Product Description
Most books on the subject of smoking include a drawing or two, a few pages on generating smoke, and the rest of the pages are filled with recipes. While those recipes usually get the spotlight, the technical know-how behind preparing and smoking meats is far more important. When writing about cold or hot smoke the authors don't end on just giving the temperature range for a particular method. They also explain why one way is better for making certain products than the other. The second part of the book "The Smokehouse Design" contains all that is known about smoker design and is supported with over 100 drawings and 50 photographs. Many of them are detailed technical drawings with all dimensions for building fully functional units. Some of them can almost be made without any costs involved and when ready will allow for making products of the highest quality.

CUSTOMER REVIEWS (Average Customer Rating: 4.5 based on 14 reviews)

A top pick not so much for casual collections but for avid culinary neo-pro libraries by Midwest Book Review (Oregon, WI USA)

5 Stars
July 15, 2009
Any serious cook interested in smoking meats will find Meat Smoking and Smokehouse Design an outstanding survey of cooking and smoking meats according to US Government standards. From making brines and building barbecues to creating recipes without chemicals and designing a smokehouse, this is technical enough to satisfy even professional chefs, and is a top pick not so much for casual collections but for avid culinary neo-pro libraries.

More than just design by Peter J. Van Brussel (Lexington, OH United States)

5 Stars
May 14, 2009
Yes this is the most extensive book on the design of smokers I have ever found and I used his plans to build a smoker out of a concrete drain pipe.I now have to smoke and cook in secret because if my friends find out they invite themselves for dinner. It has alot of old style smoking that gives you insight on techniques of smoking and how to's if buiding a smoker. Illastrations on all types of fires and fire boxes with theory of what is being accomplished. He has come out with a 2nd edition which bring in the subjects of BBQ and grilling.

In depth. by Walter Jeffries (Montpelier, Vermont, USA)

5 Stars
November 08, 2008
This is an excellent in depth book on smoking meat. Highly recommended for anyone planning to design and build their own smokehouse. We raise pastured pigs and I plan to eventually build our own smokehouse.

A must-have for meat smoking beginners by E. Bar-Ness (Israel)

5 Stars
July 15, 2008
Light-weight, yet a comprehensive book for meat smoking and smokehouse design. Clearly written, with detailed illustrations.

more info........ by Justin Mccomas (nc)

4 Stars
June 26, 2008
this book has more info. about how to and building smokers. it is a good book to gain more knowledge about it.

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