Smoking is a method of cooking meat slowly over low fire. This method was then used to preserve meat such as bacon and ham. Smoking is currently directly attached with barbecuing for the distinct flavor and tenderness it creates.

In this method, meat is marinated and broiled over a low fire using a piece of specialized equipment called a smoker or a covered grill.

Sautéing and Searing Poultry and Game Meats

Sautéing is a method of cooking where small, tender and thin strips of meat are tossed in a pre-heated sauteing pan until the desired doneness is attained. Meanwhile, searing is the method of browning the surface of the meat to trap the juices and to achieve the flavor brought about by the reaction of the carbohydrates to heat (Maillard reaction).

Sautéing and searing are also done as a preliminary procedure for cooking some dishes.