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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.
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.
Survival from age 35 of non-smokers, cigarette smokers and ex-smokers who stopped smoking between 25 and 34 years old. [212] The ex-smokers line follows closely the non-smokers line. Many of tobacco's detrimental health effects can be reduced or largely removed through smoking cessation. The health benefits over time of stopping smoking include ...
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In a well-ventilated area, set the smoker over high heat. After 1 minute, when smoke rises from all sides, put the salmon on the rack, skin side down. Cover and smoke for 20 seconds.
In contrast to the standardized puffing of the smoking machines on which the tar and nicotine yields are based, when a smoker switches to a low-tar, low nicotine cigarette, they smoke more cigarettes, take more puffs and inhale more deeply. Conversely, when smoking a high-tar, high-nicotine cigarette there is a tendency to smoke and inhale less ...
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Neurophysiological explanations of the effect have variously pointed to the adaptation of cells in the lateral geniculate nucleus designed to correct for chromatic aberration of the eye, to adaptation of cells in the visual cortex jointly responsive to color and orientation (this was McCollough's explanation) such as monocular areas of cortical ...