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Smoking Meat 101: The Ultimate Beginner's Guide
Smokin' hot tips for new pitmasters!
The right tools, the best wood, the ideal temperature—there's a lot to know about smoking meat. That's why Smoking Meat 101 offers a crash course that'll have you serving up sumptuous smoked masterpieces in no time.
Wondering what kind of smoker to get? Curious how to best season your meat? Want to know how long to smoke a turkey? Get the answers to all of these questions, plus suggestions for wood selection, pantry stocking, and more. Top things off with 75 simple and delicious recipes, and you've got the ultimate beginner's guide to smoking. Fire it up!
Smoking Meat 101
Make sure your next backyard barbeque is the best you've ever cooked up with Smoking Meat 101 .
The right tools, the best wood, the ideal temperature—there's a lot to know about smoking meat. That's why Smoking Meat 101 offers a crash course that'll have you serving up sumptuous smoked masterpieces in no time.
Wondering what kind of smoker to get? Curious how to best season your meat? Want to know how long to smoke a turkey? Get the answers to all of these questions, plus suggestions for wood selection, pantry stocking, and more. Top things off with 75 simple and delicious recipes, and you've got the ultimate beginner's guide to smoking. Fire it up!
Smoking Meat 101
Make sure your next backyard barbeque is the best you've ever cooked up with Smoking Meat 101 .
206 pages, Paperback
Published July 9, 2019
276 people are currently reading
21 people want to read
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Displaying 1 - 12 of 12 reviews
July 4, 2019
I’ve always loved smoked meat and vegetables and just in the past year have tried doing it myself. I even bought a name brand smoker for the backyard. I have been semi successful at it, but it does take more than just putting some meat on the smoker and adding flavored chips.
I got this cookbook because it was specifically designed for beginners and that is really where I need to start. I really liked this cookbook because it is no one of those “technical” books that bogs the reader down with fancy speech, complicated equipment and fancy ingredients. This is a simple, easy and frustratingly-free way to learn about smoked meats and vegetables.
The book is designed in a way where the reader learns all the important aspects of smoking before jumping into the recipes. First there is the Art and Science of smoking, a brief introduction to different types of smokers, the Gear and Equipment that is needed, Wood Types, Flavorings, and a wonderful chart that will be handy in all my smoking in the future.
After the entire introduction (and it’s no long and drawn out) the reader finally gets to the recipes. They are divided by type (beef, chicken, seafood, vegetables) and they are easy to read with simple steps. In each recipe there is the title, serving size, brining time, prep time, smoke time, temperature and wood choice. This is HUGE for me as I like to break down a recipe into steps and in this book it is already done for me, time included! Also each recipe doesn’t use any “gourmet” ingredients, they are all ones that I had in my pantry at home; no making a special trip to the grocery store for strange or uncommon ingredients.
I’ve only tried three recipes so far and they were all a success! I am going to start having backyard dinner parties to show off my new skills, LOL!! I tried the Tempting Tarragon Turkey Breasts, Maple Smoked Wild Alaskan Salmon and Chipotle Mustard Slathering Sauce (not all in the same day). I will be making more from this cookbook and I would like to thank the author for making an easy to read book that made me confident in my abilities to smoke like a professional! I received an ARC via NetGallery and I am leaving my honest review.
I got this cookbook because it was specifically designed for beginners and that is really where I need to start. I really liked this cookbook because it is no one of those “technical” books that bogs the reader down with fancy speech, complicated equipment and fancy ingredients. This is a simple, easy and frustratingly-free way to learn about smoked meats and vegetables.
The book is designed in a way where the reader learns all the important aspects of smoking before jumping into the recipes. First there is the Art and Science of smoking, a brief introduction to different types of smokers, the Gear and Equipment that is needed, Wood Types, Flavorings, and a wonderful chart that will be handy in all my smoking in the future.
After the entire introduction (and it’s no long and drawn out) the reader finally gets to the recipes. They are divided by type (beef, chicken, seafood, vegetables) and they are easy to read with simple steps. In each recipe there is the title, serving size, brining time, prep time, smoke time, temperature and wood choice. This is HUGE for me as I like to break down a recipe into steps and in this book it is already done for me, time included! Also each recipe doesn’t use any “gourmet” ingredients, they are all ones that I had in my pantry at home; no making a special trip to the grocery store for strange or uncommon ingredients.
I’ve only tried three recipes so far and they were all a success! I am going to start having backyard dinner parties to show off my new skills, LOL!! I tried the Tempting Tarragon Turkey Breasts, Maple Smoked Wild Alaskan Salmon and Chipotle Mustard Slathering Sauce (not all in the same day). I will be making more from this cookbook and I would like to thank the author for making an easy to read book that made me confident in my abilities to smoke like a professional! I received an ARC via NetGallery and I am leaving my honest review.
July 28, 2019
Originally published on my blog: Nonstop Reader.
