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  2. Smoking (cooking) - Wikipedia

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

    The temperature range for hot smoking is usually between 52 and 80 °C (126 and 176 °F). [11] Foods smoked in this temperature range are usually fully cooked, but still moist and flavorful. At smoker temperatures hotter than 85 °C (185 °F), foods can shrink excessively, buckle, or even split.

  3. How to Keep Fish Warm for Dinner - AOL

    www.aol.com/lifestyle/food-how-keep-fish-warm...

    When fish is thoroughly cooked and ready to keep warm, transfer it to a wire rack placed over a baking sheet. Do not cover or wrap in foil! Hold in the oven for up to 30 minutes.

  4. Barbecue in the United States - Wikipedia

    en.wikipedia.org/wiki/Barbecue_in_the_United_States

    Hot smoking is when meat is cooked with a wood fire, over indirect heat, at temperatures 120-180 °F (50-80 °C), and smoke cooking (the method used in barbecue) is cooking over indirect fire at higher temperatures, often in the range of 250 °F (121 °C) ±50 °F (±28 °C).

  5. Barbecue - Wikipedia

    en.wikipedia.org/wiki/Barbecue

    Grilling and smoking are done with wood, charcoal, gas, electricity, or pellets. The time difference between smoking and grilling is because of the temperature difference; at low temperatures used for smoking, meat takes several hours to reach the desired internal temperature. [28] [29]

  6. You Should be Cooking Salmon to This Temperature! - AOL

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  7. You Should be Cooking Salmon to This Temperature! - AOL

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  8. Smoked fish - Wikipedia

    en.wikipedia.org/wiki/Smoked_fish

    The most common types of smoked fish in the US are salmon, mackerel, whitefish and trout, although other smoked fish is also available regionally or from many ethnic stores. Salmon, mackerel and herring are universally available both hot-smoked and cold-smoked, while most other fish is traditionally preserved by only one of the smoking methods.

  9. Chicago-style barbecue - Wikipedia

    en.wikipedia.org/wiki/Chicago-style_barbecue

    Glass panels on the sides of the smoker allow the cook to see inside. The wood for smoking the meat is typically placed below, allowing it to cook quickly. [2] The temperature of the smoker is controlled by spraying the fire with a garden hose if it gets too hot. [10] This style of smoker became common in the South Side and West Side of Chicago.

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