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2. AOL reviewed: This AI-powered pellet smoker produces ...

   www.aol.com/brisk-it-origin-580-grill-review...

   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 ...

3. I Tried This Countertop Indoor Smoker and Have Very Specific ...

   www.aol.com/lifestyle/tried-countertop-indoor...

   How to Use the Smart Indoor Smoker. To start, make sure the hopper, where the wood pellets go, is full, choose your protein, set the dial for smoke level (from 1 to 5), cooking temperature and ...

4. Fire Up Barbecue Season With These Charcoal Smokers - AOL

   www.aol.com/fire-barbecue-season-charcoal...

   Best Smoker/Grill Combo: Weber Summit Kamado E6 Charcoal Grill. ... To test the smokers, we prepared the same Texas-style smoked brisket and beef jerky in each one, then, over a two-week period ...

5. Brisket - Wikipedia

   en.wikipedia.org/wiki/Brisket

   Smoked brisket done this way is popular in Texas barbecue. Once finished, pieces of brisket can be returned to the smoker to make burnt ends. Burnt ends are most popular in Kansas City-style barbecue, where they are traditionally served open-faced on white bread. The traditional New England boiled dinner features brisket as a main-course option.

6. Smoked meat - Wikipedia

   en.wikipedia.org/wiki/Smoked_meat

   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]

7. Smoke ring (cooking) - Wikipedia

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

   When smoking meat slowly, a different process occurs than in other cooking methods. Organic fuels such as wood and charcoal, when burned, produce nitrogen dioxide (NO 2) gas. When this gas dissolves into the meat, it reacts with the hydrogen molecules and becomes nitric oxide (NO). The NO combined with the myoglobin form a stable pink molecule ...