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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.
Eventually common alder dies out of woodlands because the seedlings need more light than is available on the forest floor. Its more usual habitat is forest edges, swamps and riverside corridors. The timber has been used in underwater foundations and for manufacture of paper and fibreboard, for smoking foods, for joinery, turnery and carving.
The kind of wood used for smoking impacts the flavor, which can range from subtle to bold or even sweet. The most common choices are alder, apple wood, hickory, mesquite, and oak. Infused smoked salts like smoked bacon chipotle sea salt are very popular because of their dynamic flavor profiles. [1] [2]
Hot smoking generally occurs above 160 °F (71 °C). [9] Most woods are seasoned and not used green. [10] There are many types of wood used for smoking; a partial list includes: [11] Woods with a mild flavor: Alder, apple, apricot, ash, birch, cherry, maple, peach, pear. Woods with a medium flavor: Almond, hickory, pecan, post oak, pasania.
Female alder catkins after shedding their seeds Alnus serrulata male catkins. Alders are trees of the genus Alnus in the birch family Betulaceae.The genus includes about 35 species [2] of monoecious trees and shrubs, a few reaching a large size, distributed throughout the north temperate zone with a few species extending into Central America, as well as the northern and southern Andes.
Served on soft, toasted potato rolls, the juicy pulled chicken is tossed in hot sauce and topped with fresh crunchy ranch coleslaw and creamy chunks of blue cheese. Get the Instant Pot Buffalo ...
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