This took me about 18 seconds to find, Kent. Now puleeze go argue with this
website, since it certainly contradicts your totally stupid statement.

Jack Curry
-Surprise! Kent remains a numbnuts-


http://www.free-definition.com/Smoking-(food).html
Smoking (food)
Definition, Meaning, Explanation
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Smoking is the process of curing, cooking, or seasoning food by exposing it
for long periods of time to the smoke from a (usually wood) fire. "Hot
smoking" is typically a several-hours-long process that can be used to fully
cook raw meats or fish, while "cold smoking" is an hours- or days-long
process that is generally used to preserve or flavour foods (usually meats
or fish, but sometimes cheeses, vegetables, fruits, and even beer).

The fuel used for smoking may contain flavoring adjuncts. For example,
Chinese tea-smoking uses a mixture of uncooked rice, raw sugar, and tea,
heated at the base of a wok, to slowly smoke and flavor meat and other
foods. In Europe, the traditional wood burnt to smoke fish and meat is
alder, but oak is more often used now, and beech to a smaller extent. In
North America, hickory and mesquite wood, in addition to oak and alder, and
also sometimes wood from fruit trees such as cherry and plum, are commonly
used for smoking.

Historically, farms in the western world included a special small building
termed the smokehouse where meats could be smoked and stored. This was
generally well-separated from other buildings both because of the fire
danger and because of the smoke emanations.

See also: Food preservation, curing