Hot-smoked

Hot-smoking is a food preservation and flavoring technique where food, typically meat or fish, is exposed to smoke generated from smoldering wood at a controlled temperature. Unlike cold-smoking, which keeps temperatures low to avoid cooking, hot-smoking cooks the food while imparting smoky flavors. The process usually involves temperatures ranging from 160-225°F (71-107°C) for several hours, depending on the type and size of the food. This method both preserves the food, albeit not as extensively as cold-smoking or curing, and develops a distinctive texture and aroma, often resulting in a tender and flavorful final product. The wood used imparts various flavor profiles; hardwoods like hickory, oak, and applewood are common choices. The resulting product tends to be fully cooked, offering immediate consumption or further use in dishes.

Hot-smoked meaning with examples

• The chef chose to **hot-smoke** the salmon fillets, infusing them with a rich, smoky flavor and achieving a flaky texture. The carefully controlled temperature ensured that the salmon cooked evenly throughout while retaining its natural oils. The resulting dish was a delightful combination of smoky notes and delicate fish, perfect for a light supper. The applewood imparted a subtle sweetness that complemented the salmon perfectly, enhancing the overall dining experience.
• We decided to **hot-smoke** a batch of pork sausages for a summer barbecue, utilizing a blend of hickory and maple wood chips. The long, slow process ensured the sausages were cooked thoroughly and developed a beautiful mahogany color and a tantalizingly smoky aroma. Guests raved about the delicious, juicy sausages, cooked to perfection. Their subtle sweetness balanced the bold hickory smoke flavor.
• For a special occasion, he attempted to **hot-smoke** a whole turkey, experimenting with different wood chips, and carefully monitoring the internal temperature to ensure it was cooked through but still moist. This demanding preparation, using oakwood, offered an unbelievably tender bird with a smoky exterior. This resulted in an unforgettable Thanksgiving feast, full of rich flavors that captivated everyone.
• The local deli is famed for their hot-smoked pastrami, which has a following. They used a mix of spices and slow-cooked the meat over a variety of woods, resulting in a tender and flavourful meat. The smokey aroma of this dish permeates the whole shop, attracting customers. The long hours of cooking were worth it, they offered the juiciest meat.