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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. [clarification needed] In North America ...
Wood fuel (or fuelwood) is a fuel such as firewood, charcoal, chips, sheets, pellets, and sawdust. The particular form used depends upon factors such as source, quantity, quality and application. In many areas, wood is the most easily available form of fuel, requiring no tools in the case of picking up dead wood, or few tools, although as in ...
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] When meat is cured then cold-smoked, the smoke adds phenols and other ...
Pellet fuels (or pellets) are a type of solid fuel made from compressed organic material. [1] Pellets can be made from any one of five general categories of biomass: industrial waste and co-products, food waste, agricultural residues, energy crops, and untreated lumber. [2] Wood pellets are the most common type of pellet fuel and are generally ...
In 2019, EPA's mandatory smoke emission limit for wood stoves in 2019 was 4.5 grams of smoke per hour (g/h) under Step 1 of the revised standards of performance for wood burning room heaters. [13] [14] Washington State has also had requirements of a maximum of 4.5 grams per hour.
e. The history of the lumber industry in the United States spans from the precolonial period of British timber speculation, subsequent British colonization, and American development into the twenty-first century. Following the near eradication of domestic timber on the British Isles, the abundance of old-growth forests in the New World posed an ...
Oak wood chips are used for smoking foods such as fish, meat, and cheese. [87] [88] The bark of the cork oak is used to produce cork stoppers for wine bottles. This species grows around the Mediterranean Sea; Portugal, Spain, Algeria, and Morocco produce most of the world's supply. [89]
Pyroligneous acid (acetum lignorum) was investigated by German chemist Johann Rudolph Glauber. [4] The acid was used as a substitute for vinegar. It was also used topically for treating wounds, ulcers and other ailments. A salt can be made by neutralizing the acid with a lye made from the ashes of the burnt wood. [5]
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