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About Smoking Food: A Beginner's Guide
Product Description In Smoking Food, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art's essentials—and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to turtles. Their advice is as ingenious and cost-conscious as any given by Alton Brown. Aware of the needs and wants of the modern cook, they include low-sodium preparations, alternatives to preservatives like sodium nitrite, and thoughts on safely handling meat. With more than one hundred recipes and tips for making brines, marinades, cheeses, appetizers, soups, and main dishes, Smoking Food is an invaluable resource for the home smoker. From Booklist Detailing the various types of smokers, from smaller electrical contraptions that require only a minimal time commitment to full-on homemade smokehouses, this informative guide shows the advantages of each as well as what you need to successfully smoke with them and methods to improve the quality of the end product. A generous portion of the book is dedicated to recipes, for want of a better word, of smoked foods (including wild game, sausages, and cheeses in addition to your more well-known smoked meats), but these are mostly general game plans rather than play-by-play instructions. A chapter on curing, brining, and marinating is a natural accompaniment, as the authors’ note that “the art of smoking food is also the art of curing food.” Some of the photographs seem a bit like filler (do you really need a photograph to accompany the equipment note about a cutting board or a wooden spoon?), but a number of helpful illustrations round out the wealth of information found in this guide. For novices and tried hands alike. --Ian Chipman Review “ Smoking Food by Chris Dubbs and Dave Heberle takes the fear out of putting smoke on meats....They cover all the bases: how to build a smoker, what fules to use, how to make your own sausage and design your own cures and marinades. Smoking Food also will teach you how to dress a fish, cure venison and smoke everything from snapping turtles to pheasants to chestnuts.” About the Author Chris Dubbs and Dave Heberle have written separately on subjects as varied as animals in space, immigration, construction safety, and Polish cooking. They both live in Pennsylvania. Chris Dubbs and Dave Heberle have written separately on subjects as varied as animals in space, immigration, construction safety, and Polish cooking. They both live in Pennsylvania.
