Cold smoking, though often overlooked in favor of its more common counterpart - hot smoking, is a unique method that can breathe new life into your summertime grilling routine. Considering that, it’s high time to explore the world of cold smoking and how to achieve that smoky finish without altering the food's texture.

Cold smoking has been around since the 19th century, hailing from Northern Europe. While hot smoking combines cooking and smoking, as seen in popular BBQ dishes like brisket, pork butt, ribs, and turkey, cold smoking adds a sweet, smoky aroma sans the heat. This lack of temperature change ensures that the texture of your food remains unaltered.

Controlling temperature is central to successful cold smoking. It's not about cooking the food; it's about enhancing its flavor and preserving its freshness. The temperature should remain below 86°F to prevent items such as fish, cheese, and even fruits from overheating or changing in texture.

The choice of wood used can vary according to personal preference. Lighter options, like cherry and apple, provide a sweet and mild smoke flavor perfect for delicate items like fish or fruit. Conversely, robust woods like hickory and mesquite are better suited for heartier fare.

Using your existing grill, you can set up a cold smoking station. Wood smoking pellets in a maze pellet smoker or a perforated foil tray are key elements of this setup. After lighting the pellets at both ends, allow the grill to fill with smoke. A quality maze pellet smoker like A-Maze-N can ensure a consistent smolder, which is essential for maintaining steady smoke over the course of hours.

Your smoke-infused masterpieces are just steps away. Place the item to be smoked over a pan filled with ice cubes, then place the pan on the grill. Manage the level of smoke flavor by controlling the smoking duration.

Trying cold smoking at home can also mean savings. Smoked cheeses, for instance, are often pricier than their unsmoked counterparts. But why buy expensive cheese when you can enhance the flavor of a regular grocery-store block by cold smoking it? Mozzarella, cheddar, and Gouda are popular choices for smoking. After cold smoking, wrap the cheese and refrigerate for three days to allow the smoke flavor to fully infuse.

Cold smoking, however, isn't just for cheese. You can also use it for other foods such as chocolate, fruit, and nuts. Imagine the exotic charm of cold-smoked chocolate in a mole sauce, or the surprising kick of cold-smoked pineapple in a refreshing tequila punch! Truly, cold smoking is a versatile culinary technique that can add a new level of flavor to everyday dishes, and this summer might well be the perfect time to try it.