Smoking Meat Made Easy: Recipes and Techniques to Master Barbecue

OMG....Amazing book with great detail, pictures of the finished item and tips on each of the recipes. I got my Pit Boss pellet grill and already started the Orange Citrus Salmon- Looking forward to tomorrow's dinner. I bought one of these books for my sister who has a Camp Chef pellet grill and will buy another copy now for my boyfriend who has a Traeger pellet grill. All of us like to mix it up and this book provides lots of variety for each category. You won't be disappointed with this book!!!

I've always enjoyed smoked meats, but I'm new to the world of making it myself! I got this book hoping it would help me understand the ins and outs, and it's certainly has checked that box! Great information for a beginner and the recipes look amazing! Easy to follow instructions and great photography throughout! Trying to decide where to start... I love a good tri-tip, so I'm probably going to start with the Santa Maria-style recipe! Can't wait!

I recently bought an electric smoker as I always liked smoked foods prepared by friends. I have used this recipe book on a prime rib roast and a chicken. Both were fabulous! I can now be pretty confident that future ventures will not disappoint. Good detailed instructions and quantities of ingredients. I will continue to use this on many different types of meat and fish.

The author has really good recipes that are easy to prepare and which yield great results. Strongly recommend. Note: several 'experts' attack the author for recommending soaking the wood. I've found that using wood chunks in an electric smoker (Cookshack) that soaking for several hours helps eliminate the bitterness of over-smoking. The smoke does not initiially billow as with dry chunks. We now always pre-soak our wood.

Patches for a gift for my husband he is still a new smoker yeah save Pitmaster electric and so far he has just done the same couple things over and over that now he is experimenting and it has been awesome

Used this book the first day I recieved it. Pork loin recipe came out amazing. Looking forward to tackling ribs this weekend!!! I recommend this book to both new and seasoned smokers.

My order arrived yesterday and I can’t wait to try out these delicious recipes! The book is packed with flavor, easy-to-follow and has incredibly useful information. It is excellent quality with FAQs, guidance and wonderful taste combinations. A fabulous purchase!

The first recipe we tried was the Santa Maria-Style Tri-Tip and it did not disappoint! It was easy and full of flavor! Love the FAQs and the fact that no special equipment is required. Excited to try many more recipes from this book!

