to sterilize and prevent decomposition and discoloration without losing their freshness the smoked fish and meat pick up agreeable taste and flavor and remain as wholesome as fresh ones when kept at easily obtainable cold storage or freezing temperatures even during long transportation the smoke generated by burning a smoking material at 250 u00b0 to 400 u00b0 c is passed through a filter 22 to remove tar the smoke retaining ingredients exerting highly preservative and sterilizing actions passed through the filter 22 are cooled to between 0 u00b0 and 5 u00b0 c in a cooling unit 3 fish or meat is processed by exposure to the smoke at the extra low temperature thus obtained application_number US 21630694 A description an extra low temperature smoking method and apparatus according to this invention are described below a smoking apparatus of this invention having a construction shown in fig1 is obtainable by adding smoke filtering and cooling units to a conventional smoking apparatus more specifically the illustrated smoking apparatus comprises a smoke generating chamber 1 to burn the smoking material a smoke filtering unit 2 to filter the smoke produced in the smoke generating chamber 1 a smoke cooling unit 3 to cool the smoke from the filtering unit 2 to between 0 u00b0 and 5 u00b0 c and a smoking chamber 4 in which pieces of raw fish or meat properly arranged are exposed to the smoke introduced from the smoke cooling unit plus a sensor control and other devices that may be added as required the smoke generating chamber 1 is 80 cm high 70 cm wide and 70 cm deep with the main body 10.