Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill [Paperback]

Jamie Purviance (Author)

Book Description

Publication Date: April 3, 2012

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

Editorial Reviews

About the Author

Jamie Purviance is a high-honors graduate of the Culinary Institute of America and the author of many best-selling cookbooks, including Weber's Way to Grill, a New York Times best seller and James Beard Award nominee. He writes for national magazines such as Better Homes & Gardens, Bon Appétit, Eating Well, Sunset, and Fine Cooking, and he has appeared on Good Morning America, The Early Show, Today, and The Oprah Winfrey Show.

Product Details

• Paperback: 192 pages
• Publisher: Oxmoor House; First Edition edition (April 3, 2012)
• Language: English
• ISBN-10: 0376020679
• ISBN-13: 978-0376020673
• Product Dimensions: 9.5 x 0.8 x 10.2 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (84 customer reviews)
• Amazon Best Sellers Rank: #1,747 in Books (See Top 100 in Books)
  • #14 in Books > Cookbooks, Food & Wine > Outdoor Cooking > Barbecuing & Grilling

More About the Author

Jamie Purviance graduated from Stanford University and the Culinary Institute of America (with high honors) before earning a reputation as one of America's top grilling experts. He is the author of several cookbooks, with millions of copies sold, and his articles have appeared in numerous publications, such as Bon Appetit, Better Homes and Gardens, Cooking Light, Eating Well, Town & Country, and the Los Angeles Times. One of his recent books, "Weber's Way to Grill," was a finalist for a James Beard Award, and two of his cookbooks have been New York Times best sellers. Purviance teaches grilling at schools and resorts all over America and has appeared on many national television shows: Today, The Early Show, Good Morning America, and the Oprah Winfrey Show--as well as on PBS, CNN, and the Food Network.

Most Helpful Customer Reviews

84 of 88 people found the following review helpful

5.0 out of 5 stars YUM!!! March 23, 2012

By John G. Gleeson Sr.

Format:Paperback|Amazon Verified Purchase

I have been cooking over fire for over 50 years, mostly using Weber grills and after market products, many of which I have reviewed here. The books by Jamie Purviance ( I believe that there are now nine) have been and are the basic "go to" resources when I need either a recipe or some grilling advice. I suspect that buying "another cook book" other than by Jamie would provoke a "domestic tsunami" but, as I write this, I see the SO eyeing the book, and I'd probably draw some ire if I didn't buy it.

So, gentle reader, why should you shell out some coin for this one?

Well, if your idea of outdoor cooking is burning burgers on Memorial Day and the 4th, my advice is: Don't! But if you are at all like me, and grill a lot, I urge you to get and read this book, and here are some reasons why.

1. IT'S A LEARNING TOOL. If you smoke on a regular basis, you can skip this paragraph. But if you don't, one good reason to get this book is to learn how. As Jamie notes, and I underscore, smoke is a seasoning, and as with most seasonings, "less is more". Too much salt, garlic or smoke can ruin a meal, while just the right amount can take good food into the stratosphere! Jamie is a good teacher in this book, and if you read and follow the advice he offers, you will start getting some serious "atta boys!" (or "atta girls!") when the food hits the table (hopefully plated).

2. THE RECIPES ARE SIMPLE. One of the constants in the Purviance/Weber library is that there is an emphasis on simplicity. Not at the expense of flavor, mind, but in ease of understanding, preparation and cooking. At my advanced age, I am simply not interested in spending three days preparing a meal, nomatter how good the finished product is.

3. DOING NEW THINGS WITH OLD FAVORITES.... In the winter, we like "comfort foods", like braised short ribs or osso bucco. When I see a new way to do one of these dishes (like beer braised and mesquite smoked short ribs) I start to salivate. Similarly, when I see something called "pacific rim pork roast" which uses low and slow to do a pork shoulder, I'm on it!

4. THE BOOK IS WELL ORGANIZED. Don't you hate it when you have to use the index at the back of a book to find information you need? This one is easy to use: it starts with a section on "smoking basics", then has recipes organized by sections like appetizers, red meat, etc. Each section starts with a list of the recipes contained there. It could not be set up any better. Oh yes! there are great pics of each dish.

5. YUMMY RESULTS. Is there any reason at all to buy a cookbook that does not produce food that is incredibly tasty? Not where I sit. And that, gentle reader, is probably the main reason that I have added each of Jamie's books to the kitchen shelf as soon as I see them here. Simply put, whether I am cooking for me, or the family or for friends, I have been able to rely on the Purviance/Weber team for reliable, tasty recipes which produce consistantly high level results.

