A method used to enhance the flavor of food by using smoldering wood at high temperatures during the curing process. The food absorbs the smoke that is created from smoldering wood and becomes seasoned with the smoked flavor, while also deepening the color of the food. During hot smoking the food is smoked for 6 to 12 hours at a temperature ranging from 100°F to 200°F, which partially or fully cooks the food. Another form of smoking is cold smoking during which the food is smoked for several days or up to almost a month in temperatures ranging from 70ºF to 90°F, which prevents the food from cooking. The smoking process can be used for foods such as meat, poultry, fish, cheese, and vegetables.