Hot smoking is a cooking method that involves exposing food, typically meat or fish, to smoke at high temperatures, usually between 165°F and 185°F (74°C to 85°C). This process not only cooks the food but also infuses it with a rich, smoky flavor. The smoke is generated from burning wood chips or sawdust, which can vary in type to create different flavor profiles. During hot smoking, the food is often placed in a smoker or grill, allowing the smoke to circulate around it. This method can also help preserve the food by inhibiting the growth of bacteria. Commonly hot-smoked foods include salmon, pork, and chicken.