"Cold smoking" can be used as a flavor enhancer for items. The item can be cold-smoked for a short period, just long enough to give a touch of flavor or longer to impart more smoke flavor. Foods are ready to be finished to safe internal temperatures at this point by such cooking methods as frying, grilling, sautéing, baking, and roasting, or even hot smoked to the appropriate doneness. Temperatures for cold smoking should be maintained below 100 °F (38 °C). In this temperature range, foods take on a rich, smokey flavor, usually develops a deep mahogany color, and tend to retain a relatively moist texture. They are not cooked as a result of the smoking process, however. Any meat that you intend to cold smoke should be cured first to safely allow it to be in the lower temperatures for the amount of time used in cold smoking. Notes from Cowgirl During the cold smoking process, the internal meat temperature is not monitored......you monitor the temperature of the smoker. People always ask how do you know when it's done?.. it's done when you have the amount of smoke that suits your taste. Some like a smokier flavor in their bacons and hams than others. The internal temperature of the meat is not a factor in cold smoking.