does opening the vents on a smoker make it hotter

We extend this right to anyone, EU resident or not. Meanwhile, vents or dampers at the top of the smoker can be opened to allow heat to escape. BTP, I have never used a roto, but from what I know about grillin Im thinking your temps are too high. There are several methods you can implement to keep the cooking temperature in smokers up as I’ll detail below: If the cooking temperature happens to drop, consider opening up your smoker’s vents. This gives you control of oxygen flow and that gives you control of temperature. The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks. This can be an even bigger factor if you are cooking with a cheap or poorly insulated smoker. Charcoal grill vents regulate the flow of air into and out of the grill. Our talented team of paid moderators will be with you shortly. They vent hot air and smoke out of the top of the grill, which then pulls fresh air through the bottom grill vents. They are much faster and much more accurate than dial thermometers. The inner two marks are half open and quarter open. Weber grills use an intake damper, or lower vent, and an exhaust damper, or lid vent, to control temperature. Millions come to AmazingRibs.com every month for quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you want a more intense, smoky flavor, go with hardwood charcoal (aka lump charcoal). §½A_ÅoaÂ3Zu¤CÙ_ôº`¤ÑÛÕåɪœuÀtÅߦŠ À½X—y_K¥%˺LOY¿U­ô‚‘t™ØAcÈ9¡óñÆ,÷ùìsqDlËeÆ׎;ƒsMö[a”Óسd¬,Õ¥ŠÒ P á4Ú:ç#«Ó´G]kÐXš1hMmÀG®›M¬ mgÀ4G¸lƒ³00+ߌ­§¶ë?ÖHNnk¨ White, billowy steam can also make temperature control more of a challenge as all that moisture evaporates out of your chips. This pull, called draft, is created by hot gases rising through the chimney trying to escape. This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Sometimes a Weber smoker runs too hot…even with all the bottom vents closed, the temperature won’t come down into the 225-250°F range. Why stink up the house deep frying and spatter all over? Click here to read how we test, about our medals, and what they mean. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. While preheating the grill, keep the bottom vents open wide to help start the fire. This Argentinian grill will get your flame on! It's tricky to tell you how far to open the vents because it depends on how you light it, but as a rule start by opening … As Meathead Goldwyn of Amazing Ribs points out, the hotter you burn pellets, the less smoke they produce. Lump charcoal tends to burn hotter and faster than coal briquettes. A charcoal or wood cooker has two fuels, the combustible material (charcoal or wood) and oxygen. Sometimes a Weber smoker runs too hot…even with all the bottom vents closed, the temperature won’t come down into the 225-250°F range. By opening the vents, you can increase the airflow and make the fire grow hotter. You have only one variable with which to fiddle. Contact Us. Oxygen cannot reach the coals unless there is a place for combustion gases to exit. Opening this damper allows gases to escape. It is absolutely positively without a doubt the best bargain on a smoker in the world. The outer two marks (with the arrows extending) show where full open and full closed begin. Depends on which meat you are smoking, what wood you’re using, and for how long you plan to smoke. This then creates a vacuum in the smoker, allowing more oxygen in. It takes about 14-18 hours depending on the weight. "The first thing to do is close your eyes and say 'I am smarter than my grill. (Open vents mean more oxygen, which produces a hotter fire.) Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. Id like to suggest that you do a chicken this weekend center burners off at 325º rather than 375º . DON'T OVERDO IT. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke. Thanks for all the useful information. This usually lies near the top of your grill, and helps air pass out of your smoker. This is the part that escapes a lot of people: What fuels the grill?Well, the answer we get back is usually: “Charcoal or wood, obviously”.And, yes, that is true. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. For example, you can bake in a pellet grill. Dial the vents down once it gets up to about 215 degrees. We go a step further. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. Air vents can be used to control heat as well (more air = more heat). Click here to learn more about benefits to membership. The SmokerBuilder® Pit Calculator will help you design and build your smoker according SmokerBuilder's proven design calculations. This airflow is what feeds your charcoal with oxygen. Smoker Venting System: About 3 weeks ago I wanted to smoke about 20lbs of pork butt, I do it at the entrance to my garage in an electric smoker the size of a big dorm frig. Therefore, keeping the vent open at the beginning of the preparation of cooking is excellent. You will probably need to throttle back on the intake as the coals become fully engaged. There are two ways to raise the temperature in an offset smoker: Build a hotter fire either by stoking the fire or adding more fuel. The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. It is important to start with the same number of fully lit coals. Think of the dampers on the lid like you would a chimney. The quality of meat from this machine is astonishing. The dampers on the bottom of most charcoal grills or along the lower half of smokers have exactly one function: to fuel the fire with oxygen. If you have a cheap offset smoker (COS), a smoker that looks like a barrel on its side, you almost certainly have this problem. I just acquired the "official" Bradley recipe collection. I have only done it about three times now. I decided to try to do it overnight; I smoked … Copyright © 2005 to 2020 by AmazingRibs.com. For best results, please refrain from using File-Print. I will not let it ruin meals and make me look like a fool or make my family sick."Meathead. They put out their best smoke at about 250F. Whether you're cooking indoors or out. AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 3,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. As they burn hotter, however, there’s less and less of it. Heavy-duty dampers at the bottom of the unit open to allow more air to enter the device. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. At Jake's Famous Foods learning how to use Charcoal grill vents and whether they should be Open or Closed for a Charcoal grill, weber grill or smoker along with properly circulating air in gas grill vents is key to the grilling process. In all likelihood, you'll need to do it all again within the hour. Period. The oxygen feeds the flames and the temperature increases. The problem with adding a few lit coals at a time is that you have to watch the cooker like a bachelor at a beauty pageant, and when you see the temp sliding down, light a dozen or so coals, wait for them to ash over, and then add them. Narrower vent openings … On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. If you are cooking with charcoal or wood, you need to understand and gain control over the grill's environment. Still, the Masterbuilt electric smokers are by far one of the easiest to operate. These are blazingly hot, but burn out faster. On most grills and pits you control temperature mainly by controlling the intake damper. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio. It will take you some experimenting to learn how many to add. As with all things in cooking, the fewer variables the better. If anyone has any suggestion please post. While that might seem like a problem, it’s precisely the opposite. The amazing Karubecue is the most innovative smoker in the world. How to Increase the Temperature in a Charcoal Smoker Cold weather outside can also cause you to loose more heat through the walls of your smoker. On cheap cookers, where the lids and doors do not seal tightly, oxygen can enter through unauthorized gaps and the hot stuff escapes through false chimneys. If you cannot hit the marks, start looking for leaks. For a more detailed process, check out my article on how to clean an electric smoker. A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. Close it off and you starve the fire and it burns out even if the exhaust damper is open. The wider the vents, the more oxygen that reaches the heat source and the hotter the burn. You can also try removing some fuel with metal tongs. Adjusting the width of these openings is the easiest and most efficient way to increase or decrease temperatures within smokers. If you have an offset, you need to read my article on modifying them. The flat top does the burgers and the fryer does the fries. After you've tamed leaks and if you still can't control the temp, then experiment with throttling the exhaust rather than the intake. I live just north of Cincinnati, Ohio. It may seem like a real pain-in-the-rump extra step to have to season your smoker before you use it. The exhaust damper needs to be at least partially open at all times in order to keep combustion gases from smothering the fire like a wet blanket of CO, CO2, and other combustion products. The bottom grill vent is called the intake damper, which lets air flow into the grill. It is b. In addition out Pitmaster Club is a huge thriving community of cooks who love to share. Hi All, New to smoking here. All you need to do is add wood to the tray above the burner to start smokin'. In short, your water bath helps smoker temperature control by dampening the effect of sudden fluctuations. Make sure the smoker’s door is properly sealed. Some suggest the vent should always be fully open. Temperature control in a charcoal smoker is vital to maintain the low heat necessary to produce tender meat with a smoky aroma. bac, i open the top vent just enough to insert a thermometer in it. The PBC has a rabid cult following for good reason. ™Å›”brœ ûØaÄq¹hé#È 8ԇn[¨³b{Ð`FreÉâ*Šã‡ÇS^¡™ær [ìŸgÁ&{ÎA¬bŒAFaƒø¦øìñ¯Ž˜(ñ¯…á Dõ Zu± Ê›yïޛãžÜ¿ØŸ‡|¸». Use a chimney to light your coals and fill it to the same level each time. I haven't read the safety precautions in the Bradley manual, but I believe I recall it states never operate your smoker with the vent full closed. On the other hand, if the smoker is running too cool, you can try opening the exhaust vent more. I'm a retired police officer. As a matter of scientific facts, more oxygen inside the smoker means the heat becomes hotter. Simply open the vents and allow dissipation. Joe – Agree and disagree. You control the heat and smoke flow in an offset smoker—in theory, at least—by adjusting the air intake and exhaust vents. The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Be careful not to close them because it could put out the flame completely. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs. The inside of the smoker, the walls, glass door and meat probe can be wiped down with a damp cloth. In practice, temperatures vary inside the cook chamber, with the end nearest the firebox being the hottest. Notice they are not linear but that's due to the shape of the dampers and the arc of their travel. For instance, with pork tenderloin, I smoke it hot and quick – maybe 45 minutes – and I use fruit woods, so I keep the top vents barely open so I can hit it with smoke hard. Blackstone's Rangetop Combo With Deep Fryer does it all! Many charcoal grill vents are equipped with a lever that can be pushed to sweep the bottom vents clear of ashes, which should be done occasionally throughout the cooking period. The biggest mistake rookies make is adding too much wood, chunk after chunk, to the point where the food tastes bitter. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset. And remember, we only recommend products we love. I hope this will help. 9Ñ,²Ì|à©æ-̟×ÑA®!3$wír9/LEæ~Ký¿¢Fs]¦)«©ÓœÑáÆJ§ÀcuÕ3æC  YOU NEED ONE! (example: Texas Brisket) Should I soak the wood pellets with water first? Playing with both vents at once is like trying to control the speed of your car by using both the gas pedal and the brake at once. It is a US federal crime to publish or distribute anything on this website without permission. The other set of vents is called the exhaust vent, or exhaust damper. You can add unlit coals, but they produce a lot of smoke and they build in temp as they ignite, raising the temp in the cooking area. The expression "low and slow" is used by barbecue pit masters to describe the smoking process, in which meat is cooked for hours at a temperature of 200 to 225 F. AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. Many merchants pay us a small referral fee when you click our links and purchase from them. 3) If you are a member of the Pitmaster Club, your comments login is probably different than your membership login. The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. This is even true if you use one of those nifty blower thermostat gizmos like the PartyQ. Inspect your smoker for any cracks that might cause heat to escape and seal them with silicone. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). Yes, using wood chips correctly should produce thick white smoke. Smoke at 225°F to 250°F. When you reduce the airflow, it lowers the temperature. Use a water pan. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty. I have read many posts suggesting the vent be at least 1/4 -1/2-to full open on all smokes. But we're easy! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon. It's important to make sure you wipe the internal door seals down well, as failing to do so can result in you not getting a proper seal in the future. Might help to let us know what type of smoker you're using too. It is also liable to cause components of your smoker to rust. the smoke biscuits go on the end of a shute that is like and electric plate. A windy day will cause more air to flow through the intake vent, causing a hotter fire. He explains "There are four marks. Do some dry runs without food, play with the intake vent only, and try to hit the marks called for in almost all of my recipes: 225°F and 325°F. Weber Smokey Mountains tend to leak badly from around the door. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Every cooker design is different so you need to master your tool by practicing and you need to calibrate it by doing dry runs without food and record the temps from a digital thermometer on a cooking log. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. But it is expensive to run a website with more than 4,000 pages and we don’t have a big corporate partner like TV network or a magazine publisher to subsidize us. I own a Masterbuilt electric smoker and recommend them to friends, family, and beginners alike. In general, you should smoke food for no longer than half its cooking time. Closed vents mean less oxygen, which in … Open it all the way and the temperature rises. This allows more oxygen to enter the smoker thereby increasing the temperature. I had ribs to perfection in my old smoker but now I need to find my way again. You really shouldn't keep it closed too much if possible, and it can develop unwanted by trapping the smoke in. Does opening the vent on a smoker make it hotter? Putting a lot of oil on the skin can ad to burning. For lump charcoal you will see a mix of red glowing embers and white ash. We always liked Grilla. If you are burning wood, I recommend you use only glowing embers from logs that you started burning on the side. For instance, with pork tenderloin, I smoke it hot and quick – maybe 45 minutes – and I use fruit woods, so I keep the top vents barely open so I can hit it with smoke hard. Cooking is all about controlling heat. Remember the golden rule: "If you're lookin', you ain't cookin'". 