 Cold smoking can be used as a flavor enhancer for items such as cheese or nuts, along with meats such as chicken breasts, beef, pork chops, salmon, scallops, and steak.The item is often hung in a dry environment first to develop a pellicle, then it can be cold smoked up to several days to ensure it absorbs the smokey flavour.Some cold smoked foods are baked, grilled, steamed, roasted, or sautéed before eating.