If you're new to smoking meat, this book can serve as a good primer. Though at times, the author's lack of knowledge on basics reveal that the book isn't as thorough as it could be. I've owned a variety of grills and smokers throughout my life. Ever since I was a boy, watching my father grill and smoke our food, I've always been fascinated with outdoor cooking. But since you can never really know too much about BBQ, I always look to learn more from new books such as this one. Let me explain what I found to be the good, and the not-so-good about this book. THE GOOD: If you're fairly new to meat smoking, Amanda can take you through the basics well. She offers the reader a breakdown of grill types, wood choices, average smoke times, and more. I think what would be especially helpful to newcomers is the overview on what types of wood is best suited for what type of food (poultry vs beef, etc). I also like that she included a chart that not only lists average cook times, but also mentions the suggested rest time. Rest times can prove just as important as how you actually cook the meat (especially beef brisket). The variety of recipes provided is also a big plus to this book. To be honest, at first I smirked at some of the recipes included. Parmesan couscous-stuffed smoked quail? Mediterranean lamb burgers? Smoked cherry tomatoes with basil and goat cheese? I've never been to a cookout with any of that stuff. But then, two things dawned on me. 1. This is a book about smoking meat, not traditional backyard BBQs. 2. Most books on grilling and smoking basically recycle the same recipes, and only offer slight twists on how to cook those things. So it's not a bad thing for old-school grill guys like myself to venture out of their normal territory, and try new things. The layout of the book itself is good. I'm sure no one else will mention this, but I like that the pages that separate the categories of recipes (pork, beef & lamb, poultry, etc) are on pages with a loud orange background. Which means you can flip through the pages and instantly stop at a particular recipe category without eyeballing the page numbers. Ingredients are listed to the side, the steps are condensed in a nice column size on the page, so it's very easy to skim and scan through a recipe at a glance. I found the layout useful for when preparing a couple of meals using her recipes. Last big plus to getting this book: the photos are terrific. I would have liked to see more food pictures, not just general grilling/smoking themed pics. But all of the photos are great. There's a reason for that: Darren Muir. Darren's not just a pro photographer that happens to shoot food pics. Dude's a chef. He spent years in culinary school, and then nearly two decades cooking professionally. Just like color commentators for sports that actually played the sport professionally, I think Darren's experience in the kitchen really lends to his food photography work. THE NOT SO GOOD: Amanda is clearly passionate about cooking. That said, I don't think she's very knowledgeable nor experienced about smoking and grilling. And there are points in the book where this is noticeable. That doesn't change the fact that the book is still a nice primer on smoking. Though it does make me wonder why she picked smoked meats to make her introduction as a cookbook author. The First Red Flag Shows Up on Page 11..... In Chapter 1, Amanda talks about soaking wood chips in water. There are other references in the book to soaking both wood chips, and wood chunks, in water. The problem is that anyone with grilling and smoking experience should already know that you NEVER soak wood. Granted, some people did it decades ago, and still do it today. But then, some people used to shake a freshly-taken Polaroid with their hand, thinking that it somehow made it "develop" faster. Soaking wood chips and chunks is both ineffective, and actually bad for grilling and smoking. You can soak wood chips for a day straight, the water will barely penetrate them. This isn't opinion, it's been tested. Both by weighing chips/chunks before and after soaking. And even using food coloring in water, to determine just how far into wood the dye spreads. To quote Meathead Goldwyn: "Why do you think they build boats out of wood?" Wet wood messes with your temp control. It also creates steam, not smoke, until the water evaporates. All you're doing is adding steam to your grill or smoker, and delaying the thin blue smoke that you want. Let's play devil's advocate. Some people still soak wood for smoking because they grew up watching someone else do it. The finished product still tastes good, right? But if you're actually writing a book in 2020 on smoking meat, you should know that the soaking myth was openly debunked about a decade ago. I tried to give Amanda the benefit of the doubt on this one, until I realized something. She knows who Meathead is, or at least perused his website. And yet wasn't aware that he was one of the main advocates for never soaking wood. Which brings me to one other drawback of the book.... The Book is Mostly a Collection of Smoking Tips Found Online. Towards the end of the book, I stumbled upon a "references" section. Which struck me as odd. I can't recall any other cookbook I own having a reference section. That's because most cooks are writing based on their personal experiences. They use methods that they learned from other people. They figured things out from trial and error. Granted, some cookbook authors grab a popular recipe from someone else, tweak an ingredient or two, make tiny changes to measurements. Just their cookbook has an "original" recipe, and obviously they don't credit the source (if it's indeed from another cookbook). But I think it matters that the author is still familiar with a particular cuisine, or style of cooking, if they're to write about it. Kudos to Amanda for actually crediting where she got info from the book. But the references section is a three-page list of blogs, Youtube videos, even a Wikipedia article. It's one thing to already know what the Maillard reaction is, but look up an article or book that breaks down the exact science involved. So you can include that in a book. But the two dozen plus web links referenced makes it seem as though Amanda just Googled a bunch of stuff related to smoking meats, and then made notes based on what she saw or read. One of the very first references is a blog post titled "Do You Need to Smoke Wood Chips?" If you go to that post (by a grill manufacturer), it leads off in all caps "YOU DO NOT NEED TO SOAK WOOD CHIPS." I'm just confused as to why should would recommend soaking wood in chapter one, when an exact web page online she lists as a reference says it's not necessary. Long story short, knowing the author simply plucked info from Youtube and blogs is a bit of a let down. I think she picked a cuisine to write about that she genuinely enjoys, she just isn't especially knowledgeable about it in general. But even if that's the case, the recipes are still good (save for the "Cajun" chicken rub which has an insignificant amount of cayenne). Knowing how much of the book's material was sourced, it's sort of like this is a cooking eBook, just with a better presentation than most. Some aspects of my review may seem a little harsh. But then, most people reviewing this book (so far) received a free copy of it. Lots of brand-new accounts with no review history. Could be that most of them aren't that familiar with smoking meats, they just wanted a free cookbook. And maybe some of them won't ever get around to actually reading it from cover to cover, or preparing any of the meals. Which is too bad, because there are some good recipes in it. This being Amanda's first book, I think it deserved a legit review (be it good or bad). Not just three sentences about how the recipes looked interesting. Because I really wanted this book, read it cover to cover several times, and will continue to use the recipes. SHOULD YOU BUY THIS BOOK? I'd say it's worth buying, if you're interested in smoking meats. Yes, I did question the author's knowledge and experience. And a bit of what's in the book does seem cobbled from different sources online. But those things don't change the fact that it's actually a decent primer on meat smoking. The basics to smoking meat are covered. The recipes are good, and organized well. The book is visually a real treat. I think it would make a practical addition to anyone's cookbook collection. And for only $14, it's super giftable to anyone who enjoys smoking and grilling. Someone with extensive smoking experience may not pick up much from the first chapter, but could definitely get inspired from the recipes themselves. I'd say add it to your shopping cart, order it for yourself, or as a gift for someone for the holidays.

