A brief summary so far, more for health concerns than anything:
Cold smoke:
- temps are around 80 degrees (but could be anywhere from 60 - 144 degrees)
- fish needs to be frozen to -10 below to kill parasites.
- preserve fish first(brine,etc) for long smoking time (6 hrs to 3 days)
Hot Smoked: - temps in fish get to 145+ degrees at some point, (kills parasites)
- temps may start off low to allow more smoking time (aprox. 2-4 hrs)
- should still brine to preserve while smoking.
Grilled and Smoked:
- fish is cooked normally on the grill at aprox 300 degrees
- fish will get to 145+ in aprox. twenty minutes
- chips are added for a lightly smoked flavor
There is still a lot more to this than listed above said. A lot of different ways to go thru the process. I have seen Cold smoking done in cardboard boxes because of the low temps. Hot smoking is in a fireproof container. And grilling done, as we all know it, on a grill. However it looks like you can cold smoke in a grill if you know how. There are a lot of different ways to even create the smoke, from soldering irons to high priced gizmos).
I hope to still learn more....
