Meat Smoking and Smokehouse Design

Meat Smoking and Smokehouse Design

3.6 6
by Stanley Marianski, Adam Marianski, Robert Marianski
     
 

View All Available Formats & Editions

Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages… See more details below

Overview

Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far more important. There is a section with some basic recipes, but after reading the book one should be able to create his own recipes without much effort. The book explains differences between grilling, barbecuing and smoking. The sections on smokehouse design include over 200 construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, and drum smokers. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. The book will benefit the serious smoker as well as the beginner.

Read More

Product Details

ISBN-13:
2940015791716
Publisher:
Bookmagic LLC
Publication date:
11/22/2012
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
338
Sales rank:
594,389
File size:
9 MB

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >