Cold smoking does not cook food, which means that it is essential to ensure that the food is salted or brined properly to avoid decay and bad bacteria. The whole point of cold smoking is to infuse flavor into the food, and to preserve it for longer storage time. The aim isn’t to cook the food.
Ideally, cold smoking is best done in the autumn and spring months when the air temperature is below +5C degrees. If you can't wait for cooler weather, smoke at night or early in the morning when temperatures are lowest. Avoid hot summer weather (above +15C) or very low minus winter temperatures (below -10C).
Some of the best foods for cold smoking include fish, sausages, cheese, beef, fruits etc.
