{"id":65229,"date":"2026-04-21T10:47:22","date_gmt":"2026-04-21T02:47:22","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=65229"},"modified":"2026-04-21T10:48:28","modified_gmt":"2026-04-21T02:48:28","slug":"cold-vs-hot-smoking","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/it\/cold-vs-hot-smoking\/","title":{"rendered":"Cold vs Hot Smoking: A Beginner&#8217;s Guide to the Smoking Process"},"content":{"rendered":"<p><strong>Cold vs hot smoking<\/strong>\u00a0produces two very different results. Do you want silky, delicate smoked salmon? Or tender, juicy barbecue ribs? Choosing the right method is crucial for both flavor and food safety.<\/p>\r\n\r\n\r\n\r\n<p>Backyard cooking continues to grow in popularity. This guide explains both cold and hot smoking clearly, including which foods work best with each method and practical tips for safe, consistent results.<\/p>\r\n\r\n\r\n\r\n<p><strong>Important Safety Note:<\/strong>\u00a0Smoking, especially cold smoking, involves food safety risks. Always follow proper curing procedures, use accurate thermometers, and refer to official USDA or FDA guidelines. This guide is for educational purposes &#8211; beginners should start with hot smoking or low-risk items.<\/p>\r\n\r\n\r\n\r\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Sommario<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69e76863e84c5\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Attiva\/disattiva<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-69e76863e84c5\"  aria-label=\"Attiva\/disattiva\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/it\/cold-vs-hot-smoking\/#Part_1_What_is_Cold_Smoking_vs_Hot_Smoking\" >Part 1. What is Cold Smoking vs Hot Smoking<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/it\/cold-vs-hot-smoking\/#Part_2_Differences_Between_Cold_and_Hot_Smoking\" >Part 2. Differences Between Cold and Hot Smoking<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/it\/cold-vs-hot-smoking\/#Part_3_Smoked_Foods_for_Cold_vs_Hot_Smoking\" >Part 3. Smoked Foods for Cold vs Hot Smoking<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/it\/cold-vs-hot-smoking\/#Part_4_Advantages_of_Cold_Smoking_over_Hot_Smoking\" >Part 4. Advantages of Cold Smoking over Hot Smoking<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/it\/cold-vs-hot-smoking\/#Part_5_Useful_Tips_for_Cold_Smoking_vs_Hot_Smoking\" >Part 5. Useful Tips for Cold Smoking vs Hot Smoking<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.chefstemp.com\/it\/cold-vs-hot-smoking\/#Part_6_Conclusion\" >Parte 6. Conclusione<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.chefstemp.com\/it\/cold-vs-hot-smoking\/#Part_7_FAQs_about_Cold_vs_Hot_Smoking\" >Part 7. FAQs about Cold vs Hot Smoking<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.chefstemp.com\/it\/cold-vs-hot-smoking\/#Q_Which_is_better_cold_vs_hot_smoking\" >Q: Which is better: cold vs hot smoking?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.chefstemp.com\/it\/cold-vs-hot-smoking\/#Q_Is_cold_smoking_safe_for_preserving_meat\" >Q: Is cold smoking safe for preserving meat? \u00a0<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.chefstemp.com\/it\/cold-vs-hot-smoking\/#Q_What_is_the_safe_temperature_range_for_cold_smoking\" >Q: What is the safe temperature range for cold smoking?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.chefstemp.com\/it\/cold-vs-hot-smoking\/#Q_Do_I_need_to_cook_cold-smoked_bacon_before_eating\" >Q: Do I need to cook cold-smoked bacon before eating?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.chefstemp.com\/it\/cold-vs-hot-smoking\/#Q_What_meats_work_best_for_hot_smoking_vs_cold_smoking\" >Q: What meats work best for hot smoking vs cold smoking?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/www.chefstemp.com\/it\/cold-vs-hot-smoking\/#Q_Can_you_cold_smoke_without_a_special_smoker\" >Q: Can you cold smoke without a special smoker?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/www.chefstemp.com\/it\/cold-vs-hot-smoking\/#Q_What_wood_is_best_for_cold_smoking_salmon\" >Q: What wood is best for cold smoking salmon?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/www.chefstemp.com\/it\/cold-vs-hot-smoking\/#Q_How_do_I_know_when_hot-smoked_meat_is_done\" >Q: How do I know when hot-smoked meat is done?