Normally hot smoking is the kind of smoking that the smoke temperature kept between 50 and 80 degrees. Through hot smoking, meat protein shows thermal denaturation, the fat melting, gradually the fish meat becomes ripe. Heating and drying can stimulate Maillard reaction, therefore hot smoking can present a more beautiful color than cold smoking. Hot smoking will dry the meat surface very quickly, making it dry in a short time, therefore the meat can give a taste of outer scorched but inner tender.