In order to prevent fish from overcooking or turning flaky, cheese from melting, and fruit from becoming mealy, the temperature must remain below 86°F. What wood is best for cold smoking?

Read more: The 27 Best Bourbon Brands ... There are many varieties, from traditional cold-smoked raw fish, to more robust options, like this premium Alaska Smokehouse hot-smoked salmon.

but is best eaten within two to three days of purchasing or opening it. Salmon is smoked by one of two methods: hot-smoking or cold-smoking. Hot-smoking effectively 'cooks' the fish, because it's ...