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| Environmentally Friendly Barbecues and Smokers |
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| 更多英语知识学习请访问:英语学习 |
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Outdoor cooking on the barbecue and smoker is now becoming a serious leisure pastime. Certainly in England where the weather is not altogether reliable, the advent of wonderful contraptions such as umbrellas and patio heaters has made outdoor cooking an extremely pleasurable recreation. In fact so much so that you鈥檒l see people lighting the barbecue in all weathers 鈥?a funny lot those English!
Speaking as one of that 鈥渇unny lot鈥? an extremely enthusiastic fan of outdoor cooking and now a creator and purveyor of outdoor bbq recipes and free smoker recipes I thought is was I did some research into the subject of my chosen fuel of fun.
What concerns me is that I鈥檓 thoroughly enjoying myself lighting fires, grilling fish and steaks and washing it all down with a glass or two of the falling down water and yet I must be damaging the environment, mustn鈥檛 I? Charcoal comes from wood, so with all these barbecues there must be serious deforestation going on followed by greater transport costs to ship it from further afield and less trees to absorb the carbon dioxide greenhouse gas.
So in the spirit of my own education and learning I wanted to find out about how charcoal is made and as a result I鈥檝e found out about the process of coppicing.
Coppicing is the cutting of a tree or shrub to ground level. Doing this stimulates the tree to sprout a number of new shoots and they grow very vigorously. Coppicing could be described as similar to pruning except that with coppicing all the wood is removed and not just a few branches. By cutting the tree or shrub to the ground, all dead, diseased and old wood gets removed and that can be put to good use. The tree now free of disease is able to grow as fast as possible and this makes for a thicker plant that is also better for wildlife.
Coppicing is carried out in cycles from one year to many years depending on the species of tree and wha[1] [2] 下一页 更多英语知识学习请访问:英语学习
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