Cold smoking is a food preservation technique that involves exposing food to smoke at low temperatures, typically below 90°F (32°C). This method is often used for meats, fish, and cheeses, imparting a distinct smoky flavor while preventing spoilage. The process can take several hours to days, depending on the type of food being smoked. Unlike hot smoking, which cooks the food, cold smoking does not cook the item but enhances its flavor and extends its shelf life. It is essential to use proper techniques and equipment to ensure food safety, as the low temperatures can allow harmful bacteria to grow if not managed correctly.