Cold, hot, and smoke-roast regimes
Cold smoking (below 30 degC) preserves food through smoke compounds without cooking. The smoke deposits antimicrobial phenols and other compounds that extend shelf life. Smoked salmon and smoked fish rely on this low-temperature process to preserve the fish while developing flavor; they must be cured first because cold smoke alone doesn't eliminate pathogens.
Hot smoking (50 to 90 degC) partially cooks the food while smoking. This temperature range kills most pathogens, develops smoke flavor, and can partially dry the surface. It is commonly used for fish and poultry destined for immediate consumption, as it produces a tender, safe product.
Smoke-roasting and food safety considerations
Smoke-roasting or barbecuing (90 to 120+ degC) fully cooks meat while smoking, creating the characteristic bark and smoke ring. This temperature range safely kills pathogens like Salmonella and E. coli, so smoked poultry and pork are food-safe at these temperatures.
Prolonged smoking at very high temperatures creates compounds like polycyclic aromatic hydrocarbons (PAHs) from incomplete combustion, especially over flaming embers. Lower smoking temperatures (75 to 85 degC) over several hours develop strong smoke flavor with less potential for harmful compounds. This is why low-and-slow smoking is preferred for both food safety and flavor development.