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A propane smoker is designed to allow the smoking of meat in a somewhat more temperature controlled environment. The primary differences are the sources of heat and of the smoke. In a propane smoker, the heat is generated by a gas burner directly under a steel or iron box containing the wood or charcoal that provides the smoke.
This is a dependable smoker that can produce some really good food with relatively little effort, which you can pick up at a wallet-friendly price. ... Propane smokers are easy to use and clean up ...
The original Arawak term barabicu was used to refer to a wooden framework. Among the framework's uses was the suspension of meat over a flame. The English word barbecue and its cognates in other languages come from the Spanish word barbacoa, which has its origin in an indigenous American word. [3]
A small metal "smoker box" containing wood chips may be used on a gas grill to give a smoky flavor to the grilled foods. Barbecue purists would argue that to get a true smoky flavor (and smoke ring) the user has to cook low and slow, indirectly and using wood or charcoal; gas grills are difficult to maintain at the low temperatures required ...
Propane turkey fryers: Like an outdoor gas grill, this type of fryer is gas-powered. The Good Housekeeping Institute says they are “usually heavy-duty with a hose” that connects to a propane ...
LPG is composed mainly of propane and butane, while natural gas is composed of the lighter methane and ethane. LPG, vaporised and at atmospheric pressure, has a higher calorific value (46 MJ/m 3 equivalent to 12.8 kWh/m 3 ) than natural gas (methane) (38 MJ/m 3 equivalent to 10.6 kWh/m 3 ), which means that LPG cannot simply be substituted for ...