Get Smokin': 190 Award-winning Smoker Oven Recipes Paperback – Mar 16 2001
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About the Author
Cookshack , located in Ponca City, Oklahoma, has been making smokers for almost 35 years. These smoke-cooking experts offer state-of-the-art smoker ovens, a discussion forum, recipes, and a recipe contest. Once sold only to restaurants, supermarkets, meat markets, caterers, and other retail food service businesses, their smokers are now popular among home cooks everywhere. Now all cooks can do what the professionals do, in their own back yard.
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Most Helpful Customer Reviews on Amazon.com (beta)
This book is a mixed bag.
On the plus side, the recipes are truly adventurous - smoked venison carpaccio with baby frisee and red oak salad with maple soy vinaigrette anyone?
However, there are problems:
- the book is aimed at Cookshack owners. It's not an insurmountable problem for those comfortable with smokers, but it's irritating.
- the recipes don't offer much in terms of explanation (such as Smoke and Spice does). For example the "Smoked Steaks" says ingredients 1&1/4" steaks. The recipe is smoke at 240 for 1 hour. That's it!
- it feels at times to be a catering book in terms of the recipe sizes: Pulled Pork BBQ = 40lb boneless pork butt!!!
- the recipes don't do much in terms of explaining what to look for or substitutions (again, such as Smoke and Spice). It's very mechanical = take this do that.
- a small portion of the recipes aren't even smoker recipes.
So here's the deal:
- if you own a Cookshack smoker, add a star.
- if you're an experienced smoker looking for different recipes, or willing to experiment a bit, then 3 stars.
- if you're looking for handholding or discussion (like Smoke and Spice) subtract a star.