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fire pot. An ignition rod within the auger ignites the pellets where a combustion fan keeps them smouldering. The motor and the combustion fan regulate the temperature of the smoker by feeding it more pellets and increasing airflow in the auger. Above the auger is a heat shield to disperse the direct heat before it reaches the heat box to allow the wood smoke to keep the heat box at an even temperature throughout. The heat sensor inside the heat box relays the current temperature inside the box back to the temperature regulator that controls the fan speed and pellet hopper motor, which either increase or decrease the amount of pellets in the auger or the amount of air available to the fire to maintain the desired temperature for the cook.
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406:; it is then smoked from 1 hour to as long as 24 hours. Although foods that have been hot smoked are often reheated or further cooked, they are typically safe to eat without further cooking. The temperature range for hot smoking is usually between 52 and 80 °C (126 and 176 °F). 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. Smoking at high temperatures also reduces yield, as both moisture and fat are cooked away.
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temperatures and also adds humidity to the smoke chamber. It also creates an effect in which the water vapor and smoke condense together, which adds flavor to smoked foods. In addition, the bowl catches any drippings from the meat that may cause a flare-up. Vertical water smokers are extremely temperature stable and require very little adjustment once the desired temperature has been reached. Because of their relatively low cost and stable temperature, they are sometimes used in barbecue competitions where propane and electric smokers are not allowed.
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better preserved than meat that simply dried out. This process was later combined with pre-curing the food in salt or salty brine, resulting in a remarkably effective preservation process that was adapted and developed by numerous cultures around the world. Until the modern era, smoking was of a more "heavy duty" nature as the main goal was to preserve the food. Large quantities of salt were used in the curing process and smoking times were quite long, sometimes involving days of exposure.
781:, mostly made from stainless steel, have independent systems for smoke generation and cooking. Smoke generators use friction, an electric coil or a small flame to ignite sawdust on demand. Heat from steam coils or gas flames is balanced with live steam or water sprays to control the temperature and humidity. Elaborate air handling systems reduce hot or cold spots, to reduce variation in the finished product. Racks on wheels or rails are used to hold the product and facilitate movement.
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basket to hold charcoal near the bottom, and a cooking rack (or racks) near the top, all covered by a vented lid of some sort. These smokers have been built using many different sizes of steel drums, such as 30 US gallons (110 L; 25 imp gal), 55 US gallons (210 L; 46 imp gal), and 85 US gallons (320 L; 71 imp gal), but the most popular size is the common 55-gallon drum.
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compounds. The optimal conditions for smoke flavor are low, smoldering temperatures between 300 and 400 °C (570 and 750 °F). This is the temperature of the burning wood itself, not of the smoking environment, which uses much lower temperatures. Woods that are high in lignin content tend to burn hot; to keep them smoldering requires restricted
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A pellet smoker is a temperature controlled smoker that burns wood pellets made of dried-out sawdust, about an inch long and 1/4 inch wide. The wood pellets are stored in a gravity-fed hopper that feeds into a motor-controlled auger by the temperature regulator. This auger pushes the pellets into the
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The most convenient of the various types of smokers are the insulated electric smokers. These devices house a heating element that can maintain temperatures ranging from that required for a cold smoke all the way up to 135 °C (275 °F) with little to no intervention from the user. Although
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This design is similar to smoking with indirect heat due to the distance between the coals and the cooking racks, which is typically 24 inches (61 cm). The temperature is controlled by limiting the air intake at the bottom of the drum, and allowing a similar amount of exhaust out of vents in the
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in
Scotland. The kiln allowed for uniform mass-smoking and is considered the prototype for all modern large-scale commercial smokers. Although refinements in technique and advancements in technology have made smoking much easier, the basic steps involved remain essentially the same today as they were
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This more traditional method uses a two-box system: a fire box and a food box. The fire box is typically adjacent or under the cooking box, and can be controlled to a finer degree. The heat and smoke from the fire box exhausts into the food box, where it is used to cook and smoke the meat. These may
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In this method the firebox is a narrow trench cut down a slope pointing into the prevailing wind. The middle part of the trench is covered over to make it into a tunnel. At the upper end of the trench is a vertical framework covered to form a chimney within which is placed the rack of foodstuff. At
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smoker is designed to allow the smoking of meat in a somewhat more temperature controlled environment. The primary differences are the sources of heat and of the smoke. In a propane smoker, the heat is generated by a gas burner directly under a steel or iron box containing the wood or charcoal that
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The upright drum smoker (also referred to as an ugly drum smoker or UDS) is exactly what its name suggests: an upright steel drum that has been modified for the purpose of pseudo-indirect hot smoking. There are many ways to accomplish this, but the basics include the use of a complete steel drum, a
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The advent of modern transportation made it easier to transport food products over long distances and the need for the time and material intensive heavy salting and smoking declined. Smoking became more of a way to flavor than to preserve food. In 1939 a device called the Torry Kiln was invented at
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The main characteristics of the offset smoker are that the cooking chamber is usually cylindrical in shape, with a shorter, smaller diameter cylinder attached to the bottom of one end for a firebox. To cook the meat, a small fire is lit in the firebox, where airflow is tightly controlled. The heat
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Hot smoking cooks foods and simultaneously flavors them with smoke in a controlled environment such as a smoker oven or smokehouse. It requires consistent control of both the temperature of the food and the amount of smoke being applied to it. Some smokers have a heat source built into them, while
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Cold smoking differs from hot smoking in that it does not cook anything; when cold smoking is finished, the food is still raw. Smokehouse temperatures for cold smoking are typically between 20 and 30 °C (68 and 86 °F). In this temperature range, foods take on a smoked flavor, but remain
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Since different species of trees have different ratios of components, various types of wood do impart a different flavor to food. Another important factor is the temperature at which the wood burns. High-temperature fires see the flavor molecules broken down further into unpleasant or flavorless
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era. As simple dwellings lacked chimneys, these structures would probably have become very smoky. It is supposed that early humans would hang meat up to dry and out of the way of pests, thus accidentally becoming aware that meat that was stored in smoky areas acquired a different flavor, and was
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A vertical water smoker (also referred to as a bullet smoker because of its shape) is a variation of the upright drum smoker. It uses charcoal or wood to generate smoke and heat, and contains a water bowl between the fire and the cooking grates. The water bowl serves to maintain optimal smoking
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The heat and smoke cook and flavor the meat before escaping through an exhaust vent at the opposite end of the cooking chamber. Most manufacturers' models are based on this simple but effective design, and this is what most people picture when they think of a "BBQ smoker". Even large capacity
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Smoke-roasting refers to any process that has the attributes of both roasting and smoking. This smoking method is sometimes referred to as barbecuing or pit-roasting. It may be done in a smoke-roaster, a closed wood-fired oven, or a barbecue pit, any smoker that can reach above 121 °C
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provides the smoke. The steel box has few vent holes, on the top of the box only. By starving the heated wood of oxygen, it smokes instead of burning. Any combination of woods and charcoal may used. This method uses much less wood but does require propane fuel.
