Smoking is the classic technique of food cooking over a relatively low temperature; the smoking time lasts for several hours instead of minutes. The market is filled with different types of smokers to smoke meats and vegetables using different methods. Usually cooked between the temperature ranges of 100 degrees to 250 degrees , this unique technique prepares your food using wood or charcoal smoke. • It makes your food delicate and perfectly tender. • It kills the bacteria through curing and makes them ideal for storing in your refrigerator for days. • It gives food with a unique smoky aroma that no another method is capable of. • It prepares them to absorb maximum flavors to give you the best possible taste.

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