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


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Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill + Weber 17005 Apple Wood Chunks, 5-Pound + Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Charcoal Smoker, Black
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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 0.5 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 (192 customer reviews)
  • Amazon Best Sellers Rank: #3,713 in Books (See Top 100 in Books)

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.


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

Can't wait to try some of the recipes.
Yvonne
Loved the easy instructions, great recipes , pictures and the quality of the book.
Oskee Wowwow
Smoking is a great hobby and this book will help get you started.
Keith allen

Most Helpful Customer Reviews

121 of 127 people found the following review helpful By John G. Gleeson Sr. on March 23, 2012
Format: Paperback 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.
Read more ›
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38 of 41 people found the following review helpful By Arthur Aguirre on April 4, 2012
Format: Paperback 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: Paperback 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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5 of 5 people found the following review helpful By Thomas J. Williams on December 19, 2012
Format: Paperback Verified Purchase
I got this book over the summer and started a group of guys going in the art of smoking their food. A sheer delight!!
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24 of 33 people found the following review helpful By AMQCS on September 22, 2012
Format: Paperback 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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3 of 3 people found the following review helpful By Schuyler T Wallace VINE VOICE on December 14, 2012
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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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2 of 2 people found the following review helpful By C. Wojcik on August 8, 2014
Format: Paperback Verified Purchase
My wife purchased this for me for father's day. I believe my family was tired off the fame old on the grill. For you grill geeks it's a blue 22.5 kettle gold performer from of course weber. With Stubbs charcoal for smoking otherwise it's kingsford.
So far it's been beef ribs pork ribs, pork loin, pork shoulder, beef brisket, and if you don't like meat rack of lamb. Every single entree has been incredible. My parents even said oh wow your brother doesn't make lamb this good. Just for everyone out there for comparison sake I have to trek you my brother is a chef working for a resort. So either it was really good our they were just making me feel good. My 17 year old did eat and entire rack.
So if you want the good to disappear and everyone to compliment you on your skills this is the book to get
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