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Competitive BBQ smoking is becoming increasingly popular, especially in the southern United States, where BBQ enthusiasts come together over a weekend to cook various cuts of meat such as a whole hog or a beef brisket.
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Cold smoking meats should not be attempted at home, according to the US National Center for Home Food
Preservation: "Most food scientists cannot recommend cold-smoking methods because of the inherent risks."
246:", where meats could be smoked and stored. This was generally well separated from other buildings both because of fire danger and smoke emanations. The smoking of food may possibly introduce
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wood chunks, pellets, and even in some cases automatically fed wood pucks are used to generate smoke, the amount of flavor obtained is less than traditional wood or charcoal smokers.
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supplies or a high moisture content. When smoking using wood chips or chunks, the combustion temperature is often raised by soaking the pieces in water before placing them on a fire.
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Forsberg, Norman D.; Stone, Dave; Harding, Anna; Harper, Barbara; Harris, Stuart; Matzke, Melissa M.; Cardenas, Andres; Waters, Katrina M.; Anderson, Kim A. (July 11, 2012).
374:; it can then be cold smoked up to several days to ensure it absorbs the smoke flavor. Some cold smoked foods are baked, grilled, steamed, roasted, or sautéed before eating.
594:. Guaiacol is the phenolic compound most responsible for the "smoky" taste, while syringol is the primary contributor to smoky aroma. Wood also contains small quantities of
426:(250 °F), or in a conventional oven by placing a pan filled with hardwood chips on the floor of the oven so that the chips can smolder and produce a smoke-bath. In
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lid. UDSs use their fuel very efficiently, and are flexible in their ability to produce proper smoking conditions with or without the use of a water pan or drip pan.
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Steck, Susan E.; Gaudet, Mia M.; Eng, Sybil M.; Britton, Julie A.; Teitelbaum, Susan L.; Neugut, Alfred I.; Santella, Regina M.; Gammon, Marilie D. (May 2007).
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2065:"Significant Variation in the Concentration of Carcinogenic Polycyclic Aromatic Hydrocarbons in Yerba Maté Samples by Brand, Batch, and Processing Method"
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Golozar, Asieh; Fagundes, Renato B.; Etemadi, Arash; Schantz, Michele M.; Kamangar, Farin; Abnet, Christian C.; Dawsey, Sanford M. (December 18, 2012).
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257:. However, these methods of imparting smoke only affect the food surface, and are unable to preserve food, thus, smoking is paired with other microbial
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be as simple as an electric heating element with a pan of wood chips placed on it, although more advanced models have finer temperature controls.
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1507:"Effect of Native American fish smoking methods on dietary exposure to polycyclic aromatic hydrocarbons and possible risks to human health"
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from reaching the interior fat and degrading it. Some heavily salted, long-smoked fish can keep without refrigeration for weeks or months.
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molecules, also produces a number of distinctive aromatic elements when burnt, including smoky, spicy, and pungent compounds such as
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Smoking can be done in four ways: cold smoking, warm smoking, hot smoking, and through the employment of a smoke flavoring, such as
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because it does not penetrate far into meat or fish; therefore, if the food is to be preserved, smoking is typically combined with
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The popularity of this type of smoker is on the rise after many BBQ pit-masters began using them in barbecue competitions.
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A number of wood smoke compounds act as preservatives. Phenol and other phenolic compounds in wood smoke are both
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commercial units use this same basic design of a separate, smaller fire box and a larger cooking chamber.
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others use the heat from a stove-top or oven. Like cold smoking, the item may be hung first to develop a
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end of the trench is lit a small smokey fire, and sustained day and night until the foodstuff is cured.
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food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and
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and smoke from the fire are drawn through a connecting pipe or opening into the cooking chamber.
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1958:
Backyard
Grilling: For Your Grill, Smoker, Turkey Fryer and More – Kate Fiduccia, Teresa Marrone
859:) can be purchased to mimic smoking's flavor, but such products have no preservative qualities.
430:, this smoking method is commonly referred to as "barbecuing", "pit baking", or "pit roasting".
49:
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1619:"Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic states"
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1564:"Quantitatively assessing the health risk of exposure to PAHs from intake of smoked meats"
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Li, Jiafu; Dong, Han; Li, Xianguo; Han, Bin; Zhu, Chenjian; Zhang, Dahai (February 2016).
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before cold smoking. Cold smoking can be used as a flavor enhancer for items such as
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Rozentale, Irina; Zacs, Dzintars; Bartkiene, Elena; Bartkevics, Vadims (June 2018).
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A diagram of a propane smoker, loaded with country style ribs and pork loin in foil
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relatively moist. Since cold smoking does not cook foods, meats should be fully
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Historically, farms in the
Western world included a small building termed the "
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Warm smoking exposes foods to temperatures of 25–40 °C (77–104 °F).
