This is, quite simply, the best, most spectacular and most accessible barbecue book ever written. It is witty, but it is also wise: bursting with innovative ideas, simple explanations, and examples of the techniques that will turn your backyard barbecue meals into masterpieces.

This guide summarizes the advice available from the Fire Research Station, to designers of Smoke and Heat Exhaust Ventilation Systems (SHEVS) for atria and other buildings. It builds upon currently available published advice (especially BRE Report Design approaches for smoke control in atrium buildings[13], but also BRE Report Design principles for smoke ventilation in enclosed shopping centres[24]), by including more guidance on the use of the methods given, and by including the results of research carried out since the publication of ref. [13] in 1994. In particular, the use of a design fire size is considered in more detail, including: a discussion of growing fires; formulae and calculation methods to determine the deflection of smoke curtains in fire situations so that the specification of smoke curtains can become part of the SHEVS design; the effects due to airflow on the efficiency of natural smoke exhaust ventilators and on the stability of smoke layers. This guide does not consider the scenario where a fire in a room connecting to an atrium causes a flame plume to rise into the atrium. In this context, any large space adjoining the fire room may be considered to be an atrium, eg malls in shopping complexes. A discussion is included of the factors which need to be considered when specifying the hardware (ventilators, smoke curtains, etc.) required to implement the design in a building. Some advice is also included on: factors to be considered in installing the system in buildings; how to test the functioning of the equipment separately and as a complete system once it has been installed; and 'good practice' measures involving the management and maintenance of the system when the building is in everyday use. The purpose of this book therefore is to provide practical guidance on the design of smoke-control systems. It reflects current knowledge and is based on the results of research where available, including as yet unpublished results of experiments. In addition, it draws on the authors' cumulative experience of design features required for regulatory purposes in many individual smoke-control applications. Many of these design features have evolved over several years by consensus between regulatory authorities, developers and fire scientists, rather than by specific research. The methodology underpinning the book is explicitly empirical in approach and can easily be extended to most buildings. Where guidance is necessary to address practical design issues but there are gaps in the established knowledge-base, the authors have exercised their professional judgement in offering conservative, pragmatic advice. When guidance is offered in these circumstances any potential weaknesses are made explicit. Related to this is the continuance of the philosophy used in the book's predecessor BRE Reports[13,24] that even where a document is difficult to obtain, or even verbal private communication is the source of advice, it is listed as a reference.

The Handbook of Smoke Control Engineering extends the tradition of the comprehensive treatment of smoke control technology, including fundamental concepts, smoke control systems, and methods of analysis. The handbook provides information needed for the analysis of design fires, including considerations of sprinklers, shielded fires, and transient fuels. It is also extremely useful for practicing engineers, architects, code officials, researchers, and students. Following the success of Principles of Smoke Management in 2002, this new book incorporates the latest research and advances in smoke control practice. New topics in the handbook are: controls, fire and smoke control in transport tunnels, and full-scale fire testing. For those getting started with the computer models CONTAM and CFAST, there are simplified instructions with examples. This is the first smoke control book with climatic data so that users will have easy-to-use weather data specifically for smoke control design for locations in the U.S., Canada, and throughout the world. Systems discussed in the handbook include those for stairwell pressurization, elevator pressurization, zoned smoke control, and atrium smoke control. The latest smoke control research and most current engineering approaches are also included. Unique to previous smoke control literature, this handbook provides many example calculations to help designers prevent smoke damage.

Discusses how plant-derived smoke functions as a tool for promoting seed germination and growth, with 1355 species accounts.

This report considers the biological and behavioral mechanisms that may underlie the pathogenicity of tobacco smoke. Many Surgeon General's reports have considered research findings on mechanisms in assessing the biological plausibility of associations observed in epidemiologic studies. Mechanisms of disease are important because they may provide plausibility, which is one of the guideline criteria for assessing evidence on causation. This report specifically reviews the evidence on the potential mechanisms by which smoking causes diseases and considers whether a mechanism is likely to be operative in the production of human disease by tobacco smoke. This evidence is relevant to understanding how smoking causes disease, to identifying those who may be particularly susceptible, and to assessing the potential risks of tobacco products.

Vols. 24, no. 3-v. 34, no. 3 include: International industrial digest.

The Barbecue Bible for Smoking Meats A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke. “If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.” —Tom Colicchio “Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.” —Myron Dixon