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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. This design is similar to smoking with indirect heat due to the distance between the coals and the ...
A barrel barbecue is a type of barbecue made from a 55-gallon barrel. Vents are cut into the top and bottom for airflow control. A lid is used to retain heat. A chimney is not needed because the length of the barrel acts as its own chimney and provides a draft. Short horseshoe-like legs are attached for stability. [1]
Smoking a traditional cigarette yields between 0.5 and 1.5 mg of nicotine, [181] but the nicotine content of the cigarette is only weakly correlated with the levels of nicotine in the smoker's bloodstream. [182] The amount of nicotine in the e-cigarette aerosol varies widely either from puff-to-puff or among devices of the same company. [8]
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Traditionally, a smokehouse is a small enclosed outbuilding often with a vent, a single entrance, no windows, and frequently has a gabled or pyramid-style roof. Communal and commercial smokehouses are larger than those that served a single residence or estate.
A bee smoker (usually called simply a smoker or a smokepot) is a device used in beekeeping to calm honey bees. It is designed to generate smoke from the smoldering of various fuels, hence the name. It is commonly designed as a stainless steel cylinder with a lid that narrows to a small gap.
Slit drums were originally built out of hollowed out logs or bamboo, but the steel tank drum is made from steel and often built from 20-gallon (9-kg) propane tanks. The construction is usually enclosed, unlike other open-bottom drums, so the sound produced resonates through the steel and vibrating air escaped from the slits.
Aztec women are handed flowers and smoking tubes before eating at a banquet, Florentine Codex, 16th century. Smoking's history dates back to as early as 5000–3000 BC, when the agricultural product began to be cultivated in Mesoamerica and South America; consumption later evolved into burning the plant substance either by accident or with intent of exploring other means of consumption. [1]