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Cold smoking meats should only be attempted by personnel certified in
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besides wood can also be employed, sometimes with the addition of
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1796:"Cold Smoking Recipes & Tips – Food Smoking | Hot Smoked"
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1683:(4th ed.). Kent: Woodhead Publishing/Elsevier Science.
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Some of the more common smoked foods and beverages include:
161:
ingredients. Chinese tea-smoking uses a mixture of uncooked
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An electric smoker with a slab of hot-smoked salmon inside
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Food processing technology : principles and practice
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Food
Additives & Contaminants. Part B, Surveillance
625:, and other organic acids, which give wood smoke a low
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A "Little Chief" home smoker and racks with hot smoked
2147:
McGee, Harold (2004). "Wood Smoke and
Charred Wood".
1851:"Curing and Smoking Meats for Home Food Preservation"
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leaves are smoked and dried over pine or cedar fires
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840:Smoking is especially useful for oily fish, as its
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2153:(Revised ed.). Scribner. pp. 448–450.
45:Meat hanging inside a smokehouse in Switzerland
27:Exposing food to smoke to flavor or preserve it
1996:"A Guide to Pellet Grills – Barbecuebible.com"
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269:The smoking of food likely dates back to the
30:"Smoked" redirects here. For other uses, see
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675:A diagram of a typical upright drum smoker
550:Cellulose and hemicellulose are aggregate
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489:Learn how and when to remove this message
227:, dried sheep dung is used to cold-smoke
188:makers smoke their products over burning
554:molecules; when burnt, they effectively
283:hundreds if not thousands of years ago.
60:
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515:are made up mostly of three materials:
153:, are commonly used for smoking. Other
2070:Environmental Science & Technology
2023:"I love smoked salmon. is it healthy?"
1568:Ecotoxicology and Environmental Safety
813:in Russia, on sale at Listyanka market
385:to ensure that it is safely prepared.
2123:"A local's obsession with smoked eel"
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2129:. The Travel Channel. Archived from
1728:from the original on August 28, 2023
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1668:
855:Artificial smoke flavoring (such as
654:An example of a common offset smoker
471:adding citations to reliable sources
219:(tea tree) is commonly used for hot-
3747:
3013:
2127:Anthony Bourdain. "No Reservations"
875:run competitions all over America.
1747:Janes, Hilly (November 10, 2001).
1467:10.1097/01.ede.0000259968.11151.06
1157:popular in eastern/northern Europe
905:List of smoked foods and beverages
885:Smoked meat § Health concerns
25:
1881:"Cold Smoking Meats: Don't Do It"
1761:from the original on July 6, 2022
1002:, in the traditional preparation
578:, and sweeter scents such as the
543:, hold significant quantities of
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2044:Rapaport, L (January 19, 2017).
1926:Hui, Y. H.; et al. (2001).
1829:. The Cooking Lab. p. 143.
1310:
1296:
447:
309:
300:
248:polycyclic aromatic hydrocarbons
141:, and fruit tree woods, such as
3663:North Carolina Barbecue Society
2805:Indirect grilling/Plank cooking
1972:Wilderness Camping & Hiking
1724:. Scotland. February 19, 2002.
1161:Traditional Grimsby smoked fish
844:properties inhibit surface fat
760:Various shapes of smoking racks
696:A typical vertical water smoker
458:needs additional citations for
196:is burned to dry and smoke the
4520:Small sausage in large sausage
3638:International Bar-B-Q Festival
1:
1928:Meat Science and Applications
1635:10.1080/19393210.2018.1440637
1397:Bibliotheca Nutritio et Dieta
825:, but it is insufficient for
3643:Kansas City Barbeque Society
1588:10.1016/j.ecoenv.2015.10.007
1391:Fritz, W.; Soós, K. (1980).
1088:(pickled, spiced and smoked
1040:) can be smoked while drying
873:Kansas City Barbeque Society
117:is more often used now, and
3653:Lexington Barbecue Festival
2647:Bain-marie (Double boiling)
2373:Category: Food preservation
2021:Beck, L. (April 19, 2022).
1930:. New York: Marcel Dekker.
1750:"Smoked food... on a plate"
346:, along with meats such as
4653:
3753:WikiProject Food and drink
2933:List of cooking appliances
2425:List of cooking techniques
882:
508:-smoked country-style ribs
215:, sawdust from the native
173:, heated at the base of a
29:
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3150:
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2422:
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2210:
2048:. Reuters. Archived from
1233:Adyghe Qwaye (Circassian)
4361:Mortadella of Campotosto
3859:Category: Smoked cheeses
3668:Roanoke-Chowan Pork-Fest
1825:Myrvold, Nathan (2011).
1393:"Smoked food and cancer"
292:by method of application
32:Smoking (disambiguation)
3648:Leskovac Grill Festival
3321:List of barbecue dishes
2938:List of cooking vessels
2508:Grilling (charbroiling)
1718:"Briefing: Smoked food"
121:to a lesser extent. In
3923:List of sausage dishes
2513:Roasting (traditional)
2133:on September 16, 2014.
1780:Luhr Jensen Smokehouse
1399:. Forum of Nutrition.
1352:List of sausage dishes
1075:Meat, fish, and cheese
979:The malt used to make
950:
935:
917:
871:Organisations such as
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761:
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617:in wood smoke include
509:
280:Torry Research Station
71:
58:
46:
36:Smoke (disambiguation)
4304:Frankfurter Würstchen
1970:Tawrel, Paul (2008).
945:, a smoked and cured
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773:Commercial smokehouse
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4637:Culinary terminology
4556:List of smoked foods
4309:St. Galler Bratwurst
3605:Texas smoked brisket
3326:List of smoked foods
1679:Fellows, P. (2017).
1362:List of smoked foods
1011:Fruit and vegetables
889:Regularly consuming
609:of animal fats, and
467:improve this article
180:Some North American
55:Montreal smoked meat
4546:List of dried foods
4356:Mortadella di Prato
3684:Barbecue restaurant
2285:Modified atmosphere
2150:On Food and Cooking
2083:2012EnST...4613488G
2077:(24): 13488–13493.
