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Books on Gazebo:
Meat Smoking and Smokehouse Design
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Manufacturer: Outskirts Press
List Price: $19.95
Our Price: $17.95
You Save: $ 2.00 ( 10% )
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Average Customer Ratings:
Most books on the subject of smoking include a drawing or two, a few pages on generating smoke, and the rest of the pages are filled with recipes. While those recipes usually get the spotlight, the technical know-how behind preparing and smoking meats is far more important. When writing about cold or hot smoke the authors don't end on just giving the temperature range for a particular method. They also explain why one way is better for making certain products than the other. The second part of the book "The Smokehouse Design" contains all that is known about smoker design and is supported with over 100 drawings and 50 photographs. Many of them are detailed technical drawings with all dimensions for building fully functional units. Some of them can almost be made without any costs involved and when ready will allow for making products of the highest quality.
PRODUCT DESCRIPTIONS:
Binding: Paperback
Dewey Decimal Number: 641
EAN: 9781598003024
ISBN: 159800302X
Label: Outskirts Press
Manufacturer: Outskirts Press
Number Of Items: 1
Number Of Pages: 308
Publication Date: 2006-03-26
Publisher: Outskirts Press
Studio: Outskirts Press
SIMILAR ITEMS:
• Build a Smokehouse: Storey Country Wisdom Bulletin A-81 (A Storey country wisdom bulletin)
• The Art of Making Fermented Sausages
• Basic Butchering of Livestock & Game
• Charcuterie: The Craft of Salting, Smoking, and Curing
• Cold-Smoking & Salt-Curing Meat, Fish, & Game
CUSTOMER REVIEWS:
very thorough -
I now understand the concepts of smoking meat-I thought it was a process of cooking but it is preserving that is totally different than applying heat. Great book.
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Meat Smoking and Smokehouse Design - 
Ok. Not bad, but pretty basic and can the get information off the web for free. Luckily I got a good deal on Amozon as I wouldn't want to pay full price. Still interesting.
Good Info, but not what I needed for my area -
I will say that this is a fantastic book. But without taking anything away from the book, I found out that the techniques of this book are for use in much colder county than I am in. I was hoping to learn how to smoke more naturally witout the use of nitrites, but that seems to not be belief of this text. I do not know if there are any alternatives to nitrites, but I will research to find out. If there are, then the book should add it on next release.
Although I cook a lot, I had quite an awakening reading the food handling information found in this book. That information makes the book a valuable source of information on its own.
I just wish I were in a more northern latitude rather than the tropics where proper smoking technique cannot be done.
A top pick not so much for casual collections but for avid culinary neo-pro libraries -
Any serious cook interested in smoking meats will find Meat Smoking and Smokehouse Design an outstanding survey of cooking and smoking meats according to US Government standards. From making brines and building barbecues to creating recipes without chemicals and designing a smokehouse, this is technical enough to satisfy even professional chefs, and is a top pick not so much for casual collections but for avid culinary neo-pro libraries.
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More than just design -
Yes this is the most extensive book on the design of smokers I have ever found and I used his plans to build a smoker out of a concrete drain pipe.I now have to smoke and cook in secret because if my friends find out they invite themselves for dinner. It has alot of old style smoking that gives you insight on techniques of smoking and how to's if buiding a smoker. Illastrations on all types of fires and fire boxes with theory of what is being accomplished. He has come out with a 2nd edition which bring in the subjects of BBQ and grilling.
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