I have that one and another one.
I'd bet it's, 'Smoking Meats and Smokehouse Design' as it's most pertinent, and the only one in my library too.
I've several BBQ cookbooks and others too.
But if I had to have only one pertaining to BBQ, I would print the SMF Recipe Collection I linked earlier.
Oops.... 'Meat Smoking and Smokehouse Design'Nope don't have that one but will likely soon have it.
Warren
The other one I have is on sausage. I'm not at home to look at the title. Sorry.Oops.... 'Meat Smoking and Smokehouse Design'
Which other one do you have, all the others are on sausage making of one type or another aren't they?
I found a website, BookBaby, that will print the SMF cookbook, all 589 pages for $78. Seems fair to me.
This a great forum. I’ve been smoking meat since I was 15 years old. Now 63 years young. I have learn many things since I found this site almost 2 years ago.I have been disappointed by most BBQ books I have paged through. I agree with you on 10% being a high number of recipes to use out of one book.
Most of my books I get one or two good recipes out of and that is about it.
I have come to rely on the interwebs to supply me with knowledge. This forum provides a treasure trove of experience, skill, and knowledge.
Many members share their recipes only for the asking and I have taken full advantage of that.
This forum has provided me more information and advice than a stack of books.
Enjoy.....
JC
This a great forum. I’ve been smoking meat since I was 15 years old. Now 63 years young. I have learn many things since I found this site almost 2 years ago.
Reading an edition of that book right now for class. On the subject of BBQ books, I really enjoyed Franklins book, but it is more than just a recipe book.For me it would be this book for meat temps and loads of delicious sides, salads and deserts.
The running the pit comes easy to me these days so it wouldn't be about Q'ing at all and more about flavor profiling.
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