Meat Smoking And Smokehouse Design

by Robert Marianski, Adam Marianski, Stanley Marianski

Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far more important. There is a section with some basic recipes, but after reading the book one should be able to create his own recipes without much effort. The book explains differences between grilling, barbecuing and smoking. The sections on smokehouse design include over 200 construction diagrams and photos that cover most known masonry, portable, wood, concrete, and drum smokers. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. The book will benefit the serious smoker as well as the beginner.

Genres: Nonfiction, Reference, Cooking, Food, Cookbooks

338 pages, Paperback

First published March 26, 2006

Reviews

[Chris · Rating 4 out of 5]

Pretty thorough overview of smokehouse design principles. Don't expect this to teach you to safely cure meat.

[Shawnie · Rating 3 out of 5]

Great information. I learned much about smoking in different temperatures and enjoyed seeing the many smoke house designs and schematics.

[Tom Kersten · Rating 5 out of 5]

Awesome. If you are interested in the title...read it.

[Matt Joslin · Rating 4 out of 5]

Concepts are explained very well.