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Is there a best cookbook for learning how to smoke meat?

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We love barbecued meats, the ribs, the briskets, poultry and on and on. So I finally bought a smoker, an 18" propane fired Smoke Vault, and socked in a collection of wood chunks to flavor the meat with. Yesterday on my first try I used Meathead's (amazingribs.com) recipes to do a rack of baby backs and a whole chicken, and they were good. But I am looking for a book that will guide novices like me through the process and provide a variety of recipes. I see several on Amazon but wonder if our BBQing chowsers could recommend their favorite books on the subject. I confess I do like books that are well illustrated and recipes that are not complicated.

Thanks for the help.

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  1. The book "Smoke and Spice: Cooking with Smoke, the real way to Barbecue" by Cheryl and Bill Jamison

    http://www.amazon.com/Smoke-Spice-Coo...

    This book is very highly thought of at Chowhound and at Amazon.

    1. Yes smoke and spice is a great book. Best place to start to get barbecues big classics down.
      Other books with more varied, non-traditional recipes including barbecuing, smoke roasting and grilling include the books by raichlen, schlessinger, etc. weber's big book of grilling by purviance is also a steal

      2 Replies
      1. re: malabargold

        Thanks guys,

        Then Smoke and Spice it will be. I do have a couple of grill books, but the technique is so different.

        1. re: junescook

          My two go-to books are Smoke & Spice, and Serious BBQ (by Adam Perry Lang). Serious BBQ is both a grilling and smoking book, and the recipes are more labour intensive, but I've made delicious meal after meal from that book.

      2. I think Adam Perry Langs "Serious Barbeque" is pretty impressive with lots of pictures and info I wish I'd found this book when I was first getting started but there's still enough for novice and experienced cooks.

        1. Smokin' with Myron Mixon is a solid Que book. Smoke & Spice was the first BBQ book I bought and I still use it from time to time but Myron's book is the one I grab when I get back into Que season. Sound basics and techniques and some of the best rub, injection and sauce recipes you will find.