smoker designed so it can be used for hot smoking or cold smoking. Unlike hot smoking which both smokes and cooks the meat, cold smoking keeps temperatures under 120 degrees and only flavors the food without cooking it.
Cold smoking takes a few days, to a week to properly smoke food. The heat source which creates the smoke is far from the food, so it does not cook. This is the difference between hot smoking on a grill, which cooks the food with a light smoke flavour.