Smoking is an ancient method of preparing meat that adds flavor, improves its appearance and preserves it. When meat is cured and cold-smoked, the smoke adds chemicals that have an antimicrobial effect on the meat, while hot smoking is primarily used for taste and slow cooking. The rise of interest in barbecue and smoking worldwide has led to custom services offered by professional meat smokers who will smoke meat for customers. Smoking materials and schedules are customized by the customer, who only needs to provide details such as drop off and pick up times to receive their smoked meat. So, the secret behind the juicy and flavorful taste of smoked meat is the combination of curing, smoking, and slow cooking, which enhances its flavor and appearance and preserves its quality.