Cold smoke smoking The smoking temperature ranges between 20 ° C - 25 ° C inside the smokehouse. In this way, products that are loaded in a salt bath at least one day (salt mixed with drinking water) are smoked. This includes, for example, fish and, mainly due to its salinity, food intended for further processing. The shelf life of cold smoke treated products is 14 to 3 months, depending on the type. Warm smoke and meat smoking It should be around 60 ° C inside the smoking equipment. Hot smoke smoking is done in two ways. The first method is smoking in a classic smoking furnace with direct burning of wood and shavings with manual temperature control, in a smokehouse using flaps and a fireplace door. The second method is smoking in chamber smokehouses with automatic regulation of the temperature regime in the chamber, smoke supply from the generator and the flow of hot air inside the chamber. Hot smoke and smoking temperature As a rule, it should have a temperature between 80 ° C - 90 ° C. The smoking process takes place in three phases. 1st phase of smoking In the 1st phase around 40 ° C - 60 ° C, although you can regulate its temperature as needed. The meat is pre-dried at a temperature of 45 ° C-60 ° C. In the case of fish smoking, approximately 12% of the water must be lost at this stage. The drying process takes 45-60 minutes, depending on the raw material being prepared. Pre-drying takes place at slightly but continuously rising temperatures inside the smokehouse. 2nd smoking phase In the second hot phase, the meat is baked at a temperature of 80 ° C - 100 ° C. During this phase, the preparation undergoes final heat treatment and roasting of the meat. During roasting, the meat softens, loses its raw taste and is very easily separated from the bone. The total sintering time also lasts according to the type of raw material that is smoked. It's usually around 60 minutes. Phase 3 of smoking The last stage is smoking. It's called smoking and coloring. The temperature in the smoking device gradually drops to 50 ° C. During this finishing part, the products acquire a smoked aroma, which must gradually reach the whole muscle. The smoking time is the shortest phase of the whole smoking process and lasts approximately 30 to 50 minutes. It's from the net, but everyone smokes differently.