 Hot smoking exposes the foods to smoke and heat in a controlled environment such as a smoker oven or smokehouse.Hot smoking requires the use of a smoker which generates heat either from a charcoal base, heated element within the smoker or from a stove-top or oven; food is hot smoked by cooking and flavoured with wood smoke simultaneously.Like cold smoking, the item may be hung first to develop a pellicle; it is then smoked from 1 hour to as long as 24 hours.