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Hi, I have no idea at all how to edit a page and will not risk ruining it. I just wanted to add that Smoked Tofu is very common and could go under the Protein section on the list. There are manufacturers all over the place, Germany, UK, US, Asia... and these are sold commercially. Also have seen smoked nuts like almonds - cheaper ones use seasoning that is applied in powder with smoke, but I have seen real smoked nuts. Thats all, Thanks! —Preceding unsigned comment added by 195.137.40.199 (talk) 13:24, 12 April 2011 (UTC)
I think we should include a section on History. Although there are snipets in the rest of the article, it would be good to indicate how far back people have been smoking food. As the article says, food hung up to dry over a fire would automatically smoke, but at some point this must have become an intentional process. Do we have records of, say medieval smoking of food?
IceDragon64 (talk) 00:07, 13 October 2011 (UTC)
That's really all I know though about the history of smoking. Steel Wool Killer (talk) 00:23, 2 May 2012 (UTC)
I note that the Cancer Research UK source states that "smoking and barbecuing foods so that they are slightly burnt on the outside causes chemicals called polycyclic aromatic hydrocarbons to form." I think this point should be expanded upon if possible as it limits the dangers to more specific situations. It should also be made clear that the formation of HCA's and PAH's is not unique to the smoking process, and occurs when muscle meat is cooked using other high-temperature methods, such as pan frying or grilling. To emphasise these hazards here might be undue.:Ankh.Morpork 14:03, 9 May 2012 (UTC)
The article contains a strong pejorative statement (""The smoking of food directly with wood smoke is known to contaminate the food with carcinogenic polycyclic aromatic hydrocarbons." ) that over-simplifies the science backing it up to the point of inaccuracy. The disease mechanism presumed by the reference does not reflect the more complex mechanism revealed by subsequent research. The Fritz & Soós epidemialogical study[1] cited to support the pejorative statement reports an elevated cancer risk in a specific Hungarian province associated with foods smoked in individual homes using softwoods. In the context of food smoking the term softwood is used to refer to wood from a conifer and hardwood is used to refer to wood from a deciduous tree. Softwood is generally regarded as the source of less desirable and bitter flavors, presumed traceable to the pitch known to produce the carcinogens. [2] Fritz et. al. note concentrations of the undesirable chemicals an order of magnitude greater than foods smoked elsewhere, generally using hardwood and a 40% greater rate of stomach cancer. Fritz etc presumes a direct link between exposure and cancer rate based on the understanding available at the time. A 2012 paper described a particular cytochrome produced in the gut that detoxifies polycyclic aromatic hydrocarbons, and that its rate of production was dependent on intestinal bacteria. [3] The pejorative statement needs to be modified to a less aggressive generalization allowing for the unclear applicability of the study given the more recent science modifying its basic premise and the underlying problem in that it derives a sweeping conclusion from an atypical data set not clearly representative of the broad population. — Preceding unsigned comment added by PolychromePlatypus (talk • contribs)
References
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Smoking fish is common in some parts of Nigeria. by Menakhem Ben-Yami And smoking flying fish and pork is a tradition among the Yami people in Taiwan. "Light pavilions for summer chatting and sleeping, or sheds for cleaning and smoking fish, were erected above""Also, using bottles and absorbent powders, the kids learn why the Tao people must smoke flying fish in their own homes" Komitsuki (talk) 15:10, 26 July 2013 (UTC)
Because it is causing a Checkwiki error #70: "ISBN with wrong length", I removed the ISBN from the entry:
Luhr Jensen Smokehouse page 6, ISBN 049762205674
We need more bibliographical information (e.g. exact title, is it a book or an instruction manual for a product or...) to find the correct ISBN or WorldCat id. Knife-in-the-drawer (talk) 14:35, 19 May 2015 (UTC)
Sounds like this one: http://www.jannsnetcraft.com/smokers/876628001503.aspx#FullDescription
- and here it is for those in the UK - https://www.amazon.co.uk/SMOKEHOUSE-PRODUCTS-INC-9990-000-0000-SMOKER/dp/B000ZKW35U
- doesn't look like it has an ISBN, not an uncommon event with company publications like this. Emartuk (talk) 13:43, 1 October 2016 (UTC)
Emartuk (talk) 13:40, 1 October 2016 (UTC)
Under "Hot smoking", it says:
"Hams and ham hocks are fully cooked once they are properly smoked, and they can be eaten as is without any further preparation."
...but this sentence can easily have more than one meaning. I'm pretty sure I know which meaning was intended, but with something like this it's better to check.
I suggest changing it to one of these:
"Proper hot-smoking of hams and ham hocks is already long enough and hot enough that it cooks them fully, and they can be eaten as is without any further preparation."
Or:
"After they smoke hams and ham hocks, producers always take the added step of cooking them, so that the finished product can be eaten as is without any further preparation." TooManyFingers (talk) 18:24, 16 January 2024 (UTC)