Not exact matches
Researchers expect that as climate change makes wildfires more likely over the course of this century, deaths and illnesses attributed to pollution from
wood smoke will rise
too, even offsetting gains made from cleaning up emissions from industry.
Adding more
wood isn't necessarily a good thing as
too much
smoke can create a bitter and overwhelming
smoke taste.
But a hint to the home cook — the
wood is used for grilling only because the
smoke is considered to be
too acrid for the lengthy
smoking or barbecuing of meats.
Cereal grains, which were less profitable than other commodities, didn't often find their way to Iceland's remote fjords, and without access to much salt or naturally occurring spices, Viking settlers preserved what little they had by
smoking it (often with sheep dung, as
wood was scarce,
too) or keeping it in sour whey.
It's everything you already said: crisp, clear air; beautiful leaves; the smell of
wood smoke... just
too many things to mention!