Product Description
Here is an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products.

CUSTOMER REVIEWS (Average Customer Rating: 3.5 based on 10 reviews)

Personally knew the man.... watched him write this. by Jonathan J. Schisler (Vancouver, WA)

5 Stars
March 29, 2009
I used to work security with this old fart a few years back, I was 22 and he was in his 70's then. He gave me some of the jerky he made out of this book (or his head) and it was the most delicious jerky. This book is sadly mistaken for a BASIC smoking or barbeque book... this is what his issue was with the publishers as they wern't actually reading it, they were guessing what it was and putting picures on the cover that made no sense (of barbeques). Warren lived in Japan for 20 years and speaks fluent English/Japanese. He smoked for just as long, most of his smoking went on IN Japan as well as the USA. He's got a real sense of humor and is a loveable guy, looks like Woody Allen and has a Japanese wife with 2 kids. Irony? He's an awesome guy, he also knows how to roll a damn good ciggerette as he did every night while writting this book which I believe took him a full 2 years to put together. This is a smoking book for CONNOISSUERS... not necessarily begginers, although they can find value in this book still... but if you are lazy or looking to just throw meat in a locker then yes, you might be dissapointed in the obssessive detail.... but as teh positive reviews read from the people MORE INVOLVED in smoking it is an EXCELLENT book where it makes up for much information you will NOT find in any other smoking book. It's got a plethorae of knowledge and I'm actually finally going to buy my own copy and learn how (he never gave me one for free... damnit). In essence, if you love smoking or cooking in general, new and vast areas and detail on how to do it CORRECTLY... then this is a good book. You must have an attention span, I had to have one while I was talking to him every night; if it wern't for his great sense of humor it would've been tough at times. LoL.

Tremendous amount of knowledge, but not what I was looking for by D. Reeves (Houston, TX)

2 Stars
December 22, 2008
Anderson's fanatical obsession with smoking and smoked food comes through clearly in the book. However, this love affair drives him to a level of detail that can probably only be appreciated by someone like him. I could've done without all the history, all of the talk about how to smoked food in the Far East - and what local wood is appropriate. If the book was better orgainized, I could skip those sections, but it seems like every few pages Anderson goes off on another personal indulgence at the expense of the book's fluidity. He also spends more time discussing cold smoking. I had no use for this topic since my smoker (cabinet style with an offset wood burning firebox) is not designed for this. The recipe section also is a little heavy on jerky and a little light on what I was looking for - recipe's for rubs, marinades and sauces, and cook times with different types of wood.

A source for hard to find information by Amis (USA)

5 Stars
October 20, 2008
After some disappointing experiences with hobby wood smokers and flashier and often more attractive texts on curing and smoking, I was delighted to find this book (I bought the English edition - at a signficantly higher price - in the UK after browsing it in a hunting/fishing shop on a wet day). The author does tend to be a bit obsessive but clearly his instructions are written from exhaustive, first hand experience. He encourages a flexible approach and rightly says that recipes will need to be adapted for individual use or taste(factors which may have deterred some previous reviewers who felt the text was too basic or lacked specifics). The discussion and comparison of smoking techniques (hot, cold and water smokers)is helpful in deciding what type or types to buy or make. Finding reliable guidelines on small scale curing and cold smoking meat is difficult, this little book is a mine of useful information for a hobbyist like me (the family particularly misses UK style bacon in the USA). We have also tried a few of the fresh sausage recipes (which don't need smoking)and have been more than pleased with the results. More importantly, after reading this book, I now understand why we had some really inedible results with previous attempts at curing and smoking.

Mastering the Craft of Smoking Food. by K. Lapworth (Hobart Tasmania, Australia)

4 Stars
September 06, 2008
Precisely the kind of information I needed to advance from my previous pedestrian attempts at smoking.

very helful by R. SMITH

5 Stars
January 07, 2008
needed some data on smoking and this was the book to supple that data,thank you.

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