This will reduce the amount of
smoking time necessary.
Not exact matches
I refer to BBQ, cooking at 225 - 250 °F as «Hot
Smoking» and the meat is brought to a safe temp (140 °F) in a proper amount of
time so curing isn't
necessary.
Inspects vacuum hoses and fuel vapor lines and EVAP vacuum lines for breaks or bends (these lines can be very long so
time should be taken when inspecting them; it may be
necessary to use a
smoke machine to find leaks successfully, especially small leaks that are difficult to see)
Necessary to
time - bit their performances within the of the nature of
smoke backrooms, the Panerai watches have joined relation because of these transalpine heroes.