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Loptr Newbie
Joined: 05 Jul 2008 Posts: 30 Location: SLC, UTard
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Posted: Sat Jan 30 10 4:12 am Post subject: Recomend one book on smoking. |
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I am still reasonably new to smoking foods. I am loving the experience and am currently almost done buildng an UDS after my masterbuilt electric bought the farm.
Please recomend one book that you think best hits these criteria.
Smoking technique for the various meats, mops, rubs, sauces, which woods are best for which applications etc. Plus anything you think a noob ought to know.
Thank you all.
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Loptr Newbie
Joined: 05 Jul 2008 Posts: 30 Location: SLC, UTard
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PaulOinMA BBQ Pro
Joined: 06 Jul 2006 Posts: 958 Location: Marlborough, MA
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Posted: Mon Feb 01 10 8:50 pm Post subject: |
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I bought a half-dozen of the common books that people post about with 30%- or 40%-off Border's Rewards coupons. Aside from the beanhole beans from Barbeque USA, the one book I keep using the recipes from is Karen Putman's.
http://www.floweroftheflames.com/ |
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SmokinOkie BBQ Super Pro

Joined: 16 Aug 2005 Posts: 2078
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Posted: Mon Feb 01 10 10:27 pm Post subject: |
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Problem with books is they aren't "one size fits all" for teaching bbq. There are just so many with some good parts and some bad parts.
It's always a question of what do you want.
Techniques? Just come here. Fire control? Which pit? Oversmoked, etc, etc. There's plenty of posts already to read, more than any book. Key thing is you can ask questions directly.
Recipes? Again, I'd start here. One thing you never get in a book is interaction with the author.
One book won't be enough.
Do a search on books and you'll see some recent threads about books. |
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King Coal Newbie
Joined: 01 Jun 2009 Posts: 55 Location: Portland, Oregon
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Posted: Sat Feb 20 10 1:52 pm Post subject: |
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I have more than a few bbq books, having made them my exclusive x-mas gift request this year. The one I keep going back to is Paul Kirk's Championship Barbecue. Good book.
-Nick King Coal _________________ I prefer it to Tuna Helper, myself |
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gotwake BBQ Fan
Joined: 01 Oct 2009 Posts: 323 Location: Atlanta, Louisiana
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Posted: Sat Feb 20 10 10:54 pm Post subject: |
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I agree with King Coal. I bought Paul Kirk's book last year. I have used it as a guide to making my own rubs, sauces, and mops. The book actually encourages you to use your own and to experiement. _________________ Weber Performer 22"
Backwoods Extended Party
LIAR #99 |
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ShutYrMouth BBQ Fan

Joined: 27 Oct 2009 Posts: 137 Location: ohio
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Posted: Tue Feb 23 10 10:58 am Post subject: |
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slow and low _________________ SHUT YR MOUTH BBQ TEAM
KCBS CBJ
22 1/2 weber kettle
22 1/2 WSM
DP Fat 50
Stumps Stretch
Orange and Brown Thermopens |
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Sgt. Stel BBQ Pro

Joined: 27 May 2008 Posts: 787 Location: Cottleville, MO
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Posted: Tue Feb 23 10 11:19 am Post subject: |
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Seriously ... I've bought 4 or 5 books and you will learn more right here from these guys (other than me). Save your money and spend it on lump, meat, or beer
Sgt. Stel _________________ BOTP (Brother of the Pig) originated by JeepDad
Smoke-N-Honor - (www.SmokeNhonor.com)
www.facebook.com/SmokeNhonor
Custom Offset - USMC Special "Sarge"
T&K Gravity Feed, Medium |
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Coty

Joined: 24 May 2009 Posts: 10 Location: New England
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Posted: Sat Apr 16 11 2:14 am Post subject: |
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I have a bunch of books but easily my favorite resource is Marinades, rubs, brines, cures and glazes.
I really like the table which deals with how long you should marinate/brine etc. different cuts of meat. It also has my favorite dry cure for fish (an ancho-sugar cure, which i usually make into a coriander-sugar cure), and a lot of the recipes will have suggestions for substituting or adapting to your tastes.
edited for grammar _________________ Brinkmann Smoke N' Pit Professional
Weber Kettle Grill
Weber Performer |
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