20 Best Bbq Smoking Books (2023 Update)

The ultimate book of bbq builds on the expertise of southern living magazine to create the definitive barbecue and outdoor grilling guide. the book features more than 200 of the highest-rated southern living recipes for barbecued meats and sides, plus pit-proven tips, techniques, and secrets for year-round smoking, grilling and barbecuing. with full color, step-by-step photos and mouthwatering recipes, this book includes everything the home cook needs to achieve first-rate backyard barbecue. proven cooking techniques and equipment, expert advice from award-winning pitmasters, and a rainy day bbq chapter with stovetop, oven, and slow-cooker options make this southern living's most definitive book on barbecue.

Five time barbecue world champion tuffy stone’s complete guide to barbeque – flame, smoke, and meat—these simple elements combine to make great barbecue. creating the perfect bite of tender, spicy, smoky barbecue is a science and an art form, and tuffy stone—five time world champion pitmaster, co-host and judge of destination america’s bbq pitmasters, and co-owner of the award-winning q barbecue restaurants—has mastered it. – cool smoke is the distillation of all his years of experience and wisdom. inside you’ll find a wealth of barbecue information including: – how to choose the right cooker- the best way to trim a cut of meat – how to prepare your own brines, rubs, and sauces- insider tips and hints for taking on the competition circuit- over 100 creative, delicious recipes to make you a barbecue master – the recipes include classic barbecue dishes with updated preparations like smoked ribs with cherry barbecue sauce, dove breasts with crispy bacon and chipotle white sauce, and even the holy grail of barbecue: the whole hog. as no plate of ‘cue is complete without a generous helping of sides, there are also recipes for corn pudding with poblano pepper, collard greens with pepper relish, and pineapple hot pot, along with delicious desserts like frozen coconut lime pie. – for backyard barbecuers who are interested in taking on the competition circuit, cool smoke offers tips and tricks from one of the best in the business. stone’s competition secrets—gleaned from more than a decade of success on the circuit—have never before been shared beyond the walls of his cook school in richmond, virginia. cool smoke gives an insider’s look behind the scenes and offers advice on creating perfect competition turn-ins that have made stone a world champion five times over. with mouthwatering recipes, over 200 hundred color photos, essential guides to cookers and equipment, and expert advice, tuffy stone’s cool smoke is the definitive guide to all things barbecue.

How to smoke everything, from appetizers to desserts! a complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). understand the different tools, fuels, and smoking woods. master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. here are recipes and full-color photos for dishes from smoked nachos to chinatown spareribs, smoked salmon to smoked bacon-bourbon apple crisp.usa today says, “where there’s smoke, there’s steven raichlen.” steven raichlen says, “where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” and aaron franklin of franklin barbecue says, “nothin’ but great techniques and recipes. i am especially excited about the smoked cheesecake.” time to go forth and smoke. “if your version of heaven has smoked meats waiting beyond the pearly gates, then project smoke is your bible.” —tom colicchio, author, chef/owner of crafted hospitality, and host of top chef “steven raichlen really nails everything you need to know. even i found new ground covered in this smart, accessible book.” —myron mixon, author and host of bbq pitmasters, smoked, and bbq rules

Become a smokin' hot electric pit master with this all-in-one bbq bible. – here's some shocking news for you: electric-smoked meats taste great. the complete electric smoker cookbook is your ultimate guide to turning out mouthwatering smoked meals using the power of electricity. – whether you're a brand-new pit master or a pro smoker looking to try electric, this electric smoker cookbook teaches you everything you need to know. from what kind of smoker to get to the perfect wood to smoking times, the complete electric smoker cookbook has all the answers and plenty of hot tips-plus more than 100 savory and sumptuous recipes. – the complete electric smoker cookbook includes: full beginner's guide-start your journey off right as you learn how to pick the right electric smoker, master its controls, stock up on smoking necessities, and more. – master expert techniques-this electric smoker cookbook shows you how to get the perfect smoke and lip-smackin' flavors, every single time.100+ smokin' hot recipes-buffalo chipotle wings, cajun shrimp, bourbon-marinated beef roast, hickory-smoked pork loin…prove it doesn't take charcoal to smoke good meat. – discover the most current way to make the hottest barbeque with the complete electric smoker cookbook. get cooking

