Smoking

Unlock the secrets of cooking on a smoker and enjoy the deeply soulful flavors of authentic pit-smoked BBQ made right in your backyard.

If you are new to smoke-cooking, you know it is more complicated than grilling. The cooking times are measured in hours, not minutes, and maintaining the perfect low temperature over those hours can be a challenge--especially when your fuel is wood chunks or logs and not propane gas or store-bought charcoal.

Smoking serves up expert guidance on these tricky matters in a clear and concise way that even a total newbie can understand. Best of all, it offers 75 flavor-packed recipes that will make you not just use your smoker, but love it. They include:

• Genuine Texas Pitmaster Brisket
• Korean Beef Short Ribs
• Tandoori-Style Chicken Breasts
• Kansas City’s Favorite Baby Back Pork Ribs
• Tandoori-Style Chicken Breasts
• Smoked Lamb Burgers with Salsa Verde
• Cider-Soaked Pork Kebabs
• Sugar-and-Spice Smoked Salmon
• Smoked Pineapples with Smoked Pineapple Salsa

This colorful, photo-rich book is the perfect gift for anyone new to smoke-cooking or for BBQ veterans who want to graduate to true pitmaster status. It covers the Southern and Texas classics as well as new-school barbecue that incorporates global flavors and lighter, healthier proteins. You will be enjoying these recipes for years to come.

The Editors of the Harvard Common Press, and of the Quarto Publishing Group of which the press is an imprint, have decades of experience creating exciting, practical, and best-selling books on foods and beverages for hobbyists and everyday home cooks.