Smoking Meat 101 is a technique guide and cookbook by Bill West aimed getting the most out of smoking and using meats. Released 9th July 2019 by Rockridge, it's 206 pages and available in paperback and ebook formats.
The book follows a logical progression. The introduction includes information about what smoking is, when & why to use the technique, meat and wood selection, and other basic info. The next sections include recipes and techniques for specific meats and cover poultry, pork, beef, fish & seafood, and other meats & vegetables. There are 65 specific recipes as well as a large selection of rubs and sauces which will allow for a huge number of mix-and-match combinations. The book also includes a good selection of resources and links for further reading.
Worth noting for Kindle Unlimited subscribers, this book is included in the KU subscription to download and read for free.The ebook format also has a handy interactive table of contents as well as interactive links and references throughout.
Summer is barbecue and grill season and these recipes are timely, easy to make from relatively easy to source ingredients, and some are fancy enough for party fare.
Five stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
Smoking Meat 101 is a technique guide and cookbook by Bill West aimed getting the most out of smoking and using meats. Released 9th July 2019 by Rockridge, it's 206 pages and available in paperback and ebook formats.
The book follows a logical progression. The introduction includes information about what smoking is, when & why to use the technique, meat and wood selection, and other basic info. The next sections include recipes and techniques for specific meats and cover poultry, pork, beef, fish & seafood, and other meats & vegetables. There are 65 specific recipes as well as a large selection of rubs and sauces which will allow for a huge number of mix-and-match combinations. The book also includes a good selection of resources and links for further reading.
Worth noting for Kindle Unlimited subscribers, this book is included in the KU subscription to download and read for free.The ebook format also has a handy interactive table of contents as well as interactive links and references throughout.
Summer is barbecue and grill season and these recipes are timely, easy to make from relatively easy to source ingredients, and some are fancy enough for party fare.
Five stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
June 25, 2019
~~You'll likely start drooling as you read through this book! ~~
How do you get a smoke ring to form? Confused as to which smoker to purchase? What equipment/tools do you need? What about the extra options? Do you know what kind of wood you want? How about all the herbs and spices you should keep in your pantry? Bill West, author and experienced smoker, answers these questions and more in Part I, The Fundamentals, of this book.
Having read the first part of the book you are now ready for Part 2 - Smokin' Time! If you haven't already guessed, this section contains all the recipes separated into several chapters:
Poultry * Pork * Beef * Fish and Seafood * Other Meats and Vegetables * Rubs, Sauces and more
Each recipe provides a clear ingredient list, instructions, prep time etc. VERY easy to read and understand despite there are only being pictures at the beginning of each chapter. A helpful resource section is provided at the end of the book along with the Dirty Dozen and Clean 15 information, Measurement Conversion tables and Index.
I found this to be an EXCELLENT, well rounded book. Certainly it is one we will use again. I was provided a copy of this book from the publisher. That has not influenced my review with the thoughts and opinions above being my own. Happy smoking y'all! Thanks, Liz
How do you get a smoke ring to form? Confused as to which smoker to purchase? What equipment/tools do you need? What about the extra options? Do you know what kind of wood you want? How about all the herbs and spices you should keep in your pantry? Bill West, author and experienced smoker, answers these questions and more in Part I, The Fundamentals, of this book.
Having read the first part of the book you are now ready for Part 2 - Smokin' Time! If you haven't already guessed, this section contains all the recipes separated into several chapters:
Poultry * Pork * Beef * Fish and Seafood * Other Meats and Vegetables * Rubs, Sauces and more
Each recipe provides a clear ingredient list, instructions, prep time etc. VERY easy to read and understand despite there are only being pictures at the beginning of each chapter. A helpful resource section is provided at the end of the book along with the Dirty Dozen and Clean 15 information, Measurement Conversion tables and Index.
I found this to be an EXCELLENT, well rounded book. Certainly it is one we will use again. I was provided a copy of this book from the publisher. That has not influenced my review with the thoughts and opinions above being my own. Happy smoking y'all! Thanks, Liz
June 16, 2019
Living in a state that prides itself of not one, but two regional specific BBQ traditions, I was excited to get a book dedicated to the beauty that is smoked meat. The book provides as good introduction to how to smoke meat for the beginner, it describes the cut of meat, the tools needed and the techniques involved. All good and certainly needed if you are starting on the smoking meat journey. But the best part, even for someone who leaves smoking to the better or at least other half, is the second part of the book.
The remainder of the book is dedicated to recipes using smoked meat. Just reading them makes your mouth water if you are fan of smoked meat. From Chicken Satay to Southern Sausage Bites and Spicy Candied Bacon, culminating in such decadence as Smoked Lobster Mac and Cheese. Yum! does not come close to describing the recipes and the promise they hold for the smoked meat fan.
I invite anyone interested in smoking their own and just reading up on this, to get this book and enjoy!
I received a free copy of the book from the publisher.
