Question & AnswersQ : What is smoking?A : Smoking is the process of flavouring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods.Q : Why smoking?A : Mainly, to preserve food. And in the process making them aromatic and fragrant.Q : How does the process worked?A: There are mainly two types of smoking."Hot smoking" is a several-hours-long process that can be used to fully cook meats or fish; barbecue is a form of hot smoking. Generally, hot-smoking involves holding the food directly above the fire, or in an enclosure that is heated by the fire. The cooking temperature in a hot-smoking environment is usually between 180 and 250°F (82 to 121°C). The temperatures reached in hot smoking can kill microbes throughout the food."Cold smoking" is an hours- or days-long process in which smoke is passed by food which is held in a separate area from the fire. Generally the food is held at room temperatures (6080°F/1525.5°C) as it is smoked. Since no cooking takes place, the interior texture of the food generally isn't affected; neither are any microbes living within the meat or fish.Q : How long can smoked food last?A : From a few weeks to months.Please contact us for enquires about our smoked products. Your name: Your email address: Your phone number: Inquiries: For Inquiries Contact InformationDwiprofil (M) Sdn. Bhd.Level 20, Standard Chartered Tower,30 Jalan Sultan Ismail, 50250 Kuala Lumpur.Tel : 603-21175323Fax : 603-89257333, 603-21175324Email