A variation on true barbecue. Smoking can be done in a horizontal barrel smoker (see above) or in a vertical water smoker (see page 25). There are two types of smoking: hot smoking and cold smoking. Hot smoking, really another name for barbecuing, is generally done at 225° to 250°F. In cold smoking, the food is located so far away from the fire that it smokes without cooking. It is used to make Scottish- or Norwegian-style salmon and sometimes beef jerky.