Product Description
Everything you need to know about home smoking. In Smoking Food, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art's essentials—and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to turtles. Their advice is as ingenious and cost-conscious as any given by Alton Brown. Aware of the needs and wants of the modern cook, they include low-sodium preparations, alternatives to preservatives like sodium nitrite, and thoughts on safely handling meat. With more than one hundred recipes and tips for making brines, marinades, cheeses, appetizers, soups, and main dishes, Smoking Food is an invaluable resource for the home smoker. .

CUSTOMER REVIEWS (Average Customer Rating: 5.0 based on 1 review)

Excellent Resource by D. Sciba (San Jose, CA)

5 Stars
September 29, 2009
This book is just what the doctor ordered when it comes down to holding the reader by the hand and into the world of smoked food. EVERYTHING is described here that a beginner could possibly want. Written in easy to understand text I would suggest this book to anyone thinking of smoking their own food. Five stars!

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