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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.
Glass panels on the sides of the smoker allow the cook to see inside. The wood for smoking the meat is typically placed below, allowing it to cook quickly. [2] The temperature of the smoker is controlled by spraying the fire with a garden hose if it gets too hot. [10] This style of smoker became common in the South Side and West Side of Chicago.
Traditional smokehouses served both as meat smokers and to store the meats, often for groups and communities of people. Food preservation occurred by salt curing and extended cold smoking for two weeks or longer. [1] Smokehouses were always secured to prevent animals and thieves from accessing the food. [1]
Chesapeake Bay Candle factory workers make more than a half-million scented candles each month for sale at popular retail stores such as Target, as well as online. But no longer in Maryland, as ...
38. Sell Homemade Goods. In these trying times, a little comfort food goes a long way. Consider making sweet treats or some homemade bread and sell it to your friends or neighbors. 39. Sell ...
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