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Smoking Meat: The Essential Guide to Real Barbecue Paperback – May 15, 2012
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About the Author
Jeff Phillips is the creator of the website www.smoking-meat.com. Born in North Carolina and raised on southern cooking, Jeff started practicing the art of smoking while still a teenager. He lives in Sapulpa, Oklahoma.
Excerpt. © Reprinted by permission. All rights reserved.
Just a few years after I was married, I was given a small Brinkmann smoker-the one that looks like R2-D2-and I set out to learn how to use it. I was determined to make the most of that smoker no matter how many folks told me that it was cheap and hard to use. This sparked in me a love for the taste of smoked meats and a passion for the tools and techniques you need to produce them . . . I will equip you with the basic knowledge you need to produce succulent slow smoked food right in your very own backyard- food that will make you a legend in your neighbourhood and maybe even your town.
Top customer reviews
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Speaking of Jeff's website. It is my go to site whenever i am trying something new in my smoker. His knowledge and techniques are so easy to follow that just about anyone can produce a good smoked meal after reading.
One word of caution, the rub and sauce recipes he mentions so frequently on his site are not included in the book even though the book does contain some sauce and rub recipes. Book is still worth the purchase.
Last summer I bought my first smoker (a basic Brinkmann Charcoal Smoker) and had some trouble getting the hang of how to use it and was overwhelmed by the number of recipes and other information you can find online. Tried a bunch of different things and was getting a little better each time but it was a slow process and I messed up a few different meals because I didn't really know what I was doing. Nothing I found online came close to what I learned from this book.
After reading through it, I went from a beginner to an experienced smoker almost overnight. Friends, family and neighbors all tell me that my ribs, pulled pork and brisket are as good or better than any restaurant they've been to. Not trying to brag...but I agree. Wouldn't be right to try and take any of the credit for myself though - it all goes to Jeff.
I love the recipes. I follow the directions and haven't been disappointed yet. 3-2-1 Ribs are by far my favorite. Last thing: Be sure to sign up for the emails - he sends out awesome recipes all the time that are a lot of fun to try out.
From a beginners standpoint, this book is awesome and has already helped produce some great barbeque results. If you are after competition level material with some more intricate recipes and trade secrets, this book may be limiting. But after all a true chef isn't afraid to experiment with their own ideas.
I would definitely recommend this book to those who have less to no experience with smokers. I am sure there are better finds out there for recipes.
I don't have any complaints about this book. If you are an ultra-experienced smoker then it's probably not as useful, but for a beginner or novice I think you'll get a lot of enjoyment and utility from Jeff's book. He has an easy writing style that is educated but not pretentious. And he's obviously very experienced and passionate about what he does, and that shines through in this book. In a word: Helpful.