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  2. Smoking (cooking) - Wikipedia

    en.wikipedia.org/wiki/Smoking_(cooking)

    An electric smoker with a slab of hot-smoked salmon inside. 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.

  3. Cuisinart - Wikipedia

    en.wikipedia.org/wiki/Cuisinart

    Cuisinart (/ ˈ k w iː z ɪ n ɑːr t / KWEE-zin-art) is an American kitchen appliance and cookware brand owned by Conair Corporation. Cuisinart was founded in 1971 by Carl Sontheimer and initially produced food processors, which were introduced at a food show in Chicago in 1973. [1] The name "Cuisinart" became synonymous with "food processor."

  4. Grilling - Wikipedia

    en.wikipedia.org/wiki/Grilling

    A gas or electric grill would be the best choices for what is known as "barbecue-braising" or "grill-braising", or combining grilling directly on the surface and braising in a pot. To braise on a grill, put a pot on top of the grill, cover it, and let it simmer for a few hours.

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    Oral-B Pro 500 Electric Toothbrush. $30 $35 Save $5. ... Cuisinart Multiclad Pro Stainless Steel 12-Piece Set, ... Vertical Charcoal Smoker, $60 (was $130) at Walmart. Stand Up Weed Puller Tool, ...

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    Costway 3-in-1 Vertical Charcoal Smoker $70 $170 Save $100 Don't let that product description underwhelm you: This is a fire pit, a barbecue grill and a smoker.

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    This Cuisinart model — choose from 10 different shades — comes with a 5.5-quart bowl and can be adjusted to 12 different speeds. ... a barbecue grill and a smoker. It features two tiers ...

  8. Slow cooker - Wikipedia

    en.wikipedia.org/wiki/Slow_cooker

    Some recipes call for pre-heated liquid. The cook puts the lid on the slow cooker and turns it on. Some cookers automatically switch from cooking to warming (maintaining the temperature at 71–74 °C (160–165 °F)) after a fixed time or after the internal temperature of the food, as determined by a probe, reaches a specified value.

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