2002:. February 20, 2015
1902:"How to Smoke Meat"
1580:2016EcoES.124...91L
1347:List of dried foods
1200:Bivalves including
863:Competitive smoking
4627:Cooking techniques
4351:Mortadella Bologna
3421:Galinha à africana
3119:Mongolian barbecue
2810:Stir frying (chao)
2027:The Globe and Mail
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4617:Smoking (cooking)
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3864:
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3761:
3476:Meurav Yerushalmi
3351:Barbecue sandwich
3094:Indirect grilling
3024:
3023:
2953:Food preservation
2877:Burying in ground
2770:Carryover cooking
2758:
2757:
2670:
2669:
2531:
2530:
2477:Roasting (modern)
2381:
2380:
2260:Hurdle technology
2220:Burying in ground
2204:Food preservation
2160:978-0-684-80001-1
2091:10.1021/es303494s
2000:barbecuebible.com
1981:978-0-9740820-3-5
1937:978-0-8247-0548-0
1861:on March 19, 2018
1836:978-0-9827610-0-7
1827:Modernist Cuisine
1690:978-0-08-101907-8
1523:10.1021/jf300978m
1517:(27): 6899–6906.
1418:978-3-8055-0621-2
1409:10.1159/000387467
1163:(cod and haddock)
1006:leaves are smoked
925:Fish being smoked
817:Smoke is both an
809:fish, endemic to
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2052:on May 30, 2023.
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2033:on May 30, 2023.
2029:. Archived from
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1974:. Paul Tawrell.
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411:
408:
398:
395:
390:
387:
330:
327:
321:Pacific salmon
318:
317:
308:
307:
299:
298:
297:
296:
295:
293:
285:
266:
263:
26:
24:
18:Smoking (food)
14:
13:
10:
9:
6:
4:
3:
2:
4649:
4638:
4635:
4633:
4630:
4628:
4625:
4623:
4620:
4618:
4615:
4614:
4612:
4605:
4595:
4587:
4586:
4583:
4577:
4574:
4572:
4569:
4567:
4564:
4562:
4559:
4557:
4554:
4552:
4549:
4547:
4544:
4542:
4539:
4537:
4534:
4533:
4531:
4527:
4521:
4518:
4517:
4515:
4511:
4505:
4502:
4500:
4497:
4495:
4492:
4490:
4487:
4485:
4482:
4480:
4477:
4475:
4472:
4470:
4467:
4465:
4462:
4460:
4457:
4455:
4452:
4450:
4447:
4445:
4442:
4440:
4437:
4435:
4434:Blood sausage
4432:
4430:
4429:Black pudding
4427:
4426:
4424:
4418:
4412:
4409:
4407:
4404:
4402:
4399:
4397:
4394:
4393:
4391:
4387:Cooked smoked
4385:
4379:
4376:
4374:
4371:
4369:
4366:
4362:
4359:
4357:
4354:
4352:
4349:
4348:
4347:
4344:
4342:
4341:Lorne sausage
4339:
4337:
4334:
4330:
4327:
4325:
4322:
4321:
4320:
4317:
4315:
4312:
4310:
4307:
4305:
4302:
4300:
4297:
4295:
4292:
4290:
4287:
4285:
4282:
4280:
4277:
4275:
4272:
4270:
4267:
4265:
4262:
4260:
4257:
4255:
4252:
4251:
4249:
4245:
4239:
4236:
4234:
4231:
4229:
4226:
4224:
4221:
4219:
4216:
4214:
4211:
4209:
4206:
4204:
4201:
4199:
4196:
4194:
4191:
4189:
4186:
4185:
4183:
4179:
4169:
4166:
4164:
4161:
4159:
4156:
4154:
4151:
4149:
4146:
4144:
4141:
4139:
4136:
4134:
4131:
4129:
4126:
4124:
4121:
4119:
4116:
4114:
4111:
4110:
4108:
4104:
4098:
4095:
4093:
4090:
4088:
4085:
4083:
4080:
4078:
4075:
4073:
4070:
4069:
4067:
4065:
4061:
4058:
4056:
4052:
4046:
4043:
4041:
4038:
4036:
4033:
4031:
4028:
4024:
4021:
4020:
4019:
4016:
4014:
4011:
4009:
4006:
4004:
4001:
3999:
3996:
3994:
3991:
3989:
3986:
3984:
3981:
3979:
3976:
3974:
3971:
3969:
3966:
3964:
3961:
3959:
3956:
3954:
3951:
3950:
3948:
3946:Fresh sausage
3944:
3939:
3929:
3926:
3924:
3921:
3919:
3916:
3914:
3911:
3910:
3908:
3904:
3900:
3893:
3888:
3886:
3881:
3879:
3874:
3873:
3870:
3860:
3849:
3843:
3840:
3838:
3835:
3833:
3830:
3828:
3825:
3823:
3820:
3818:
3815:
3813:
3810:
3808:
3805:
3804:
3801:
3797:
3796:Smoked cheese
3790:
3785:
3783:
3778:
3776:
3771:
3770:
3767:
3755:
3754:
3745:
3743:
3742:
3733:
3731:
3730:
3721:
3719:
3718:
3713:
3707:
3706:
3703:
3697:
3694:
3690:
3687:
3686:
3685:
3682:
3681:
3679:
3675:
3669:
3666:
3664:
3661:
3659:
3656:
3654:
3651:
3649:
3646:
3644:
3641:
3639:
3636:
3634:
3631:
3630:
3628:
3622:
3616:
3613:
3611:
3608:
3606:
3603:
3601:
3598:
3596:
3593:
3591:
3588:
3586:
3583:
3581:
3578:
3576:
3573:
3571:
3568:
3566:
3563:
