Hot smoking is carried out at temperatures between 165ºF (75ºC) and 185ºF (85ºC). Unlike cold-smoking, this renders foods cooked, so that they are pretty safe to consume after the end of the smoking process. Good quality smoking, with someone keeping an eye on the process, can result in wonderful foods, moist and flavourful. Sometimes industrial hot-smoking can end in foods that are dry and chewy.