The simplest way to cook better bbq with techniques for traeger, weber and big green egg smokersfor many, learning how to cook great bbq is a journey that spans years and even decades—often including cooking a lot of bad bbq along the way. wouldn’t it be nice to have a pit master right there in your backyard to coach you through each cook to achieve perfectly tender, juicy meat every single time? chris sussman is here to help.during his own bbq journey, chris discovered that four fundamental principles have the most impact on whether the meat comes out tasting succulent, tender and pleasantly smokey, or dry, rubbery and bland. these are 1) building the right fire with the right fuel; 2) controlling humidity to infuse smoke flavor throughout the meat; 3) managing the ideal “bbq zone” temperature range on the three most popular brands of smokers and 4) recognizing the visual and touch cues that indicate when the meat is ready to pull from the smoker (hint: it’s about way more than cooking to a certain internal temperature). understand and properly execute the nuances of each step, and you will be able to get the results you want with each cook. chris will show you how.packed with photographs, tutorials, pro tips, helpful reference charts and a complete illustrated tutorial that walks you step by step through a whole packer brisket, this book has the answers to all of your bbq questions. chris also shares 50 simple yet unique recipes (and a full-page photograph for each one) to showcase these principles at work in delicious ways. featured recipes include bourbon-glazed smoked baby back ribs, north carolina–style pulled pork, pork belly burnt ends sichuan-style, “no wrap” smoked beef short ribs and habanero and mango–glazed chicken wings. bring this book out to your smoker, and enjoy the journey.

New york times bestselling author and star of destination america's bbq pitmasters myron mixon goes back to the basics of backyard pit barbecuing with bbq rules, offering readers essential old-school barbecue techniques and 50 classic recipes. in barbecue, "old-school" means cooking on a homemade coal-fired masonry pit, where the first step is burning wood to make your own coals, followed by shoveling those coals beneath the meat and smoking that meat until it acquires the distinct flavor only true pit-smoking can infuse. with easy-to-follow, straightforward instruction, america's pitmaster shows you how and also demonstrates methods for cooking on traditional gas and charcoal grills common in most backyards. the book is divided into four parts–meat helpers, the hog, birds, the cow–and features recipes and methods, including: pit smoked pulled pork – north carolina yella mustard-based barbecue sauce – prize-winning brisket – smoked baby back ribs – thick and smoky t-bone steaks – presenting step-by-step illustrations on building a pit, managing a fire, selecting meats for the pit and the best wood to burn in it, and more, mixon offers all of the fundamental lessons to becoming a champion backyard pitmaster. filled with mixon's southern charm, personal stories, and never-before-shared methods, bbq rules is a down-home, accessible return to old-school pit smoked barbecue.

Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavor, and this is the book that shows you how. with step-by-step instructions on how to choose, set up, and modify your own charcoal, gas, or electric smoker, jeff guides you through your smoking session with the patience that is unique to an experienced pitmaster. once you've chosen your smoker and got the knack of some basic techniques, jeff encourages you to cut loose and experiment to develop your own smoky sensations. best of all, you can use your basic backyard grill to give smoking meats a try, then decide whether to invest in a smoker. author information: jeff phillips.

Livingston's signature witin this book, a. livingston combines a lifetime of southern culinary knowledge with his own love of authentic home smoking and curing techniques. he explains how to prepare smoked and salted hams, fish, jerky, and game–adapting today's materials to yesterday's traditional methods. "you can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hardwood smoke," he says. this book shows you how, and includes more than seventy-five recipes–such as country ham with redeye gravy, canadian bacon, scandinavian salt fish, and venison jerky–as well as complete instructions for: preparing salted, dried fish preparing planked fish, or gravlax building a modern walk-in smokehouse constructing small-scale barbecue smokers choosing woods and fuels for smokingsalt-curing country ham and other meats

Cheryl and bill jamison's path-breaking smoke and spice was the first, and remains by far the best-selling, book on real barbecue – slow-cooking over smoke – for home cooks. this new and expanded edition appears on the twentieth anniversary of the classic book's first edition. it has two key features. first, there are 50 new recipes, including meat dishes, such as molasses-brined pork butt, lemon-coriander chicken, and brisket frito pie, as well as sauces, sides, and desserts, like peppery sweet onion sauce, cornbread fritters, and chipotle cherry cobbler. second, it now contains cover- to-cover color photography and page design. the photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them.with 450 recipes from each of the u.s.'s best barbecue regions, each recipe expertly perfected and fine-tuned by the jamisons, amusing anecdotes and tall tales from the colorful world of 'q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.

