Review: Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)

Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous by Steven Raichlen
My rating: 4 of 5 stars

Everything you ever wanted to smoke, plus a bunch of tips. Very clear guidelines on the tools you need and what food to buy. A great intro paragraph or two on why Raichlen likes this food and why his recipe works. Also, sometimes some alternate ways to cook – like grill vs smoker or hot vs cold-smoking. Note, this one is not for tyros. Newbies would be better served by Raichlen’s BBQ Bible or Meathead’s book: Meathead: The Science of Great Barbecue and Grilling

If I had to give it one fault it’s a call for smoking with hay without explaining what kind or where to get it. (Or maybe I blanked out while reading that section) And the internet is no help it’s either people saying they think it would stink to high heaven or that restaurants are starting to use it. Also, went to a farm and they only sell straw – is that ok? Book doesn’t answer that.

Overall, it’s a wonderful companion to his PBS show of the same name. It’s a great BBQ Smoking cookbook and I have added a lot of recipes to my personal wiki.

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Author: Eric Mesa

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