I absolutely love this book. It's good for beginners, just starting to try smoking meat, and for old-timers like me, who have been smoking meat for over 30 years. There is much to like here. Chapter One is a wonderful introduction to BBQ woods, building a successful fire, controlling the temperature in the meat chamber, and a thorough explanation of available smokers. Mesquite wood is my personal favorite, after multiple tests of every sort of wood used for smoking meat, but I have plenty of friends who swear by their cherry wood or pecan fires. Of the 13 smokers I own, my two favorites are a Weber vertical smoker, and a larger one with an offset firebox. Instructions here will help readers figure out how to run all sorts of smokers. There are helpful charts of different cuts of meats, smoking times, temperatures, recommended woods, resting times. I'm hoping readers will keep journals as they try different techniques and recipes presented in this book. I'm working my way through many of the wonderful recipes. So far, I'm having great success with the Tarragon Dijon Sauce on Page 152. It's a perfect sauce to serve with a hot-smoked side of salmon. Congratulations to Amanda Mason for a comprehensive guide to smoking meat and fish. She's not kidding when she writes, "No experience required". Indeed. I'm pleased to rate this book 5 stars! I'm attaching a photo of me, a die-hard smoker, running my Weber on brisket in 5-degree weather!

OMG....Amazing book with great detail, pictures of the finished item and tips on each of the recipes. I got my Pit Boss pellet grill and already started the Orange Citrus Salmon- Looking forward to tomorrow's dinner. I bought one of these books for my sister who has a Camp Chef pellet grill and will buy another copy now for my boyfriend who has a Traeger pellet grill. All of us like to mix it up and this book provides lots of variety for each category. You won't be disappointed with this book!!!

I've always enjoyed smoked meats, but I'm new to the world of making it myself! I got this book hoping it would help me understand the ins and outs, and it's certainly has checked that box! Great information for a beginner and the recipes look amazing! Easy to follow instructions and great photography throughout! Trying to decide where to start... I love a good tri-tip, so I'm probably going to start with the Santa Maria-style recipe! Can't wait!

I recently bought an electric smoker as I always liked smoked foods prepared by friends. I have used this recipe book on a prime rib roast and a chicken. Both were fabulous! I can now be pretty confident that future ventures will not disappoint. Good detailed instructions and quantities of ingredients. I will continue to use this on many different types of meat and fish.

The author has really good recipes that are easy to prepare and which yield great results. Strongly recommend. Note: several 'experts' attack the author for recommending soaking the wood. I've found that using wood chunks in an electric smoker (Cookshack) that soaking for several hours helps eliminate the bitterness of over-smoking. The smoke does not initiially billow as with dry chunks. We now always pre-soak our wood.

Patches for a gift for my husband he is still a new smoker yeah save Pitmaster electric and so far he has just done the same couple things over and over that now he is experimenting and it has been awesome

Used this book the first day I recieved it. Pork loin recipe came out amazing. Looking forward to tackling ribs this weekend!!! I recommend this book to both new and seasoned smokers.

