How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes every one a game-changer for smoked food that roars off your plate 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. Here 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. And Aaron Franklin of Franklin Barbecue says, Nothin but great techniques and recipes. I am especially excited about the smoked cheesecake. 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

About the Author
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.


Book Information
ISBN 9780761189237
Author Steven Raichlen
Format Hardback
Page Count 304
Imprint Workman Adult
Publisher Workman Publishing
Weight(grams) 300g