The Everything Guide to Smoking Food

The Everything Guide to Smoking Food : All You Need to Cook with Smoke--Indoors or Out!

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Smoking techniques, tips, and recipes from a barbecue master!

Tangy North Carolina-style pulled pork
Meaty, Smoky Brisket
Sweet and Savory Baby Back Ribs

If you've always wanted to try smoking these and other foods at home, barbecue pro Larry Gaian will show you how! In this guide to authentic smoked food and barbecue, you'll find everything you need to master the art of smoking--choosing the right wood and charcoal; starting and maintaining your fire; selecting and preparing meats; and infusing everything from meat and fish to vegetables, fruits, and cheeses with the wonderful flavor of smoke. Whether you're a novice smoker or an expert looking for interesting recipe ideas, this guide has something for everyone, including information about:

Basic smoking techniques
Equipment safety
Regional barbecue styles
Indoor and cold smoking
Creating smoke without a smoker

And, with 150 recipes for everything from brines and rubs to pork, poultry, sides, and desserts, you'll always have the perfect dish on hand. Learn how to add the flavors, culture, and spirit of barbecue to your meals, and make your next get-together a true comfort-food feast.
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Product details

  • Paperback | 272 pages
  • 203 x 235 x 18mm | 420g
  • Holbrook, MA, United States
  • English
  • colour illustrations
  • 1440572984
  • 9781440572982
  • 406,409

About Larry Gaian

Larry Gaian is the creator of the popular blog Embers and Flame ( He also writes about barbecue for, the National Pork Board's Pork, Knife & Spoon blog, Char-Broil, and Saber Grills. Larry's recipes have appeared in many cookbooks and his recipe for MOINK Balls (beef meatballs wrapped in bacon) has become an international sensation. He lives in Rocklin, CA.
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