Choice of wood for smoking verys with where one is, hickory is often the choice in many places, in the southwest many prefer mesquite. Other choices I have seen are pecan, apple, cherry, or just about any fruit wood. One can smoke with about any hard wood.
Wet wood, vegetation, and plastics will make a thick, dark smoke that should not be breathed in. Dry wood and dead leaves make a thinner, grayish smoke.
Gas heating does not produce any "smoke" at all. Wood burning, however, produces smoke which is much more toxic than tobacco secondhand smoke. It is best to completely avoid wood heating.
Wood smoke is much worse than tobacco second hand smoke. Wood smoke contains more than twelve times as many carcinogenic compounds, and is chemically active up to forty times longer in the lungs than tobacco.
I watched someone on TV smoke fish and pork with hay. At first I thought it was a joke but the testers said it was fantastic. I suppose if you can smoke fish and pork with hay you could do the same with hay.
No, "smoked ham," is a pork product, typically the shoulder of a pig that has been immersed in wood smoke for several hours to several days. Typically such hams are cured with salt or sugar.
Wood + Fire = campfire, smoke, and charcoal
Sorghum is not a wood, it is a grass.
yes she does
No. You must not confuse the PROCESS of converting some chemical products to others, with the RESULT. The PROCESS of converting wood and oxygen to smoke is a chemical change. The SMOKE itself is not.
It turns into ash and smoke.
No, it will burn the wood and cause a lot of smoke.
You can smoke many things such as ribs, steak, pork. As for why someone would want to do this, I would imagine they are hungry.
By placing and hanging the meat in a smoker, using the wood you want to smoke or flavour the meat with
Just until it catches on fire and starts to smoke!
The composition of smoke depends on the nature of the burning fuel and the conditions of combustion, for example, when paper/wood is burned, the smoke you see is those volatile hydrocarbons evaporating from the wood. Combustion causes things within the fuel, or object being burned, to evaporate - this is smoke.
There are many benefits of mesquite-wood roasting or grilling. It is best used to add smoke-flavor to steaks, chicken, pork , and fish. Mesquite smoke flavoring can be added to vegetable stir-fries as well. Mesquite just adds a whole another dimension of flavor to your food that charcoal just does not do.
Wood, Textiles, IT, Fish, Pork, Poultry, Eggs, skilled labour.
I thimk Elijah Wood smokes, there was a few pics. Do correct me if I'm wrong.
You could marinate it in liquid smoke before you cook it. that should give it a nice smoked flavor. Add a few drops to your marinade or brush it on the pork roast wrap it in plactic wrap and let it set for a couple of hours. I have added liquid smoke to the marinade of my broiled pork chops
You can season smoked pork chops many different ways. You can marinate them to give them extra seasoning for when you smoke them. You could also do a dry rub on them as you smoke them. The possibilities are pretty much endless.