Food and Drink

Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)

Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)

  • Downloads：9945
  • Type：Epub+TxT+PDF+Mobi
  • Create Date：2021-05-03 08:56:09
  • Update Date：2025-09-07
  • Status：finish
  • Author：Steven Raichlen
  • ISBN：0761181865
  • Environment：PC/Android/iPhone/iPad/Kindle
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Summary

From America’s “master griller” （Esquire）， a step-by-step guide to cold-smoking， hot-smoking， and smoke-roasting， and a collection of 100 innovative recipes for smoking every kind of food， from starters to desserts。

Smoke is the soul of barbecue， the alchemy that happens when burning wood infuses its magical flavors into food。 Project Smoke tells you how to make the alchemy happen， with Raichlen’s seven steps to smoking nirvana; an in-depth description of the various smokers; the essential brines， rubs， marinades， and barbecue sauces; and a complete guide to fuel， including how each type of wood subtly seasons a dish。 Then the recipes for 100 enticing， succulent， boldly-flavored smoked dishes， including Bacon-Crab Poppers， Cherry-Glazed Baby Back Ribs， Slam-Dunk Brisket， Jamaican Jerk Chicken—even Smoked Chocolate Bread Pudding。    

Illustrated throughout with full-color photographs， it’s a book that inspires hunger at every glance， and satisfies with every recipe tried。

 

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Reviews

Chuck ，

Raichlen did not grow up in a smokehouse; he's one of those TV barbecue chefs who's driven by curiosity and enthusiasm to seek out the most happening fire cooked foods and interesting techniques from around the world and share them through his television shows， books， and websites。 Throughout his book he references--and gives credit to--the best names in the business， including several Texans such as Aaron Franklin and Louie Mueller， but ranging far beyond the usual American barbecue belts。 I li Raichlen did not grow up in a smokehouse; he's one of those TV barbecue chefs who's driven by curiosity and enthusiasm to seek out the most happening fire cooked foods and interesting techniques from around the world and share them through his television shows， books， and websites。 Throughout his book he references--and gives credit to--the best names in the business， including several Texans such as Aaron Franklin and Louie Mueller， but ranging far beyond the usual American barbecue belts。 I like Raichlen， but I have to admit， with his perfect hair， rich-guy demeanor， and access to every outdoor cooking device on the planet， he's easy to make fun of。 In fact， I stumbled upon a guy on YouTube who specializes in ripping on Raichlen's videos。 I think the best possible satire of him would be a fake book called "Roller Grill Favorites" with Raichlen on the cover posing next to a loaded up roller grill with a 7-11 in the background。 I think he'd like the idea。 。。。more

MG Ames ，

The book is informative。 I selected quite a few recipes for smoking and all turned out delicious！ I look forward to find more recipes from the book。 There will be no doubt that I will use some of the recipes again and again。 Thank you， Steven， and happy smoking！

Marcus Wright ，

Typical SR。 Great recipes。 Accessible explanations and instructions。 Felt it was a bit redundant to other stuff of his I've read。 Typical SR。 Great recipes。 Accessible explanations and instructions。 Felt it was a bit redundant to other stuff of his I've read。 。。。more

Naomi ，

What an awesome primer this book is for the beginner smoker。 My son received for Christmas and has already used。 As described， recipes are step by step， use great pictures and partner with excellent wood and serving partners。

Ben ，

Ok but not my favorite。 Glad I borrowed from the library rather than purchasing it。 Most of the recipes weren’t really things I would typically make or were not all that unique。

Megan ，

Fantastic book。 The smoked hardboiled eggs alone were worth it， but this book is packed with goodness。

Denis ，

Great clear instructions on how to grill。 Too bad it's all in Fahrenheit。 If everything was in dual standards （Freedom and metric） it'd be a 5/5 book Great clear instructions on how to grill。 Too bad it's all in Fahrenheit。 If everything was in dual standards （Freedom and metric） it'd be a 5/5 book 。。。more

