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Quick and Easy Art of Smoking Food
     

Quick and Easy Art of Smoking Food

5.0 1
by Chris Dubbs, Dave Heberle (With), Dave Heberle, Jay Marcinowski (Illustrator)
 
For many, nothing is quite as mouthwatering as a glazed smoked ham or a side of perfectly smoked salmon. Smoking has long been favored by connoisseurs and laymen alike as an inexpensive way to give foods that extra zest. But questions persist: How long do you smoke for? What’s the best type of wood to use? What’s the difference between

Overview

For many, nothing is quite as mouthwatering as a glazed smoked ham or a side of perfectly smoked salmon. Smoking has long been favored by connoisseurs and laymen alike as an inexpensive way to give foods that extra zest. But questions persist: How long do you smoke for? What’s the best type of wood to use? What’s the difference between cold and hot smoking? All the answers are in this ultimate how-to guide. Whatever the food or the type of smoker (electric or wooden), there’s a detailed description that even beginners will easily follow. With useful troubleshooting tips, advice on herbs and spices, and over 30 recipes (including the author’s legendary Swiss Steak and Smoked Crabmeat), this handy book transforms smoking into an art.

Product Details

ISBN-13:
9780832904622
Publisher:
New Win Publishing, Incorporated
Publication date:
05/28/1991
Product dimensions:
5.97(w) x 9.01(h) x 0.54(d)

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Quick and Easy Art of Smoking Food 5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
This is one of the best books I've found on smoking food, if only for the fact that it covers it from every angle. There's information on using smokers, constructing smokers, making marinades and brines, and smoking just about every type of meat you can imagine. For the novice, it provides an easy step-by-step procedure for learning how to smoke. For the more experienced smokers, there's loads of new ideas. Two thumbs up.