<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Part_1_What_is_Cold_Smoking_vs_Hot_Smoking\"><\/span><strong>Part 1. What is Cold Smoking vs Hot Smoking<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\r\n\r\n\r\n\r\n<p>Firing up a smoker demands one immediate decision. You have to figure out exactly what cold smoking vs hot smoking is. Both methods use wood smoke for flavor, but they differ fundamentally in temperature and effect.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-heading\"><strong>What is cold smoking? <\/strong><\/p>\r\n\r\n\r\n\r\n<p>It is a traditional flavoring and preservation technique in which food is exposed to smoke at very low temperatures, without being cooked.<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li><strong>Temperature:<\/strong>\u00a0Ideally maintained between 50\u00b0F\u201370\u00b0F (10\u00b0C\u201321\u00b0C). Strictly keep below 86\u201390\u00b0F (30\u201332\u00b0C) at all times to minimize the risk of bacterial contamination.<\/li>\r\n\r\n\r\n\r\n<li><strong>Cooking Status:<\/strong>\u00a0The food remains raw. It only absorbs smoke flavor over several hours to days.<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p>Because cold smoking does not cook the food, it stays in the \u201cDanger Zone\u201d (40\u00b0F\u2013140\u00b0F \/ 4\u00b0C\u201360\u00b0C) where bacteria like Clostridium botulinum can potentially grow. Proper curing with salt, often using nitrite-containing curing salts, is essential for safety. High-risk groups, including pregnant women, the elderly, and immunocompromised individuals, should be especially cautious with homemade cold-smoked products.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-heading\"><strong>What is hot smoking? <\/strong><\/p>\r\n\r\n\r\n\r\n<p>This is your classic <a href=\"https:\/\/www.chefstemp.com\/it\/brisket-smoke-temp\/\"><strong><em>weekend barbecue<\/em><\/strong><\/a><strong><em>\u00a0<\/em><\/strong>method, where food is slowly cooked while absorbing smoke.<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li><strong>Temperature:<\/strong>\u00a0Usually 225\u00b0F\u2013275\u00b0F (107\u00b0C\u2013135\u00b0C).<\/li>\r\n\r\n\r\n\r\n<li><strong>Cooking Status:<\/strong>\u00a0The heat safely cooks the food for over 1\u201316+ hours, killing bacteria and tenderizing meat.<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p>Hot smoking is generally more forgiving and safer for beginners. This warmth melts tough fat and kills off germs naturally. You get that dark, crusty bark on the outside and tender meat inside.<\/p>\r\n\r\n\r\n\r\n<p>Understanding the difference between cold and hot smoking comes down to your menu. One makes delicate, cured snacks; the other piles hot ribs onto a dinner plate.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/cold-smoking-drinks-in-the-smoke.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-65232\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/cold-smoking-drinks-in-the-smoke.jpg\" alt=\"Cold smoking drinks in the smoke\" width=\"500\" height=\"365\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/cold-smoking-drinks-in-the-smoke-16x12.jpg 16w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/cold-smoking-drinks-in-the-smoke-60x44.jpg 60w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/cold-smoking-drinks-in-the-smoke-200x146.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/cold-smoking-drinks-in-the-smoke-300x219.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/cold-smoking-drinks-in-the-smoke-320x234.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/cold-smoking-drinks-in-the-smoke-400x292.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/cold-smoking-drinks-in-the-smoke-500x365.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/cold-smoking-drinks-in-the-smoke-600x438.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/cold-smoking-drinks-in-the-smoke-700x511.jpg 700w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/cold-smoking-drinks-in-the-smoke.jpg 767w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a>\r\n<figcaption class=\"wp-element-caption\">Golden, flaky, and full of flavor: Our signature salmon fillets undergoing a slow, wood-fired smoking process.<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Part_2_Differences_Between_Cold_and_Hot_Smoking\"><\/span><strong>Part 2. Differences Between Cold and Hot Smoking<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\r\n\r\n\r\n\r\n<p>The core difference is whether the food is cooked by heat. Cold smoking focuses on flavor infusion without cooking; hot smoking combines flavor with actual cooking.