This fantastic collection of recipes for meat, fish and seafood and vegetable smoking will give you all the inspiration you need to expand your bbq repertoire. from classic baby back ribs to ambitious smoked duck and cherry sausages, these mouthwatering dishes will prove that you don't need a professional smoker, or hours of time, to get fantastic results. with cookery methods for all types of barbecues and smokers, insider tips for getting the best results, notes on wood chips, papers and planks, and food pairing suggestions, weber's complete barbecue smoking will help you achieve great taste with minimum effort. this fantastic collection of recipes for meat, fish and seafood and vegetable smoking will give you all the inspiration you need to expand your bbq repertoire. from classic baby back ribs to ambitious smoked duck and cherry sausages, these mouthwatering dishes will prove that you don't need a professional smoker, or hours of time, to get fantastic results. with cookery methods for all types of barbecues and smokers, insider tips for getting the best results, notes on wood chips, papers and planks, and food pairing suggestions, weber's complete barbecue smoking will help you achieve great taste with minimum effort. new york times bestselling author jamie purviance is one of america's top grilling experts and weber's master griller. jamie is a graduate of stanford university and the culinary institute of america. he is an accomplished chef and teacher who has helped millions of people to grill like professionals. he is a regular contributor to national newspapers and magazines, and is the author of many bestselling weber cookbooks.

The ultimate summertime grilling companion, featuring more than 350 recipes, full-color photographs, how-to guides, and tips to simplify your grilling life, from the experts at bon appétit.“ the grilling book is a super-smart collection of techniques, foolproof recipes, and stunning imagery.”––mario batali“indispensable. chock-full of recipes tested and approved by the trusted editors of bon appétit, it’s sure to make you a master of all things grilling.”––tom colicchio“this beautiful book makes one of america’s favorite culinary pastimes accessible to anyone. the recipes are easy to follow yet refined. it’s a testament to adam rapoport’s appetite for style and taste.”––marcus samuelsson“bon appétit’s new bible on live-fire cooking is one you’ll want to keep close at hand every summer. if you’re new to the grill, the easy-to-follow recipes, protein- specific technique tips, and time-saving tricks will help you get started.”––matt lee and ted lee“i love bon appétit’s vibrant and refreshing take on grilling. if you’ve never grilled before, or have an expert hand, this book is a must.“––april bloomfield – no one anticipates summertime cooking more eagerly than the grilling enthusiasts at bon appétit. the glowing embers, the sizzle of a well-marbled rib eye as it hits a hot grill, the bracing slaws and perfectly charred kernels of sweet corn—bon appétit has always brought the delicious alchemy of grilling to life in the pages of the magazine. – now home cooks will discover their ideal grilling companion and coach in the grilling book. offering more than 350 foolproof recipes, dozens of luscious full-color photographs, crystal clear illustrations, and plenty of plainspoken, here's-how-to-do-it guidelines, the grilling book welcomes you to everything that is sensational (and sensationally simple) about grilling. – here are thick, juicy steaks that need no more than salt and freshly cracked pepper to create an unforgettable meal; baby back ribs rendered succulent and fall-apart tender with flavor-rich rubs and a shellacking of barbecue sauce (plus the secret cheat method that makes them ridiculously easy to prepare); moist fish, seasoned and grilled quickly over a hot fire; irresistible grilled flatbreads, crispy on the outside and chewy on the inside, creating the perfect canvas for every topping you crave. not to mention the salads, slaws, sides, and drinks that complete the perfect grilled meal. – whether you've been grilling for years or have never bought a bag of charcoal in your life, the grilling book is the only book you'll need in your backyard this summer—or any summer.

