--- product_id: 829397 title: "Meat Smoking And Smokehouse Design" price: "₱3186" currency: PHP in_stock: true reviews_count: 13 url: https://www.desertcart.ph/products/829397-meat-smoking-and-smokehouse-design store_origin: PH region: Philippines --- # Meat Smoking And Smokehouse Design **Price:** ₱3186 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Meat Smoking And Smokehouse Design - **How much does it cost?** ₱3186 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.ph](https://www.desertcart.ph/products/829397-meat-smoking-and-smokehouse-design) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far more important. There is a section with some basic recipes, but after reading the book one should be able to create his own recipes without much effort. The book explains differences between grilling, barbecuing and smoking. The sections on smokehouse design include over 200 construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, and drum smokers. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. The book will benefit the serious smoker as well as the beginner. Review: The Definitive Work! - Preface: This review is for the Kindle version. I also own the non-digital version as well and I prefer it. If you have to choose get the non-digital. I use the Kindle version because I travel a lot and don't want to haul a bunch of books around. However when I am home and looking through smoke-house designs I look at the physical version. This is THE definitive work on smoke and smoke-house design. The authors (a father and his two sons) put in a truck-load of information. If you are serious about smoking you definitely need to have this in your library. Pros: photos and diagrams are relatively easy to understand. Great historical approach. Smoke-theory and even some liquid (air is treated as a liquid) dynamics. Smoke-theory applied to a number of meat-types. Avian, Fish, and of course land-dwellers. Cons: Hardback not available. More color diagrams. More blue-prints. Additional comments (because we all have them). I would LOVE to see this split into two books, where the first book is all smokeing theory and the second book a book of blue-print and design. Review: For when knowing WHY is better than just what. - written by a family who used this information to survive post WWII eastern europe. Instead of telling you to use use salt or potasium they explain why it is required for different applications. They explain the difference between Cold Smoking, Hot smoking and in between and what is good and bad for each . Very well written in plain language that is easy to understand. It explains how some smoke treatment is a preservative and other smoke treatment is a flavoring agent. Most importantly is explains the difference, explains the advantages and limitations and lists how to achieve either condition. It also knocks down the pie in the sky assumption that all smoke is created equal :) Cool smoke is required for long term preservation. But cool smoke is not able to be produced if the outside air temperature is already hotter than your target smoke temperature. You either have to wait until wintertime or work during night time hours if you arent ready to spend the thousands of dollars for smoke heat regulators that is. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #347,942 in Books ( See Top 100 in Books ) #260 in Meat Cooking #340 in Barbecuing & Grilling #3,924 in Culinary Arts & Techniques (Books) | | Customer Reviews | 4.6 out of 5 stars 760 Reviews | ## Images ![Meat Smoking And Smokehouse Design - Image 1](https://m.media-amazon.com/images/I/71c2hDJPdQL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ The Definitive Work! *by R***B on November 15, 2012* Preface: This review is for the Kindle version. I also own the non-digital version as well and I prefer it. If you have to choose get the non-digital. I use the Kindle version because I travel a lot and don't want to haul a bunch of books around. However when I am home and looking through smoke-house designs I look at the physical version. This is THE definitive work on smoke and smoke-house design. The authors (a father and his two sons) put in a truck-load of information. If you are serious about smoking you definitely need to have this in your library. Pros: photos and diagrams are relatively easy to understand. Great historical approach. Smoke-theory and even some liquid (air is treated as a liquid) dynamics. Smoke-theory applied to a number of meat-types. Avian, Fish, and of course land-dwellers. Cons: Hardback not available. More color diagrams. More blue-prints. Additional comments (because we all have them). I would LOVE to see this split into two books, where the first book is all smokeing theory and the second book a book of blue-print and design. ### ⭐⭐⭐⭐⭐ For when knowing WHY is better than just what. *by R***Y on December 15, 2012* written by a family who used this information to survive post WWII eastern europe. Instead of telling you to use use salt or potasium they explain why it is required for different applications. They explain the difference between Cold Smoking, Hot smoking and in between and what is good and bad for each . Very well written in plain language that is easy to understand. It explains how some smoke treatment is a preservative and other smoke treatment is a flavoring agent. Most importantly is explains the difference, explains the advantages and limitations and lists how to achieve either condition. It also knocks down the pie in the sky assumption that all smoke is created equal :) Cool smoke is required for long term preservation. But cool smoke is not able to be produced if the outside air temperature is already hotter than your target smoke temperature. You either have to wait until wintertime or work during night time hours if you arent ready to spend the thousands of dollars for smoke heat regulators that is. ### ⭐⭐⭐⭐ Good Book, Lots of Ideas, Needs Better Design Info *by K***H on May 8, 2020* I have been looking for a good, comprehensive book on DIY smokehouse design. So far, this is the best one I've found. Most other books give you one or two basic smokehouse designs, but no information on how to make the smokehouse work. This book actually spends most (about 2/3) of its time on how to prepare meat for smoking and how to set up the smoker for success. It even goes so far as to cover combustion theory. And, it discusses more than 20 different smokehouse designs. The only real negative about this book is that it lacked detailed plans or parts lists for the plans it included. (What is included is some basic sketches of smokehouse set ups.) So, while it does provide a lot of ideas for how to set up a DIY smoker/ smokehouse, it's really up to the reader to do the actual design and figure out how many and what types of parts are needed for any of the ideas the book covers. Even so, it's still better than any other book I've been able to find on the subject. --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.ph/products/829397-meat-smoking-and-smokehouse-design](https://www.desertcart.ph/products/829397-meat-smoking-and-smokehouse-design) --- *Product available on Desertcart Philippines* *Store origin: PH* *Last updated: 2026-06-22*