Meat Smoking and Smokehouse Design (Paperback)

by Stanley Marianski (Author), Adam Marianski (Author), Robert Marianski (Author)

Editorial Reviews

Product Description
Most books on the subject of smoking include a drawing or two, a few pages on generating smoke, and the rest of the pages are filled with recipes. While those recipes usually get the spotlight, the technical know-how behind preparing and smoking meats is far more important. When writing about cold or hot smoke the authors don't end on just giving the temperature range for a particular method. They also explain why one way is better for making certain products than the other. The second part of the book "The Smokehouse Design" contains all that is known about smoker design and is supported with over 100 drawings and 50 photographs. Many of them are detailed technical drawings with all dimensions for building fully functional units. Some of them can almost be made without any costs involved and when ready will allow for making products of the highest quality.

About the Author
Stanley Marianski grew up in a war damaged Poland where he learned the art of smoking meats from his parents. Later, he lived in South Africa and Argentina where he discovered different ways of food preparation. Now, living in the USA, he passes his knowledge to his sons.

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Product Details

• Paperback: 308 pages
• Publisher: Outskirts Press (March 26, 2006)
• Language: English
• ISBN-10: 159800302X
• ISBN-13: 978-1598003024
• Product Dimensions: 8.9 x 6.1 x 0.8 inches
• Shipping Weight: 12.8 ounces (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars See all reviews (13 customer reviews)
• Amazon.com Sales Rank: #34,048 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

34 of 35 people found the following review helpful:

5.0 out of 5 stars Smoking and Smokehouse design, May 1, 2006

By	Len A. Poli "Len Poli" (Sonoma, CA USA) - See all my reviews (REAL NAME)

This book does a masterful job of explaining grilling, BBQing and smoking. There is extensive discussion of curing as well as the particulars about smoking sausages, meat, fish and poultry...this is not a book of recipes but a scholarly treatment of the hows and whys of smoking.. Especially liked the theory on combustion as it applies to smoking. This is a book that will take some careful thought and study. Most books on smoking just give some elementary information and then are filled with with recipes; this text is the reverse, scholarly information and theory as it applies to smokeing meats and a few recipes that will get you started. The sections on smokehouse design include many construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, Kamado, and drum smokers, etc. There are 18 pages on combustion theory, pit design, baffle positions and wood fuel that provide insight to smoker efficiency. I strongly recommed this book to the serious smoker as well as the beginner.

30 of 31 people found the following review helpful:

5.0 out of 5 stars Meat Smoking and Smokehouse Design, May 10, 2006

By	Othmar Vohringer (B.C. Canada) - See all my reviews

I had recently the pleasant plessure of reading a new book. Meat Smoking and Ssmokehouse Design by Stanley Marianski, impressed me before I was halfway trough the book. The information is written in a clear to understand and follow language. The information is firstclass and accurate. There are so many books on the market about meat processing, making sausages and many other meat related subjects that it is a real pleasure to see once in a great while a book of this sort actually worth reading and gaining knowledge from it.

As a certified Master Butcher I have no hesitation to recommend this superbly written and illustrated book to anyone interested in making sausages, curing and smoking meats. Regardless if you are beginner or a professional, this book should be on your bookshelf. In fact I would venture to say that this book should be required reading material on butcher trade schools too.

Signed
Othmar Vohringer
Master Butcher, B.C. Canada

15 of 15 people found the following review helpful:

5.0 out of 5 stars Best Book on Smoking out there, April 23, 2006

By	Sheila Raj (New York, NY USA) - See all my reviews (REAL NAME)

A wonderfully written tutorial on the art of smoking meats and sausages. I have been smoking meats for many years, and wish this book had been published earlier. All the details are presented in a clear yet comprehensive manner. A truly enlightening experience for the reader covering all aspects of curing and cooking meats. The second part of the book covers many types of smokers that can be economically built at home. The numerous drawings, coupled with detailed instructions make this task embarrassingly simple. A must read for anyone interested in smoking.