Row7[Main]
Row3[Main]
Row4[Main]
Row5[Main]
Row6[Main]
Row8[Main]
Row1[Main]
Row2[Main]
== FOOD SMOKING WOODS & THEIR PROPERTIES ==
(Clicking the above Link will leave this Index and take you to the Main Index Section)
(Use your Browsers “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 == SMOKED MEATLOAF ==
== SMOKY FISH CHOWDER ==
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.
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
THE STICKY MENU BAR IN THE MIDDLE IS THIS SECTIONS RECIPE QUICK LINKS
THE STICKY MENU BAR ON THE RIGHT WILL JUMP TO OTHER RECIPE SECTIONS
== FOOD SMOKING WOODS & THEIR PROPERTIES ==
(Clicking the above Link will leave this index and take you to the Main Index Section)
(Use your Browsers “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 ==
== OVEN SMOKED BARBECUE SPARE 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 ==
== SMOKED MEATLOAF ==
== 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 IN THE MIDDLE 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.
THE STICKY MENU BAR ON THE RIGHT WILL JUMP TO OTHER RECIPE SECTONS
Row1[Smart]
Row2[Smart]
Row3[Smart]
Row4[Smart]
Row5[Smart]
Row6[Smart]
Row7[Smart]
Row8[Smart]
Row9[Smart]
Row10[Smart]
Row11[Smart]
Row12[Smart]
ALL RECIPE SECTIONS
- MAIN WEBSITE INDEX
- AIR FRYER
- APPETIZERS, FINGER FOODS & SNACKS
- ASIAN: CHINESE, INDIAN, JAPANESE, KOREAN & THAI
- BARBECUES, GRILLING & SMOKING
- BEEF & VEAL
- BRAZILIAN & CUBAN
- BREADS, BISCUITS, COOKIES, PASTRIES & PIZZAS
- BREAKFASTS & EGGS
- BUTTERS & COMPOUND BUTTERS
- CAJUN & CREOLE
- CASSEROLES & ONE POT MEALS
- COCKTAILS & MIXED DRINKS
- COFFEES & TEAS
- COPYCAT
- DESSERTS & SWEETS
- DOUGHS, DUMPLINGS, NOODLES & NOODLE SOUPS
- HAWAIIAN & FILIPINO
- HAM & BACON
- HUNGARIAN
- INDIAN
- ITALIAN
- PASTAS & NOODLES
- PORK
- POULTRY: CHICKEN, DUCK & TURKEY
- PRESSURE COOKER & INSTANT POT RECIPES
- SANDWICHES RECIPES
- SAUCES, GRAVIES & MARINADES
- SEAFOODS
- SEASONINGS, COATINGS, PASTES & RUBS
- SLOW COOKER & CROCK POT
- SMOKER & SMOKED FOODS
- SOUPS, CHILI'S, CHOWDERS & STEWS
- SPANISH: CUBAN, FILIPINO, MEXICAN, PUERTO RICAN
- VEGETABLES & SIDE DISHES
ALL RECIPE SECTIONS
- MAIN WEBSITE INDEX
- AIR FRYER
- APPETIZERS, FINGER FOODS & SNACKS
- ASIAN: CHINESE, INDIAN, JAPANESE, KOREAN & THAI
- BARBECUES, GRILLING & SMOKING
- BEEF & VEAL
- BRAZILIAN & CUBAN
- BREADS, BISCUITS, COOKIES, PASTRIES & PIZZAS
- BREAKFASTS & EGGS
- BUTTERS & COMPOUND BUTTERS
- CAJUN & CREOLE
- CASSEROLES & ONE POT MEALS
- COCKTAILS & MIXED DRINKS
- COFFEES & TEAS
- COPYCAT
- DESSERTS & SWEETS
- DOUGHS, DUMPLINGS, NOODLES & NOODLE SOUPS
- HAWAIIAN & FILIPINO
- HAM & BACON
- HUNGARIAN
- INDIAN
- ITALIAN
- PASTAS & NOODLES
- PORK
- POULTRY: CHICKEN, DUCK & TURKEY
- PRESSURE COOKER & INSTANT POT RECIPES
- SANDWICHES RECIPES
- SAUCES, GRAVIES & MARINADES
- SEAFOODS
- SEASONINGS, COATINGS, PASTES & RUBS
- SLOW COOKER & CROCK POT
- SMOKER & SMOKED FOODS
- SOUPS, CHILI'S, CHOWDERS & STEWS
- SPANISH: CUBAN, FILIPINO, MEXICAN, PUERTO RICAN
- VEGETABLES & SIDE DISHES