This book explains in detail how to create true barbecue regardless of grill, using indirect heat and smoke, with plenty of recipes. Learn which cuts of meat are best suited for barbecue, and how to flavor, smoke and grill them. You will learn about smoke color, which wood to use, as well as how to control temperature. This book explains both the basics as well as advanced tips and tricks to succeed with low ‘n slow grilling, i.e. true barbecue. There’s a full chapter on building a large insulated offset smoker. All recipes have both imperial and metric units. This is the book I wish I had when I started. ERRATA Page 131, Ingredients: “1 msk freshly grated horseradish” should read “1 tbsp freshly grated horseradish” Page 138, Ingredients: “0.5 + 1 msk olive oil” should read “0.5 + 1 tbsp olive oil” Page 143, Ingredients: 3 tbsp flingsalt -> 3 tbsp flaked sea salt Page 158, Ingredients: “1/2 pot fresh coriander” should read “1/2 bunch fresh cilantro”
A good book for both new and experienced BBQers I finished reading Barbecue Fire and Smoke and really enjoyed it. All chapters are concise and to the point, but still contain a lot of good solid barbecue information, excellent for a beginner, but a good review for seasoned pitmasters who may have become a bit set in their ways and want to refresh their minds on the basics of good ‘Q and try new recipes as well.About half the book is devoted to recipes, which look tasty, with few, though well-chosen, ingredients, focusing on…
Impressed! Very well put together, receipes & tested truths instead of just the same ole same ole of so many other BBQ books!
Great book for the novice and expert smoker cooks. Of which I am none…