Simple, short, and sweet, this book demystifies the subject of smoke cooking. Barbecue legend Ardie Davis goes back to basics and shows readers how to slather, rub, glaze, crisp, and mop while preparing mouthwatering fare including Braggin' Rights Brisket, Classic Barbecued Spareribs, and Alder-Smoked Salmon Fillet. Full-color photos help illustrate each technique, and with this indispensable primer, anyone can become a confident backyard cook in no time!
25 Essentials: Techniques for Smoking
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Most helpful customer reviews
By Janice JANES
Format:Spiral-bound|Amazon Verified Purchase
I have only recently received this book but looking forward to making a lot of the recipes. Directions appear to be clear.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
3.8 out of 5 stars
5 reviews
4 of 4 people found the following review helpful
4.0 out of 5 stars
Outstanding Guide to Smoking meat
Oct 2 2010
By David Jones
- Published on Amazon.com
Format:Spiral-bound
Odd size book about 8 inch x 8 inch. Not a ton of excess, fluff info. Just direct, sort of a bullet point style, easy to read how to smoke different meats. How much time, prep work, etc is all there. As I have bbqued for 20+ yrs, I just read the technique briefly for each item I was going to smoke, Chicken, Ribs, Fish, etc. Every single time I said to myself, my efforts need this tweek or that tweek. EVERY SINGLE time, when I went back to the book THERE IT WAS!! Now I re-read the recipe/smoking technique each time fully before I get smoking!! LOL!
I also add my own notes and tweeks in nice print form on their pages to keep my success story as future review. Between their expertise and my back yard wing and a prayer style. We have been smooooooking gud-da!!!!!!!!!!
Get the book as a part of your library I suggest. Will not be disappointed. I use a Green Egg as a FYI.... Excellent product. Recommend it...
David
I also add my own notes and tweeks in nice print form on their pages to keep my success story as future review. Between their expertise and my back yard wing and a prayer style. We have been smooooooking gud-da!!!!!!!!!!
Get the book as a part of your library I suggest. Will not be disappointed. I use a Green Egg as a FYI.... Excellent product. Recommend it...
David
11 of 14 people found the following review helpful
3.0 out of 5 stars
What you need to know, well packaged.
May 20 2009
By Rita Marbury
- Published on Amazon.com
Format:Spiral-bound
25 Essentials is a lovely little book, with lovely balance of text and white space on each page. It is nicely bound in a lay-flat spiral design; it has slick paper, stylish illustrations, and enough information to start your career as a meat smoker, but is not the definitive text on the subject. At best, it provides a useful overview of the various techniques in practice today as far as smoking goes. It is a good basic place to start, and you won't be drowning in too-much-information.
2 of 2 people found the following review helpful
4.0 out of 5 stars
Good buy for the price
Mar 7 2012
By Aaron
- Published on Amazon.com
Format:Spiral-bound
I just got this book today and read through most of it in about an hour or so. It's short and small, but it has some really good tips and tricks in it.
I would recommend this book for beginners - intermediate. It has some good recipes from fish, duck, turkey, chicken, different cuts of beef and pork. It also gives some great ideas for smoking garlic, vegetables, tomatoes, root vegetables as well as side dishes and how to use leftover meats in different ways.
The author set the book up to be very basic, not calling for a lot of fancy rubs or marinades but gives examples for a few. He explains that you should use a basic rub and follow his recipe, then once you master that to try things your way. He explains the origins of some sauces and techniques and how they differ throughout the country. Every recipe lists a type of wood and explains why it should be used for that type of meat and how it accents the tastes. Excellent closeup pictures of the food.
In the back of the book there is also a conversion chart for temperatures and measurements, as well as a good resources page which lists some companies mentioned in the book. Where to order smokers grills and pits, equipment, herbs and spices, charcoal and wood products.
The only dislike I had is that he seemed to be totally against gas cooking. A lot of the recipes say "not for gas smoker" which I think is ridiculous. Any of these recipes can be used in a gas smoker if done correctly.
Considering I picked it up for around $5 with shipping isn't bad at all for the tips and information. It gave me some good ideas and inspiration for some recipes of my own. So well worth the money.
I would recommend this book for beginners - intermediate. It has some good recipes from fish, duck, turkey, chicken, different cuts of beef and pork. It also gives some great ideas for smoking garlic, vegetables, tomatoes, root vegetables as well as side dishes and how to use leftover meats in different ways.
The author set the book up to be very basic, not calling for a lot of fancy rubs or marinades but gives examples for a few. He explains that you should use a basic rub and follow his recipe, then once you master that to try things your way. He explains the origins of some sauces and techniques and how they differ throughout the country. Every recipe lists a type of wood and explains why it should be used for that type of meat and how it accents the tastes. Excellent closeup pictures of the food.
In the back of the book there is also a conversion chart for temperatures and measurements, as well as a good resources page which lists some companies mentioned in the book. Where to order smokers grills and pits, equipment, herbs and spices, charcoal and wood products.
The only dislike I had is that he seemed to be totally against gas cooking. A lot of the recipes say "not for gas smoker" which I think is ridiculous. Any of these recipes can be used in a gas smoker if done correctly.
Considering I picked it up for around $5 with shipping isn't bad at all for the tips and information. It gave me some good ideas and inspiration for some recipes of my own. So well worth the money.
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3.8 out of 5 stars
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