they are 2 diffrent methods,cold smoking is best done in cold temps to keep meats in a safe temp range in order for the smoke to penatrate,cold smoking is used to give smoke flavoring without cooking ,cheeses,breakfast & other types of sausages ,fish ect... ,they all are then cooked by a normal method & must be frozen or refridgerated until you use them,.smoking is a method where the meat is brought up to a safe temp & infused with smoke flavor,it also needs to be refridgerated or froze if not consumed in a normal time after being taken off the smoker.start with a cheap water smoker for $40-$50 for a year or 2 then decide if you want to upgrade.they make a electric brinkman that will cook decent without costing a small fortune,mike243