Below is an overview of each of the cooking methods:
Remember when smoking to try and keep the oven shut and covered, as tempting as it is to keep on checking the idea is to get that smokey flavour to penetrate into the food.
Hot Smoking is usually done at a temperature of approximately 160 degrees C. The process of hot smoking actual cooks the food and it will be ready to eat straight away. During hot smoking the heat produced from the smouldering wood chips will cook the food and the smoke produced will flavour the food. One concern with hot smoking is that it can dry the food out; if this is the case then you could wet smoke your food. This involves wetting the wood chips or adding a tray of water into the smoker. As the water evaporates the steam produced helps to keep you food nice and moist.