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C'est ce dernier qui produit la vapeur, donne la sensation de fume en bouche et apporte la saveur ainsi que la nicotine

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3.5 to 4 hours Until Done Fish (Hot Smoking) 200 F to 225 F 1.5 to 2 hours Until Flaky Fish (Cold Smoking) 225 F to 250 F 2 to 3 hours Until Flaky Fish Jerky for 1-5 days Until Flaky Lox Fish 3 to 4 hours Until Done Salmon (Cold Smoked) 225 F to 250 F Until Done Salmon (Hot Smoked) 1-3 days Until Done 225-240 F 24 Hours Until Done Last Updated 9/23/2007 225-240 F 3 to 4 hours The oil turns dark 90F for 2 hrs

To estimate alcohol-and tobacco-attributable deaths, and YLL a theoretical minimum risk exposure level (TMREL) for lifetime abstention was applied