quality standards laid down by the EU Protected Geographical Indication mean producers of traditional Grimsby smoked fish must adhere to strict controls and measures to ensure the authenticity of their process. Mechanical smoking has a quantitative approach. Mechanical smokers smoke both hot and cold fish, meat, cheese and even garlic.
It's no secret that smoking is horrible for your health, but this BuzzFeed video showed smokers the danger of the habit in a whole new light. This video shows how smokers age over the span of 30 years
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