<\/p>\r\n\r\n\r\n\r\n<p>Cold smoking requires much stricter temperature control &#8211; even brief spikes above 90\u00b0F can increase safety risks and ruin delicate textures. Hot smoking tolerates small fluctuations better. \u00a0<\/p>\r\n\r\n\r\n\r\n<p>In both cases, never guess temperatures. Use a reliable leave-in ambient probe for the smoker chamber and a fast instant-read meat thermometer for internal doneness. \u00a0<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-table\">\r\n<table class=\"has-fixed-layout\">\r\n<tbody>\r\n<tr>\r\n<td><strong>Caratteristica<\/strong><\/td>\r\n<td><strong>Cold Smoking<\/strong><\/td>\r\n<td><strong>Fumo caldo<\/strong><\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Temperatura<\/td>\r\n<td>68\u201386\u00b0F<\/td>\r\n<td>225\u2013275\u00b0F<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Cucina<\/td>\r\n<td>NO<\/td>\r\n<td>S\u00cc<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Sicurezza alimentare<\/td>\r\n<td>Requires curing<\/td>\r\n<td>Heat kills bacteria<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Tempo<\/td>\r\n<td>12\u201324+ hrs<\/td>\r\n<td>1\u201316 hrs<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Best For<\/td>\r\n<td>Salmon, cheese<\/td>\r\n<td>Brisket, ribs<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Skill Level<\/td>\r\n<td>Avanzato<\/td>\r\n<td>Beginner-friendly<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/figure>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Part_3_Smoked_Foods_for_Cold_vs_Hot_Smoking\"><\/span><strong>Part 3. Smoked Foods for Cold vs Hot Smoking<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\r\n\r\n\r\n\r\n<p>Dropping raw ingredients onto the grates without a game plan is a recipe for disaster. The <strong>best meats to smoke<\/strong>\u00a0depend heavily on the fire you build. You wouldn&#8217;t toss a delicate block of cheddar over roaring coals. Nor would you expect a 13-pound beef brisket to break down in a cold box. Every temperature zone demands a highly specific type of food. Match the meat to the method.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-heading\"><strong>Best Foods for Cold Smoking <\/strong><\/p>\r\n\r\n\r\n\r\n<p>Think of a cold setup like an old-world aging cellar. It works pure magic on fragile items. These foods are absorbed in the wood vapor without melting, shriveling, or turning to mush.<\/p>\r\n\r\n\r\n\r\n<p>Low-risk options (safer for beginners): \u00a0<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Hard cheeses (cheddar, gouda): 2\u20134 hours. \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Butter, nuts, spices, or salt: Short times (1\u20134 hours). \u00a0<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p>Higher-risk options (require experience and precise curing): \u00a0<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Salmon or other fish: 6\u201312+ hours (after proper curing). \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Bacon (pork belly): 8\u201312+ hours (after 5\u20137 days curing), but must be cooked thoroughly before eating. \u00a0<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p>For salmon, tracking the<a href=\"https:\/\/www.chefstemp.com\/it\/temperature-chiave-del-salmone-affumicato\/\"><strong><em>\u00a0key cold smoking temperature<\/em><\/strong><\/a>\u00a0is an absolute must. You must keep the air below 86\u00b0F. Otherwise, you will end up cooking the fish instead of curing it.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-heading\"><strong>What You Need for Cold Smoking<\/strong><\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Cold smoke generator (pellet tube, offset box, etc.). \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Proper curing supplies (kosher salt, sugar, curing salt #1 with nitrite). \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Accurate digital thermometers (ambient + instant-read). \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Use ice packs or cooling methods on warmer days. \u00a0<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p class=\"wp-block-heading\"><strong>Cold Smoking Step-by-Step (with Safety Emphasis)<\/strong><\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Cure the food properly (follow exact recipes with correct nitrite levels). \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Rinse