Sentences with phrase «about wood smoke»

Not exact matches

So for me, it's not even about the aesthetic of church, you can have the wood panels, or you can have the smoke machines, or you can have the coffee shop.

I smoke my meat indirectly at around 250 °F for about 3 to 4 hours using one chunk hickory and one chunk pecan wood.

Cover and smoke about one to 1 1/2 hours per pound or until meat thermometer registers 185 degrees F. Add the remaining wood chips (and more pre-lit coals if necessary) halfway through smoking.

For added complexity, Rick dries and smokes his malted barley with (hand harvested) cherry and apple wood smoke before mashing; «It's all about the flavor, we want to be different in a way that enhances the whisky,» says Rick.

Scatter wood chips in a medium cast - iron skillet and heat over high until chips begin to smoke, about 5 minutes.

The wet wood should smoke a lot and that smoke, plus the fragrance of the wood itself, is what plankin» is all about.

Smoke the meat at 275 using a strong wood, we used mesquite which is traditionally not for chicken, but the meat is only in the smoker about as long as the media cared about John Travolta flashing his junk to a hotel masseuse... not very long, so it makes a stronger wood acceptable.

Increase the smoker temperature to 170 degrees F., add the hickory wood, and smoke - cook until the internal temperature of the sausage is 155 degrees F., about 3 to 4 hours.

It's something about the smoke, the nature, the crackling of the wood as you those marshmallows are roasting... it creates quite the appetite!

Large chunks of the comet will miss us, but solar radiation will push tiny particles — about the size of those in wood smoke — to Earth.

But the smoke is not much different from that of a wood - burning stove — a mixture of carbon dioxide and water, with about 10 percent particulate matter.

Nashville, TN About Blog Experience the all natural difference with Cowboy Charcoal 100 % natural lump charcoal, briquets, smoking wood chips and southern - style barbecue sauce.

Nashville, TN About Blog Experience the all natural difference with Cowboy Charcoal 100 % natural lump charcoal, briquets, smoking wood chips and southern - style barbecue sauce.

Nashville, TN About Blog Experience the all natural difference with Cowboy Charcoal 100 % natural lump charcoal, briquets, smoking wood chips and southern - style barbecue sauce.