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There are two main types of smoking, Hot & Cold.
Cold Smoking: This is the most common form of smoking, and takes place at temperatures of less than 30C, and generally the cooler the smoke the better the product will be.
Cold-smoked meats - possibly chicken, duck, pheasant, pigeon or quail - must be cooked before eating.
Cold-smoked fish - salmon, haddock, mackerel, trout & many others - doesn"t need to be cooked, although trout and mackerel are more usually found hot-smoked.
This takes place in a smokehouse or oven, and the temperature must be raised so the product reaches 72C. This ensures the destruction of harmful bacteria.
Beware of "smoked" bargains - common in the bacon world - where the product has been sprayed or injected with chemical smoke rather than being genuinely cured and then smoked in the traditional way. This might or might not be labelled "smoke flavoured".