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== Types of Fuel == === Wood smoke === {{More citations needed section|date=September 2020}} [[File:Smoked country style pork ribs.jpg|thumb|[[Hickory]]-smoked country-style ribs]] [[Hardwood]]s are made up mostly of three materials: [[cellulose]], [[hemicellulose]], and [[lignin]]. Cellulose and hemicellulose are the basic structural material of the wood [[cell (biology)|cells]]; lignin acts as a kind of cell-bonding glue. Some [[softwood]]s, especially [[pine]]s and [[fir]]s, hold significant quantities of [[resin]], which produces a harsh-tasting soot when burned; these woods are not often used for smoking. Cellulose and hemicellulose are aggregate [[sugar#Chemistry|sugar]] molecules; when burnt, they effectively [[caramelization|caramelize]], producing [[carbonyl]]s, which provide most of the color components and sweet, flowery, and fruity aromas. Lignin, a highly complex arrangement of interlocked [[phenols|phenolic]] molecules, also produces a number of distinctive aromatic elements when burnt, including smoky, spicy, and pungent compounds such as [[guaiacol]], [[phenol]], and [[syringol]], and sweeter scents such as the [[vanilla]]-scented [[vanillin]] and [[clove]]-like [[isoeugenol]]. Guaiacol is the phenolic compound most responsible for the "smoky" taste, while syringol is the primary contributor to smoky aroma.<ref>{{cite book | author=Hui, Y. H. | title=Meat Science and Applications | publisher=Marcel Dekker | year=2001 | isbn=978-0-8247-0548-0 | location=New York |display-authors=etal}}</ref> Wood also contains small quantities of [[protein]]s, which contribute roasted flavors. Many of the odor compounds in wood smoke, especially the phenolic compounds, are unstable, dissipating after a few weeks or months. A number of wood smoke compounds act as preservatives. Phenol and other phenolic compounds in wood smoke are both [[antioxidant]]s, which slow [[rancidification]] of animal fats, and [[antimicrobial]]s, which slow bacterial growth. Other [[antimicrobial]]s in wood smoke include [[formaldehyde]], [[acetic acid]], and other organic acids, which give wood smoke a low [[pH]]βabout 2.5. Some of these compounds are toxic to people as well, and may have health effects in the quantities found in cooking applications. Since different species of trees have different ratios of components, various types of wood do impart a different flavor to food. Another important factor is the temperature at which the wood burns. High-temperature fires see the flavor molecules broken down further into unpleasant or flavorless compounds. The optimal conditions for smoke flavor are low, smoldering temperatures between {{convert|300|and|400|C|F|round=5}}. This is the temperature of the burning wood itself, not of the smoking environment, which uses much lower temperatures. Woods that are high in lignin content tend to burn hot; to keep them smoldering requires restricted [[oxygen]] supplies or a high moisture content. When smoking using wood chips or chunks, the combustion temperature is often raised by soaking the pieces in water before placing them on a fire.
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