Hot Smoking

Hot smoking has its variations – it’s always a ready-to-eat end result. Since cook and smoking is the main aspect of the craft recipe. Generally, indirect heat and smoke are used at lower cooking temperatures. This is the main way moisture is retained in the meat whilst cooking. direct heat portable hot smoking is where the heat source is close to the food/meat being cooked. Curing for hot smoked meat is often for holding the moisture on the surface of the meat whilst cooking/smoking.

Low and Slow Smoking is a modern form of indirect hot smoking. It does not include a salt curing stage. Seasoning (rub) is applied to the outside of the meat prior to the low temperature cooking/hot smoking. Large amounts of fat are often needed for this style to moisten, render and flavor the meat.

Base Knowledge

A variety of smoked and cured meats displayed to show different preparation methods: dry curing with cold smoking, dry curing with hot smoking, and fully cooked versions.
Highlighting Hot smoked in 3 of these pictures – From Top Right, Clockwise – Hot Smoked Salmon, Hot Smoked Wild Venison Pastrami, Hot Smoked Bacon, Dry Cured not Hot Smoked but Cold Smoked Meats

Hot Smoking Equipment

A person slicing a piece of cooked meat with a large knife on a wooden cutting board. The meat appears medium-rare with a reddish-pink center and darker outer edges, typical of hot smoking. The person is holding the knife with one hand and steadying the meat with the other in this beginner's guide technique.
Hot Smoked Wild Venison Pastrami (From a Pellet Grill Smoker)

Here are some questions often asked about exploring this new culinary craft and hobby

Oily fish has been well proven across the Western wold as perfect for hot smoking. The oily or fattiness tends to adhere the hot smoke flavor. Hot Smoked salmon is another very popular style. In the USA, hot smoked bacon is the most common homemade bacon.