Meat Smoking And Smokehouse Design
by Stanley Marianski
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Book Summary Information
Author: Stanley MarianskiContributor: Robert Marianski
Contributor: Adam Marianski
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2009-06-29
ISBN: 0982426704
Number of pages: 324
Publisher: Bookmagic LLC
Product features:
- ISBN13: 9780982426708
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Book Reviews of Meat Smoking And Smokehouse Design
Book Review: Got Meat?
Summary: 4 Stars
Barbeque aficionados take note: //Meat Smoking and Smokehouse Design//, by Stanley, Adam and Robert Marianski, is a complete reference manual divided into two straightforward parts: the first focuses on smoking various kinds of meat and the second focuses on smokehouse design. The authors--a father and his two sons--have expertise in old-world style European meat smoking; their knowledge is both vast and impressive. The book seems intended to bridge the gap between the expert and the layman, though some might say it's closer to the expert. The information is not only useful, but even surprising in some instances: along with expected information (best temperature for smoking, etc.) we get data that is lesser known, such as complete details on cold and wet smoking and things such as beneficial bacteria. The second part of the book (on smokehouse design) seems more intended for the aficionado, laying out as it does many diagrams and illustrations on the evolution of smokehouse structure. While not exactly irrelevant, this is the part of the book that seems more theoretical and less directly useful, though of course a broad appreciation never hurts.
Reviewed by Aaron Stypes
Summary of Meat Smoking And Smokehouse Design
Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far more important. There is a section with some basic recipes, but after reading the book one should be able to create his own recipes without much effort. The book explains differences between grilling, barbecuing and smoking. The sections on smokehouse design include over 200 construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, and drum smokers. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. The book will benefit the serious smoker as well as the beginner.Barbecuing & Grilling Books
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