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/
Mendip Churchill wood burning and multi fuel stove we installed in Bradford recently. We knocked out the customers chimney breast to reveal the original brick work at the back, supplied a slate hearth and oak beam.
The Rayburn is a type of stove similar in nature to the AGA and are manufactured in Telford at the same factory as the AGA. Launched in 1946 with two hotplates, and one or two ovens and the ability to heat water. Modern Rayburns are classified into two categories - Cookmasters, which cannot run radiators (for central house heating), and Heatmasters, which can. Unlike the Aga, Rayburns are still available in solid fuel or wood fuelled versions.