Aubrey ，

It's good。 The recipes look mighty tasty。 The ABCs of smoking meats and veggies。 It's good。 The recipes look mighty tasty。 The ABCs of smoking meats and veggies。 。。。more

Smill-Happyloveb ，

Good recipes with the meat and its combination， totally recommended。

John ，

Gotta have me a copy。

JR Gladstone ，

I don't believe I will ever finish reading this book。 After the basic smoking instructions， the recipes are too good not to try。 I think I am going to try as many as I can fit on my charcoal grill（yes， the are instructions on using it as a smoker） and eat as muck smoked meat as I can until I am fed up with the taste。 All I can say is If you like barbeque food， try this book。 I don't believe you will be disappointed I don't believe I will ever finish reading this book。 After the basic smoking instructions， the recipes are too good not to try。 I think I am going to try as many as I can fit on my charcoal grill（yes， the are instructions on using it as a smoker） and eat as muck smoked meat as I can until I am fed up with the taste。 All I can say is If you like barbeque food， try this book。 I don't believe you will be disappointed 。。。more

Michael Russell ，

Barbecue enthusiast and BBQ TV host Steven Raichlen offers Project Smoke as a guide to perfecting the craft of smoking meat （and other things）。 Raichlen spends the early part of the book outlining various smokers that are appropriate for everyone from beginners to those looking to head out on the competitive circuit， and rigs that are appropriate for those in dense urban settings （like apartments） to those with plenty of land to work with。 These also get longer explanations and larger photograph Barbecue enthusiast and BBQ TV host Steven Raichlen offers Project Smoke as a guide to perfecting the craft of smoking meat （and other things）。 Raichlen spends the early part of the book outlining various smokers that are appropriate for everyone from beginners to those looking to head out on the competitive circuit， and rigs that are appropriate for those in dense urban settings （like apartments） to those with plenty of land to work with。 These also get longer explanations and larger photographs in the final pages of the book。 He outlines various types of wood and what they’re best used for， and plenty of potential tools， gadgets， and attachments for the BBQ smoker。 Raichlen spends a few pages on basics of lighting fires， creating smoke， how to get the best smoky flavor， and a brief section on cleaning your smoker。Just 32 pages into the book， Raichlen dives into recipes。 Appetizers start， and just like in his forthcoming companion book Project Fire （review will be posted April 3， 2018， the book hits stores May 1， 2018）， the recipes here are certainly something different than what your neighbors are grilling on their porch。 The first recipe is for smoked eggs （p。 35）。 Smoked cheeses make an appearance （p41， camembert， p。 42 mozzarella）。 Smoked versions of bar food staples like nachos， chicken wings， and jalepeno poppers all get appealing recipes for the smoker。Main course highlights include Big Bad Beef Ribs （p。 62） that weigh in at about 2。5 pounds per rib， and look like something I absolutely have to fire up the smoker to try。 Smoked brisket gets six pages。 Pork recipes range from tips on smoking the whole hog to specific parts， such as shoulder， ribs， and belly （ie， bacon）。 A ‘healthier’ bacon alternative， Irish Bacon or Canadian Bacon （p。 115） features a preparation from Alex Pope of Kansas City’s Local Pig （home to Pigwich， the incredible walk-up sandwich shop reviewed here）。 Raichlen discusses tips on smoking and shares recipes for lamb， burgers， sausages， chicken， duck， and seafood。Vegetable recipes include the smoked vegetable cassoulet （p。 220）。 Side dishes like the double-smoked potatoes （p。 209） or smoked slaw （p。 202）， and desserts like smoked bacon-bourbon apple crisp， （p。 228） or smoked cheesecake （p。 237） round out the book。 The final section is dedicated to smoked drinks， featuring a smoked manhattan （p。 246） or bacon bourbon （p。 257）。There are numerous suggestions and how-to’s throughout the book and embedded as side-notes to various recipes。 Overall， Project Smoke offers a basic introduction to smoking and a nice assortment of recipes for anyone looking to unbox a smoker and get going as soon as possible。 Raichlen touches on the science of smoking， and even how to build a smokehouse （p。 179）， but doesn’t go very far in-depth。Give this book to anyone who has just bought （or is looking to buy） a smoker， or to someone who’s been smoking for a while but would enjoy some interesting ideas for new things to put on the smoker。 If Raichlen has his way， he’d eat every meal from throughout the day with food from the smoker （or the grill）， and provides recipes and tips to do just that。For a much more detailed look at the science of smoking meat and building or adapting your own smokers， check out Franklin Barbecue: A Meat Smoking Manifesto。 。。。more

