Get Smokin': 190 Award-Winning Smoker Oven Recipes [Paperback]

Editors at Cookshack (Author)

Book Description

Publication Date: March 1, 2001

From the leader in smoker oven production for more than 40 years -- Cookshack -- comes an unbeatable smoked foods cookbook, which includes nearly 200 of the best recipes collected from creative cooks who have used these smokers for years. With recipes for jerk chicken wings, smoked leg of lamb, whiskey onion marmalade, Florida smokehouse prawns, and much, much more, this cookbook is perfect for novice smokers and experienced barbecuers alike!

Editorial Reviews

About the Author

Cookshack, located in Ponca City, Oklahoma, has been making smokers for almost 35 years. These smoke-cooking experts offer state-of-the-art smoker ovens, a discussion forum, recipes, and a recipe contest. Once sold only to restaurants, supermarkets, meat markets, caterers, and other retail food service businesses, their smokers are now popular among home cooks everywhere. Now all cooks can do what the professionals do, in their own back yard.

Product Details

• Paperback: 192 pages
• Publisher: Running Press (March 1, 2001)
• Language: English
• ISBN-10: 0762410078
• ISBN-13: 978-0762410071
• Product Dimensions: 10.1 x 8 x 0.6 inches
• Shipping Weight: 14.4 ounces (View shipping rates and policies)
• Average Customer Review: 3.9 out of 5 stars  See all reviews (11 customer reviews)
• Amazon Best Sellers Rank: #116,532 in Books (See Top 100 in Books)
  • #88 in Books > Cookbooks, Food & Wine > Canning & Preserving
  • #89 in Books > Cookbooks, Food & Wine > Outdoor Cooking > Barbecuing & Grilling

Customer Reviews

Most Helpful Customer Reviews

79 of 82 people found the following review helpful:

2.0 out of 5 stars Disappointing at best....., August 6, 2001

By 

Daniel F. Moore (Yarmouth, Maine USA) - See all my reviews
(VINE VOICE)    (REAL NAME)   

Amazon Verified Purchase

This review is from: Get Smokin': 190 Award-Winning Smoker Oven Recipes (Paperback)

I purchased a Cookshack smoker over 5 years ago and have experimented with it off and on. While I realize that barbeque is more art than science, I have been frustrated by the lack of information on just how much wood to use with particular recipes. I pre-ordered this book in anticipation of learning some secrets and tricks in the use of the Cookshack smoker. I waited for more than a month for delivery of the book and upon receipt of it, I eagerly delved into it looking for answers to my many questions. To my great disappointment, this book offered absolutely no information that I hadn't learned from trial and error. How much wood should I use? The book suggests that I consult the Cookshack Operator's Manual. There are some general guidelines but the guidelines don't tell you what amount of wood works best with what amount of food. Although I have had some delicious food from the Cookshack, if I am cooking for guests, I use my Brinkmann smoker as I am more confident that the food will be cooked to perfection. The water smoker takes longer, but is more forgiving than the sealed, dry smoking Cookshack. People who like to smoke fish will find 48 pages of recipes. If you prefer beef or pork, the list is much smaller, 16 and 15 pages respectively. There are also small sections dedicated to sausages, lamb and game. In short, this is a book that should have been a digest for Cookshack owners and prospective buyers. At best, it is a generic guide for smoking recipes. It doesn't promote the product line and it isn't a worthwhile choice for anyone new to smoking foods.

34 of 35 people found the following review helpful:

1.0 out of 5 stars Returning book immediately, May 2, 2006

By 

Adam Emert "Big BBQ'n Sooner" (Sooner State) - See all my reviews
(REAL NAME)   

This review is from: Get Smokin': 190 Award-Winning Smoker Oven Recipes (Paperback)

I ordered this book hoping to find some good recipes for BBQing but instead I found a book that would you give part of the recipe and then you need the secret ingredient, cookshack's rib rub. Most of the recipes require you to order different types of rubs from cookshack instead of giving you the information needed to make the rub.

10 of 10 people found the following review helpful:

3.0 out of 5 stars For Cookshack owners or experimenters, June 22, 2010

By 

P. Dixon "stranger in a strange land" (Portland, OR) - See all my reviews
(REAL NAME)   

This review is from: Get Smokin': 190 Award-Winning Smoker Oven Recipes (Paperback)

I've been smoking for about 6 months. I already have the "Smoke and Spice" and "Backyard BBQ" books.

This book is a mixed bag.

On the plus side, the recipes are truly adventurous - smoked venison carpaccio with baby frisee and red oak salad with maple soy vinaigrette anyone?

However, there are problems:
- the book is aimed at Cookshack owners. It's not an insurmountable problem for those comfortable with smokers, but it's irritating.
- the recipes don't offer much in terms of explanation (such as Smoke and Spice does). For example the "Smoked Steaks" says ingredients 1&1/4" steaks. The recipe is smoke at 240 for 1 hour. That's it!
- it feels at times to be a catering book in terms of the recipe sizes: Pulled Pork BBQ = 40lb boneless pork butt!!!
- the recipes don't do much in terms of explaining what to look for or substitutions (again, such as Smoke and Spice). It's very mechanical = take this do that.
- a small portion of the recipes aren't even smoker recipes.

So here's the deal:
- if you own a Cookshack smoker, add a star.
- if you're an experienced smoker looking for different recipes, or willing to experiment a bit, then 3 stars.
- if you're looking for handholding or discussion (like Smoke and Spice) subtract a star.