is the process of curing
, or seasoning
food by exposing it for long periods of time to the smoke from a (usually wood) fire. "Hot smoking" is typically a several-hours-long process that can be used to fully cook raw meats or fish, while "cold-smoking" is an hours- or days-long process that is generally used to preserve or flavor foods (usually meats or fish, but sometimes cheeses, vegetables, fruits, and even beer).
The fuel used for smoking may contain flavoring adjuncts. For example, Chinese tea-smoking uses a mixture of uncooked rice, raw sugar, and tea, heated at the base of a wok, to slowly smoke and flavor meat and other foods. Hickory and mesquite wood are commonly used for smoking.
See also: Food preservation, curing