# Cold smoke
**URL:** https://community.anovaculinary.com/t/cold-smoke/16023
**Category:** First Cook Essentials
**Created:** [August 4, 2018, 12:46pm UTC](https://community.anovaculinary.com/t/cold-smoke/16023 "2018-08-04T12:46:46Z")
**Posts on this page:** 4
**Page:** 1
### Author:  [@Wheeler](https://community.anovaculinary.com/u/Wheeler)
#### Post date: [August 4, 2018, 12:46pm UTC](https://community.anovaculinary.com/t/cold-smoke/16023/1 "2018-08-04T12:46:46Z")
How long should I cold smoke chicken breast before Sous Vide?
---
### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [August 4, 2018, 11:06pm UTC](https://community.anovaculinary.com/t/cold-smoke/16023/2 "2018-08-04T23:06:16Z")
It probably depends how you’re doing it. If you’re using a smoke gun you’ll get a better flavour to smoke after sous vide.
---
### Author:  [@Wheeler](https://community.anovaculinary.com/u/Wheeler)
#### Post date: [August 5, 2018, 12:04am UTC](https://community.anovaculinary.com/t/cold-smoke/16023/3 "2018-08-05T00:04:14Z")
Using masterbuilt slow smoker attachment which creates no heat inside cooking chamber.
---
### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [August 5, 2018, 4:26am UTC](https://community.anovaculinary.com/t/cold-smoke/16023/4 "2018-08-05T04:26:19Z")
OK. It would depend on how smoky you want your chicken. Hmmmm… I probably still wouldn’t cold smoke before cooking for food safety reasons. Most food that is cold smoked is cured first which helps secure it against bacterial growth while it is at ambient temperature in the smoker.
I doubt that you would want more than 30 mins to an hour of smoke on chicken breast. I would certainly make sure I cooked it to full pasteurisation if I cold smoked first.
[http://www.douglasbaldwin.com/sous-vide.html#Poultry\_and\_Eggs](http://www.douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs)