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.

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

A collection of recipes from the world champion pitmaster features such dishes as coffee-rubbed cowboy steaks and spareribs with mustard sauce, along with tips covering everything from choosing the right equipment to the best way to trim meat.