and air-dry in the refrigerator to form a pellicle (sticky surface for smoke adhesion). \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Set up a smoker on a cool day; maintain 50\u201370\u00b0F (10\u201321\u00b0C). \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Monitor temperature hourly &#8211; never exceed 86\u201390\u00b0F. \u00a0<\/li>\r\n\r\n\r\n\r\n<li>After smoking, refrigerate immediately. Most cold-smoked meats\/fish still require cooking before consumption. \u00a0<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p><strong>Safety Warning:<\/strong>\u00a0Cold-smoking raw poultry, fresh sausages, or other high-risk meats is not recommended for home beginners due to elevated risks of botulism and other pathogens. Consult professional resources or start with hot smoking.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/high-temperatures-melt-down-dense-fat.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-65233\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/high-temperatures-melt-down-dense-fat.jpg\" alt=\"High temperatures melt down dense fat\" width=\"500\" height=\"365\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/high-temperatures-melt-down-dense-fat-16x12.jpg 16w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/high-temperatures-melt-down-dense-fat-60x44.jpg 60w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/high-temperatures-melt-down-dense-fat-200x146.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/high-temperatures-melt-down-dense-fat-300x219.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/high-temperatures-melt-down-dense-fat-320x233.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/high-temperatures-melt-down-dense-fat-400x292.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/high-temperatures-melt-down-dense-fat-500x365.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/high-temperatures-melt-down-dense-fat-600x438.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/high-temperatures-melt-down-dense-fat-700x510.jpg 700w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/high-temperatures-melt-down-dense-fat.jpg 768w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a>\r\n<figcaption class=\"wp-element-caption\">Mastering the bark: Achieving the perfect low-and-slow smoke on authentic Texas-style briskets.<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n<p class=\"wp-block-heading\"><strong>Best Foods for Hot Smoking<\/strong><\/p>\r\n\r\n\r\n\r\n<p>Real heat performs a completely different job. It acts like a slow-motion oven. High temperatures melt down dense fat and dissolve chewy connective tissue.<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Brisket: 12\u201316+ hours at ~225\u00b0F (target internal ~195\u2013205\u00b0F \/ 90\u201396\u00b0C for tenderness). \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Pork ribs: 250\u00b0F using the 3-2-1 method. \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Pork shoulder: 8\u201312+ hours for pulled pork (internal ~203\u00b0F \/ 95\u00b0C). \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Whole chicken: ~275\u00b0F (internal 165\u00b0F \/ 74\u00b0C). \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Vegetables (peppers, corn): 1 hour or less. \u00a0<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p class=\"wp-block-heading\"><strong>How to Hot Smoke Step by Step<\/strong><\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Season the meat the night before. \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Preheat smoker to 225\u2013275\u00b0F and add wood. \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Insert the probe into the thickest part. \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Cook to proper internal temperature (USDA: poultry 165\u00b0F, pork 145\u00b0F minimum, but higher for tenderness). \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Rest before slicing. \u00a0<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p>Guessing ruins expensive meat. Learning<a href=\"https:\/\/www.chefstemp.com\/it\/utilizzare-un-termometro-per-carne\/\"><strong><em>\u00a0how to use a meat thermometer when smoking meat <\/em><\/strong><\/a>changes everything about your backyard cooking.