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Diagram of a propane smoker used for barbecuing Barbecuing encompasses multiple types of cooking techniques. The original technique is cooking using smoke at low temperatures—usually around 116–138 °C (240–280 °F)—and significantly longer cooking times (several hours), known as smoking.
Lowes Foods had 56 stores, few in the area served by Byrd's. The Byrd's stores became Lowes Foods stores. [5] [6] In 2000, Delhaize America had to sell 38 Hannaford stores to satisfy antitrust concerns. Lowes Foods bought 12 of these, six (plus one under construction) in the Research Triangle region and six along the North Carolina coast. [7]
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.
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