Hot smoking - exposes the foods to smoke and heat in a controlled environment. Foods that have been hot smoked are often safe to eat without further cooking.
Hot smoking while often described as a cooking process can take place at much lower temperatures within the range of 74°C/165°F to 85°C/185°F. This is known as low and slow cooking and helps with texture.
Within this temperature range, foods are fully cooked, moist, and flavorful. If the smoker is allowed to get hotter than 85°C/185°F, the foods will shrink excessively, buckle, or even split. Smoking at high temperatures also reduces yield, as both moisture and fat are "cooked" away.