8 Easy Tips to Smoking Meat Like a Pro - The first step to bringing out the robust flavor of ribs, brisket and other meats is selecting the best meat smoker and deciding which fuel option — charcoal, electric or gas – works best for you. Smokers are fueled by propane gas, electricity or traditional charcoal briquettes. The fuel in turn heats wood that generates smoke. http://www.odumagazine.com/8-easy-tips-to-smoking-meat-like-a-pro/
In pictures: A 200-year-old rectory stylishly restored
The 200-year-old house, built from Cotswold limestone, sits in a valley in Gloucestershire on a site that has been occupied since the 15th century. The garden has been re-planted by the current owners - developing a rose garden, orchard and vegetable garden. The formal garden in front of the house looks out over a wooded valley, part of its seven-acre estate; the small summerhouse behind it was originally built for a footman.
Craft & Commerce in San Diego, CA Philip Ward of New York City’s Mayahuel helped with the drink menu at this rustic-industrial Little Italy spot. Don’t miss the Mother's Ruin punch for four (gin, spiced black tea, sweet vermouth, citrus juices and Champagne) and beer cocktails like Up in Smoke (barrel-aged Tripel ale, Islay Scotch and apple and lime juices). craft-commerce.com