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Fire and Smoke: A Pitmaster's Secrets Paperback – April 22, 2014

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Frequently Bought Together

Fire and Smoke: A Pitmaster's Secrets + Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint + Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue
Price for all three: $49.86

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Product Details

  • Paperback: 256 pages
  • Publisher: Clarkson Potter; First Paperback Edition edition (April 22, 2014)
  • Language: English
  • ISBN-10: 077043438X
  • ISBN-13: 978-0770434380
  • Product Dimensions: 7.7 x 0.8 x 9.7 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (58 customer reviews)
  • Amazon Best Sellers Rank: #58,400 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

CHRIS LILLY is vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q. The Big Bob Gibson Bar-B-Q Competition Cooking Team has won more than ten World BBQ titles in pork, chicken, ribs, and beef, and four World Grand Championships at “Memphis in May.” Lilly is married to the great-granddaughter of BBQ legend Big Bob Gibson and is the author of Big Bob Gibson's BBQ Book.

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Customer Reviews

I look forward to trying these recipes.
Lynn Chatham
The book has a great section describing all of the different types of grills, their origins, & all of the specs for the different types.
Beautiful photos and easy to understand instructions.
R. L. Black

Most Helpful Customer Reviews

13 of 14 people found the following review helpful By Charlie on June 24, 2014
Format: Paperback
This is a fine barbecue and grilling book. There's nothing wrong with it. It's got some recipes your average guy with a grill and/or smoker in the back yard hasn't tried and would get some mileage out of. It's decently written and well photographed. If you don't have many grilling cookbooks and want to try some new things and maybe smoke some ribs or shoulder, buy it and enjoy it. Really, it's a good cookbook.


(Told you to wait for it.)

There's not much ground here that hasn't been covered by Adam Perry Lang's "Serious Barbecue," any of Jaime Purviance's Weber cookbooks like "How to Grill" and "Smoke", Steven Raichlen's "Barbecue Bible," Bobby Flay's approximately 1000 cookbooks, and so forth. They all cover some more advanced approaches, they all have some bbq and grilling recipes, they all have some snazzy drinks and appetizers, and they're all sort of interchangable. There's nothing bad about any of these, and if one has none of the others, they'd find their grilling worlds expanded. But given that they all share shelf space, I've got to question whether the grilling cookbook world really needs another big name grill champion's take on intermediate American grilling with a bit of barbecue.
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14 of 16 people found the following review helpful By Chris Jaronsky TOP 500 REVIEWERVINE VOICE on April 22, 2014
Format: Paperback
If you are a big fan of the BBQ community like I am, then you surely know who Chris Lilly is. He is a World Champion Pitmaster, and when he writes a book, you know it will be good.

I received an advance copy of this book and was hooked as soon as I opened it. If you have read any of my other cookbook reviews you know I am a fan of pictures. Especially really good pictures. And this book is loaded with really good pictures. If you pick this book up at a bookstore and look through it, you will be hooked, you will buy it.

I like to cook some recipes from a book to get an idea of how good the recipes are. The first meal I cooked was the Smoked Pork Tenderloin & Spinach Salad. It was excellent! We do a lot of pork tenderloin on the grills and smokers at my house, and they almost all come out really good. One of my sons commented at dinner that this was the best pork tenderloin he has ever eaten. That is a pretty big compliment around here because we eat pretty damn good on a regular basis at this house. And when my wife and I both run food related websites where we cook constantly and are always focused on food, you probably get the idea that we might know a thing or two about good food. Need less to say this Smoked pork Tenderloin will be added to the rotation at our house.

The second meal I cooked was the Chipotle Grilled Tri-Tip. It came out great also. The chipotle flavor came from a can of chipotle peppers in adobe and gave a fantastic flavor to the Tri-Tip. I do not use chipotle peppers in adobe often, and I do not cook Tri-Tips often, but after making this meal I realized I will be using both more often. The recipe was simple, yet very flavorful.

When I read through a cookbook I put sticky notes on the recipes I want to try.
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3 of 3 people found the following review helpful By Jack D. Gilbert, Jr. on June 11, 2014
Format: Paperback
Typically the books I review are about Christian theology, however this summer I am reviewing a few cookbooks also. I am an avid griller; in particular I enjoy smoking meat or other foods. So when I saw Chris Lilly’s new book, Fire and Smoke: A Pitmaster’s Secrets I jumped at the chance to review it! I was not disappointed.

The book has eleven different categories of foods for grilling that range from grilled cocktails to grilled pizza to various meats and even a section that gives recipes using leftovers from your BBQ. (Who has leftovers when they BBQ!?)If you are new to grilling and smoking don’t be intimidated. Chris begins the book by discussing the various types of grills and smokers available for private use, mentioning the pro’s and con’s of each. He also talks a bit about working with wood as a smoke and heat source, giving some general guidelines.

What was good about this book:

Great recipes. I made several the first week after receiving the book, including: Cowboy Ribeye with coffee dry rub, Seasoned mustard drumsticks with peach molasses glaze, Sweet and Spicy Smoked pickles, smoked ratatouille, and smoked artichokes with spicy mayonnaise. They were excellent, though I would suggest adding sriracha to the ratatouille.
Dry rub and sauce recipes. He has many a whole section devoted to this. I used several and they were all very good.
Nice layout and photographs.

What was not so great about this book:

Serving information. For example, when I made the smoked ratatouille the serving information said “serves 10-12 people.” This might be true as an appetizer, but not as a main. I fed four adults and two kids with recipe and had just enough leftovers for two people in the end.
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6 of 7 people found the following review helpful By Marc Stitt on May 5, 2014
Format: Paperback Verified Purchase
There are a lot of grilling and barbeque cookbooks out today, but only a few dig deep into expert guidance and new flavor profiles that haven't been seen before. Chris Lilly's latest book, "Fire & Smoke: A Pitmaster's Secrets" breaks the mold and offers dozens of recipes that open your mind to create new things around the grill or pit. Much like his first book "Big Bob Gibson's BBQ Book," Lilly doesn't hold back and tells the whole story of how to create amazing meats, sides, and more. I recommend this book to anyone who is looking to take their grilling or barbeque to the next level.
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