The remainder of the book is dedicated to recipes using smoked meat. Just reading them makes your mouth water if you are fan of smoked meat. From Chicken Satay to Southern Sausage Bites and Spicy Candied Bacon, culminating in such decadence as Smoked Lobster Mac and Cheese. Yum! does not come close to describing the recipes and the promise they hold for the smoked meat fan.
I invite anyone interested in smoking their own and just reading up on this, to get this book and enjoy!
I received a free copy of the book from the publisher.
July 1, 2019
Bill West takes the intimidating topic of smoking meats at home and transforms it into an easy to understand process for the home cook. His natural story telling style of writing is a joy to read. You’ll learn the nuts and bolts of home smoking, everything from terminology, to tools, to technique. And once you get excited at the idea of possibly setting up your own home smoker, Mr. West gives you a plethora of beginner-friendly recipes to get you started.
There’s something for everyone here - recipes for poultry, beef, pork, and fish. The author also breaks down the various types of smokers, and raises the pros and cons of each, this is great for those just starting out and wondering which type of smoker to purchase. He also provides cheat sheets that include cuts of meat, their smoking times, and the best types of wood to use for each meat. This book is an excellent reference guide for those just getting started on their journey into the world of smoking meats.
Whether you’re a novice cook or an expert, this book is a great way to venture into smoking for the first time.
There’s something for everyone here - recipes for poultry, beef, pork, and fish. The author also breaks down the various types of smokers, and raises the pros and cons of each, this is great for those just starting out and wondering which type of smoker to purchase. He also provides cheat sheets that include cuts of meat, their smoking times, and the best types of wood to use for each meat. This book is an excellent reference guide for those just getting started on their journey into the world of smoking meats.
Whether you’re a novice cook or an expert, this book is a great way to venture into smoking for the first time.
July 3, 2019
Who doesn't want to learn how to smoke meat. IF you have tried than you know it feels almost impossible to to cook and smoke different types of meat without either drying them out, or under cooking the meat.
Bill West and other pitmaters will give readers a simple and fool proof way to be able to smoke different types of meats. They gives readers a guy to understanding the different types of wood, meat, heat and rubs needing to be used while learning to smoke meat.
The recipes are amazing and beginning and those like me will feel like pit masters after you have tried out the different recipes. Remember buying good meat is one of the keys next is the type of wood you are going to use.
Thank you to Netgalley and the publisher Rockridge for the advance copy of Bill West Smoking Meat 101
Bill West and other pitmaters will give readers a simple and fool proof way to be able to smoke different types of meats. They gives readers a guy to understanding the different types of wood, meat, heat and rubs needing to be used while learning to smoke meat.
The recipes are amazing and beginning and those like me will feel like pit masters after you have tried out the different recipes. Remember buying good meat is one of the keys next is the type of wood you are going to use.
Thank you to Netgalley and the publisher Rockridge for the advance copy of Bill West Smoking Meat 101
July 16, 2019
I so need a smoker! This book starts off with a very funny anecdote! It had me lol as I got to the punch line! Sorry. I've had incidents like that myself. Then the real story starts- smoking meats! I love smoked meats and have always wanted to try my hand at them. This book is for the beginner. Loads of info and advice and plenty of recipes to keep busy. I'm looking forward to the babyback ribs, potato wedges, and trying out some of the sauces and rubs. My son-in-law will enjoy any of the turkey recipes. Looks like a good read to me!
I received a Kindle arc from Netgalley in exchange for a fair review.
I received a Kindle arc from Netgalley in exchange for a fair review.
July 21, 2019
We recently purchased a smoker for our home and we didn't know how to use it or cook some delicious meals with it. This book is perfect for those who have a smoker and want to learn the ins and outs of it. We were able to read it and learn some new things about it and what we could make with it. My husband loved this book and can't wait to smoke something else on his next two days off. We were able to smoke a Boston Butt on it this past week and it was amazing. I highly recommend this book to someone who is just learning how to smoke meat and even fish.
March 13, 2024
I know people who have used a smoker and the results are amazing but always felt intimadated by it. I love to grill and smoking seemed like the next step. After reading this book I now know I can do this. The recipes sound amazing and appetizing. The author takes you through it step by step and in great detail. Before you even start you are educated smoking meats from equiptment to woods to sauces. This is a wonderful book for the novice or anyone who is thinking of buying a smoker.
January 16, 2021
Great Recipes. .. Could use some pics
I enjoyed this quick read. You picked some great recipes. Some will become my favorites. I will also read another book you wrote. Thanks
I enjoyed this quick read. You picked some great recipes. Some will become my favorites. I will also read another book you wrote. Thanks
February 7, 2021
meh kinda a blah book some alright recipes but pretty much everything is the same as all the rest
Read
September 23, 2022Best book for the beginner of smoking meat. Recipes are simple and easy to follow. No strange ingredients included. Everything the author had included was already in my kitchen.
Displaying 1 - 12 of 12 reviews