Home Book of Smoke-Cooking Meat, Fish & Game

by Raymond Hull and Jack Sleight

Book Overview

Teaches you with diagrams and cogent explanation how to smoke food in family rather than commercial quantities. An invaluable reference work, the first of the kind that evaluates the equipment and methods of smoking. --New York Times

• Format: Paperback
• Language: English
• ISBN: 0811721957
• ISBN13: 9780811721950
• Release Date: July 1982
• Publisher: Stackpole Books
• Length: 160 Pages
• Weight: 0.58 lbs.
• Dimensions: 0.4" x 6.1" x 9.0"

Customer Reviews

Good book

Down to earth, simple recipes and information to turn out tasty and good smoked fish and meat at a reasonble expenditure of money and effort.

Useful Smoking Advice

This book discusses smokers you can build, or purchase instead, and also gives tips on how to run your smoker for optimum results. Various fuels to use in smokers are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more. Another book you may find of interest is THE QUICK AND EASY ART OF SMOKING FOOD by Chris Dubbs and Dave Heberle.