The main reason we have seen among these 2 types of smoking is the cooking temperatures. If we talk about hot cooking, it cooks the food at the desired temperature and you can control the temperature easily. Where cold cooking has a different procedure of temperature. You are not allowed to change the temperature and it has to remain under 85 degrees all the time. This is the first way to differentiate the hot and cold smoking.
Secondly, the food you prepare with the help of hot smoking needs to be served immediately and you can protect it for a long time. At the same time, food items made with cold cooking are eligible for getting protected for at least 30 days. Most importantly, the food quality remains the same whenever you serve it.