Row8[Main]
Row1[Main]
== FOOD SMOKING WOODS & THEIR PROPERTIES ==
(Clicking this Link will leave this Index and take you to the Main Index - Use your search engine “Back” button to return here)
JUMP TO RECIPES PICTURES
== FOOD SMOKING WOODS & PROPERTIES == BACON WRAPPED ASPARAGUS (Smoker) ==
== CANADIAN BACON (Smoker) == BEEF BRISKET (Smoker) == PORK BUTT (Smoker) ==
== ROASTING CHICKEN (Smoker) == WHOLE FISH (Smoker) == WHOLE HAM (Smoker) ==
== JERKY (Smoker) == KIELBASA & SAUERKRAUT (Smoker) == PRIME RIB ROAST (Smoker) ==
== BABY BACK RIBS (Smoker) == OVEN SMOKED BABY BACK RIBS == RIB RACK (Smoker) ==
== TURKEY BREAST Smoker) == WHOLE TURKEY (Smoker) == FRESH SAUSAGE (Smoker) ==
== MOROCCAN BEEF TENDERLOIN (Smoker) == HONEY GLAZED SALMON FILLET (Smoker) ==
== PICNIC SMOKED SALMON FILLET == SMOKED BEEF PLATE RIB RACKS == SMOKY FISH CHOWDER ==
Row2[Main]
Row7[Main]
Row3[Main]
SMOKER & SMOKED FOODS
Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke
from burning or smoldering material, most often wood. Foods have been smoked by
humans throughout history. Meats and fish are the most common smoked foods. These
delicious processes will make home smoked foods a priority for you. Smoked Meat is a
method of preparing red Meat (and Fish) which originates in prehistory. Its purpose is to
preserve these protein-rich foods for an extended period, which would otherwise spoil all
too quickly. There are two mechanisms for this preservation: dehydration and the
antibacterial properties of absorbed smoke. In modern days, the enhanced flavor of smoked
foods makes them a delicacy in many cultures.Smoking requires a bit of caution and some
very important choices. Smoke is a VERY STRONG flavor, it can easily overpower the food
flavor. The types of Wood you select goes far in determining the unique flavors imparted.
THE STICKY MENU BAR ABOVE IS THIS SECTIONS RECIPE QUICK LINKs
In
no
event
shall
RonK’s
Kitchen,
its
affiliates
and
its
third
party
providers
be
liable
to
you
or
any
third
parties
for
any
illness
or
damages
of
any
kind,
direct
or
indirect,
arising
out
of,
or
in
any
way
connected
with,
your
use
of
the
information
or
recipes
provided
on,
or
accessed
through,
this
website.
Service
provider,
its
affiliates
and
its
third
party
providers
disclaim
any
liability,
loss
or
obligation
in
connection
with
the
content
provided
on
this
website.
This
website,
and
the
recipes
and
information
on
this
website,
are
provided
strictly
"as
is"
and
without
warranty
of
any
kind,
and
should
not
be
construed
in
any
way
as
medical
advice
or
instruction.
Consult
the
appropriate
health
professionals
before
using
any
of
the
recipes or information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.
RON K’S KITCHEN
Row1[Smart]
Row2[Smart]
Row3[Smart]
Row4[Smart]
Row5[Smart]
Row6[Smart]
Row7[Smart]
Row8[Smart]
Row9[Smart]
Row10[Smart]
Row11[Smart]
== FOOD SMOKING WOODS & THEIR PROPERTIES ==
(Clicking this Link will leave this index and take you to the Main Index - Use your search engine “Back” button to return here)
JUMP TO RECIPES PICTURES
== FOOD SMOKING WOODS & PROPERTIES == == BACON WRAPPED ASPARAGUS (Smoker) == == CANADIAN BACON (Smoker) == == BEEF BRISKET (Smoker) == == PORK BUTT (Smoker) == == ROASTING CHICKEN (Smoker) == == WHOLE FISH (Smoker) == == WHOLE HAM (Smoker) == == JERKY (Smoker) == == KIELBASA & SAUERKRAUT (Smoker) == == PRIME RIB ROAST (Smoker) == == BABY BACK RIBS (Smoker) == == OVEN SMOKED BABY BACK RIBS == == RIB RACK (Smoker) == == TURKEY BREAST (Smoker) == == WHOLE TURKEY (Smoker) == == FRESH SAUSAGE (Smoker) == == MOROCCAN BEEF TENDERLOIN (Smoker) == == HONEY GLAZED SALMON FILLET (Smoker) == == PICNIC SMOKED SALMON FILLET == == SMOKED BEEF PLATE RIB RACKS == == SMOKY FISH CHOWDER ==
RON K’S KITCHEN
SMOKER & SMOKED FOODS
Smoking is the process of flavoring, cooking, or preserving food by
exposing it to smoke from burning or smoldering material, most often
wood. Foods have been smoked by humans throughout history. Meats and
fish are the most common smoked foods. These delicious processes will
make home smoked foods a priority for you. Smoked Meat is a method of
preparing red Meat (and Fish) which originates in prehistory. Its purpose is
to preserve these protein-rich foods for an extended period, which would
otherwise spoil all too quickly. There are two mechanisms for this
preservation: dehydration and the antibacterial properties of absorbed
smoke. In modern days, the enhanced flavor of smoked foods makes them
a delicacy in many cultures.Smoking requires a bit of caution and some
very important choices. Smoke is a VERY STRONG flavor, it can easily
overpower the food flavor. The types of Wood you select goes far in
determining the unique flavors imparted.
THE STICKY MENU BAR ABOVE IS THIS SECTIONS RECIPE QUICK LINKS
In
no
event
shall
RonK’s
Kitchen,
its
affiliates
and
its
third
party
providers
be
liable
to
you
or
any
third
parties
for
any
illness
or
damages
of
any
kind,
direct
or
indirect,
arising
out
of,
or
in
any
way
connected
with,
your
use
of
the
information
or
recipes
provided
on,
or
accessed
through,
this
website.
Service
provider,
its
affiliates
and
its
third
party
providers
disclaim
any
liability,
loss
or
obligation
in
connection
with
the
content
provided
on
this
website.
This
website,
and
the
recipes
and
information
on
this
website,
are
provided
strictly
"as
is"
and
without
warranty
of
any
kind,
and
should
not
be
construed
in
any
way
as
medical
advice
or
instruction.
Consult
the
appropriate
health
professionals
before
using
any
of
the
recipes
or
information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.