3561:
3558:
3554:
3551:
3549:
3546:
3542:
3539:
3538:
3537:
3534:
3533:
3532:
3529:
3527:
3524:
3522:
3519:
3517:
3514:
3512:
3509:
3507:
3504:
3502:
3499:
3497:
3494:
3492:
3489:
3487:
3484:
3482:
3479:
3477:
3474:
3472:
3469:
3467:
3464:
3462:
3459:
3457:
3454:
3452:
3449:
3447:
3444:
3442:
3439:
3437:
3434:
3432:
3429:
3427:
3424:
3422:
3419:
3417:
3414:
3412:
3409:
3407:
3404:
3402:
3399:
3397:
3394:
3392:
3389:
3387:
3384:
3382:
3379:
3377:
3374:
3372:
3369:
3367:
3364:
3362:
3359:
3357:
3354:
3352:
3349:
3347:
3344:
3342:
3339:
3337:
3334:
3332:
3329:
3327:
3324:
3322:
3319:
3318:
3316:
3310:
3303:
3299:
3296:
3294:
3291:
3289:
3286:
3284:
3281:
3279:
3276:
3274:
3271:
3269:
3266:
3264:
3263:Flattop grill
3261:
3259:
3256:
3254:
3251:
3249:
3246:
3244:
3241:
3239:
3236:
3234:
3231:
3230:
3228:
3222:
3214:
3211:
3209:
3206:
3204:
3201:
3199:
3196:
3194:
3191:
3189:
3186:
3184:
3181:
3179:
3176:
3175:
3174:
3173:United States
3171:
3170:
3168:
3166:
3160:
3155:
3145:
3142:
3140:
3137:
3135:
3132:
3130:
3127:
3125:
3122:
3120:
3117:
3115:
3112:
3110:
3107:
3105:
3102:
3100:
3097:
3095:
3092:
3090:
3087:
3085:
3082:
3080:
3077:
3075:
3072:
3071:
3069:
3063:
3059:
3052:
3047:
3045:
3040:
3038:
3033:
3032:
3029:
3019:
3011:
3007:
3003:
2995:
2987:
2977:
2972:
2965:
2959:
2956:
2954:
2951:
2949:
2946:
2944:
2941:
2939:
2936:
2934:
2931:
2930:
2928:
2924:
2918:
2915:
2913:
2910:
2908:
2905:
2903:
2900:
2898:
2895:
2893:
2890:
2888:
2885:
2883:
2880:
2878:
2875:
2873:
2870:
2868:
2865:
2864:
2862:
2858:
2852:
2849:
2847:
2844:
2842:
2839:
2837:
2834:
2832:
2829:
2827:
2824:
2823:
2821:
2817:
2811:
2808:
2806:
2803:
2801:
2798:
2796:
2793:
2791:
2788:
2786:
2783:
2781:
2778:
2776:
2773:
2771:
2768:
2767:
2765:
2761:
2751:
2748:
2746:
2745:Gentle frying
2743:
2742:
2740:
2736:
2730:
2727:
2725:
2722:
2720:
2717:
2715:
2712:
2710:
2707:
2705:
2702:
2700:
2697:
2695:
2692:
2690:
2687:
2686:
2684:
2680:
2677:
2673:
2663:
2660:
2658:
2655:
2653:
2650:
2648:
2645:
2644:
2642:
2640:Indirect heat
2638:
2632:
2629:
2627:
2624:
2622:
2619:
2617:
2614:
2612:
2609:
2607:
2604:
2602:
2599:
2597:
2594:
2592:
2589:
2588:
2586:
2582:
2576:
2573:
2571:
2568:
2566:
2563:
2561:
2558:
2556:
2553:
2551:
2548:
2547:
2545:
2541:
2538:
2534:
2524:
2521:
2519:
2516:
2514:
2511:
2509:
2506:
2504:
2501:
2500:
2498:
2494:
2488:
2485:
2483:
2480:
2478:
2475:
2473:
2470:
2469:
2467:
2463:
2457:
2454:
2452:
2449:
2447:
2444:
2443:
2441:
2437:
2434:
2430:
2426:
2421:
2416:
2409:
2404:
2402:
2397:
2395:
2390:
2389:
2386:
2374:
2365:
2363:
2358:
2353:
2352:
2349:
2343:
2340:
2338:
2335:
2333:
2330:
2328:
2325:
2323:
2320:
2318:
2315:
2311:
2308:
2306:
2303:
2302:
2301:
2298:
2296:
2293:
2291:
2290:Pascalization
2288:
2286:
2283:
2281:
2278:
2276:
2273:
2271:
2268:
2266:
2263:
2261:
2258:
2256:
2253:
2251:
2250:Freeze-drying
2248:
2246:
2243:
2241:
2238:
2236:
2233:
2231:
2228:
2226:
2223:
2221:
2218:
2216:
2213:
2212:
2209:
2205:
2198:
2193:
2191:
2186:
2184:
2179:
2178:
2175:
2168:
2162:
2156:
2152:
2151:
2145:
2144:
2140:
2132:
2128:
2124:
2118:
2115:
2110:
2106:
2101:
2096:
2092:
2088:
2084:
2080:
2076:
2072:
2071:
2066:
2059:
2056:
2051:
2047:
2040:
2037:
2032:
2028:
2024:
2017:
2014:
2001:
1997:
1991:
1988:
1983:
1977:
1973:
1966:
1963:
1959:
1954:
1952:
1950:
1948:
1944:
1939:
1933:
1929:
1922:
1919:
1907:
1903:
1897:
1894:
1882:
1876:
1873:
1860:
1856:
1855:nchfp.uga.edu
1852:
1846:
1843:
1838:
1832:
1828:
1821:
1819:
1817:
1813:
1801:
1797:
1791:
1789:
1785:
1781:
1776:
1773:
1760:
1756:
1751:
1743:
1740:
1727:
1723:
1719:
1713:
1711:
1709:
1705:
1700:
1696:
1692:
1686:
1682:
1675:
1673:
1671:
1669:
1665:
1660:
1656:
1652:
1648:
1644:
1640:
1636:
1632:
1628:
1624:
1620:
1613:
1610:
1605:
1601:
1597:
1593:
1589:
1585:
1581:
1577:
1573:
1569:
1565:
1558:
1555:
1550:
1546:
1541:
1536:
1532:
1528:
1524:
1520:
1516:
1512:
1508:
1501:
1498:
1493:
1489:
1485:
1481:
1477:
1473:
1468:
1463:
1459:
1455:
1451:
1444:
1441:
1436:
1432:
1428:
1424:
1420:
1414:
1410:
1406:
1403:(29): 57–64.
