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Product Description
Product Description
Here is your complete reference on curing, smoking and cooking meats. Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far more important. There is a section with some basic recipes, but after reading the book one should be able to create his own recipes without much effort. The book explains differences between grilling, barbecuing and smoking. The sections on smokehouse design include over 250 construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, and drum smokers. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. The book will benefit the serious smoker as well as the beginner.
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Most helpful customer reviews
11 of 11 people found the following review helpful
5.0 out of 5 stars
Great book on meat smoking,
By John Regina "John" (North Carolina, USA) - See all my reviews
This review is from: Meat Smoking and Smokehouse Design (Paperback)
This is an excellent book on meat smoking and building smokers. This is not a cookbook loaded with recipes, but rather a tutorial on the art of traditional smoking. Well presented explanation about the differences between smoking, barbecuing and grilling. Anyone considering building his own smoker should read this book first--not only does it explain various concepts such as draft, smoke delivery, pipe length, baffles, etc., it also contains plans for concrete block smokers, barrel smokers, masonry smokers, and many others (there are about 100 drawings and 50 photos in it that beautifully illustrate the concepts and plans presented).
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.6 out of 5 stars (34 customer reviews) 69 of 71 people found the following review helpful
5.0 out of 5 stars
Meat Smoking and Smokehouse Design,
By Othmar Vohringer - Published on Amazon.com
This review is from: Meat Smoking and Smokehouse Design (Paperback)
I had recently the pleasant plessure of reading a new book. Meat Smoking and Ssmokehouse Design by Stanley Marianski, impressed me before I was halfway trough the book. The information is written in a clear to understand and follow language. The information is firstclass and accurate. There are so many books on the market about meat processing, making sausages and many other meat related subjects that it is a real pleasure to see once in a great while a book of this sort actually worth reading and gaining knowledge from it.As a certified Master Butcher I have no hesitation to recommend this superbly written and illustrated book to anyone interested in making sausages, curing and smoking meats. Regardless if you are beginner or a professional, this book should be on your bookshelf. In fact I would venture to say that this book should be required reading material on butcher trade schools too. Signed Othmar Vohringer Master Butcher, B.C. Canada 56 of 58 people found the following review helpful
5.0 out of 5 stars
Smoking and Smokehouse design,
By Len A. Poli "Len Poli" - Published on Amazon.com
This review is from: Meat Smoking and Smokehouse Design (Paperback)
This book does a masterful job of explaining grilling, BBQing and smoking. There is extensive discussion of curing as well as the particulars about smoking sausages, meat, fish and poultry...this is not a book of recipes but a scholarly treatment of the hows and whys of smoking.. Especially liked the theory on combustion as it applies to smoking. This is a book that will take some careful thought and study. Most books on smoking just give some elementary information and then are filled with with recipes; this text is the reverse, scholarly information and theory as it applies to smokeing meats and a few recipes that will get you started. The sections on smokehouse design include many construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, Kamado, and drum smokers, etc. There are 18 pages on combustion theory, pit design, baffle positions and wood fuel that provide insight to smoker efficiency. I strongly recommed this book to the serious smoker as well as the beginner.
27 of 27 people found the following review helpful
5.0 out of 5 stars
Best Book on Smoking out there,
By Sheila Raj - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Meat Smoking and Smokehouse Design (Paperback)
A wonderfully written tutorial on the art of smoking meats and sausages. I have been smoking meats for many years, and wish this book had been published earlier. All the details are presented in a clear yet comprehensive manner. A truly enlightening experience for the reader covering all aspects of curing and cooking meats. The second part of the book covers many types of smokers that can be economically built at home. The numerous drawings, coupled with detailed instructions make this task embarrassingly simple. A must read for anyone interested in smoking.
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