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Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon ... (Steven Raichlen Barbecue Bible Cookbooks)

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Description

From “America’s master griller,” (Esquire) and author of Project Griddle comes a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, with 100 innovative recipes for every kind of food from starters to desserts that will make your plates roar with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. There are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” Time to go forth and smoke. “If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.” —Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef “Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.” —Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules" Read more

Publisher ‏ : ‎ Workman Publishing Company


Publication date ‏ : ‎ May 10, 2016


Language ‏ : ‎ English


Print length ‏ : ‎ 336 pages


ISBN-10 ‏ : ‎ 0761181865


ISBN-13 ‏ : ‎ 66


Item Weight ‏ : ‎ 1.72 pounds


Dimensions ‏ : ‎ 8.05 x 0.75 x 9.25 inches


Best Sellers Rank: #8,882 in Books (See Top 100 in Books) #5 in Thanksgiving Cooking #9 in Meat Cooking #13 in Barbecuing & Grilling


#5 in Thanksgiving Cooking:


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Top Amazon Reviews

    • What to do with your smoker... okay, you had me at Raichlen.
Format: Paperback
Like so many other people, I've long been a fan of Steven Raichlen's BBQ mastery, both from his PBS shows and his many cookbooks. Certainly, I've learned to rely on his recipes over the years. So when we purchased a second smoker (having worn out our first, inexpensive one), it was a no-brainer to buy this. One reason I reached for this book first was the certainty that Raichlen would give solid, reliable advice to help me get started. For example, he explains the options for flavoring the raw food (salting, curing, brining, marinades, etc.); he makes the differences in smoking methods sound simple; and he includes easy-to-read charts for identifying which woods are used for smoking regionally. Best of all, he keeps you relaxed through all this education, so you can remember that the point of all this is to enjoy yourself. Ultimately, you turn to a book like this for the recipes -- both the basics ("just tell me how to make a brisket") and more exotic items. And as usual, Raichlin is a winner in every category. Chapters are devoted to basics and "the seven steps to smoking nirvana" and explanations of smoker types (35 pages on that, so it's far more than a vague arm-wave); starters; beef; pork; lamb; burgers, sausages, and more; poultry, seafood; vegetables, side dishes, and meatless smoking; desserts; cocktails. We've only had the book (and the new smoker) for a few weeks, but we already have made several items -- intentionally starting small, as I prefer to make mistakes when it doesn't say "serves 10." Our Thanksgiving meal started with smoked planked Camembert with jalapeños and pepper jelly -- though in respect for the spice wimps we used kumquat jelly and pushed the peppers to the side. It was super-simple, yummy, and yet unexpected-tasting. I've also made the smoked eggs (originally with the intention of using 'em in his smoked chopped-liver appetizer, until the liver-haters talked me out of it). And although the "red hot wings with Pac-Rim seasonings" is marked as an appetizer, it was a good (and easy to throw together!) meal for the two of us (plus leftovers). His simple recipe for smoked tri-tip (a dry rub of salt, pepper, garlic powder, dried rosemary) was just the ticket for a lazy Sunday afternoon meal, wherein I could spend more attention fiddling with the new gizmo's controls (such as learning that the smoker is JUST out of Bluetooth range of my home office, ah well). It's obvious that we have to try his "slam dunk brisket" (how could we not?). I already have a duck in the freezer, so next up is apt to be the recipe for tea-smoked duck. I also bought the cold-smoker attachment, so surely I also have to make the Bornholm cold-smoked lax, right? No matter which recipe Raichlen is sharing, though, he's darned good at the job. His own voice comes through loud-and-clear -- you know his preferences! -- but the instructions never make you guess, or realize too late that you were supposed to put something on to soak 20 minutes ago. It's a winner. ... show more
Reviewed in the United States on November 24, 2018 by Esther Schindler
    • This book is amazing!
Format: Paperback
I bought this for myself because of the reviews and because it looked like an interesting book. It’s absolutely incredible. I just bought two more for my son and my son-in-law who are both into grilling and smoking. I can’t wait to give it to them. Project Smoke not only tells you how to cook meat, but it tells you how to smoke vegetables, cheese, fish, absolutely everything, and also includes recipes for the sauces and spice rubs. Wonderful fun book with gorgeous photography. ... show more
Reviewed in the United States on September 6, 2025 by C. Beck
    • Really comprehensive, creative, and delicious!
Format: Hardcover
Review Image by Jennifer Guerrero Jennifer Guerrero
Review Image by Jennifer Guerrero Jennifer Guerrero
Review Image by Jennifer Guerrero Jennifer Guerrero
Review Image by Jennifer Guerrero Jennifer Guerrero
Steven Raichlen’s books are all amazing, and this is my personal favorite of all of them. It’s got all the stuff you already know you want to smoke, and then a bunch of things that you might not have even considered. Great book! My thoughts and pics on the smokes we tried: 1Dinner! 2) Salmon Candy – p 189. Oh my gosh. If you like salmon, even just a smidge, make this one! The salmon gets brined, rinsed, then air dried a bit in the fridge, and smoked for an hour basting with more maple syrup. It is silky and moist inside and fabulously sticky and flavorful. 3) Montreal Meatballs with Maple Mustard Barbecue Sauce – p 141. These are delicious. There’s no egg in the meatballs, which is pretty unusual. We loved the maple mustard sauce. The meatball cage is so much better than chasing them all over a grill mat. 4) Smoked Root Vegetable Hash Browns – p 209. Fabulous and super easy. I went with sweet potatoes, carrots, and onions. It’s supposed to smoke at 400 for a short period of time. I had the smoker fired up for barbecue, so I put it in at the much lower temperature for a longer period and it worked just fine. I’ll update this as I play in the book more! I plan on making my way through it, cover to cover. Some others I have flagged to try: Deviled Smoked Eggs – p 36 * Smoked Planked Camembert with Jalapeno Pepper Jelly – p 41 * Smoked Nachos – p 48 * Bacon Crab Poppers – p 55 * Big Bad Beef Ribs – p 62 * Slam Dunk Brisket – p 66 * Pork Shoulder – p 88 * Oak-Smoked Cherry-Glazed Baby Back Ribs – p 95 * Hay Smoked Hamburgers – p 136 * Smoked Bratwursts – p 146 * Rotisserie-Smoked Chicken – p 151 * Jamaican Jerk Chicken – p 154 * Oysters Smoked on the Half Shell – p 174 * Smoked Slaw – p 202 * Double Smoked Potatoes – p 209 * Creamed Smoked Corn – p 213 * Barbecued Onions – p 214 * Smokehouse Beans – p 218 * Smoked Bacon-Bourbon Apple Crisp – p 228 * Smoked Flan – p 233 ... show more
Reviewed in the United States on June 19, 2019 by Jennifer Guerrero Jennifer Guerrero
    • good
Format: Paperback
good book
Reviewed in the United States on October 1, 2024 by Amazon Customer

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