1402:
1398:
1394:
1387:
1384:
1378:
1373:
1370:
1368:
1365:
1363:
1360:
1358:
1355:
1353:
1350:
1348:
1345:
1343:
1340:
1338:
1335:
1333:
1330:
1328:
1325:
1324:
1319:
1313:
1308:
1305:
1294:
1289:
1285:
1282:
1280:
1277:
1276:
1272:
1271:
1268:
1265:
1263:
1260:
1259:
1255:
1254:
1249:
1246:
1244:
1241:
1239:
1236:
1234:
1231:
1230:
1229:
1226:
1223:
1219:
1215:
1212:
1207:
1203:
1199:
1197:
1194:
1192:
1189:
1186:
1182:
1178:
1175:
1172:
1168:
1165:
1162:
1159:
1156:
1153:
1152:
1151:
1148:
1146:
1143:
1139:
1136:
1135:
1134:
1131:
1129:
1126:
1124:
1121:
1117:
1114:
1112:
1109:
1107:
1104:
1103:
1102:
1099:
1094:
1091:
1087:
1084:
1083:
1082:
1079:
1078:
1074:
1073:
1070:
1066:
1062:
1059:
1056:are a smoked
1055:
1052:
1049:
1045:
1042:
1039:
1035:
1032:
1030:
1026:
1022:
1018:
1015:
1014:
1010:
1009:
1005:
1001:
998:
994:(smoked beer)
993:
990:
988:(smoked beer)
987:
984:
982:
978:
977:
975:
972:
969:
966:
965:
961:
960:
956:
955:
954:
948:
944:
940:
934:
930:
926:
922:
916:
911:
904:
902:
900:
896:
892:
886:
878:
876:
874:
869:
862:
860:
858:
853:
851:
847:
843:
838:
836:
832:
828:
824:
820:
819:antimicrobial
812:
808:
803:
796:
794:
791:
784:
782:
780:
772:
770:
768:
758:
751:
749:
741:
734:
732:
725:
723:
720:
711:
704:
702:
694:
687:
685:
681:
673:
666:
664:
660:
652:
645:
640:
638:
636:
630:
628:
624:
620:
616:
612:
608:
605:, which slow
604:
599:
597:
593:
589:
585:
581:
577:
573:
569:
565:
561:
557:
553:
548:
546:
542:
538:
535:, especially
534:
530:
526:
522:
521:hemicellulose
518:
514:
507:
503:
493:
490:
482:
472:
468:
462:
461:
456:This section
454:
450:
445:
444:
438:
433:
431:
429:
428:North America
420:
418:
416:
409:
407:
405:
396:
394:
388:
386:
384:
379:
375:
373:
369:
365:
361:
357:
353:
349:
345:
341:
337:
328:
322:
312:
303:
286:
284:
281:
275:
272:
264:
262:
260:
256:
251:
249:
245:
240:
239:, and whale.
238:
234:
230:
226:
222:
218:
214:
210:
206:
205:Scotch whisky
203:used to make
202:
199:
195:
191:
187:
183:
178:
176:
172:
168:
164:
160:
156:
152:
148:
144:
140:
136:
132:
128:
124:
123:North America
120:
116:
112:
108:
103:
101:
98:
97:
92:
88:
84:
80:
76:
70:
69:
63:
56:
51:
43:
37:
33:
19:
4604:
4489:Ryynimakkara
4336:Lincolnshire
4082:Genoa salami
3751:
3739:
3727:
3708:
3696:Churrascaria
3595:Suckling pig
3297:
3288:Pit barbecue
2819:Device-based
2763:Mixed medium
2616:Slow cooking
2481:
2446:Dry roasting
2326:
2310:Potjevleesch
2245:Fermentation
2149:
2131:the original
2126:
2117:
2074:
2068:
2058:
2050:the original
2039:
2031:the original
2026:
2016:
2004:. Retrieved
1999:
1990:
1971:
1965:
1927:
1921:
1911:February 11,
1909:. Retrieved
1905:
1896:
1886:February 11,
1884:. Retrieved
1875:
1865:February 11,
1863:. Retrieved
1859:the original
1854:
1845:
1826:
1805:February 11,
1803:. Retrieved
1799:
1779:
1775:
1763:. Retrieved
1754:
1742:
1730:. Retrieved
1721:
1680:
1626:
1622:
1612:
1571:
1567:
1557:
1514:
1510:
1500:
1457:
1454:Epidemiology
1453:
1443:
1400:
1396:
1386:
1053:
1043:
962:
952:
891:smoked meats
888:
870:
866:
857:liquid smoke
854:
839:
816:
797:Preservation
792:
788:
776:
763:
746:
729:
716:
699:
682:
678:
667:Upright drum
661:
657:
631:
619:formaldehyde
603:antioxidants
600:
558:, producing
549:
511:
485:
476:
465:Please help
460:verification
457:
424:
415:Liquid smoke
413:
410:Liquid smoke
400:
392:
389:Warm smoking
380:
376:
332:
329:Cold smoking
276:
268:
255:liquid smoke
252:
241:
221:smoking fish
179:
104:
94:
74:
73:
65:
4536:Charcuterie
4499:Stippgrütze
4454:Head cheese
4087:Soppressata
4055:Dry sausage
3633:Big Pig Jig
3580:Shish taouk
3575:Shish kebab
3516:Pulled pork
3496:Pig pickin'
3466:Kofte kebab
3436:Jujeh kabab
3381:Cha siu bao
3336:Arrosticini
3248:Charbroiler
3226:and related
3203:Santa Maria
3183:Kansas City
3134:Shisa nyama
3114:Mixed grill
3018:WikiProject
2958:Food safety
2846:Slow cooker
2831:Microwaving
2724:Stir frying
2709:Deep frying
2503:Charbroiler
2265:Irradiation
2006:December 3,
1372:Smoked meat
1367:Smoked fish
1318:Food portal
1054:Iburi-gakko
1046:are smoked
842:antioxidant
831:salt-curing
823:antioxidant
811:Lake Baikal
779:smokehouses
777:Commercial
623:acetic acid
397:Hot smoking
271:paleolithic
213:New Zealand
68:chum salmon
66:Hot-smoked
4611:Categories
4576:Smallgoods
4561:Lunch meat
4541:Dried meat
4479:Liverwurst
4346:Mortadella
4329:vegetarian
4324:variations
4294:Cumberland
4163:Sobrassada
4072:Cacciatore
4045:Weisswurst
4003:Knackwurst
3998:Debrecener
3968:Braadworst
3553:Spare ribs
3541:Short ribs
3441:Kabab barg
3411:Fatányéros
3376:Burnt ends
3371:Bull roast
3331:Anticuchos
3302:Smoke ring
3165:variations
2892:Fermenting
2826:Air frying
2775:Barbecuing
2714:Pan frying
2694:Blackening
2621:Smothering
2565:Parboiling
2518:Rotisserie
2465:Convection
2439:Conduction
2417:techniques
2230:Cold chain
1906:ChefsBlade
1765:August 28,
1757:. London.
