Hot smoking is pretty much everything that comes to mind when you envision a smoke session, whether it’s low-and-slow or a more rapid cookout. The idea is to infuse all that delicious barbecue might into your meat through a flavorful frenzy of fuel and fire. Cold smoking is a significantly longer process — it involves curing and specially preparing your meat, then managing it below a typically safe cooking range. With ideal conditions and a strict awareness of risk, the taste can be quite extraordinary.