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A propane smoker is designed to allow the smoking of meat in a somewhat more temperature controlled environment. The primary differences are the sources of heat and of the smoke. In a propane smoker, the heat is generated by a gas burner directly under a steel or iron box containing the wood or charcoal that provides the smoke.
Several types of valve connections for propane, butane, and LPG containers exist for transport and storage, sometimes with overlapping usage and applications, and there are major differences in usage between different countries. Even within a single country more than one type can be in use for a specific application.
However, in many European countries, this tax break is often compensated by a much higher annual tax on cars using LPG than on cars using petrol or fuel-oil. Propane is the third most widely used motor fuel in the world. 2013 estimates are that over 24.9 million vehicles are fueled by propane gas worldwide.
Short stemmed pipes, sometimes called cuttys or nose warmers in England, were preferred by manual laborers as they could be gripped between the teeth, leaving both of the smoker's hands free. [9] Later low-quality clay pipes were made by slip casting in a mould. Higher quality pipes are made in a labour-intensive hand shaping process. [12]
Propane does not have health effects other than the danger of frostbite or asphyxiation. The National Propane Gas Association has a generic MSDS available online here. (Issued 1996) MSDS from Suburban Propane, L.P dated 5/2013 in the SDSdata.org database
Smoking is a practice in which a substance is combusted and the resulting smoke is typically inhaled to be tasted and absorbed into the bloodstream of a person. Most commonly, the substance used is the dried leaves of the tobacco plant, which have been rolled with a small rectangle of paper into an elongated cylinder called a cigarette.
A small metal "smoker box" containing wood chips may be used on a gas grill to give a smoky flavor to the grilled foods. Barbecue purists would argue that to get a true smoky flavor (and smoke ring) the user has to cook low and slow, indirectly and using wood or charcoal; gas grills are difficult to maintain at the low temperatures required ...
One of the classes of chemicals on the list, ammonia salts, convert bound nicotine molecules in tobacco smoke into free nicotine molecules. This process, known as freebasing , could potentially increase the effect of nicotine on the smoker, but experimental data suggests that absorption is, in practice, unaffected.
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