Smoking can be done in four ways: cold smoking, warm smoking, hot smoking, and through the employment of a smoke flavoring, such as liquid smoke. The smoking of food may possibly introduce polycyclic aromatic hydrocarbons, which may lead to an increased risk of some types of cancer however, this association is still being debated. This was generally well separated from other buildings both because of fire danger and smoke emanations. Historically, farms in the Western world included a small building termed the " smokehouse", where meats could be smoked and stored. In Iceland, dried sheep dung is used to cold-smoke fish, lamb, mutton and whale. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot- smoking fish. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. Some North American ham and bacon makers smoke their products over burning corncobs. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit tree woods, such as apple, cherry, and plum, are commonly used for smoking. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. Meat, fish, and lapsang souchong tea are often smoked. Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat hanging inside a smokehouse in Switzerland A Montreal smoked meat sandwich For other uses, see Smoking (disambiguation) and Smoke (disambiguation).
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