Backyard BBQ: The Art of Smokology
by Richard W. McPeake
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Book Reviews of Backyard BBQ: The Art of Smokology
Book Review: Smokers need this book!
Summary: 5 Stars
I got this book for Christmas after I had several trial and error attempts to use my smoker with just OK results. What a difference this book has made for me. I have always BBQ'd burgers, steaks, chicken and love to cook with my grill, but this book narrows in on smokers and smoking techniques. It has many tips, how-to suggestions and has recipes for rubs, marinades, sops, sauces, and sides, and how and when to use them, different smooking woods, using brine, on and on. Not too wordy, easy to follow, and he explains "why?" a lot, such as "why you should not use too much salt in a rub" (like all the store-bought rubs have). This book breaks down all the variables of smoking and puts them together when you get to the recipes and instructions.
Great book for all experience level smokers. And it absolutely does not matter how fancy/expensive your equipment is. You will learn a lot from the book. I would still be floundering around without it. Although there are more ways to smoke than the author's, and like any cookbook you will adopt your own likings for spice and techniques, especially if cooking outside is fun for you. One example is that I usually allow for a little more time and a lower temperature than he does, "low and slow!"
This book is must for your cooking/BBQ library, even if you don't own a smoker, brousing through this will get you searching on amazon or home depot/lowes for a starter.
The book has info about poultry and fish too, but mostly focuses on beef and pork. Everything that has come from my smoker since I got the book has been fantastic! So far that's brisket, baby back ribs, beef short ribs, beef jerky, and smoked salmon. Just FYI, my set up is simple: smoker box 16"16"x3ft with side and top vents and a gauge, propane burner with valve, wood chip box, water pan, and three stainless racks. Once I get the temp lined out it's usually is rock steady (unless I run out of propane, argghhh, thus the 2nd tank). Amaze yourself and your friends.
Good luck to all smokers!!
Book Review: Best in class - who cares about the grammar?
Summary: 5 Stars
In order to learn about this great hobby, I purchased several books including (1) Extreme Barbecue: Smokin' Rigs and 100 Real Good Recipes, (2) Smoke & Spice: Cooking with Smoke, and (3) Peace, Love, & Barbecue.
My second favorite was Peace, Love, & Barbecue. However, MY very favorite (maybe not yours - if you're looking for an English Department manuscript) is this one by Chef Richard (McPeake's).
The reason it's my favorite is because it is the MOST USEFUL. He includes very specific and helpful "do's and don't's" and I just don't find as much useful information in the other books on the subject.
For example, he's got the precise cooking times and temperatures, based on the weight of whatever meat. He has lots of detail on the fuel. He's got great info on things you probably wouldn't consider, like what temperature to have the meat before it goes in the smoker.
I have the feeling that this guy has the most talent as a cook. Heck - never trust a skinny cook (look at the cover). You can tell his sense of flavor by how he goes on about which woods go best with which meats. Chef Richard is homespun - he's no English scholar, but I don't care - I appreciate his knowledge as a COOK! Yummy.
Nov. 2009 UPDATE:
I still like this book, but if you're only going to get one book on smoking/barbecuing, the the author's newer book, "Simply Backyard Barbecuing - From Grilling To Smoking" is really the one to get over this one. The newer book is better edited and organized, and incorporates MOST of the items in this book. It also adds quite a bit about grilling (a related, but different subject). If you really, really get into this hobby, then I would recommend both books, as there are a few things covered in this "Smokology" book that you won't find in the newer book. Also, you can get some insight into this brilliant cook's techniques by examining the differences between the two books (such as time and temperature chart differences).
Book Review: Excellent guide for the beginning to moderately experienced pitmaster
Summary: 5 Stars
Over the past few months I have gotten into the art of smoking food and have purchased a few books on the subject and read numerous websites in a quest to learn more. I decided to give this book a look after reading the mostly positive reviews, and after receiving it and checking it out, I am glad I did.
The first portion of the book (around 80-90 pages) is dedicated to educating the reader on the art of smoking. Everything from techniques, terminology, building fires, selecting and prepping various meats, to temperatures & times for the various cuts are covered, and covered pretty well. The second portion of the book gives you plenty of recipes to try out. The selection is pretty good and varied enough that it should have something for everyone. Everything from sauces, cures, dry rubs, marinades, individual sections for each type of meat, and side dishes are included.
Other reviewers have mentioned that the book really could have used another run through an editor to catch a few grammatical errors here and there. While that is true, and it honestly should be corrected, it didn't take away much from my enjoyment of the product itself. I ordered this book to learn a bit more about 'que and hopefully give me some tips that would improve the food that I serve to family and friends, and I think it accomplishes that just fine.
I would definitely recommend the book to anyone who has an interest in smoking, but is looking to learn more. I have read the author also has published more recent book(s) that cover the same subject matter, so it may be worth investigating that before purchasing this. Still, as I said earlier, if you love the smell of meat smoking away while sipping an ice-cold beer on a warm summer day, this book belongs in your library.
Book Review: The How To and Bible of Smoking. This is the only book you will ever need to learn the craft.
Summary: 5 Stars
I cannot say enough about this book. It is not your typical cookbook. It is definitely not your typical bbq book. This book focuses on Smoking. The science of smoking, the technical aspects of smoking, the hobby of smoking, how to smoke, different woods, different grills (yes, even how to use your gas grill as a smoker), and of course tried and true recipes.
This book will introduce your into the world of smoking, for me it was a book that has taken me to a new level of smoking. I am the envy of the block. It is easy to follow. I understand better now why the flavors turn out the way they do, how to repeat good batches and how best to test new ideas. This book focuses on the technology and science behind smoking. This is the how to and bible on smoking. And Chef McPeake proves he is truly the master of his craft.
I would also recommend purchasing the rubs right from his site. That saved me a lot of time of making my own batch, plus his are award winning and tasty. In reference to the other review "Very basic instructions and recipes can be found in Weber, BBQ University or just about any BBQ book." I have not found anything in weber or other BBQ books that address the hobby of smoking like Chef McPeake's book. Also, his recipes are original and tasty and not tested on a grill but through smoking techniques (I have tried many successfully).
So if you want a sure proof no nonsense way of learning about using a smoker or to take your game to a whole new level this book is for you. (I also use it to impress my friends and show up the other smokers I know).
Book Review: Just what I was looking for... all the little tips.
Summary: 4 Stars
As a person new to smoking I needed all the help I could get.. well Chef McPeake has the answers and is willing to share.. something I am finding most people won't do..
I was surprised at all the info that I had not read anywhere and some easy methods to make you a successful smoking cook..
I was particularly interested not so much in recipes... but there are a whole lot of good ones but the little aside comments and instructions such as the Tip about giving your poultry a lemon bath before cooking to remove bacteria and any leftover bl.,seems like a little jewel of info no one ever shared.. How to decided if you should use cold meat right out of the frig or not and WHY.. you choose yes or no. Things like that make this a wonderful book for those of use just starting this process or to help move your skills up a peg or two.
One recipe I really liked was the Brown Sugar Maple Cured Chicken Breasts... wow... if you in a bit of a pinch for time this is the one to make.. takes a total of 2 hours to cook.. I did a short cut by food vacuum saving the breasts in a marinator for about 30 min. ( I forgot to put them up the night before ).. and Chef was right the COLOR was wonderful... and taste... never have I had chicken that I enjoyed that much. I will follow direction nx time but it worked just find doing it the short cut way.
The only reason this didn't get 5 stars from me is no Pictures.... :(
anyway if your are serious about improving you cooking skills this is a gem of a book .. Easy to read and follow....have some good eats with one !!