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There are three basic styles of BBQ smoking:

Cold Smoking

  • Enhances flavor.
  • Typical temperature ranges 68-86F (20-30C).
  • Does NOT cook foods.
  • Meats should be fully cured BEFORE cold smoking
  • Cold Smoked foods are baked, grilled, roasted, or sauteed after smoking.

Hot Smoking

  • Exposes foods to smoke and heat in a controlled environment.
  • Hot Smoked foods can be reheated and are safe to eat without further cooking.
  • Typical temperature ranges 126-185F (52-85C) and above, depending on food.
  • Most foods may shrink excessively, buckle or split at temperatures higher than 185F (85C).
  • Meat fat is cooked off during smoking, causing drippings.

Smoke Roasting/Baking

  • Combines elements of smoking combined with roasting or baking.
  • AKA barbecuing, pit baking, pit roasting.
  • Often utilizes smoke roasters, closed wood-fired ovens, barbecue pits, conventional ovens, or any smoker that can achieve temperatures above 250F (121C).
  • Conventional Oven WARNING:
    Only use wood chips for smoking in a well ventelated area to avoid carbon monoxide poisoning.

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