1732:August 28,
1722:The Herald
1379:References
1004:yerba mate
992:Grodziskie
976:beverages
933:the Gambia
883:See also:
848:and delay
765:the lower
592:isoeugenol
556:caramelize
439:Wood smoke
356:pork chops
244:smokehouse
91:preserving
4551:Embutidos
4474:Kochwurst
4420:Precooked
4401:Bockwurst
4396:Bierwurst
4314:Gelbwurst
4279:Brühwurst
4269:Bratwurst
4264:Botifarra
4233:Skilandis
4228:Rookworst
4218:Mettwurst
4198:Krakowska
4188:Andouille
4158:Saucisson
4148:Pepperoni
4133:Longaniza
4128:Landjäger
4077:Ciauscolo
4040:Thüringer
4030:Loukaniko
4008:Kohlwurst
3993:Cotechino
3988:Chipolata
3983:Carniolan
3978:Breakfast
3973:Bratwurst
3958:Boerewors
3832:Rauchkäse
3812:Metsovone
3624:Societies
3511:Provoleta
3506:Pinchitos
3501:Pig roast
3486:Mućkalica
3461:Khorovats
3391:Churrasco
3361:Brochette
3312:Foods and
3293:Shichirin
3208:St. Louis
3124:Schwenker
3089:Churrasco
2800:Fricassee
2790:Deglazing
2682:High heat
2675:Fat-based
2652:Sous-vide
2611:Simmering
2575:Reduction
2560:Decoction
2550:Blanching
2543:High heat
2496:Radiation
2317:Rillettes
1699:960758611
1643:1939-3229
1596:1090-2414
1574:: 91–95.
1531:1520-5118
1476:1044-3983
1427:0067-8198
1222:fish eggs
1187:(herring)
1173:(haddock)
1025:jalapeños
1021:chipotles
1017:Capsicums
986:Rauchbier
957:Beverages
726:Smoke box
582:-scented
560:carbonyls
533:softwoods
517:cellulose
513:Hardwoods
350:breasts,
207:and some
159:flavoring
137:, alder,
79:flavoring
4622:Barbecue
4594:Category
4494:Salceson
4459:Kaszanka
4411:Kielbasa
4299:Falukorv
4284:Cervelat
4254:Battered
4238:Teewurst
4213:Linguiça
4143:Metworst
4097:Ticinese
3906:Overview
3837:Scamorza
3827:Parenica
3822:Oštiepok
3729:Category
3615:Yakitori
3590:Souvlaki
3570:Shashlik
3526:Red slaw
3521:Ražnjići
3491:Neobiani
3456:Khorkhog
3446:Kai yang
3416:Frigărui
3406:Espetada
3396:Cocoloși
3273:Grilling
3268:Gridiron
3163:Regional
3144:Yakiniku
3084:Char siu
3079:Barbacoa
3058:Barbecue
3010:Cookbook
2994:Category
2926:See also
2902:Pickling
2860:Non-heat
2780:Braising
2750:Sweating
2738:Low heat
2729:Sautéing
2699:Browning
2662:Steaming
2626:Steeping
2606:Poaching
2601:Infusion
2596:Creaming
2591:Coddling
2584:Low heat
2570:Shocking
2523:Toasting
2487:Barbecue
2332:Sugaring
2295:Pickling
2275:Jellying
2255:Freezing
2109:23101992
1759:Archived
1726:Archived
1651:29486658
1604:26476877
1549:22690788
1492:31296606
1484:17435448
1327:Braising
1290:See also
1196:Mackerel
1177:Buckling
1086:Pastrami
943:Pastrami
596:proteins
584:vanillin
576:syringol
568:guaiacol
564:phenolic
404:pellicle
372:pellicle
364:scallops
190:corncobs
131:mesquite
83:browning
57:sandwich
4422:sausage
4406:Kabanos
4389:sausage
4373:Saveloy
4319:Hot dog
4289:Chả lụa
4259:Bologna
4223:Morteau
4193:Kolbász
4138:Lukanka
4118:Chorizo
4113:Chinese
4035:Merguez
4018:Italian
3913:Casings
3899:Sausage
3817:Oscypek
3807:Gamonéu
3741:Commons
3610:Tsukune
3585:Sosatie
3481:Mixiote
3471:Méchoui
3366:Bulgogi
3298:Smoking
3278:Hibachi
3224:Cookers
3188:Memphis
3178:Chicago
3139:Siu mei
3129:Shaokao
3065:Cooking
3002:Commons
2917:Souring
2912:Salting
2897:Juicing
2872:Brining
2689:Basting
2631:Stewing
2555:Boiling
2482:Smoking
2456:Searing
2415:Cooking
2327:Smoking
2322:Salting
2300:Potting
2280:Jugging
2270:Jamming
2225:Canning
2100:3525749
2079:Bibcode
1960:. p. 9.
