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So, I've been experimenting with smoking lately, and I'm curious what others think about the cold smoking vs. hot smoking debate. It seems like the "better" method really depends on what you're trying to achieve. I cold smoked some salmon the other day, and the texture and flavor were fantastic – delicate and smoky, but still raw. You'd never get that with hot smoking.
On the other hand, hot smoking is undeniably easier and quicker. I can throw a pork shoulder on the smoker and have pulled pork in a few hours, whereas cold smoking feels much more involved and temperature-sensitive. Plus, with hot smoking, you're actually cooking the meat, which is essential for some foods for safety and texture.
what are your go-to methods and favorite applications for each? Are there any specific foods that you think absolutely must be cold smoked or hot smoked a certain way? I'm especially interested in hearing about any less common applications or techniques anyone might have tried!