Normally, I cook out all year long. OK, a bit less when there's a lot of snow on the deck, but about twice a week then, and a lot more when the snow and ice are gone. With what looks like an early spring (last week was amazing and I was at the grills 5 days out of 6)I have already planned several meals using this book, and knowing the SO, there will be requests (demands?) for more. Smoking food well requires a knowledge of fire maintenance and careful use of the smoking process. If you let Jamie be your teacher, the learning will be fun and productive. Read more ›

31 of 33 people found the following review helpful

5.0 out of 5 stars Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill April 4, 2012

By Arthur Aguirre

Format:Paperback|Amazon Verified Purchase

Expand your outdoor cooking horizons and waistlines with Weber's "Smoke"! The latest cookbook from Jamie Purviance is the first (as far as I know) undertaking into the world of low and slow authentic BBQ. The book is helpful for those who want to transition from high heat grilling into low and slow smoky BBQ on a kettle, gas grill or smoker. To speed up this transition, the books composition is easy to follow and exciting to explore. An overabundance of vibrant photography and illustrations serves to help the reader soak up information like a sponge.

Even a BBQ enthusiast like me has found many useful tips, tricks and nuggets hidden between the lines. Moreover, the recipes are inspiring...traditional and non-traditional BBQ dishes that challenge beginners to experts. Also, the inclusion of Latin cuisine is my favorite theme about this book. I grew up with parents who cooked authentic Mexican cuisine and I have incorporated that into my BBQ for years. Jamie Purviance's experience in Latin cuisine brings a whole new level of flavor to the table...literally! If you haven't tried BBQ tamales, you're missing out...this book has the recipe!

Some hardcore pitmasters may be disappointed to find that this book is not like the "storyteller" BBQ books that have come out recently or that Jamie does not touch on long standing low and slow debates such as..."should the brisket go fat side up or down?" But for the casual backyard weekend warriors, the tutorial and recipes in this book will guide you to impress your family, friends and neighbors. Well done!

23 of 24 people found the following review helpful

5.0 out of 5 stars Another classic from Weber, simplifying the art of smoke cooking April 5, 2012

By M. Stitt

Format:Paperback|Amazon Verified Purchase

Weber's Smoke brings together decades of knowledge about smoke cooking and barbeque in a book that enables beginners through moderately-skilled backyard chefs to step up their games! I'm a professional BBQ cook with Velvet Smoke BBQ and Kansas City BBQ Society (KCBS) judge so I'm often asked for recipes and cooking tips. However, many of the recipes used out on the competition trail are long, laborious and technically difficult. Weber's Smoke balances the basics of grilling and smoking with professional tips that are easy to understand and perform on the grill you already have. There are a lot of smoking and barbeque books out there, but for one go-to book that delivers real results with proven recipes, this is the one! I also recommend Real Grilling, also from the Weber collection, for those interested in grilling techniques and even more awesome recipes. Good luck and good smoking!

8 of 9 people found the following review helpful

5.0 out of 5 stars Love This Book March 23, 2012

By Campy

Format:Paperback|Amazon Verified Purchase

This is an excellent book for those beginning their smoking journey. It covers all types of grills so you can use it for gas, charcoal, or electric cookers. I will start on the recipes this weekend! Well done Weber!

4 of 4 people found the following review helpful

4.0 out of 5 stars A Nice Beginner's Guide July 28, 2012

By bakerbronte

Format:Paperback|Amazon Verified Purchase

Weber's Smoke is a terrific guide to creating some delicious, smoke-cooked meals for your crew. It consists of 8 chapters: smoking basics; appetizers; red meat; pork, poultry; seafood; vegetables and sides; and resources. There are large, sharp photographs of all finished dishes to inspire you to get smoking, and the recipes are well-written but simple enough for a beginner to experience success.

I really like the initial smoking basics chapter. It assumes you know absolutely nothing and gives you a brief education on direct versus indirect heat, how to smoke on a charcoal versus gas grill versus water smoker, and info on spices, rubs, marinades, etc.

Each recipe tells you the preferred method of smoking such as grill or smoker but gives you the info needed to do it on whatever equipment you own. It also rates the intensity of the smoke you'll be using and provides a list of special equipment you might be utilizing such as oyster knife or cast iron skillet. I love the detailed run down before we get started so there are no surprises in the middle of the cooking experience.

I gave this guide 4 stars due to a puzzling mixed success on our part. The sage smoked fresh ham had a mouth watering, great flavor but it was too dry and tough for our taste despite following the recipe from A-Z. On the other hand, the turkey drumsticks recipe was out of this world perfect and we'll be having them as often as possible.

I'd give this book a solid chance any day of the week. I think you'll learn quite a bit from it and impress your friends and family with some of the food in it.