Meat Smoking And Smokehouse Design

I love this book. I got it as a suggestion while I was looking at designs for a smoke house. It truly explains what you need to know for whatever style of smoking you wish to do. A wealth of knowledge. I highly recommend this book for anyone who loves smoking!!

Preface:This review is for the Kindle version. I also own the non-digital version as well and I prefer it. If you have to choose get the non-digital. I use the Kindle version because I travel a lot and don't want to haul a bunch of books around. However when I am home and looking through smoke-house designs I look at the physical version.This is THE definitive work on smoke and smoke-house design. The authors (a father and his two sons) put in a truck-load of information.If you are serious about smoking you definitely need to have this in your library.Pros: photos and diagrams are relatively easy to understand. Great historical approach. Smoke-theory and even some liquid (air is treated as a liquid) dynamics. Smoke-theory applied to a number of meat-types. Avian, Fish, and of course land-dwellers.Cons: Hardback not available. More color diagrams. More blue-prints.Additional comments (because we all have them).I would LOVE to see this split into two books, where the first book is all smokeing theory and the second book a book of blue-print and design.

I have been looking for a good, comprehensive book on DIY smokehouse design. So far, this is the best one I've found. Most other books give you one or two basic smokehouse designs, but no information on how to make the smokehouse work. This book actually spends most (about 2/3) of its time on how to prepare meat for smoking and how to set up the smoker for success. It even goes so far as to cover combustion theory. And, it discusses more than 20 different smokehouse designs. The only real negative about this book is that it lacked detailed plans or parts lists for the plans it included. (What is included is some basic sketches of smokehouse set ups.) So, while it does provide a lot of ideas for how to set up a DIY smoker/ smokehouse, it's really up to the reader to do the actual design and figure out how many and what types of parts are needed for any of the ideas the book covers. Even so, it's still better than any other book I've been able to find on the subject.

Very detailed and informative, but in a way that is approachable to beginners and veterans alike. Well written and laid out nicely, my favorite book for the understanding of smoking.

Really enjoyed reading through this book! Great examples of smoke houses and smokers to build at home with the basic idea so you can make it your own

I started reading this book knowing nothing about smoking, salting or curing meat. I only knew that I like smoked foods, and that I would like to try my hand at the art.Well, first of all, this book is by no means a list of recipes, but rather an introduction into the science of the art. While this may seem boring, I now realize how important these details are. Also, knowing the basic stuff, it will be easier to experiment and make your own recipes.Second, the author has been accused of being a proponent of curing with nitrates, and this is obviously the correct judgment. However, in my humble opinion, it should rather be an appraisal than an accuse. The reason is simply this: I would rather have these nitrates in my system than botulism. If you for some reason disagree, its as easy as leaving out the nitrates from the formula.Third, the author has been accused of not including enough plans for how to build an adequate smoker. Again, he explains all the essential and non-essential parts of a smoker, along with descriptions of a few quite simple implementations. If you understand what you read you will end up having much more freedom in your design than if you had to follow step-by-step instructions. Now, if those are all you need, don't buy a book. Just go and search instructables for smoker.

This is a great compendium of information for good old meat smoking and preservation as well as equipment design to go with it. Much of this information has crossed my horizons in the past but this is a very good reference to use when needed. I would reccomend it to the seasoned as well as new fans.

This is the best meat smoking book I've read period. You won't find a recipe in here or how to cut up a beef but when it comes to how a smokehouse works and why this has it all. This book covers different designs of smokers along with different techniques. I have been using my homemade digitally controlled ugly drum smoker for years. It is hard to beat when it comes to slow cooking a brisket or even a turkey but, I have never been able to lay a heavy smoke and cool temps required to smoke bacon or fish. This book has all the information I needed to modify my smoker to lay down that heavy smoke and also the woods I should be looking for to do it.

Good instructions, background and pictures.Quick shipping and in excellent condition.

Está explicado muy bien se le entienden los procedimientos para ahumar y hacer tu ahumador desde cero, está especial para emprender una aventura en el ahumado.

Amazing book. Everything you need to know about smoking. Plus dozens of drqas, projects and delicious recipes!

I bought this book thinking it may be useful... but when it arrived, I was blown away. It's packed with details, drawings and designs. This is what I call a one book race, it covers everything from A to Z and for the money it's one of the best books on my shelf. Very well worth it.

on est bien loin de tous les systèmes proposés par les industriels pour boucaner ou fumer viande ou poissonmais il s'agit des montages traditionnels qui permettent de fumer à froid ... indispensable à tous ceux qui pratiquent cette techniquetrès comptant d'avoir trouver ce livre chez Amazon que j'avais découvert chez des amis aux USA