One taste of beef brisket smoked 'low + slow' in your own backyard smoker and you will be hooked with the passion for Craft Smoking.
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 patience.
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 temperature.
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 Smoking.'