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A Montreal smoked meat sandwich. Hot-smoked chum salmon. Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and lapsang souchong tea are often smoked. In Europe, alder is the traditional smoking wood, but oak is more often used now ...
Char-Broil introduced the first electric grills, portable gas grills and table-top grills in the 1970s. In 1973, the Manufacturing Division moved from the Iron Works to a more modern plant in the Bradley Industrial Park and becomes known as W.C. Bradley Enterprises. Then in 1977, W.C. Bradley Enterprises became known as Char-Broil.
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A new review of existing studies pinpoints the most effective strategies that can help a person quit smoking. These include a common anti-nicotine drug, a plant-based drug, and nicotine e-cigarettes.
Smoke ring (cooking) Smoke ring (pink-red) on brisket. A smoke ring is a region of pink colored meat in the outermost 8-10 millimeters of smoked meats. [ 1] It is usually seen on smoked chicken, pork, and beef. There is some debate as to whether or not the presence of the smoke ring is actually an indicator of quality of the finished barbecue ...
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