Kirk Dobihal ，

Now I just have to complete my smoker in order to put this book into practice。 I have seen the results as my son-in-law has read and has smoked many a brisket with better than expected results。 His experience was greatly influenced by this book and gives me a target goal。

Jonii ，

I want to buy a smoker now！ Very helpful info about smokers and smoking in the opening section as well as a ton of delicious looking recipes。 I checked this out from the library but I'm definitely adding it to my to buy list。 I want to buy a smoker now！ Very helpful info about smokers and smoking in the opening section as well as a ton of delicious looking recipes。 I checked this out from the library but I'm definitely adding it to my to buy list。 。。。more

Billy Purdue ，

just reading this made me hungry。 lots of new ideas for the smoker。

Jennifer Canterbury ，

This book has a lot of great information on how to smoke different kinds of foods。 The recipes are from appetizers to desserts and the expert step-by-step advice on how to smoke is quite exceptional。 If you're a foodie and want to use your home smoker in new ways， this book is for you！ This book has a lot of great information on how to smoke different kinds of foods。 The recipes are from appetizers to desserts and the expert step-by-step advice on how to smoke is quite exceptional。 If you're a foodie and want to use your home smoker in new ways， this book is for you！ 。。。more

Chris Webber ，

That's it。 Time to buy a smoker。 That's it。 Time to buy a smoker。 。。。more

Victoria ，

Another awesome addition to Steve's BBQ books。 Great info for smoking foods。 Great recipes and great tips。 The Bacon Sausage Fatty is awesome！ Another awesome addition to Steve's BBQ books。 Great info for smoking foods。 Great recipes and great tips。 The Bacon Sausage Fatty is awesome！ 。。。more

Lauren ，

This man is brilliant when it comes to smoking and his recipes are wonderful。

Eric Mesa ，

Everything you ever wanted to smoke， plus a bunch of tips。 Very clear guidelines on the tools you need and what food to buy。 A great intro paragraph or two on why Raichlen likes this food and why his recipe works。 Also， sometimes some alternate ways to cook - like grill vs smoker or hot vs cold-smoking。 Note， this one is not for tyros。 Newbies would be better served by Raichlen's BBQ Bible or Meathead's book: Meathead: The Science of Great Barbecue and GrillingIf I had to give it one fault it's Everything you ever wanted to smoke， plus a bunch of tips。 Very clear guidelines on the tools you need and what food to buy。 A great intro paragraph or two on why Raichlen likes this food and why his recipe works。 Also， sometimes some alternate ways to cook - like grill vs smoker or hot vs cold-smoking。 Note， this one is not for tyros。 Newbies would be better served by Raichlen's BBQ Bible or Meathead's book: Meathead: The Science of Great Barbecue and GrillingIf I had to give it one fault it's a call for smoking with hay without explaining what kind or where to get it。 （Or maybe I blanked out while reading that section） And the internet is no help it's either people saying they think it would stink to high heaven or that restaurants are starting to use it。 Also， went to a farm and they only sell straw - is that ok？ Book doesn't answer that。Overall， it's a wonderful companion to his PBS show of the same name。 It's a great BBQ Smoking cookbook and I have added a lot of recipes to my personal wiki。 。。。more

