Cold smoking and hot smoking are two different methods for handling meat after it has been butchered. The big difference between cold smoking and hot smoking is that one method involves heat, while the other does not.
"Hot smoking" is a several-hours-long process that can be used to fully cook meats or fish; barbecue is a form of hot smoking. Generally, hot-smoking involves holding the food directly above the fire, or in an enclosure that is heated by the fire.
"Hot smoking" is typically a several-hours-long process that can be used to fully cook raw meats or fish, while "cold-smoking" is an hours- or days-long process that is generally used to preserve or flavour foods (usually meats or fish, ...
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Sweet yeast buns with currants, slashed crosswise before baking, then glazed as they come from the oven. Hot Smoking
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Using smoke to flavor meat or fish while cooking at temperatures over 250 degrees. Hot water crust pastry ...
There are two types of smoking " cold smoking, which occurs at temperatures of less than 85°F (30°C), and hot smoking, which takes place between 120° and 180°F (50° and 82°C).
Smoking: Any of several methods for preserving and flavoring foods by exposing them to smoke. Methods include cold smoking (in which smoked items are not fully cooked), hot smoking (in which the items are cooked), and smoke-roasting.
Hot smoking on the other hand, partially or completely cooks the food involved and uses a temperature ranging from 100-200 degrees F. Meat, poultry and fish can be smoked as well as cheese, vegetables and sauces.
 See also: Smoking, Cooking, Smoke, Smoked, Flavor
  
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