Cold smoking is carried out at somewhere between 80º F (30ºC) and 100º F ( 40ºC)over a period of anything from four hours to four days. In cold smoking the meat orfish being treated is hung in the smoke but not in direct heat. The result is an intense smoky flavour, often with the food deeply bronzed in colour, but be aware as this process may not have cooked the food in question.