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, enhancing their flavor while preventing spoilage. The process can take several hours to days, depending on the type of food and desired smokiness. Unlike hot smoking, which cooks the food, cold smoking does not cook the items, so they must be cured or brined beforehand to ensure safety. Commonly cold-smoked foods include salmon, bacon, and cheese, which gain a distinct smoky flavor and aroma through this method.