Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers: An Independent Guide with Master Recipes from a BBQ Champion Paperback – March 17, 2015
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“I've had the pleasure of knowing and competing against Bill for many years on the BBQ circuit. This book is just like him: intense, fun and thorough. Bill knows how to consistently produce world-class BBQ, and now you will too.” ―Andy Husbands, Chef at Tremont 647 and author of Wicked Good Barbecue and Grill to Perfection
“What's the secret to great barbecue? Pay attention and learn from the best pitmaster. That's why you need this book-Bill Gillespie is one of the best!” ―Ardie A. Davis (Remus Powers, PhB), barbecue judge, cook and author of America’s Best Ribs and America’s Best BBQ
“Bill Gillespie is a Jack Daniel's World Champion. He loves all things wood, fire and meat! From the backyard to the competition circuit, Bill knows the ins and outs of how to make the most of any grill. Bill is a true example of an Ambassador of all things BBQ and grilling.” ―Danielle Dimovski, Pitmaster of Diva Q, host of "BBQ Crawl"
“Bill is among America's most innovative and talented pitmasters.” ―Heath Hall, owner of Pork Barrel BBQ Sauces
About the Author
Bill Gillespie and his BBQ team, Smokin' Hoggz BBQ, have won more than one hundred barbecue awards and were named Grand Champions of the Jack Daniel's World Champion Invitational Barbecue as well as the American Royal Invitational, arguably the two most prestigious contests in the country. Bill lives in Abington, MA.
- Item Weight : 1.4 pounds
- Paperback : 192 pages
- ISBN-10 : 1624140998
- ISBN-13 : 978-1624140990
- Product Dimensions : 8.03 x 0.54 x 9.06 inches
- Publisher : Page Street Publishing (March 17, 2015)
- Language: : English
- Customer Reviews:
Top reviews from the United States
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Dry Rub, pg 23: Seems like a good, standard rub. Calls for ancho chili powder, we swapped for regular chili powder and it seemed alright.
BBQ Sauce, pg 23: This is a good, quick sweet kansas city style BBQ sauce.
Bacon Stuffed Sausage Fatty Wrapped in Bacon, pg 58: For those who don't know (I didn't!) a "fatty" is basically a meatloaf made entirely of pork and smoked. This one was good, but for us was too rich and a little overkill on the bacon--3 pounds in the recipe, and velveeta to go with it. My husband wanted to swap out for cream cheese, but I convinced him to try the recipe straight, since he's never made one before. It was better the next day, sliced and put on a bun with some pickles to cut the richness.
The recipe for brine lists all the ingredients but gives no instructions. E.G. How many hours should the bird swim in the brine? I had to turn to the official (and free) Weber cook book for those details. I suspect Mr Gillespie forgot to have someone proofread his book before publication. Am I correct Mr Gillespie? I suspect he is not interested in these reviews.
Another criticism. I think it would be nice if he gave ingredient substitutions. For example, brown sugar as substitute for turbinado. Why not? Another puzzlement. He says he only uses his rub recipe “during grilling events”. He doesn’t explain why it is not appropriate for everyday use. I would definitely like to hear his explanation.
The recipe for the baby back ribs was fine. The flavor was superb. The texture was not what I expected. The recipe did not tell me how long I should smoke to have the most tender ribs. The recommended 4 hours produced ribs that were “al dente”. Meaning, I needed to bite the meat off the bone. I would have preferred that the meat fall off the bone.
I have been extremely pleased by the results. And, I have found that the smoking process is quite simple. I feel like it's already becoming second nature, but I am glad that I started out with the book. I keep it on an end table and enjoy perusing it occasionally. Eventually, I'm going to try the "competion brisket" recipe and some of the appetizer recipes, such as "Armadillo eggs," sausage "fatties," and prosciutto-wrapped scallops.
I have smoked 3 different types of ribs and two beer can chickens from the recipes in the book. Everything came out exceptional. The book not only has wonderful recipes, but also familiarizes you with the Smokey Mountain and how to obtain optimum results. I could not be happier, and can't wait to try all the different recipes contained.
EDIT: After reading through it some more, this book does provide all the info you really need to learn how to use the Weber Smokey Mountain. The recipes also provide useful tips on process. So, while I was initially taken aback by it seeming more like a "recipe book" than a "guide book", its actually both and does each well.
I would have liked a little more written about the smoke, but Bill definitely gives enough information about everything to get started. Good book, good read, and at a fair price.
Top reviews from other countries
I'm really looking forward to trying them out in the Spring & Summer!