Smoking Temperatures and Methods

The smoking process is divided into two main types: cold smoking and hot smoking. Each method is characterised by specific temperatures, duration, and suitable products.

Cold Smoking

Temperature: 16–30 °C

Duration: 8–24 hours, unless the product or recipe requires a longer smoking time.

Products: Meat, fish, cheese, poultry, sausages

Features:

• Direct cold-smoked chicken: Intense smoky flavour profile, ideal for those who prefer the natural aroma and texture of meat. Smoking time can extend up to several days.
• Pre-cooked chicken: Juicier, softer, with a subtle smoky aroma. Smoking time is reduced and typically lasts between 8 and 24 hours, depending on the product, its weight, and other criteria.

Both preparation methods are safe if recipe recommendations are followed.

Hot Smoking

Temperature: 80–120 °C

Duration: 40 minutes – 3 hours, depending on the size and type of product.

Products: Meat, fish, poultry, sausages

Features:

• Products are thermally processed and ready for consumption immediately after the process.
• Hot smoking imparts a milder smoky flavour profile and a juicier texture.
• Higher temperatures make the meat softer and more aromatic.
• Use a food thermometer: It is essential to check the internal temperature of the meat. Insert the thermometer into one of the larger pieces of meat and monitor its internal temperature. Once the required temperature is reached, the product can be considered ready and safe to consume.