Blurb:
This introduction to home smoking provides beginner smokers with information and delicious recipes for grilling, barbecuing, and smoking. It will give people who have not worked with a smoker on their own the tools and know-how to embark on this popular cooking method. Learn the basics of various kinds of smokers – barrel, water or bullet, and ceramic – to determine the best one for you. Get tips for determining the right type of firing — with wood or charcoal, as well as for selecting your home smoking accessories. There is also guidelines for the maintenance of your smoker. With 44 color images and recipes for pastes and marinades, pulled pork, brisket, chicken wings, ribs, brined dragon drumsticks, and sumptuous peach and fruit cobbler, you will be enjoying the “low and slow” in no time at all.
Want to smoke that cut of pork, but not sure where to begin? The Little Smoker Book teaches you step by step the process of smoking with a handy timetable for your very first ribs smoke. The book describes the differences between grilling, barbecuing, and actual smoking. And before you start the smoke, you’ll need a smoker. Offset or barrel smokers, water or bullet smokers, and ceramic smokers are all covered. Included is a helpful section for maintaining your barrel smoker.
Fire and Flavor
The Little Smoker Book goes into firing up your smoker by wood, charcoal, or briquettes, and tips are given for starting up the smoker with either one. If you are using briquettes or charcoal as a heat source, then you’ll need chips, chunks, or pellets for flavor. Pellets can be used for flavor but need to be in smoke boxes so they are protected from direct fire as they get too hot for smoking. Wood chips or chunks are pieces of wood in various sizes that provide different flavor to whatever is being smoked depending on the wood variety.
22 recipes in the book range from mop sauces, side dishes, main dishes, and desserts. The Aloha State Ribs recipe, baby back ribs marinated in pineapple juice, is adapted below.
- 4 slabs baby back ribs
- 2 cups plus 2 quarts pineapple juice
- 2 cups crushed tomatoes
- 1 cup sugar
- 1/2 cup soy sauce
- 1/2 cup orange juice
- 2 tablespoons onion powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 tablespoons ground ginger
- Salt and pepper to taste
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Place all of the ingredients except for the ribs, the 2 quarts of pineapple juice, and the ginger in a saucepan and bring to a boil. Lower the heat to a simmer and reduce until slightly thick. Set aside for later.
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Remove the silver skin from the ribs and marinate them in the reserved 2 quarts of pineapple juice for 3 to 4 hours in the refrigerator.
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Pat the ribs dry and season with salt, pepper, and ground ginger. Smoke at 230 degrees F for 4 hours.
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Serve with warmed sauce.
Adapted from The Little Smoker Book
Book Information:
- The Little Smoker Book by Franz-Christoph Heel.
- Schiffer; 2014.
- ISBN13:9780764347726
Disclosure: This book was provided by the publisher and any opinions are my own. Affiliate links help support the site.
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