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-table\">\r\n<table class=\"has-fixed-layout\">\r\n<tbody>\r\n<tr>\r\n<td><strong>Carne<\/strong><\/td>\r\n<td><strong>USDA Minimum Safe Internal Temp<\/strong><\/td>\r\n<td><strong>Optimal Flavor Target Temp<\/strong><\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Petto<\/td>\r\n<td>145\u00b0F<\/td>\r\n<td>203\u00b0F<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Pork Shoulder<\/td>\r\n<td>145\u00b0F<\/td>\r\n<td>195\u2013205\u00b0F<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Ribs<\/td>\r\n<td>145\u00b0F<\/td>\r\n<td>195\u2013203\u00b0F<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Pollo intero<\/td>\r\n<td>165\u00b0F<\/td>\r\n<td>165\u00b0F<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/figure>\r\n\r\n\r\n\r\n<p>Internal temperature dictates the finish line. Not the clock. Trust your digital readout. Stop poking the meat. You will pull perfect food off the grates every single time.<\/p>\r\n\r\n\r\n\r\n<p><strong>Safety Warning:<\/strong>\u00a0Avoid cold smoking raw poultry without expert-level curing knowledge. Poultry poses a high risk of Salmonella contamination and requires precise cure ratios and temperature monitoring beyond the capabilities of beginner setups.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Part_4_Advantages_of_Cold_Smoking_over_Hot_Smoking\"><\/span><strong>Part 4. Advantages of Cold Smoking over Hot Smoking<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\r\n\r\n\r\n\r\n<p>The advantages of cold smoking over hot smoking stand out clearly. High heat cannot match the unique benefits of a cool smoker. Let&#8217;s look at why many backyard chefs love this classic technique.<\/p>\r\n\r\n\r\n\r\n<p>Advantages of cold smoking: \u00a0<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Deeper, more complex smoke flavor due to longer exposure. \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Preserves delicate textures (silky salmon, firm cheese). \u00a0<\/li>\r\n\r\n\r\n\r\n<li>It can extend shelf life when combined with proper curing and refrigeration. \u00a0<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p><strong>Limitations:<\/strong>\u00a0Requires patience, precise control, and strict safety practices. Not ideal for beginners with raw meats. \u00a0<\/p>\r\n\r\n\r\n\r\n<p>Advantages of hot smoking: \u00a0<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Safely cooks food while adding smoke flavor. \u00a0<\/li>\r\n\r\n\r\n\r\n<li>More forgiving temperature control. \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Produces classic tender barbecue results. \u00a0<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p>Both methods benefit greatly from accurate temperature monitoring. Hot cooking is definitely more forgiving for beginners. However, both techniques deliver amazing meals. You need to use a reliable digital thermometer and monitor your temperature closely.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/many-backyard-chefs-love-classic-cold-smoking.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-65234\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/many-backyard-chefs-love-classic-cold-smoking.jpg\" alt=\"Many backyard chefs love classic cold smoking\" width=\"500\" height=\"368\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/many-backyard-chefs-love-classic-cold-smoking-16x12.jpg 16w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/many-backyard-chefs-love-classic-cold-smoking-60x44.jpg 60w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/many-backyard-chefs-love-classic-cold-smoking-200x147.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/many-backyard-chefs-love-classic-cold-smoking-300x221.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/many-backyard-chefs-love-classic-cold-smoking-320x235.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/many-backyard-chefs-love-classic-cold-smoking-400x294.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/many-backyard-chefs-love-classic-cold-smoking-500x368.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/many-backyard-chefs-love-classic-cold-smoking-600x441.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/many-backyard-chefs-love-classic-cold-smoking-700x515.jpg 700w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/many-backyard-chefs-love-classic-cold-smoking.jpg 714w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a>\r\n<figcaption class=\"wp-element-caption\">Bringing the ultimate backyard feast: Professional BBQ catering featuring flame-grilled burgers and slow-smoked ribs for your next family gathering.