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2. Smoking (cooking) - Wikipedia

   en.wikipedia.org/wiki/Smoking_(cooking)

   Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent.

3. Woodchips - Wikipedia

   en.wikipedia.org/wiki/Woodchips

   Woodchips used for chemical pulp must be relatively uniform in size and free of bark. The optimum size varies with the wood species. [12] It is important to avoid damage to the wood fibres as this is important for the pulp properties. For roundwood it is most common to use disk chippers.

4. Smoked meat - Wikipedia

   en.wikipedia.org/wiki/Smoked_meat

   [7] [8] Wood smoke adds flavor, aroma, and helps with preservation. [4] There are two types of smoking: cold smoking generally occurs below 90 °F (32 °C) and has more preservative value. Hot smoking generally occurs above 160 °F (71 °C). [9] Most woods are seasoned and not used green. [10]

5. Fire Up Barbecue Season With These Charcoal Smokers - AOL

   www.aol.com/fire-barbecue-season-charcoal...

   This is your year to become a barbecue pro with one of these charcoal smokers. There’s one on our list for every budget, from $100 to $2,000.

6. Log bucking - Wikipedia

   en.wikipedia.org/wiki/Log_bucking

   A crew of log buckers with crosscut saws in 1914. [1] Bucker limbing dead branch stubs with a chainsaw, also known as knot bumping Bucker making a bucking cut with a chainsaw Bucking, splitting and stacking logs for firewood in Kõrvemaa, Estonia (October 2022)

7. AOL Mail

   mail.aol.com

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