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Cold smoking is how you smoke cured products, as you don't want to cook them.

There are very small and compact cold smokers, but for larger designs, the firebox is usually at a distance from the smoke house, so the smoke that reaches the cured meat is at about 100 °F (38 °C) or less.

The cured meat is smoked for several hours, for instance over night.

The duration depends on the recipe and the size of the product to smoke.

Cold smokers can also be used to dry (and smoke) products such as fish and chipotle.

Some cheese makers also use cold smokers to offer a different taste.

Lapsang Souchong tea is a great example of Chinese smoked tea.

Mesquite and hickory are the best wood chips for cold smoking in the USA, the wood of many fruit trees can also be used.

The best sausage in the world, the Morteau sausage, made from pork, salt and pepper only, is cold smoked for 2 days over a fire of firtree, spruce and juniper, which gives it its unique flavor while keeping a sumptuous moisture.

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Q: What is the proper way of smoking curred products?
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