<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Part_5_Useful_Tips_for_Cold_Smoking_vs_Hot_Smoking\"><\/span><strong>Part 5. Useful Tips for Cold Smoking vs Hot Smoking<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\r\n\r\n\r\n\r\n<p>It takes a lot of practice to become an expert at your backyard pit. However, you can quickly improve your skills with a few professional tips. Developing positive behaviors is crucial, regardless of whether you prefer a hot or cold environment. You can avoid spoilage and save time by following tried-and-true procedures.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-heading\"><strong>Cold Smoking Tips: <\/strong><\/p>\r\n\r\n\r\n\r\n<p>Here are the most important rules for low-temperature cooking:<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Always cure first and follow tested recipes. \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Smoke on cool days; use ice packs if needed. \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Use mild woods (alder for salmon, apple\/cherry for cheese). \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Monitor chamber temperature constantly. \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Refrigerate immediately after smoking. \u00a0<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p class=\"wp-block-heading\"><strong>Useful Tips for Hot Smoking<\/strong><\/p>\r\n\r\n\r\n\r\n<p>When you switch to high heat, follow these simple guidelines:<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Cook to internal temperature, not time. \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Stop adding wood after 2\u20133 hours (meat absorbs most smoke early). \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Keep the lid closed as much as possible. \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Match wood to meat (hickory for beef\/pork, fruit woods for poultry). \u00a0<\/li>\r\n\r\n\r\n\r\n<li>Wrap large cuts during the \u201cstall\u201d phase if needed. \u00a0<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p>If you ever run into trouble, you can easily explore answers to the most common <a href=\"https:\/\/www.chefstemp.com\/it\/domande-frequenti-sullaffumicatura-al-barbecue\/\"><strong><em>BBQ smoking <\/em><\/strong><\/a>questions on ChefsTemp for extra pitmaster advice.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-heading\"><strong>The Right Tools Make All the Difference for Cold Smoke vs Hot Smoke Processes<\/strong><\/p>\r\n\r\n\r\n\r\n<p>Precise temperature control is essential for both safety and quality. Guessing the heat during <strong>cold-smoke vs hot-smoke<\/strong>\u00a0processes always ruins expensive cuts. A fast, accurate instant-read thermometer helps maintain consistent results and prevents over- or under-cooking.<\/p>\r\n\r\n\r\n\r\n<p>Top-tier digital thermometers act like a pitmaster&#8217;s insurance policy. They offer specific, practical features that literally save your food:<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li><strong>Lightning-fast speed:<\/strong>\u00a0Snagging a reading in under one second means the smoker&#8217;s lid stays open for less time. You trap the heat and smoke inside where they belong.<\/li>\r\n\r\n\r\n\r\n<li><strong>Rugged durability:<\/strong>\u00a0A tight, waterproof body easily survives sudden backyard rainstorms, accidental drops, and messy grease spills.<\/li>\r\n\r\n\r\n\r\n<li><strong>Instant visibility:<\/strong>\u00a0Bright, auto-rotating displays let you read the numbers clearly, even in the dark or at awkward angles.<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p>IL <a href=\"https:\/\/www.chefstemp.com\/it\/prodotto\/termometro-per-carne-finaltouchx10\/\"><strong><em>Finaltouch X10 Instant-Read Meat Thermometer<\/em><\/strong><\/a>\u00a0offers speed and reliability, and the brand received honors in the <a rel=\"nofollow noopener\" href=\"https:\/\/www.nbbqa.org\/blog\/2026-nbbqa-awards-of-excellence-top-5-honorees-announced\" target=\"_blank\"><strong><em>2026 NBBQA Awards of Excellence<\/em><\/strong><\/a><strong><em>.<\/em><\/strong>\u00a0\u00a0It is suitable for monitoring both cold- and hot-smoking processes. You can probe a chilled aging chamber or temp a sizzling pork shoulder without hesitating.