seminole
Fire Starter
- 34
- 11
- Joined Feb 22, 2006
A different book on meat smoking that came out in April 2006. This is not a cookbook loaded with recipes but rather a tutorial on the art of traditional smoking. It excels at explaining the differences between smoking, barbecuing and grilling. Great information on cold smoking and hot smoking techniques. It gets great reviews not only from readers but also from noted experts in the field of making meat products and sausages. It consists of two parts: Meat Smoking, about 75 pages and Smokehouse Design, about 145 pages. About 100 drawings and 50 photos. Anyone considering building his own smoker should read it first- the book explains concepts of draft, smoke delivery, pipe length, diameter and the pitch, fire pit basics and controling temperatures when burning wood. Plans exist for a concrete block smoker, barrel smoker, masonry smoker, and four USDA drawn plans for big smokehouses etc.
Interesting chapter on the history of smokehouses with some nice drawings.
You can read reviews at: Meat Smoking and Smokehouse Design
Interesting chapter on the history of smokehouses with some nice drawings.
You can read reviews at: Meat Smoking and Smokehouse Design