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TERMS TO KNOW

 

Cold Smoking

Is for preservation, as well as for adding flavour has a temperature ceiling of 33C and requires days and days.

Hot Smoking

Is for cooking and flavouring food which need to be eaten or refrigerated ranges from 27C-89C and requires 1 to 4 days.

Barbecuing

Is cooking between 83C and 110C and requires 4-24 hours, depending upon whether it's a chicken wing or a whole pig.

Roasting

Is accomplished between 110C-220C, usually 2-4 hours.

Grilling

Is done at 235C-490C in a matter of minutes.

All of these are done in the dry heat of wood coals[charcoal].

 

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