One taste of beef brisket smoked low + slow in
your own backyard smoker and you will be hooked with the passion for
Beginning with the introduction of fire came the
discovery of smoke and all of its aromatic flavours. All the same,
these wonderful flavours and tender meats of authentic barbeque just do
not happen. Great barbeque does not require expensive or complicated
equipment, nor secret recipes just old fashioned, simplicity and
The Pitmasters Guide to Craft Smoking shares
generations of traditional barbeque techniques and cooking knowledge.
This book will guide you through, selecting the
proper smoker equipment and suggested modifications, selecting tasty
smoke woods, proper charcoals, and maintaining the ideal oven
Historical explanations of the terms of smoking vs
barbeque vs grilling, the anatomy of the perfect smoke ring, along with
traditional barbeque styles divided by region.
Suggestions on selecting the right cuts of beef,
pork and poultry, and most importantly, the difference between
babysitting and patience.
The Pitmasters Guide to Craft Smoking is a resource
to be valued by any backyard pit master.
What other craft allows you to drink a beer while
wearing an apron and brag to your friends how tender you meat is?
The author, RICK HEDRICK, born in Kansas City, the
culinary mecca of barbeque, has mastered the artful smoking techniques
of traditional barbeque that have endured for generations. The same
artful techniques outlined in his book, Pitmasters Guide to Craft