<\/p>\r\n\r\n\r\n\r\n<p>Curious to see it work? Watch exactly how to<a rel=\"nofollow noopener\" href=\"https:\/\/youtube.com\/shorts\/8jqnbz8TKqE?si=tFgXJ7HJpB5x5MdN\" target=\"_blank\">\u00a0<\/a><a rel=\"nofollow noopener\" href=\"https:\/\/youtube.com\/shorts\/8jqnbz8TKqE?si=tFgXJ7HJpB5x5MdN\" target=\"_blank\"><strong><em>grill perfect meat<\/em><\/strong><\/a>\u00a0using these precise methods. ChefsTemp builds a complete lineup of reliable <a href=\"https:\/\/www.chefstemp.com\/it\/\"><strong><em>smart meat thermometers<\/em><\/strong><\/a>\u00a0designed for home patios and commercial kitchens alike.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/finaltouch-x10-instant-read-meat-thermometer-3.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-65235\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/finaltouch-x10-instant-read-meat-thermometer-3.jpg\" alt=\"Termometro per carne a lettura istantanea Finaltouch X10\" width=\"500\" height=\"367\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/finaltouch-x10-instant-read-meat-thermometer-3-16x12.jpg 16w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/finaltouch-x10-instant-read-meat-thermometer-3-60x44.jpg 60w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/finaltouch-x10-instant-read-meat-thermometer-3-200x147.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/finaltouch-x10-instant-read-meat-thermometer-3-300x220.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/finaltouch-x10-instant-read-meat-thermometer-3-320x235.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/finaltouch-x10-instant-read-meat-thermometer-3-400x294.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/finaltouch-x10-instant-read-meat-thermometer-3-500x367.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/finaltouch-x10-instant-read-meat-thermometer-3-600x441.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/finaltouch-x10-instant-read-meat-thermometer-3-700x514.jpg 700w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/04\/finaltouch-x10-instant-read-meat-thermometer-3.jpg 715w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a>\r\n<figcaption class=\"wp-element-caption\">Precision at 115\u00b0F: Monitoring the internal temperature of our artisanal hot-smoked salmon in for the perfect buttery flake.<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Part_6_Conclusion\"><\/span><strong>Parte 6. Conclusione<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\r\n\r\n\r\n\r\n<p><strong>Cold vs hot smoking<\/strong>\u00a0offers distinct experiences: cold for delicate flavor infusion on cured items, hot for fully cooked, tender barbecue. Success in either depends on precise temperature control and food safety practices.<\/p>\r\n\r\n\r\n\r\n<p>Start with hot smoking if you are new to the process. When ready for cold smoking, prioritize safety, use reliable thermometers, and follow proven guidelines. Enjoy your backyard cooking responsibly!<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Part_7_FAQs_about_Cold_vs_Hot_Smoking\"><\/span><strong>Part 7. FAQs about Cold vs Hot Smoking<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Q_Which_is_better_cold_vs_hot_smoking\"><\/span><strong>Q: Which is better: cold vs hot smoking?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\r\n\r\n\r\n\r\n<p>It depends on your goal and experience. Hot smoking is safer and easier for beginners, as it actually cooks food. Cold smoking creates unique, delicate flavors but requires more caution and proper curing. Hot smoking safely cooks raw proteins like ribs and brisket through, making it a better starting point for most beginners.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Q_Is_cold_smoking_safe_for_preserving_meat\"><\/span><strong>Q: Is cold smoking safe for preserving meat? \u00a0<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\r\n\r\n\r\n\r\n<p>Yes, but the smoke doesn&#8217;t do it alone. Curing does most of the preservation work by reducing moisture and using nitrites. Even then, cold-smoked products are best kept refrigerated and consumed promptly. High-risk items should only be attempted by experienced users. \u00a0<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Q_What_is_the_safe_temperature_range_for_cold_smoking\"><\/span><strong>Q: What is the safe temperature range for cold smoking?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\r\n\r\n\r\n\r\n<p>You must keep the ideal temperature between 50\u00b0F and 70\u00b0F (10\u00b0C\u201321\u00b0C). Never exceed 86\u201390\u00b0F (30\u201332\u00b0C) for extended periods. Continuous monitoring is critical. On warm summer days, always add ice packs to your smoker to keep it at a safe, cool temperature.