Q: My husband got a smoker for Christmas this year. He is beyond excited but is lacking experience (as am I). We tried one recipe for smoked ribs that came with the instruction manual for the smoker but we were disappointed. I can't seem to find a well-reviewed cookbook on smoking meats and fish. Can you or any of your readers provide some advice?
Sent by Kara
Editor: Readers, do you have any cookbook or recipe recommendations for Kara?
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Backyard BBQ by Richard McPeake is a good place to start
I can't recommend anything for meat smoking in particular but I love to use our smoker for cold smoking cheeses. We usually only do it on a cold night to keep the temps down.
Take a tuna can or other short can and punch holes in the bottom. Put three or four pieces of charcoal in the can and light (we light ours over propane.) Place the can on one side of the grill and the cheese on the other side. Sprinkle the wet smoke wood over the charcoal; leave all of the vents open or leave the lid ajar if there aren't any vents. Two inch thick chunks of cheese take about 20 minutes. If you have two grates you can put more heat resistant foods above the can of charcoal; almonds are my favorite but my husband loves olives.
I love Charcuterie by Michael Ruhlman. The instructions are very clear and reliable. It's good for beginners.
The Cook's Illustrated Guide to Grilling and Barbecue probably covers at least the basic techniques. I know I appreciate learning the "why" behind the "how."
http://www.amazon.com/Cooks-Illustrated-Guide-Grilling-Barbecue/dp/0936184868/ref=sr_1_8?s=books&ie=UTF8&qid=1328132902&sr=1-8
Let's be real here. Grilling and barbequing ARE NOT the same thing as smoking!
I would like to recommend www.primalgrill.org as the site any would-be BBqer or Smoker, may want to visit. Steven Raichlen is the main man there. You can also buy, view, and lookup his books, videos and TV shows. I think you won't have to do too much more searching from there.
East Coast folk call grilling "barbecue" which is obviously wrong... hence the confusion above. Check out Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue
It'll do the trick.
I second the Smoke & Spice book. I have a Weber Smokey Mountain Cooker and use the following site as a guide http://virtualweberbullet.com/cook.html You'll have to adjust here and there with the type of smoker you have. Whatever you do, don't smoke tri tip!
Charcuterie by Ruhlman & Polcyn is definitely the best place to start.
Hello Kara, Ribs are a tricky meat to smoke for a beginner. I would try to smoke a pork shoulder or a beef brisket there more for giving. If would want some good advise check out http://www.outdoorsmokergrills.com it has some great recipes and a free e course on smoking meat. I hope this helps Take care...
There are also some great videos on youtube. Check out the BBQ Pit Boys.
I third Charcuterie by Ruhlman & Polcyn. It's just super.
I recommend "The Art of Living According to Joe Beef - A Cookbook of Sorts", which has a whole section on smoking.
I find that the best recipe book I have found and use often is ”Charcuterie, written by Michael Ruhlman and Brian Polcyn. The recipes are easy to follow and always work well.
The other option are the recipes at Slow Food Ways. These work well too
Enjoy the hobby and the great new flavors and foods
Smoke by Weber should be hitting the shelves soon. Great cover and instructive guide to smoking.