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Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill Flexibound – April 3, 2012

231 customer reviews

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A complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. Learn more | See related books
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Editorial Reviews

About the Author

Jamie Purviance graduated from Stanford University and the Culinary Institute of America before launching his career as a food writer for major magazines and newspapers such as Bon Appétit, Better Homes & Gardens, Cooking Light, Fine Cooking, Town & Country, and the Los Angeles Times. He is the author of several best-selling cookbooks, including Weber’s Real Grilling™ and Weber’s Charcoal Grilling™. Purviance is certified by the Kansas City Barbecue Society and serves as a judge for the Memphis in May World Championship Barbecue Cooking Contest, in addition to other major competitions. He has also appeared on several national television shows including Today, The Early Show, Good Morning America, Fox & Friends, and the Oprah Winfrey Show—as well as PBS, CNN, the History Channel, and the Food Network.

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Product Details

  • Flexibound: 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 0.5 x 10.1 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (231 customer reviews)
  • Amazon Best Sellers Rank: #20,266 in Books (See Top 100 in Books)

More About the Author

JAMIE PURVIANCE is one of America's top grilling experts and Weber's master griller. Since graduating from Stanford University and Culinary Institute of America (with high honors), he has written more than a dozen cookbooks and contributed to many national magazines. He has appeared on countless television shows, including Today, The Early Show, and Good Morning America -- as well as on PBS, CNN, and the Food Network. Some recent books include "Weber's Way to Grill" (a James Beard Award finalist), "Weber's Smoke," and "Weber's New Real Grilling" - all New York Times best sellers.

You can find him at:
www.facebook.com/chefjamiepurviance

Customer Reviews

Most Helpful Customer Reviews

125 of 131 people found the following review helpful By John G. Gleeson Sr. on March 23, 2012
Format: Flexibound 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.
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39 of 42 people found the following review helpful By Arthur Aguirre on April 4, 2012
Format: Flexibound 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!
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34 of 37 people found the following review helpful By M. Stitt on April 5, 2012
Format: Flexibound 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!
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3 of 3 people found the following review helpful By Schuyler T Wallace VINE VOICE on December 14, 2012
Format: Flexibound Verified Purchase
SMOKE is a book about barbecue that will get you up and out to your grill. The recipes are easy, the techniques clearly explained, and the photographs are devilishly contrived to make your mouth drool. Get this one.

Schuyler T Wallace
Author of TIN LIZARD TALES
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28 of 39 people found the following review helpful By AMQCS on September 22, 2012
Format: Flexibound Verified Purchase
Disappointed. Around 50 recipes for smoking foods on a charcoal grill. Around 20 for smoking on a gas grill. 15 for a Weber SMOKER, and that included making jerky, bacon, canadian bacon, pork belly and tofu. So for my use, 10 recipes remain that are ideally suited to the smoker. Not what I expected.
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4 of 5 people found the following review helpful By G. Hafer on April 6, 2012
Format: Flexibound Verified Purchase
It's another winner: Jamie Purviance's SMOKE is a soulful cookbook for grillers that doesn't skimp on details nor duplicate what he's done superbly in his previous books.

Borne of the creative alliance between Weber and Purviance, SMOKE shows how to layer smoke flavors in your next cook. He also gives you enough recipes to keep you working at your craft. And what variety! And what Wow! There's a unique recipe for "Peppery Beef Jerky" (pp. 64-65) that produces chip-like jerky; can't wait for the gang to sample it this month!

I've been eating much lighter during the last year, so I'm happy to say the vegetable and fish sections are fully stocked. Although I've never been a big fan of catfish, the Smoked Catfish Fillets recipe (p. 145) tempts me to change my mind.

Of course, there are many how-to's: sections with luscious photography. It is clear that Weber invests a lot of money in these books to make them the first in a crowded field. With SMOKE, they repeat that tradition.

The usual crew is back for seconds (or is it eighths?): Tim Turner's photography and his crew, the rabble+rouser folks, and the Weber team. Why tinker with success?

The last few years, Purviance has averaged, by my crude reckoning, a grilling/barbecue book a year. How long can he keep up that pace? I hope indefinitely!
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Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill
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