Rob ，

Typical Raichlen material。 Solid cookbook with photos and tips & tricks in addition to clear directions for each recipe。 Not sure why he bothers to include sections for non-meat and dessert。 I mean come'on。。。 meat belongs in a smoker。 Period。 Otherwise a good book for anybody with a backyard smoker。 I plan to try at least a handful of the topics。 Typical Raichlen material。 Solid cookbook with photos and tips & tricks in addition to clear directions for each recipe。 Not sure why he bothers to include sections for non-meat and dessert。 I mean come'on。。。 meat belongs in a smoker。 Period。 Otherwise a good book for anybody with a backyard smoker。 I plan to try at least a handful of the topics。 。。。more

Joyce ，

We have been smoking meats for years with little guidance and with mixed results。 This book gives excellent guidance and the results （brisket， ribs and stuffed onions） have been delicious。 Steven Raichlen has obviously researched the subject well and has presented a book which eliminates the mystery and makes smoked meats as well as side dishes， even dessert， attainable。 Love it。 Can't wait to try more recipes。 We have been smoking meats for years with little guidance and with mixed results。 This book gives excellent guidance and the results （brisket， ribs and stuffed onions） have been delicious。 Steven Raichlen has obviously researched the subject well and has presented a book which eliminates the mystery and makes smoked meats as well as side dishes， even dessert， attainable。 Love it。 Can't wait to try more recipes。 。。。more

Short Sorceress ，

I was sent a print copy of this book for review purposes， as always， all opinions are my own。Because I eat a mostly vegetarian diet I always feel odd sharing books like Project Smoke， but it's one of those books that could turn even the most dedicated vegetarian into a carnivore。 I've spent my summer happily trying out the recipes and I have yet to come across a single one I wouldn't add to my grilling and smoking rotation。 The selection is absolutely fabulous， especially if you're looking to mo I was sent a print copy of this book for review purposes， as always， all opinions are my own。Because I eat a mostly vegetarian diet I always feel odd sharing books like Project Smoke， but it's one of those books that could turn even the most dedicated vegetarian into a carnivore。 I've spent my summer happily trying out the recipes and I have yet to come across a single one I wouldn't add to my grilling and smoking rotation。 The selection is absolutely fabulous， especially if you're looking to move beyond the basics of brats， burgers， and ribs。The book starts out with an introduction to different types of smokers and fuel， which is great if you're a beginner， but the information is also valuable to the more seasoned smoker who might want to branch and try something new。 There's a great breakdown of which wood is most easily available depending on where you live in the world （and not just the US） as well a huge list what wood is preferable depending on what you want to smoke。 If you want to try your hand at smoking things beyond meat then this book has got you covered， it also has suggestions for smoking cheese， veggies， and even seafood。Now one thing I do want to mention， at least to those of you who happen to hate BBQ sauce as much as I do， is that you'll find no shortage alternatives to top your meat with that don't require you to cover everything with an overly sweet vinegar-based sauce。 I loved the vanilla-brown sugar glaze on the St。 Louis style ribs， it may very well be my favorite recipe in the entire book， but I'm also a fan of the cherry glaze for the baby backs， and sriracha-lime hot sauce （which was suggested for lamb， but is equally tasty on hot wings。） There are some great sauce and glaze alternatives that will encourage even die hard BBQ sauce lovers to branch out。 Now to tempt you further， here is a short list of my favorite recipes。 If it doesn't inspire you to pick up a copy of this book and try your hand at smoking， then I don't know what else will。Recipes to try:Deviled Smoked EggsSmoked Tomato-Corn SalsaHay-Smoked MozarellaSmoked Fish ChowderCherry-Smoked Strip SteakSt。 Louis Ribs with Vanilla-Brown Sugar GlazeMade-From-Scratch BaconSmoked BratwurstsRotisserie-Smoked ChickenDouble Whiskey-Smoked Turkey （I'm hoping to try this out for Thanksgiving dinner）Smoked Duck TacosBornholm Lax - Cold-Smoked Salmon like they make it in DenmarkBarbecued Onions 。。。more

