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Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill

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Overview

If you can grill, you can smoke!

Now you can add smoke flavor to almost any food on any grill. Weber's Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes-not ...

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Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill

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Overview

If you can grill, you can smoke!

Now you can add smoke flavor to almost any food on any grill. Weber's Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes-not hours.

You'll learn:

Basic and advanced smoke cooking methods for traditional smokers as well as standard backyard grills
Over 85 exciting recipes such as Brined and Maple-Smoked Bacon and Cedar-Planked Brie with Cherry Chutney and Toasted Almonds
Smoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of wood
Weber's Top Ten Smoking Tips for getting the best possible results on any grill

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Editorial Reviews

From Barnes & Noble

Comprehensiveness is the keynote of this new book by James Beard Award nominee Jamie Purviance (Weber's Way to Grill). Weber's Smoke covers basic and advanced smoke cooking methods ; a guide to smoking woods with flavor characteristics and food pairing suggestions; tips for smoking success; and, not least, 83 new, triple-tested recipes, including smoked brisket tamales and homemade maple-cured bacon. This informative paperback covers both traditional smokers and standard backyard grills.

Edward Ash-Milby

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Product Details

  • ISBN-13: 9780376020673
  • Publisher: Oxmoor House
  • Publication date: 4/3/2012
  • Pages: 192
  • Sales rank: 92,331
  • Product dimensions: 9.20 (w) x 10.00 (h) x 0.80 (d)

Meet the Author

Jamie Purviance graduated from Stanford University and the Culinary Institute of America before launching his career as a food writer for major magazines and newspapers such as Bon Appétit, Better Homes & Gardens, Cooking Light, Fine Cooking, Town & Country, and the Los Angeles Times. He is the author of several best-selling cookbooks, including Weber’s Real Grilling™ and Weber’s Charcoal Grilling™. Purviance is certified by the Kansas City Barbecue Society and serves as a judge for the Memphis in May World Championship Barbecue Cooking Contest, in addition to other major competitions. He has also appeared on several national television shows including Today, The Early Show, Good Morning America, Fox & Friends, and the Oprah Winfrey Show—as well as PBS, CNN, the History Channel, and the Food Network.

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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Posted May 4, 2012

    Highly recommended. I enjoyed the contents and illustrations.

    I searched for months to find an updated procedure for smoking foods. The Weber's method bought me up to date on the procedures for that task. I own several Weber grills and smokers. The book has made me more proficient in my cooking.

    5 out of 5 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 29, 2012

    I borrow this book from my daughter but one of my 2013 promises

    I borrow this book from my daughter but one of my 2013 promises is that I will but it next year. I believe is excellent, I usually can do with the web instructions but to have the book is a plus because you can move it outside and read it to your leisure, not on the screen

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing all of 2 Customer Reviews

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