Average Rating :

I am a pretty good cook, but I am a complete novice when it comes to smoking.

I have to start from 8 to 10 books in the library to wet my feet. I quickly found I was Championship Barbecue Secrets again and back again. The recipes are clear and unambiguous and reach excellent results. There are also many suggestions, tips, all available. The width of the flavors and opportunities are concerned for a long period of time to check theout.

I must say that the chest and ribs that I made with my first attempts, very good. No leftovers.

The best thing about the book is that the reader is constantly slapped up side the head with how wonderful the author is smoking the world's best chefs and the litany of his triumphs. This is real old very quickly, and turned away from some of the books very quickly. Also, I thought it was so full of puffery authors themselves were closeimpossible to follow to find and understand what they wanted to teach.

I have all the library books back, and I bought it.

Product Description

A complete guide to the popular favorite of BBQ fans everywhere.

This comprehensive guide to the art of slow smoking on the BBQ will appeal to any outdoor chef. How-to instructions introduce lovers of all things barbecued to smoking methods while the recipes reflect the rich diversity of smoked foods, showing how to smoke almost anything from fruit, nuts and cheese to ribs, brisket and fish.

Smoking takes longer than simple grilling, and requires new techniques to be mastered for best results. The book tells how to use any type of barbecue equipment for smoking, whether a simple kettle grill, a competition smoker, or a cold smoker. It also addresses: – Using various types of woods – Building an indirect fire – Preparing food for smoking – Avoiding the Seven Sins of Smoking – Using brines, marinades, rubs, slathers, bastes, glazes, and sauces

The 300 carefully selected recipes are organized by ingredients to provide easy access and offer new inspirations for the ultimate in smoked foods: – Flower of the Flames Rib Rub – Blackberry Merlot Marinade – Stuffed Smoked Tomatoes – Cold-Smoked Fruit Salsa – Apple-Smoked Salmon with Green Grape Sauce – Pecan-Smoked Apricot Chicken Wings – Smoked Flank Steak with Beefy Barbecue Mop

With its mouthwatering recipes plus handy smoking and doneness charts, timetables, and instructions for various foods types, Championship BBQ Secrets for Real Smoked Food is a superb guide to an increasingly popular method of backyard cooking.

Great recipes. No fluff. – Paul Okarma – Marlborough, MA
I bought five of the popular BBQ (smoke) books. The recipes of the book by Karen Putman are those that keep the selection. Simply great recipes. Just what I wanted.

I agree with the only person who gave the book a single star. There is much discussion about the process of smoking food. Only a dozen pages or so early. Just enough to fill the debate before the rest of the book with great recipes.

The other four books are more discussions and GrillStories of barbecue. I read it while I sit at my smoke. The food of my smoking is a recipe from the book by Ms. Putman.

I only have one recipe from the other four books so far. And this was for the baked beans!

If you want a book on barbecue, this is it. Cheers!

Simple, tasty recipes, questionable techniques – Fillmoe – California
My husband, a noncook received this book as a gift to help create masterpieces to activate its Smokenator Smokenator 1000 22 "Weber Kettle's in smokers. The recipes for the curing and smoking the ingredients readily available that are mixed together and decided who needed parts of Turkey. This book takes the user is an expert Grill / Users smoking, minimal instructions are provided.

My beef (sorry, could not resist a bad pun) in flesh proposed internalTemperatures to remove the food from the smoke. The recipe for Rib Roast suggests, for example, smoking the roast until the internal temperature at thickest part of roast is 150 degrees for medium rare. Food continues to cook after it is removed from the heat source. These statements guarantee that the meat is well done to serve the time. The internal temperature was brought to the above parts of Turkey is 170 degrees, ensuring a dry, inedible result; 155Grade is abundant.

Use this book for the recipes and techniques to control elsewhere.

Great guide for Kansas-style BBQ – Monty Mapleton – San Francisco, CA, US
This is a clear, well written, easy to follow guide describes many good recipes for "Kansas Style" (ie, sweet, fruit-based), barbecue. If you are looking for hot / vinegar Memphis-style recipes, this book is probably not for you, although there are some good recipes for savory barbecue.

Advantages:
– Recipes for off easily, they are often just one step: Mix all ingredients and leave. "
– Focusing on the non-smoking – has recommendations for the taste of wood with each recipe;has a section on the basics of temperature control and smoking
– Has a whole chapter on sauces and BBQ Rub Recipes
– Has sections recipe for pork, chicken, beef, fish and "Pages." Really nice because you can create an entire meal (cheese, vegetables, beans, meat), in the smoker to smoke, which provides recipes
– Font is great and simple. Incredibly easy to follow.

Great for BBQ Smokers – NJM – Laughlin, Nevada USA
I was looking for a good book of recipes, barbecue smoker, because we just bought a Junion Traeger wood pellet smoker, and I was at a loss how to cook on this. This book was very useful to have some really good ideas, do not tell me how to use the smoker, but how to cook and this is what I was looking for.
Thank you for this book.

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