NationMaster - Encyclopedia: Cold smoking

Cold smoking is a very similar process to hot smoking. The food to be smoked is placed in the smoking container, or smoker, after having been marinated and seasoned. Smoke that has been cooled will then enter the smoker, thus saturating the food with whatever flavour the smoke adds. This process can take quite a number of hours, and the finished item will not last long before spoiling as it has not been cooked.

Results from FactBites:

eBay Guides - Food Smoking. Hot, Water and Cold smoking (444 words)
	Food smoking is using flavoured wood smoke in a confined space - like the hood of a barbecue - and does one of two things; either food curing or food cooking.
	Hot smoking is the same as roasting in a hot oven ie between 150-200°C but with the added smoke flavour from putting wood chips in the fire.
	Cold smoking is done between 21-31C (70-88F) ideally below 25C (77F) and is a way of preserving meats & fish and flavouring cheese.

Great Salmon Recipes: What exactly is Cold Smoking (622 words)
	Cold smoking is very similar to hot smoking, except the cooking temperature is much lower.
	The targeted cold smoking temperature range is between 80 degrees F and 100 degrees F, and the smoking time can range anywhere from 4 hours to 4 days.
	Cold smoking is very difficult, and even impossible in the summer months, because the outside air temperature is Normally as hot as or hotter than the temperature needed for true cold smoking.

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