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Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon ... (Steven Raichlen Barbecue Bible Cookbooks)

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Description

How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie- smoking, even smoking with tea and hay—try it with fresh mozzarella. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke. “If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.” —Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef “Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.” —Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules Read more

Publisher ‏ : ‎ Workman Publishing Company (May 10, 2016)


Language ‏ : ‎ English


Paperback ‏ : ‎ 336 pages


ISBN-10 ‏ : ‎ 0761181865


ISBN-13 ‏ : ‎ 66


Item Weight ‏ : ‎ 1.87 pounds


Dimensions ‏ : ‎ 8.05 x 0.75 x 9.25 inches


Best Sellers Rank: #5,760 in Books (See Top 100 in Books) #8 in Barbecuing & Grilling #26 in Kitchen Appliance Cooking


#8 in Barbecuing & Grilling:


#26 in Kitchen Appliance Cooking:


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If you place your order now, the estimated arrival date for this product is: Tuesday, Oct 22

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Top Amazon Reviews

    • What to do with your smoker... okay, you had me at Raichlen.
Like so many other people, I've long been a fan of Steven Raichlen's BBQ mastery, both from his PBS shows and his many cookbooks. Certainly, I've learned to rely on his recipes over the years. So when we purchased a second smoker (having worn out our first, inexpensive one), it was a no-brainer to buy this. One reason I reached for this book first was the certainty that Raichlen would give solid, reliable advice to help me get started. For example, he explains the options for flavoring the raw food (salting, curing, brining, marinades, etc.); he makes the differences in smoking methods sound simple; and he includes easy-to-read charts for identifying which woods are used for smoking regionally. Best of all, he keeps you relaxed through all this education, so you can remember that the point of all this is to enjoy yourself. Ultimately, you turn to a book like this for the recipes -- both the basics ("just tell me how to make a brisket") and more exotic items. And as usual, Raichlin is a winner in every category. Chapters are devoted to basics and "the seven steps to smoking nirvana" and explanations of smoker types (35 pages on that, so it's far more than a vague arm-wave); starters; beef; pork; lamb; burgers, sausages, and more; poultry, seafood; vegetables, side dishes, and meatless smoking; desserts; cocktails. We've only had the book (and the new smoker) for a few weeks, but we already have made several items -- intentionally starting small, as I prefer to make mistakes when it doesn't say "serves 10." Our Thanksgiving meal started with smoked planked Camembert with jalapeños and pepper jelly -- though in respect for the spice wimps we used kumquat jelly and pushed the peppers to the side. It was super-simple, yummy, and yet unexpected-tasting. I've also made the smoked eggs (originally with the intention of using 'em in his smoked chopped-liver appetizer, until the liver-haters talked me out of it). And although the "red hot wings with Pac-Rim seasonings" is marked as an appetizer, it was a good (and easy to throw together!) meal for the two of us (plus leftovers). His simple recipe for smoked tri-tip (a dry rub of salt, pepper, garlic powder, dried rosemary) was just the ticket for a lazy Sunday afternoon meal, wherein I could spend more attention fiddling with the new gizmo's controls (such as learning that the smoker is JUST out of Bluetooth range of my home office, ah well). It's obvious that we have to try his "slam dunk brisket" (how could we not?). I already have a duck in the freezer, so next up is apt to be the recipe for tea-smoked duck. I also bought the cold-smoker attachment, so surely I also have to make the Bornholm cold-smoked lax, right? No matter which recipe Raichlen is sharing, though, he's darned good at the job. His own voice comes through loud-and-clear -- you know his preferences! -- but the instructions never make you guess, or realize too late that you were supposed to put something on to soak 20 minutes ago. It's a winner. ... show more
Reviewed in the United States on November 24, 2018 by Esther Schindler
    • Great gift for a meat smoking enthusiast, whether an amateur or pro
I love this book. It has so many ideas of things to try on your smoker - plus a description of different smokers and handy tips for smoking accessories - you'll regret ever eating anything cooked any other way. The author knows his stuff. If you or someone in your life is looking to get into smoking foods, get this book. If you are already into smoking foods, get this book. It has something for everyone. And trust me when I say you need to smoke a Tulsa Torpedo. Thank me later. ... show more
Reviewed in the United States on January 14, 2024 by Fort Maceo
    • Bought this for my boyfriend
He loves it!! The recipes are so good
Reviewed in the United States on May 15, 2024 by Leslie Lane
    • for all kind of smokers: wood, pellet, etc
Pretty good info in here that embraces all methods of smoking. Next time I get a book like this it will be for pellet smokers only so every method will apply to me. still really happy with the book.
Reviewed in the United States on July 25, 2023 by Jake
    • Great information and know how by Steven Raichlen
a great way to learn from one of the best. very insightful easy to follow for insured success at the Smoker.
Reviewed in the United States on June 13, 2024 by david
    • Excellent, comprehensive overview for smoking foods.
Quite approachable, straightforward and informative. I bought the follow up book from this author about sauces, rubs and more; I found the 2nd book even more full of ideas, so the pair of them seems like most I'd ever need for exploring this cooking style. I purchased a ceramic smoker and experimented with a couple methods so far, and I'm hooked. Life is too short to eat boring grub. ... show more
Reviewed in the United States on February 12, 2024 by Wylde Guy
    • Lots of recipes to use
Bought this for brother in law at Christmas and he loved it .lots of great recipes .
Reviewed in the United States on May 1, 2024 by Tammy
    • Great book
This is a very informative guide to outdoor cooking. I'm thinking of purchasing a smoker, have been experimenting with wood chips in smoker box with a gas grill. This book has given me the confidence to pursue more complex methods
Reviewed in the United States on June 28, 2024 by B.W. Greene

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