Welcome back to barbecue boot campget barbecue right all over again with low & slow 2! complete with 100 new recipes, step-by-step instructions, tips, and illustrations for cooking low and slow on four of the most popular charcoal cookers out there—the weber smoky mountain, the big green egg, an offset smoker, and a kettle-style grill—learn how to make mouthwatering barbecue and smoke-roasted meats without fail.with pitmaster gary wiviott's don't over-think it philosophy, flaunt your charcoal mastery, hone your barbeque skills, and try texas-style brisket, standing rib roast, smoked corned beef, goose breast pastrami, smoked whole fish, neopolitan-style pizza, and more!

The art of mastering meat, fish, poultry, veggies, and game meats with your electric smoker – with clear and concise instructions, this book shows you how to get the most out of your smoker. this book provides detailed instructions on how to smoke meats, seafood, game, and veggies, as well as tips on selecting the best cuts of meat and choosing the correct wood chips for flavor. although the cookbook contains irresistible recipes guaranteed to please, including classic favorites like pulled pork and beef brisket, you'll also find exciting dishes like smoked chicken wings, tuna fillets, and even smoked wild rabbit. – are you looking to perfect your smoked meat game? with clear instructions and easy-to-follow steps, this book will help you take your smoking to the next level. look no further than this fantastic masterbuilt electric smoker cookbook with everything you need to know about smoking meat, including how to choose the right smoker, what cuts of meat work best, and how to create flavorful recipes that impress you, your friends, and your family. whether you're a beginner or a seasoned pro, this cookbook is a must-have for any smoker's library! an essential cooking book ― this comprehensive guide includes everything you need to know about smoking meat, from choosing the right cuts to crafting the perfect rub. – detailed instructions ― besides providing step-by-step instructions for each recipe and tips on getting the best results, the book also offers helpful details on smoke maintenance and food safety. – science of smoke ― the perfect addition to any meat-smoking enthusiast's library, this book has something for everyone; whether you're a novice looking to learn the basics or an experienced pro, this smoker cookbook can provide valuable insights and tips. – ultimate guide ― gives readers all the information they need to get started, including selecting the right smoker, preparing meats for smoking, and creating mouth-watering smoked dishes. – unique recipes – prepare everything from time-honored ''new york strip steak with bourbon butter'', ''apple smoked pork loin'' to more adventurous ''peach-smoked ahi tuna steaks'', and even ''smoked bbq wild rabbit''. serve a fantastic barbecue at your next cookout with a complete guide to all your favored flavors!

Discover how to make authentic, competition-quality bbq with your offset smokerserving up flavor-packed recipes and step-by-step techniques, this handy how-to guide and cookbook will have you smoking like a true pitmaster in no time. it features everything from pro tips on flavoring with smoke to little-known tricks for maintaining perfect temperature control. the easy-to-follow recipes and helpful color photos guarantee you’ll be making the best barbecue of your life, including mouth-watering meals such as:green chile crusted flank steak tacos beef chorizo stuffed pepperspineapple habanero baby back ribsyour offset smoker is the best appliance for taking your barbecue to the next level. so open this book, fire up your smoker and start impressing family, friends and neighbors with your delicious barbecue.

Everything you need to know to become a bbq genius. learn to barbecue the weber way with this book featuring over 125 all-new recipes, 200 expert tips and techniques, plus 750 step-by-step photos.

Want to take your smoking meat and fish game to the next level? let bestselling author and best-ranked smoking meat blogger jeff phillips get you out of the funk and into the flames. jeff has committed decades to the craft and is now ready to show you that it's as much about tools, techniques, and methods as it is about the recipes. this advanced guide includes detailed information on modern and legacy smoking techniques that range from cold smoking to getting the smoke just right in cold climates. you'll also get in-depth insight and instruction on getting the most out of smokers and cookers, plus tools and accessories available to backyard smokers. delve into the many woods, charcoals and pellets, the various smokers, brands and how to season them — even stovetop smokers. you'll learn the best use and choice of dehydrators, spice grinders, thermometers, knives and tongs. and get expert advice on injectors, water pans, spray bottles, foil pans and cleaning techniques. and of course, temperature control methods for perfect timing and results. and jeff doesn't forget the meats — he covers wrapping, resting, handling, safety and much more. and what's a book about smoking techniques without great recipes. it's here where jeff brings his own brand of innovative fare including recipes for dehydrating your own peppers for that perfect rub to a complete step by step instruction (with pictures) for making american style "streaky" bacon using a 100+ year-old brine recipe. with smoke wood fire learn to smoke like a pro, right in your backyard.

