Smoking Food: The Ultimate Beginner's Guide

Everything you need to know about home smoking, plus over 100 recipes and tips for making brines, marinades, cheeses, appetizers, soups, and entrées. In Smoking Food, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art's essentials—and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to turtles. Their advice is as ingenious and cost-conscious as any given by Alton Brown. Aware of the needs and wants of the modern cook, they include low-sodium preparations, alternatives to preservatives like sodium nitrite, and thoughts on safely handling meat. Recipes include: Slow-smoked salmon Hot-smoked shrimp Pastrami Country-style bacon Wine-marinated rabbit Firecan turkey Summer sausage Smoked cheese Smoked nuts Jerky Chowders Stuffing Vegetables And more With more than one hundred recipes and tips for making brines, marinades, cheeses, appetizers, soups, and main dishes, Smoking Food is an invaluable resource for the home smoker.