Cold smoking infuses food and beverages with smoky flavor while using no heat. Unlike hot smoking, you're not cooking the food. You burn wood chips, spices, or herbs in the chamber and the Stündenglass pushes filtered and cooled smoke into the sealed cloche. By the time the smoke reaches the food or beverage, the heat has dissipated, leaving just the flavor. The Stündenglass is not intended for longer smoke infusion sessions, but are meant to ‘finish’ an already cooked or prepared food or drink.