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Smoking Meat: The Essential Guide to Real Barbecue

Great book for the Noob Smoker!

AnglerXL

Pros: Great recipes, insightful tips, everything a noob needs to know

Cons: The pages stick together from constant use

This book was a  fantastic way to learn about smoking.  As someone being new to the game, I learned much about the process of smoking.  This book not only provides excellent, tasty (I can atest) and simple recipes, but also explains the 'why' of it all.  I would certainly recommend this book for anyone who is new to smoking meats.  It provides easy to follow and logical...
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49 Results
Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue BY Jamison, Cheryl (1996) [Paperback]

Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue BY Jamison, Cheryl (1996) [Paperback]

“These folks have been rocking BBQ old school and new for a couple of decades. I have tried many of their recipes, from this book and the newer one, and every one is a winner. ” --Geoffchef

100% Positive Reviews
Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue By Cheryl Alters Jamison, Bill Jamison

Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue By Cheryl Alters Jamison, Bill Jamison

“I received the Smoke & Spice cookbook as a gift.  It is an excellent read for anyone who wants to learn to BBQ.  The authors take care to explain the terminology and differences between various techniques.  Not just a recipe book, the cookbook also provides some history and stories behind the recipes and regional differences in BBQ.  Covers the basics and lots more. ...” --WhtPlainsSmoker

100% Positive Reviews
Smoking Meat: The Essential Guide to Real Barbecue

Smoking Meat: The Essential Guide to Real Barbecue

“I like this book alot.   I am new to smoking and this book was recommended to me by numerous people. now that I have it I see why. It walks the beginner step by step from building the fire, starting the smoker, picking the wood, right upt to eating.  lol The book shows how to smoke giving examples for 3 different types of smokers.  I thought that was brilliant. I likes...” --Rob Sicc

100% Positive Reviews
Great Sausage Recipes and Meat Curing by Rytek Kutas

Great Sausage Recipes and Meat Curing by Rytek Kutas

“ I've had this (well, the 1984 edition) since 1984. A gift from my grandfather who got me into sausage making (kielbasa, yummm... yep, we're Polish). He owner an the first edition and called it the bible. Spending his career in the meat industry at Eastern Market in Detroit, he said this the only book I'll ever need, and he was right. Sure, I change ingredients for personal taste, but...” --Spinnaker

100% Positive Reviews
Meat Smoking and Smokehouse Design

Meat Smoking and Smokehouse Design

“I'm fairly new to smoking, I've been doing it for a few years with a "Little Chief" but wanted to have better results and do some cold smoking, so I signed this book out from my library.  I really should buy this book, the information in here is excellent and has really helped me into trying some new things like back bacon and the main reason I wanted to cold smoke, Polish sausage....” --Leaky

100% Positive Reviews
Home Curing Of Bacon And Hams

Home Curing Of Bacon And Hams

Originally published in the 1940s, this is a complete guide to the home curing of bacon and ham. Contents include: Utilisation of the Different Parts of the Pig - Body Proportions and Breed Type - Priciples of Breeding in Relation to Curing - Care and Management in Relation to Curing - Slaughter - Inspection of Offals and Carcass - Methods of Cutting - Premises, Equipment, and Utensils for Home...

Sausage: Recipes for Making and Cooking with Homemade Sausage

Sausage: Recipes for Making and Cooking with Homemade Sausage

Think Beyond the Link   You don’t have to be an expert cook or have a fancy kitchen to make sausage at home. If you simply think beyond the link, you’ll find a whole world of sausage possibilities. Patties, meatballs, fish balls, veg balls, meat loaf—these are all sausages without casings that are every bit as savory and satisfying as their linked cousins. And, since...

Charred & Scruffed

Charred & Scruffed

New ways to grill from the masterWith Charred & Scruffed, bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities.    Adam's new techniques, from roughing up meat and vegetables ("scruffing") to cooking directly on...