Smoking (also known as smoke curing) is an ancient technique which preserves food as well as enhances flavors. Smoking also gives a deeper color to the food. The process involves the absorption of smoke from smoldering fires and may or may not involve heat. Cold smoking (at a temperature from 70-90 degrees F.) does not involve cooking the food. Hot smoking on the other hand, partially or completely cooks the food involved and uses a temperature ranging from 100-200 degrees F. Meat, poultry and fish can be smoked as well as cheese, vegetables and sauces.
Smoking equipment (smokers) may be electric, charcoal or wood fueled. Aromatic types of wood chips, such as hickory or mesquite, are used to obtain different flavors.