Smoking is a dry heat cooking method that originated as a method of preservation, but has evolved into a dry heat method of cooking, similar to barbecue. This technique uses smoldering hardwood chips, vines, herbs, fruit skins, or spices that produce smoke that impacts the flavor, aroma, texture, and appearance of meats, poultry, and seafood. The smoking process can be performed at temperatures between 70 - 100°F for cold smoking and 160 - 225°F for hot smoking. Cold smoking adds flavor, but does not cook proteins. While the hot smoke technique adds flavor and cooks the product.