1) Try to post your question to the appropriate page. If the smoke is white, the wood may not be burning properly. Pre-season your smoker before using it for the first time. They are at their peak temperature then, and their temp is stable, although they slowly decline in temperature as they are consumed by combustion. I just started my smoke of a whole chicken and sardines. I would start by looking at the link CRG posted. Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. Weather is always a factor when smoking. You should not play with the exhaust vent unless you are unable to hit those temps by adjusting the bottom vent alone. Use the griddle for bacon, eggs, and home fries. I picked up a Masterbuilt 30inch S/S smoker as a replacement smoker. Open the firebox vents more. flue, vent, or chimney) has two jobs: (1) Allow the combustion gases, heat, and smoke to escape, and (2) pull oxygen in through the intake damper. Hey All! your only need 3-4 to get a real smoke flavor and rings: however, you can also put chuncks on the hot plate and generate plenty of strong smoke. Oxygen cannot reach the coals unless there is a place for combustion gases to exit. The intake damper is near the charcoal or wood and its job is to provide them with oxygen. We usually grant permission and don't charge a fee. In this case, you control the smoker’s water by placing a foil pan with hot water to create a hot smoking environment. To raise the heat, open the vents to increase pass through air circulation. As well as this, it allows smoke, gas and excess heat to exit the chamber. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living. Joe – Agree and disagree. Obviously a water smoker already has one, but for a charcoal grill, use a large disposable foil pan, and don't forget to refill it. FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class. Spread the loveEvery smoker has its personality quirks and the Masterbuilt electric smoker is not without some quirks. In this photo the grill is set between quarter open and full closed which is the area where most of my four hour cook occurred while trying to maintain 225 to 235°F.". Click below to see all the benefits, take a free 30 day trial membership, and help keep this site alive. The smoker is running hot 255 degrees and I need to lower to 200 or 210. flue, vent, or chimney) that exhausts gases and pulls in oxygen through the intake dampers. Heat also rushes out when the front door of … GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. I noticed in the owner's manual, very little reference is made to position of vent for the smoker during use. That's one reason I hate them. This is the first propane smoker with a thermostat, making this baby foolproof. As heat, combustion gases, and smoke exit the chimney, they create low pressure inside the cooker and that pulls in oxygen through the intake vent. My question: When smoking meats is it best to have the vents closed down with little air flow or opened all the way? Never dose coals inside the smoker with water. Other times, even with a full charcoal chamber and all the bottom vents wide open, a Weber smoker runs too cool…temperature won’t rise … But, we are missing an important factor, the oxygen. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And you don't need permission to link to us. In reading it I found several of the recipes called for the vent to be fully closed during the smoking. If your temperature is above 250°F, close down the vents to reduce the amount of oxygen in order to reduce the temperature. We block all third party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. I cut off the bottom vents on my BBQ Pro Vertical GAS smoker. 9. For charcoal briquets, that means you should start with coals covered in gray ash. You control temp by controlling one or the other, or both. Other times, even with a full charcoal chamber and all the bottom vents wide open, a Weber smoker runs too cool…temperature won’t … Or pancakes, fajitas, grilled cheese, you name it. Depends on which meat you are smoking, what wood you’re using, and for how long you plan to smoke. Above is a photo of how John Cooper of Murfreesboro, TN, marked the settings on his Weber kettle. If the bottom vent is closed all the way and the temperature is still too hot, try closing the top vent a little--not all the way. úø,""¾6ÌL›:7Ívœf°Ú¦Ö2õ¦ÓíšÝ&()ÝֺӟN×£>N½ªætAÓ\¢¦tYPUÎr;›0³5ÎÒT2Œ­ìɎ£ÁfēádCe6Q€’scÛ¡“í—lW–ŒÕ9®R With the design of their electric smoker looking […] Our most important source of sustenance is people who join our Pitmaster Club, but please don’t think of it as a donation. Most grills and smokers have two oxygen controls: 1) An intake damper that brings oxygen to the fire.2) An exhaust damper (a.k.a. The intake damper is the engine that drives the system. In addition, opening the lid on your smoker will drain away a lot of heat in a very short space of time so always leave the lid down unless absolutely necessary. To maintain a steady temperature in the smoker, it's best to add a certain amount of fuel on a set interval or when the temperature drops by about 25 degrees in the smoker. Members get 21 great benefits. If you have business or tecnical issues, please contact us with this email form. GDPR requires that we be willing to delete any info we have about an EU resident if you request it. If the fire gets too hot, close the top vent almost all the way. The amount of charcoal or firewood could also be the problem. