Coldsmoking - is a low temperature process of flavouring, cooking, or preserving food by exposing it to wood smoke. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky and lapsang souchong tea are also smoked.
In Europe traditional smoking woods like Oak, Beech and fruit woods like Apple and Cherry are commonly used. In North America, alongside some of the european woods they also use more exotic woods like hickory, mesquite, pecan, and maple.
Cold smoking temperatures should typically be maintained below 30°C/86°F. In this temperature range, the food will not cook and will take on a rich, smokey flavour and if smoked for long enough will develop a rich colour. Coldsmoked fish tends to retain a relatively moist texture.
Coldsmoking was originally used to preserve food before refrigeration. By using the naturally occuring compounds in the smoke to extend the food's useful shelf life, food could be made to last through lean times.