300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.
As a linguistic purist, I am extremely happy to see that both the Jamison's and Paul Kirk clearly characterize barbecue as a low, steady heat method using hot smoke from wood while grilling is a high heat method where smoke is either incidental or even something to be avoided. The Jamison's even expand the lore of barbecue for me beyond Steve Raichlen's excellent introductory essay in 'BBQ USA' when they explain that southeastern (as in North Carolina and Tennessee) pork barbecue and southwestern (as in Texas) beef barbecue arose from two entirely different sources, coalescing around styles developed in Kansas City and Chicago.
As much as barbecue experts like to blow their own horn, they also seem much more willing to credit colleagues with contributions to the field.Read more ›
Now then, the only drawback is that since it's a side firebox, it seems to pump the heat directly to the top of the cook chamber... On mine, rather than the temp at the grill being hotter than the air at the top, I get much hotter readings on the thermometer than at the grill (and also since the size of even alarger Brinkmann is too small to not be bothered by atmospheric conditions, the air up there fluctuates more than grill temp). THe solution is to use one of those newfangled oven thermometers with a little box with a digital display forthe temp and a wired probe that can stand up to 4 or 500 degrees... no problem when smoking. SO that gizmo cost me about $30. I use one just sitting on the grill and one for large cuts of meat for long smoking projects.
Oh, there are a couple of drawbacks to using a Brinkmann style smoker. The fire grate is too small for long smoking sessions and gets fould easily with ashes. Solved that by using the included cooking grate for the firebox...Read more ›
Guess what? I just received my Amazon shipment of the two books I ordered. I purchased THIS BOOK and one other, "Home Book of Smoke Cooking by Jack... Read more