The cold smoking method uses a low-temperature smoking process (<30 ℃). This temperature allows the smoky aroma to blend into the food, while keeping the nutrients high and brings another dimension depending on combination of wood chip flavours and ingredients used. Compared to other smoke methods with higher temperature (~50-80 ℃), the ingredients do not melt or get burnt, so it goes well with a wide range of ingredients. The result provides a mild scent, therefore it is recommended for not only advanced campers but also beginners to enjoy . With Mogii, the temperature is set roughly between -10 and 10 ℃, adequate duration of smoking for most food is roughly 15 minutes to enjoy smoked food.