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  2. Chicago-style barbecue - Wikipedia

    en.wikipedia.org/wiki/Chicago-style_barbecue

    Glass panels on the sides of the smoker allow the cook to see inside. The wood for smoking the meat is typically placed below, allowing it to cook quickly. [2] The temperature of the smoker is controlled by spraying the fire with a garden hose if it gets too hot. [10] This style of smoker became common in the South Side and West Side of Chicago.

  3. Kamado - Wikipedia

    en.wikipedia.org/wiki/Kamado

    It is now found in the US as a Kamado-style cooker or barbecue grill. The mushikamado is a round clay pot with a removable domed clay lid and is typically found in Southern Japan. The kanji character for kamado is 竈. The kanji character may be the best name to use when searching for information about traditional unmovable kamados.

  4. One-hitter (smoking) - Wikipedia

    en.wikipedia.org/wiki/One-hitter_(smoking)

    Wooden dugout box with cigarette-styled one-hitter, technically a small chillum (with end-to-end channel) Sebsi (Morocco) with clay craterhead and long wooden tube. Brands of cigarette-sized one hitters for inconspicuous public use are marketed with a rectangular (or sometimes cylindrical) wooden case, known as a "dugout", with two compartments, the larger to store a stash of herb or tobacco ...

  5. A couple make a functioning smoker out of a filing cabinet - AOL

    www.aol.com/couple-functioning-smoker-filing...

    This genius couple, Gill and Jeremy Snowdon are UK-based and went viral for their creative smoker. Skip to main content. 24/7 Help. For premium support please call: 800-290 ...

  6. Cigar - Wikipedia

    en.wikipedia.org/wiki/Cigar

    The usual way to smoke a cigar is to not inhale, but to draw the smoke into the mouth. Some smokers inhale the smoke into the lungs, particularly with little cigars. A smoker may swirl the smoke around in the mouth before exhaling it, and may exhale part of the smoke through the nose in order to smell the cigar better as well as to taste it.

  7. Barbecue in the United States - Wikipedia

    en.wikipedia.org/wiki/Barbecue_in_the_United_States

    The techniques used to cook the meat are hot smoking and smoke cooking, distinct from cold-smoking. Hot smoking is when meat is cooked with a wood fire, over indirect heat, at temperatures 120-180 °F (50-80 °C), and smoke cooking (the method used in barbecue) is cooking over indirect fire at higher temperatures, often in the range of 250 °F ...

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