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2. Liquid smoke - Wikipedia

   en.wikipedia.org/wiki/Liquid_smoke

   Liquid smoke is a water-soluble yellow to red liquid [1] used as a flavoring as a substitute for cooking with wood smoke while retaining a similar flavor. It can be used to flavor any meat or vegetable. It is available as pure condensed smoke from various types of wood, and as derivative formulas containing additives.

3. Smoking (cooking) - Wikipedia

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

   High-temperature fires see the flavor molecules broken down further into unpleasant or flavorless compounds. The optimal conditions for smoke flavor are low, smoldering temperatures between 300 and 400 °C (570 and 750 °F). This is the temperature of the burning wood itself, not of the smoking environment, which uses much lower temperatures.

4. Pyroligneous acid - Wikipedia

   en.wikipedia.org/wiki/Pyroligneous_acid

   In 1895, pyroligneous acid was first marketed under the brand Wright's Liquid Smoke, [8] a liquid smoke product intended to impart the flavor and some of the preservative effects of wood smoking to meats and vegetables. In the early 21st century, concerns about the carcinogenic effects of components of wood smoke decreased the production of ...

5. Sweet And Smoky Ham Recipes - AOL

   www.aol.com/news/sweet-smoky-ham-recipes...

   Place the ham cut side down directly on the smoker or grill grates and smoke at 250°F for 1.5 hours. Step 5: Remove it from the smoker and place it in an aluminum pan.

6. List of smoked foods - Wikipedia

   en.wikipedia.org/wiki/List_of_smoked_foods

   Smoke cured bacon, then cooked with additional hickory smoke Smoked eggs: pickled and smoked quail eggs at a restaurant Kassler served with sauerkraut Montreal-style smoked meat from Schwartz's in Montreal. Smoked meat is a method of preparing red meat (and fish) which originates in prehistory. Its purpose is to preserve these protein-rich ...

7. Kingsford (charcoal) - Wikipedia

   en.wikipedia.org/wiki/Kingsford_(charcoal)

   The wood scraps are milled into smaller wood chips. The material then moves into an industrial dryer filled with hot air to remove any moisture. [9] The wood chips are later processed through a large furnace with multiple hearths (called a retort) in an oxygen controlled atmosphere that chars the wood without it burning. The wood gets ...