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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.
It is used for ladder rungs, athletic goods, agricultural implements, dowels, gymnasium apparatus, poles, shafts, well pumps, and furniture. Lower-grade lumber is used for pallets, blocking, etc. Hickory sawdust, chips, and some solid wood are often used by packing companies to smoke meats; [4] mockernut is the preferred wood for smoking hams. [13]
Bitternut hickory is cut and sold in mixture with the "true" hickories. Because bitternut hickory wood is hard and durable, it is used for furniture, paneling, dowels, tool handles and ladders. Like other hickories, the wood is used for smoking meat, and by Native Americans for making bows.
Those looking to get into smoking meats face myriad equipment choices and styles. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...
The Brisk It Origin 580 is a pellet smoker, designed for cooking at low temperatures for long periods of time. It has a temperature range of 165 to 500°F, and unlike gas or charcoal grills, you ...
Meat hanging inside a smokehouse in Switzerland A Montreal smoked meat sandwich. Hot-smoked chum salmon. 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 ...
Shagbark hickory wood is used for smoking meat and for making the bows of Native Americans of the northern area. The lumber is heavy, hard, and tough, weighing 63 lb/ cu ft when air-dried, [19] and has been employed for implements and tools that require strength. These include axles, axe handles, ploughs, skis, and drum sticks.
Liquid smoke is a water-soluble yellow to red liquid [1] used as a flavoring as a substitute for cooking with wood smoke while retaining a similar flavor. It can be used to flavor any meat or vegetable. It is available as pure condensed smoke from various types of wood, and as derivative formulas containing additives.
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