Kuumasavustuksen
Kuumasavustus, a Finnish term often translated as hot smoking, is a culinary technique used to both cook and flavor food. It involves exposing food to smoke at elevated temperatures, typically between 50 and 120 degrees Celsius. Unlike cold smoking, which primarily imparts flavor without cooking, hot smoking cooks the food through while simultaneously infusing it with smoky aromas.
The process generally involves a smoker or a grill with a smoking box or pouch. Wood chips
Commonly hot-smoked items include fish like salmon and trout, as well as meats such as pork, chicken,