The Complete Guide to Smoking Meat: 100 Smokin' Good Recipes for BBQ and More

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I just obtained a copy of the Complete Guide to Smoking Meat. This is the first time I have ever actually read a cookbook. Not that I haven't used cookbooks many times, but this book has such a wealth of knowledge, that I started reading the intro and just kept going. This book has everything I needed to get my smoking to the next level.The book begins with the fundamentals, which is very useful in preparing the proper tools for the experience, then moves on to the individual meats, side dishes, sauces and rubs. There are 100 recipes in the book, and I have tried several of them already, but more importantly for me is the information that goes well beyond actual recipes and into the techniques and skills for smoking my food. I can't wait to try these techniques on some of my favorite dishes.The fundamentals of smoking goes well beyond the fundamentals and into the science and techniques behind methods of using smoke to enhance the flavors of the food. From the different types of smokers to the various flavors of wood smoke, and how to properly infuse your food it has it all. Not only does it describe the types of wood, pellets, etc, but it walks you through how to get the best flavor actually into your food.Several things I really like and have found very useful, are the individual explanations on the types of meat that I regularly use. From how to prepare the cuts, to how to get the best texture and flavor from the meat, to the presentation, it's all there. The recipe descriptions are very detailed and even suggest the "wood pairing" to use for the different types of meats, seafood and side dishes. Very nice, I can't wait to explore the different flavors properly paired with the food.I especially appreciate the smokemaster tips that accompany each recipe. These are in every recipe and are specific to the dish, from properly preparing the meat prior to cooking, substitutions you can use if certain ingredients are not readily available in your market, refining your sauces, to how to get that crispy crust on the meat, it's all described in detail. But, the information is not overwhelming, it is presented in concise descriptions that only take moments to read and add to your technique. This might be my favorite part of each recipe.I am excited to explore all the recipes that this book has to offer. Compliments to the authors.

At first glance, I was a little disappointed that there weren't lots of glossy photos. But then, I started reading. After a bit, I realized that this a book that isn't made to be pretty coffee table book; it's meant to BE USED! And in my book (pun intended), that makes this a great book. Don't you sometimes want a cookbook that you're not afraid to drip marinade on? Or BBQ sauce? Or get bits of dry rub in the pages? Or even fold over corners to remember your favorites? This is one of those books!There's a lot going on in smoke cookery, but Derrick and Sabrina have done a good job at sifting through tons of information and have offered some really good factual info about the fundamentals, covering both hardware (grill styles, fuels) and software (two-zone fire, smoke flavor pairings).As they move into recipes, they include options for folks that are already pretty handy at a smoker/grill (Central Texas Barbecue Brisket, Sweet & Savory Beef Jerky), but also recipes for those that may feel like they're at the novice stage. After all, lots of home cooks have long-held the thought that smoke cooking applies ONLY to those foods that require days and days of prep and cooking. These two have done a great job of proving that smoke cooking can be done within hours (Smoke & Sear Burger, Bourbon BBQ Chicken Legs, Rib Eye Steak with Rosemary-Garlic Butter, Catfish with Comeback Sauce, Mac 'N' Cheese). I love that Prep Time and Cook Time are featured at the top of every recipe, which really helps with planning.Overall, I think this book does a great job at covering the basics, and convincing those of us who aren't Competition Cookers, to embrace the idea of smoke cooking on a more daily basis; and offering us a book that we're not afraid to get messy!

Loved the innovative and clever recipes. Not like many BBQ books out there have as many diverse recipes - especially loved the side dish and seafood recipes - many books pass over these focusing just on meat. But the protein offerings are great as well, glad he included venison. Very easy to use recipes.BUT - why the heck would anyone publish a cookbook without photos of the finished recipes - I know it's cheaper to do that, but I would never buy a cookbook without color photos of the final recipes. I would have given this book 5 stars and a ++ rating if only they'd used photos to show people what the final recipe looks like.Rick Browne, Ph.B. - Author of 16 BBQ Cookbooks, Host of 7 Years of Barbecue America on PBS