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Q_Do_I_need_to_cook_cold-smoked_bacon_before_eating\"><\/span><strong>Q: Do I need to cook cold-smoked bacon before eating?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\r\n\r\n\r\n\r\n<p>Yes. Cold smoking does not cook the meat. Always cook it thoroughly before serving. First, you must cure the raw pork belly for 7 full days. Next, the actual cold smoke takes 8 to 12 hours. Professional butchers use this exact timeline to build deep flavor. Finally, you slice and pan-fry the meat for an incredible breakfast.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Q_What_meats_work_best_for_hot_smoking_vs_cold_smoking\"><\/span><strong>Q: What meats work best for hot smoking vs cold smoking?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\r\n\r\n\r\n\r\n<p>Hot setups work best for tough beef briskets and thick pork shoulders. These raw cuts desperately need high heat to soften. Conversely, cold setups pair well with fragile salmon and hard cheeses. As a general culinary rule, use heat to cook proteins fully. Use cool air to flavor pre-cured snacks.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Q_Can_you_cold_smoke_without_a_special_smoker\"><\/span><strong>Q: Can you cold smoke without a special smoker?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\r\n\r\n\r\n\r\n<p>Yes, you easily can. You need a standard backyard grill and a simple pellet tube insert. A pellet tube insert is the most accessible and affordable option for home cooks looking to get started without buying a dedicated cold smoker. The main goal is to keep the burning wood completely separated from your food. This prevents accidental heating during the long process.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Q_What_wood_is_best_for_cold_smoking_salmon\"><\/span><strong>Q: What wood is best for cold smoking salmon?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\r\n\r\n\r\n\r\n<p>Alder is traditional and mild. It provides a sweet, very mild flavor. Historically, Pacific Northwest and Scandinavian chefs have always used pure alder for their famous salmon. Applewood or cherrywood also works well. Avoid strong woods like mesquite or hickory for delicate fish.<\/p>\r\n\r\n\r\n\r\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Q_How_do_I_know_when_hot-smoked_meat_is_done\"><\/span><strong>Q: How do I know when hot-smoked meat is done?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\r\n\r\n\r\n\r\n<div data-page-id=\"IF2BdtdCpoOi2gxZQ3ZcRgjLnZe\" data-lark-html-role=\"root\" data-docx-has-block-data=\"false\">\r\n<div class=\"ace-line ace-line old-record-id-RkutdLZlVonhHRxtCZVcYFvGnrh\">Always use a thermometer and cook to the proper internal temperature. The USDA strictly requires poultry to reach 165\u00b0F (74\u00b0C) and pork to reach 145\u00b0F (63\u00b0C). For the best tenderness, pull briskets at ~195\u2013205\u00b0F (90\u201396\u00b0C).<\/div>\r\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Compare cold vs hot smoking! Master your smoking process, discover the best meats to smoke, and nail the perfect cold smoking temperature.<\/p>","protected":false},"author":160268,"featured_media":65230,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1547,1549,1548],"tags":[1551,1550,1552],"class_list":["post-65229","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bq-outdoor-cooking","category-food-safety-techniques","category-meat-temperature-management","tag-best-meats-to-smoke","tag-cold-vs-hot-smoking","tag-smoking-process"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/65229","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/users\/160268"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/comments?post=65229"}],"version-history":[{"count":5,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/65229\/revisions"}],"predecessor-version":[{"id":65239,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/65229\/revisions\/65239"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media\/65230"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media?parent=65229"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/categories?post=65229"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/tags?post=65229"}],"curies":[{"name":"parola chiave","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}