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop. The exhaust damper (a.k.a. Regardless of which vent you're messing with, remember that open vents mean hotter and faster-burning charcoal. These are products we have tested, won our top awards, and are highly recommend. I left top vent open all the way. To get permission, just click here. From there you can determine which settings are best for you. Begin by trying to seal the leaks with gaskets or food safe silicone. This will prevent the suction effect of the draft. It is our favorite smoker, period. In most cases you want to cook with the lid down and with a 2-zone setup. If you need to add combustibles, it is best to add only fully lit coals as soon as you see the temp sliding down. 2) Tell us everything we need to know to help such as the type of cooker and thermometer. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier. On the other hand, you may surmise that the preheating condition is a perfect time to keep the vent open. I just got a MasterBuilt Electric smoker and I'm excited to start SMOKING! Ensure that your smoker is sized appropriately and save time and money on your build. Use the Print button on the floating palette at the left instead. You can use airflow to control the smoke and the temperature inside of the smoker. Weber’s Genesis line has long been one of the most popular choices for gas grillers. If the electric smoker is getting too hot, then it might be a sign that there’s too much smoke. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here. Open the intake … this enables me to read the temp coming out. So there seems to be a bit of contradiction between the manual and some recipes. Do your fried chicken and calamari outside. @Wade, great review on the new “Cook4All” The lowering of the bottom vents have had a positive effect on the air control.Using the side slide vents for a cooling effect to reduce the temperature, is not really cost effective, as you introducing cold air, while the coals are burning hotter due to air leakage from the bottom. Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. As you try to master your cooker and calibrate your system (read my article on calibration), you are best advised to leave the exhaust damper open all the way. Even the largest pieces of food can be cooked just the way you like, because you control the fire temperature by opening and closing the top and bottom vents. The open vents will draw smoke from the charcoal and wood below so that it swirls over your food and out the top properly, giving you the best ventilation and the cleanest smoke. Reliable and easy to use, the iconic Weber kettle grill has been a backyard fixture for over half a century. Keeping the heat up in your smoker boils down to temperature control. The Good-One Open Range is dramatically different from a traditional offset smoker. Our Privacy Promise, Terms of Service, Code of Ethics. Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. All text, recipes, photos, and computer code are owned by AmazingRibs.com and protected by US copyright law unless otherwise noted. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative. When coals are fully lit and burning steadily, you can control temperature more easily by controlling the flow of oxygen to the coals. Once the charcoal is lit and the smoker hits about 200 degrees, close the firebox door. Click here to read how we test, about our medals, and what they mean, Click here for our article on this breakthrough tool, Click here to read our detailed review and to order, Click here to read our detailed review and the raves from people who own them, Click here for our review on this unique smoker, Click here for our review of this superb smoker, Click here for our review of this unique device, Click here for more about what makes this grill special, Click here for more about what makes these grates so special, Click here to read our detailed review of the PK 360, Click here to order directly and get an exclusive AmazingRibs.com deal, Click here to read our detailed review and to order, BBQ & Grilling Technique, Science, And Mythbusting, you need to read my article on modifying them, you need to calibrate it by doing dry runs without food, Meathead, The Science of Great Barbecue and Grilling, Starting A Charcoal Fire: Buying Guide, Reviews, And Ratings Of Charcoal Starters, Charcoal Grills And Wood Burning Grills: Buying Guide, Reviews, And Ratings, Charcoal Smokers And Wood Burning Smokers: Buying Guide, Reviews, Ratings, And Recommendations, How to Set Up a Charcoal Grill for Smoking or Grilling, The Best Setup And Accessories For A Weber Smokey Mountain Barbecue Smoker And Other Bullet Shaped Charcoal Smokers, The Science of Charcoal: How Charcoal is Made and How Charcoal Works, Barbecue Wood Chips, Chunks, Logs, And Pellet Suppliers, What You Need to Know About Wood, Smoke, And Combustion, Click here to learn more about benefits to membership.

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