A method used to enhance the flavor of food by using smoldering wood at low temperatures during the curing process. The food absorbs the smoke that is created from smoldering wood and becomes seasoned with the smoked flavor, while also deepening the color of the food. During cold smoking the food is smoked for several days or up to almost a month in temperatures ranging from 70 °F to 90 °F, which prevents the food from cooking. Another form of smoking is hot smoking, which refers to food smoked for 6 to 12 hours at a temperature ranging from 100 °F to 200 °F, which partially or fully cooks the food. The smoking process can be used for foods such as meat, poultry, fish, cheese, and vegetables.