Aromatic woods such as cedar, hickory, or apple, among others, are added to the fire so that they will generate strongly scented, flavorful smoke. Cold smoked bacon is actually what most people are familiar with, since you are cooking the bacon after the cold smoking process. Now that I have Dennis hot/cold smoker, I decided to try smoking my own bacon. When I cold smoke bacon, I like to do 1-3, 6+ hour sessions. This leads to decent apple wood Cold smoking bacon is a much longer process and more closely resembles the bacon you would buy in the store. Turn the heat up In hot smoking, food is placed alongside the fire that produces the smoke. By definition, bacon is always smoked. Food is smoked and cooked simultaneously using this method. In the UK I have only ever eaten cold smoked bacon. Bacon is typically cold smoked. Sometimes you don’t get desired smoky flavor over hot grill alone. For centuries, curing and smoking meats preserved them prior to refrigeration. Cold-smoking takes longer than hot smoking, because it's Whats the highest temp you can happily cold smoke at? This can be done in one of two ways: hot smoking or cold smoking. I hot smoke my Bacon as I believe our temperatures are too high most of the year to cold smoke,I smoke for about 3 hours then add heat. On this site you folks tend to hot smoke your bacon… Cold smoking or hot smoking There are different ways to smoke bacon – cold smoked or hot smoked. Cold smoking aids in preserving bacon, and serves as part of the curing process. When meat is hot smoked, it is enclosed in a smoker along with a fire or pit of coals. Cheers. How you choose to smoke your bacon is simply a matter of preference. However where you goal is to have a cooked food While cookbooks and smoking fanatics alike differ on what specific temperature delineates a hot versus a cold smoke, Paul Kirk, also known as the Kansas City Baron of Barbecue, says that “at the low temperatures of a cold smoke, all you’re doing is flavoring the meat or ingredient with smoke, whereas with a hot smoke, you’re both flavoring and cooking it simultaneously.” Moreover you can also cold smoke your meat before putting it on the grill for hot smoke for better smoke flavor. I do use a nitrite cure.