Smoked

Smoked refers to foods that have been exposed to smoke from burning or smoldering wood or other materials, primarily to impart flavor and extend shelf life. The technique can be used to preserve meat, fish, cheese, nuts, and vegetables, and can involve different temperatures and exposure times.

Two main smoking methods are cold smoking and hot smoking. Cold smoking operates at low temperatures (often below 30°C/86°F) to flavor foods without cooking, typically followed by curing or cooking. Hot smoking uses higher temperatures (roughly 50–80°C/125–180°F) to flavor and cook the product, yielding a ready-to-eat item. Common woods include hickory, oak, apple, cherry, maple, and mesquite, each imparting distinctive aromas.

Smoked foods have a long history in many cultures. Smoking developed as a method to preserve meat and fish before refrigeration and remains associated with regional cuisines such as American barbecue, Scandinavian gravlax, and various smoked cheeses and sausages. Modern practice often pairs curing with smoking, and equipment ranges from home kettles to industrial smoking chambers.

Safety emphasizes clean equipment and temperature control to minimize harmful compounds such as polycyclic aromatic hydrocarbons. Proper handling and refrigeration are important. Innovations like pellet grills and liquid smoke have broadened access, while traditional smokers remain central to regional traditions.