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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.
Propane burner with a Bunsen flame Oxy-Acetylene for cutting through steel rails Flame of a gas and oil, in a dual burner. A gas burner is a device that produces a non-controlled flame by mixing a fuel gas such as acetylene, natural gas, or propane with an oxidizer such as the ambient air or supplied oxygen, and allowing for ignition and ...
Upright non-flued liquefied petroleum gas heater, 1970s A wall mounted gas heater that runs on either propane or natural gas.. A gas heater is a space heater used to heat a room or outdoor area by burning natural gas, liquefied petroleum gas, propane, or butane.
Mean benzene emissions from gas and propane burners on high and ovens set to 350 °F ranged from 2.8 to 6.5 μg min–1, 10 to 25 times higher than emissions from electric coil and radiant alternatives. [1] Some high-end cooktop models provide higher range of heat and heavy-duty burners that can go up to 6 kilowatts (20,000 BTU/h) or even more.
If the propane does not receive enough oxygen, some of the carbon from the propane is left unburned. An example of incomplete combustion that uses 1 mole of propane for every 4 moles of oxygen: [7] C 3 H 8 + 4 (O 2) → 4 (H 2 O) + 2 (CO 2) + 1 C. The extra carbon product will cause soot to form, and the less oxygen used, the more soot will form.
A small Snow Peak portable stove running on MSR gas and the stove's carrying case The parts of portable gas stove—gas cartridge, burner and regulator. A portable stove is a cooking stove specially designed to be portable and lightweight, used in camping, picnicking, backpacking, or other use in remote locations where an easily transportable means of cooking or heating is needed.
17th-century diagram for a smokehouse for producing smoked meat. Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. [2]
[2] Moses Quinby invented the modern bee smoker with a bellow attached to a tin burner in 1873 in the Mohawk Valley, New York. When combined with a wooden dowel with a handle on one end and the smoking end of a long thin rod on the other end, a short wooden stick on the end of the stick is used to blow air into the metal bowl.