 "Smoker's dream!" | 2009-09-23 |
| - Reviewed By User: A3RMMIRB7EDQMK |
| I bought this book for my dad who had just bought a smoker. He loves the book, and said that it has been extremely helpful. He had already had a few unsuccessful tries at the art of smoking and this book helped him to correct his mistakes. My mom liked it too, she found a lot of great recipes to have my dad try! |
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 "A good book on the basics of smoking all types of meat." | 2009-08-12 |
| - Reviewed By User: A270DKUYQYOEV3 |
| I just invested in a ceramic smoker (primo) and purchased this book to refine my techniques on smoking meat. I had already had a little experience and just wanted to get some ideas from the pros. This book forms a good basis of the techniques of smoking. It gives a good explanation of the use of bines, mops, sops, and marinades. It also explains how/when to obtain the best 'bark' on your meat. All of it is useful information and reiterated throughout the text. I liked the ideas a few of the rub recipes provided. The author uses several ingredients I would have never thought to use. This book will serve as a good reference guide on my future cooking adventures. It's a great one to have in the collection. |
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| "Straight forward, clear information" | 2009-08-12 |
| - Reviewed By User: AREMWJ2GFES3M |
| Chef Richard McPeake does a fine job in presenting information in a logical way. He includes equipment, techniques, ingredients and finally recipes. His experience as an award-winning bbq chef really comes through in his explanations of how to create a bark and smoke rings. An excellent resource that I'll be using for years to come. |
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| "Best Book I've Found for Smoking Food" | 2009-07-15 |
| - Reviewed By User: AKKUBK298OAJY |
| I recently bought a new meat smoker, and I have bought some books on smoking techniques so I could improve on my smoked meats. This book is the best book for explaining the terms, WHY you use a specific method, how to choose the method/recipe/preparation you want, how long to have the smoker heated (to a specific temperature) before you add the meat. I have smoked meat for years, and this is the first time I have read about some of the tips for creating great food. Sure, there are some typos, but this book was written by a real barbeque competitor who loves to sample barbeque from every part of the U.S. It has recipes for rubs, mops, type of wood for specific meats, barbeque sauce, and a guide for how to modify them to suit your taste. In short, this little book taught me more than the three other books I ordered, COMBINED. I have over 350 cookbooks for everything from pastries to Chinese cooking, and this one is a keeper. |
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| "A great resource for using smokers" | 2009-07-06 |
| - Reviewed By User: A3HRF1YAXT3WNA |
This is a book that is a must have for people that smoke their meats; not just grilling.
The author really knows the subject and writes well so that most anyone knows exactly how to do it. He has some fantastic recipes that I am looking forward to making. Including marinades, and rubs. I don't have a lot of experience in smoking so I don't know things that he may have left out; and I have not had time to try out the recipes, so I can't say they taste great. However, I have been cooking and grilling for many years, and I think I know what a good recipes looks like. |
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