Smoking is a healthy way of adding flavour without using fat, salt or oil: low-calorie cooking! There are 2 ways of smoking: cold and hot. “Cold smoking” is done at a temperature below 30°C and can take a very long time (3-20 hours). This method only adds flavour and does not cook the ingredients. Hot smoking is done at a temperature between 60°C and 80°C. A lasting smoked product is developed which leads to a nice and juicy serving.