Meat Smoking

Review

Rating: 10

This book does a masterful job of explaining grilling, BBQing and smoking. There is extensive discussion of curing as well as the particulars about smoking sausages, meat, fish and poultry…this is not a book of recipes but a scholarly treatment of the hows and whys of smoking.. Especially liked the theory on combustion as it applies to smoking. This is a book that will take some careful thought and study. Most books on smoking just give some elementary information and then are filled with with recipes; this text is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get you started. The sections on smokehouse design include many construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, Kamado, and drum smokers, etc. There are 18 pages on combustion theory, pit design, baffle positions and wood fuel that provide insight to smoker efficiency. I strongly recommend this book to the serious smoker as well as the beginner.