Welcome to texas barbecue. they love to make it. they love to eat it. and they love to argue about it-igniting as many feuds as fires from houston to el paso. legends of texas barbecue cookbook delivers both a practical cookbook and a guided tour of texas barbecue lore, giving readers straightforward advice right from the pit masters themselves. their time-honored tips, along with 85 closely guarded recipes, reveal a lip-smacking feast of smoked meats, savory side dishes, and an awesome array of mops, sauces, and rubs. their opinions are outspoken, their stories outlandish and hilarious. fascinating archival photography looks back over more than 100 years of barbecue history, from the first turn of the century squirrel roasts to candid shots of lyndon johnson chowing down on a plate of ribs. a list of the best barbecue joints and a month-by-month rundown of the most influential statewide cook-offs round out this glorious celebration of barbecue found deep in the heart of texas.

Perfect father's day gift 'rich's recipes are exciting, accessible and fun. everything a great barbecue should be' heston blumenthal rich harris shows you how to barbecue mouthwatering recipes with smoky and succulent flavours that will see you through the summer and beyond in style. featuring chapters on: * from the sea – delicious fish and seafood dishes * crowd-pleasers – food to impress friends, such as beef short ribs and sticky pork belly & rice noodle salad * hand-held – get messy with chilli dogs, smoked chicken wings and lamb shish kebabs * smoking – including hot-smoked classics like pulled pork and prawns with dirty romesco sauce to cold smoked salmon * veggies, sides & breads – barbecues aren't just about meat so indulge in chargrilled leaves with burnt lemon dressing, cauliflower steaks and chipotle slaw * sauces, dips & pickles – accompaniments to take your dishes to the next level * cocktails & coolers – drinks to wash down and complement your grilled dishes * desserts – indulge in toasted marshmallow ice cream and what barbecue would be complete without s'mores? * restoke the flames – ideas for the morning after including buttermilk pancakes and brunch pizzette this is the ultimate guide to cooking with fire and smoke.

If you can grill, you can smoke! now you can add smoke flavor to almost any food on any grill. weber's smoke shows you how and inspires you with recipes that range from the classic (best-on-the-block baby back ribs) to the ambitious (smoked duck and cherry sausages). and best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes-not hours. – you'll learn:basic and advanced smoke cooking methods for traditional smokers as well as standard backyard grills – over 85 exciting recipes such as brined and maple-smoked bacon and cedar-planked brie with cherry chutney and toasted almonds – smoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of wood – weber's top ten smoking tips for getting the best possible results on any grill

Smoking meat! the art of smoking meat for real pitmasters! the ultimate how-to guide for smoking all types of meat, poultry, fish, and game. this book on smoking meats for beginners is the guide to mastering the low and slow art of smoking beef, lamb, fish, seafood, poultry, pork, vegetables, and game at your home. this guide is an essential book for beginners who want to smoke meat without needing expert help from others. this book offers detailed guidance obtained by years of smoking meat, includes clear instructions and step-by-step directions for every recipe. this is the only guide you will ever need to professionally smoke a variety of meat. the book includes full-color photographs of every finished meal to make your job easier. whether you are a beginner meat smoker or looking to go beyond the basics, the book gives you the tools and tips you need to start that perfectly smoked meat. where there is a smoke, there is a flavor. with white smoke, you can boost the flavor of your food. in addition to this statement, you can preserve the nutrition present in the food as well. smoking meat or making bbq is not only a means of cooking but for some individuals and classy enthusiasts, this is a form of art! there are several ways to smoke your meat but in all actuality its all the same concept. smoking is something has withstood the test of time, it will continue to stand the test of time for years to come. not only is it a method to preserve your catch or kill, but it's also one of if not the best-tasting food there is. in this book, you can find irresistible recipes of smoked: beef pork lamb chicken turkey fish seafood vegetables game!