Product Description
BACKYARD BBQ The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.
Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,
Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice ............and much more! No stone is left unturn in this book

CUSTOMER REVIEWS (Average Customer Rating: 4.5 based on 61 reviews)

Great Book by Mark Stauffer (Norristown, Pa USA)

5 Stars
June 22, 2009
I recently got a smoker and I have been looking for a good book. If you are in the same situation - look no further. This book is excellent! From the explanantions about the techniques and process to the recipes, this book is a must for anyone interested in smoking.

Good stuff by Mern (Four dimensional space)

3 Stars
April 29, 2009
The book anit too bad, the instructional content is for the most part common sense. For those with no clue on smoking this is an excellent place to start, no question.

The recipes look great and this is a good resource for ideas.

Realistically this book could have been half the size. Lots of blank pages, double spacing and very short pages made me feel kind of jipped. Hence 3 stars, if it was priced correctly ($9.00+ -) 4 stars.

Best in class - who cares about the grammar? by Stephen Sinclair (Salt Lake City, UT)

5 Stars
April 23, 2009
In order to learn about this great hobby, I purchased several books including (1) Extreme Barbecue: Smokin' Rigs and 100 Real Good Recipes, (2) Smoke & Spice: Cooking with Smoke, and (3) Peace, Love, & Barbecue.

My second favorite was Peace, Love, & Barbecue. However, MY very favorite (maybe not yours - if you're looking for an English Department manuscript) is this one by Chef Richard (McPeake's).

The reason it's my favorite is because it is the MOST USEFUL. He includes very specific and helpful "do's and don't's" and I just don't find as much useful information in the other books on the subject.

For example, he's got the precise cooking times and temperatures, based on the weight of whatever meat. He has lots of detail on the fuel. He's got great info on things you probably wouldn't consider, like what temperature to have the meat before it goes in the smoker.

I have the feeling that this guy has the most talent as a cook. Heck - never trust a skinny cook (look at the cover). You can tell his sense of flavor by how he goes on about which woods go best with which meats. Chef Richard is homespun - he's no English scholar, but I don't care - I appreciate his knowledge as a COOK! Yummy.

If you've never smoked . . . . by G. L. Puzey

5 Stars
March 09, 2009
... this book provides the essential information to get you started in the right direction.
It also gives good ideas (if you have any imagination at all) on what to try.

A MUST purchase! by Jeremy T. Fort (Overland Park, KS USA)

5 Stars
January 23, 2009
Of the 20 or so books I have on BBQ this one is (1) dedicated to smoking, (2) the only one I have read cover to cover at least 3 times and (3) the one book I continue to reference and continue to try his recipes. The book is a must have for anyone who enjoys real BBQ, starter or pro, and his recipes are wonderful, in depth, helpful. Specifically, his "Twice Smoked Pulled Pork" of all the things I have ever done, is simply the BEST thing I have ever done! Chef Richard produced a wonderful book, and in addition to his professional life, teaches BBQ at the Kansas City Culinary Center as well as Smoke 'N Fire, and through these efforts has created a surprising amount of people who now really enjoy and are passionate about BBQ! Thanks

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