The article discusses the method used to preserve meat fresh before modern refrigeration became widespread in the US, with the use of cold smoking as a primary method. This method has been used since the discovery of fire and dates back 1 million years ago, and is believed to be the oldest method of preserving meat and fish. However, cold smoking requires special equipment and a higher level of skill to successfully use this method. The difference between cold-smoked and hot-smoky meat is noted that cooking meat removes bacteria and pathogens from meat or fish, making it safe to eat while simultaneously tenderizing it. The article also discusses the importance of avoiding over-indecating barbecue meats.