Brad Theado ，

Good collection of recipes and techniques。 Great pictures。

Kayt18 ，

Very extensive and enjoyable。 Loads of photos。 Great info for anyone that enjoys smoking or wants to know more about it。 Very useful

patrick Lorelli ，

This was a good cook book， going over different types of smokers， wood， or charcoal， and then temperatures to cook the different types of meat for the smoke flavor。 He also goes over what happens when it is to hot and how it destroys the flavor。 He has a guide for each meat group on the temps that you are looking for to know when the food is done。 He also gives you recipes on many different items you can make using the smoker。 Some I would not have thought of like making bread， or dessert。 The p This was a good cook book， going over different types of smokers， wood， or charcoal， and then temperatures to cook the different types of meat for the smoke flavor。 He also goes over what happens when it is to hot and how it destroys the flavor。 He has a guide for each meat group on the temps that you are looking for to know when the food is done。 He also gives you recipes on many different items you can make using the smoker。 Some I would not have thought of like making bread， or dessert。 The pictures are excellent and he gives easy to follow directions on the recipes he gives in the book。 I also thought on all the different types of smokers was very useful。 Overall a good book。 I got this book from netgalley。 I gave it 5 stars。 Follow us at www。1rad-readerreviews。com 。。。more

Douglas ，

One word。。。 outstanding！ If you were to only buy one smoking cook book， this would be it。 Amazing in every way， from recipes to photographs。 My favorites in this book are the brisket with 6 pages dedicated to the cut， prime rib， and classic pork shoulder。 I have been smoking meat for a few years and learned a ton from this very accessible book。

Nikki ，

As usual， good explanations of procedure and solid recipes。 Excellent resource

Polly Krize ，

I received an ARC of this book in exchange for an honest review。Steven Raichlen， in my opinion the guru of smokiness， presents such a comprehensive guide to smoking foods that there is probably no other book needed on your smoking shelf！ My partner and I have been smoking salmon for many years and would recommend this book to anyone interested in either starting smoking foods or continuing and learning with this timely way of preserving food。

Mystereity Reviews ，

Thank you to NetGalley for the advanced copy of this book in return for an honest review。I'm a cooking show junkie， and Steven Raichlen's shows on PBS （Barbecue University， Primal Grill and Project Smoke） are some of my favorites。 I love his straightforward， easy to understand style and his enthusiasm for all things grilling is infectious。The Project Smoke cookbook is no different。 There's a lot of information packed into this book， including tips on selecting the right woods， the equipment and Thank you to NetGalley for the advanced copy of this book in return for an honest review。I'm a cooking show junkie， and Steven Raichlen's shows on PBS （Barbecue University， Primal Grill and Project Smoke） are some of my favorites。 I love his straightforward， easy to understand style and his enthusiasm for all things grilling is infectious。The Project Smoke cookbook is no different。 There's a lot of information packed into this book， including tips on selecting the right woods， the equipment and tools you will need， and recipes and tips for smoking all kinds of meats， fish， poultry， vegetables and even cocktails！ I plan on giving many of the recipes this summer。 I want to try the made-from-scratch bacon， and my stepdad has been wanting to smoke a brisket for ages。 The smoked potato salad looks like a pretty good side dish to go with it。The only thing that would make this book better is if it was scratch and sniff。 Can you imagine？I can't wait for this book to come out so I can buy a hardcopy。 Ihave a feeling this book will be well used in my family for many years to come。 。。。more

Reference

google book https://www.google.com/search?tbm=bks&q=Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)

hathitrust digital library https://babel.hathitrust.org/cgi/ls?q1=Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)&field1=ocr&a=srchls&ft=ft&lmt=ft

The British Library https://bll01.primo.exlibrisgroup.com/discovery/search?query=any,contains,Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)&tab=LibraryCatalog&search_scope=Not_BL_Suppress&vid=44BL_INST:BLL01&lang=en&offset=0