There are two methods; hot and cold smoking. Hot smoking is very similar to cold smoking except for one simple difference. In this first method, the fire and smoke chamber are built together. This raises the temperature a lot, though it should still be kept around 110°C. Cold smoking is a much slower cooking technique. In order to use cold smoking, you need two separate chambers. One of the chambers is where the meat needs to be hung and is also where the smoke will filter through. The other chamber is where a fire needs to be built. The two chambers need to be connected with a pipe or tube so that the smoke has the chance to leave the fire chamber and enter into the smoking room. The smoke then slowly goes out the top of the smokehouse. When cold smoking, the cooking temperature should never get above 30-39°C
Source: https://lilgrill.com/cold-smoking-vs-hot-smoking
Ingredients:
- Salmon
- Wood chips
Method (hot smoking):
Soak the desired amount of wood chips in water for 20min (use the smoking box to measure the quantity). Close the lid and preheat the barbecue on high. Put the drained wood chips in the smoking box and place it in the middle of the barbecue. Close the lid and preheat until it gets quite smokey, set to low heat. Place the food to smoke inside and close the lid.
For a 600g filet of salmon, you'll get a nice and tender flesh by smoking for 30min.