1659:4278573
1576:Bibcode
1540:3567306
1435:7447916
1332:Canning
1279:Paprika
1248:Oscypek
1243:Gruyère
1206:mussels
1202:oysters
1185:bloater
1181:kippers
1167:Haddock
1133:Sausage
1128:Chicken
1093:brisket
1036:(dried
1029:paprika
949:product
913:Smoked
805:Smoked
719:propane
705:Propane
580:vanilla
506:Hickory
348:chicken
265:History
259:hurdles
225:Iceland
155:biomass
133:, oak,
127:hickory
87:cooking
75:Smoking
4571:Salumi
4504:Sundae
4484:Pinkel
4464:Kishka
4449:Haggis
4444:Goetta
4439:Boudin
4378:Vienna
4153:Salsiz
4092:Prasky
4064:Salami
4013:Kupati
3963:Boudin
3857:
3341:Bakkwa
3314:dishes
3283:Kamado
3243:Buccan
3109:Mangal
3099:Inihaw
3067:styles
2887:Drying
2882:Curing
2795:Flambé
2704:Frying
2472:Baking
2371:
2305:Confit
2240:Drying
2235:Curing
2157:
2107:
2097:
1978:
1934:
1833:
1782:page 6
1697:
1687:
1657:
1649:
1641:
1602:
1594:
1547:
1537:
1529:
1490:
1482:
1474:
1433:
1425:
1415:
1337:Drying
1273:Spices
1228:Cheese
1191:Salmon
1138:Salami
1123:Turkey
1116:Bakkwa
1061:pickle
1058:daikon
1050:fruits
1034:Prunes
981:whisky
899:cancer
850:oxygen
835:drying
767:upwind
752:Trench
646:Offset
635:oxygen
590:-like
574:, and
572:phenol
525:lignin
523:, and
366:, and
360:salmon
340:cheese
237:mutton
217:manuka
198:barley
169:, and
149:, and
147:cherry
107:Europe
4469:Knipp
4203:Kulen
4168:Sujuk
4106:Other
3842:Tesyn
3677:Misc.
3560:Satay
3451:Kebab
3386:Chuan
3213:Texas
3074:Asado
2907:Purée
2867:Aging
1655:S2CID
1488:S2CID
1342:Jerky
1238:Gouda
1145:Jerky
1106:Bacon
1069:Japan
1063:from
1044:Wumei
1038:plums
929:Tanji
588:clove
552:sugar
545:resin
537:pines
529:cells
383:HACCP
368:steak
336:cured
289:Types
223:. In
211:. In
209:beers
186:bacon
167:sugar
143:apple
139:maple
135:pecan
119:beech
111:alder
89:, or
4566:Pâté
4123:Fuet
3689:List
3600:Suya
3548:Pork
3536:Beef
3531:Ribs
3431:Jeok
3426:Isaw
2155:ISBN
2105:PMID
2008:2017
1976:ISBN
1932:ISBN
1913:2018
1888:2018
1867:2018
1831:ISBN
1807:2018
1767:2023
1734:2023
1695:OCLC
1685:ISBN
1647:PMID
1639:ISSN
1600:PMID
1592:ISSN
1545:PMID
1527:ISSN
1480:PMID
1472:ISSN
1431:PMID
1423:ISSN
1413:ISBN
1284:Salt
1267:Tofu
1262:Nuts
1220:and
1218:eggs
1204:and
1183:and
1169:and
1150:Fish
1101:Pork
1090:beef
1081:Beef
1048:plum
1000:Maté
974:Malt
947:beef
895:fish
893:and
821:and
807:omul
586:and
541:firs
539:and
352:beef
344:nuts
278:the
233:lamb
229:fish
201:malt
194:Peat
184:and
163:rice
151:plum
34:and
2536:Wet
2432:Dry
2095:PMC
2087:doi
1631:doi
1584:doi
1572:124
1535:PMC
1519:doi
1462:doi
1405:doi
1214:Egg
1155:Eel
1111:Ham
1027:),
968:tea
927:in
833:or
469:by
342:or
182:ham
175:wok
171:tea
115:oak
105:In
100:tea
4613::
2125:.
2103:.
2093:.
2085:.
2075:46
2073:.
2067:.
2025:.
1998:.
1946:^
1904:.
1853:.
1815:^
1798:.
1787:^
1753:.
1720:.
1707:^
1693:.
1667:^
1653:.
1645:.
1637:.
1627:11
1625:.
1621:.
1598:.
1590:.
1582:.
1570:.
1566:.
1543:.
1533:.
1525:.
1515:60
1513:.
1509:.
1486:.
1478:.
1470:.
1458:18
1456:.
1452:.
1429:.
1421:.
1411:.
1401:29
1395:.
1179:,
1067:,
1019::
931:,
901:.
837:.
717:A
627:pH
621:,
570:,
519:,
362:,
358:,
354:,
235:,
231:,
192:.
177:.
165:,
145:,
129:,
125:,
109:,
85:,
81:,
53:A
3891:e
3884:t
3877:v
3788:e
3781:t
3774:v
3304:)
3300:(
3050:e
3043:t
3036:v
2407:e
2400:t
2393:v
2196:e
2189:t
2182:v
2163:.
2111:.
2089::
2081::
2010:.
1984:.
1940:.
1915:.
1890:.
1869:.
1839:.
1809:.
1769:.
1736:.
1701:.
1661:.
1633::
1606:.
1586::
1578::
1551:.
1521::
1494:.
1464::
1437:.
1407::
1224:)
1216:(
1208:.
1095:)
492:)
486:(
481:)
477:(
463:.
38:.
20:)
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