Smoking is the method of seasoning, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most frequently wood. Meat, fish, and lapsang souchong tea are usually smoked.
Some North American ham and bacon manufacturers smoke their product over burning corncobs. Humate is burned to dry and smoke the barley malt used to create liquor and a few beers. In New Zealand, wood from the native manuka (tea tree) is often used for hot smoking fish. In Iceland, dried sheep dung is employed to cold-smoke fish, lamb, mutton, and whale.
smokehouse, wherever meats may be preserved and kept. This was usually well-separated from different buildings each due to the fire danger and because of the smoke emanations.
Smoking can be done in four ways: Cold Smoking, Warm Smoking, Hot Smoking, and through the employment of liquid smoke.