My order arrived yesterday and I can’t wait to try out these delicious recipes! The book is packed with flavor, easy-to-follow and has incredibly useful information. It is excellent quality with FAQs, guidance and wonderful taste combinations. A fabulous purchase!

The first recipe we tried was the Santa Maria-Style Tri-Tip and it did not disappoint! It was easy and full of flavor! Love the FAQs and the fact that no special equipment is required. Excited to try many more recipes from this book!

If you're new to smoking meat, this book can serve as a good primer. Though at times, the author's lack of knowledge on basics reveal that the book isn't as thorough as it could be. I've owned a variety of grills and smokers throughout my life. Ever since I was a boy, watching my father grill and smoke our food, I've always been fascinated with outdoor cooking. But since you can never really know too much about BBQ, I always look to learn more from new books such as this one. Let me explain what I found to be the good, and the not-so-good about this book. THE GOOD: If you're fairly new to meat smoking, Amanda can take you through the basics well. She offers the reader a breakdown of grill types, wood choices, average smoke times, and more. I think what would be especially helpful to newcomers is the overview on what types of wood is best suited for what type of food (poultry vs beef, etc). I also like that she included a chart that not only lists average cook times, but also mentions the suggested rest time. Rest times can prove just as important as how you actually cook the meat (especially beef brisket). The variety of recipes provided is also a big plus to this book. To be honest, at first I smirked at some of the recipes included. Parmesan couscous-stuffed smoked quail? Mediterranean lamb burgers? Smoked cherry tomatoes with basil and goat cheese? I've never been to a cookout with any of that stuff. But then, two things dawned on me. 1. This is a book about smoking meat, not traditional backyard BBQs. 2. Most books on grilling and smoking basically recycle the same recipes, and only offer slight twists on how to cook those things. So it's not a bad thing for old-school grill guys like myself to venture out of their normal territory, and try new things. The layout of the book itself is good. I'm sure no one else will mention this, but I like that the pages that separate the categories of recipes (pork, beef & lamb, poultry, etc) are on pages with a loud orange background. Which means you can flip through the pages and instantly stop at a particular recipe category without eyeballing the page numbers. Ingredients are listed to the side, the steps are condensed in a nice column size on the page, so it's very easy to skim and scan through a recipe at a glance. I found the layout useful for when preparing a couple of meals using her recipes. Last big plus to getting this book: the photos are terrific. I would have liked to see more food pictures, not just general grilling/smoking themed pics. But all of the photos are great. There's a reason for that: Darren Muir. Darren's not just a pro photographer that happens to shoot food pics. Dude's a chef. He spent years in culinary school, and then nearly two decades cooking professionally. Just like color commentators for sports that actually played the sport professionally, I think Darren's experience in the kitchen really lends to his food photography work. THE NOT SO GOOD: Amanda is clearly passionate about cooking. That said, I don't think she's very knowledgeable nor experienced about smoking and grilling. And there are points in the book where this is noticeable. That doesn't change the fact that the book is still a nice primer on smoking. Though it does make me wonder why she picked smoked meats to make her introduction as a cookbook author. The First Red Flag Shows Up on Page 11..... In Chapter 1, Amanda talks about soaking wood chips in water. There are other references in the book to soaking both wood chips, and wood chunks, in water. The problem is that anyone with grilling and smoking experience should already know that you NEVER soak wood. Granted, some people did it decades ago, and still do it today. But then, some people used to shake a freshly-taken Polaroid with their hand, thinking that it somehow made it "develop" faster. Soaking wood chips and chunks is both ineffective, and actually bad for grilling and smoking. You can soak wood chips for a day straight, the water will barely penetrate them. This isn't opinion, it's been tested. Both by weighing chips/chunks before and after soaking. And even using food coloring in water, to determine just how far into wood the dye spreads. To quote Meathead Goldwyn: "Why do you think they build boats out of wood?" Wet wood messes with your temp control. It also creates steam, not smoke, until the water evaporates. All you're doing is adding steam to your grill or smoker, and delaying the thin blue smoke that you want. Let's play devil's advocate. Some people still soak wood for smoking because they grew up watching someone else do it. The finished product still tastes good, right? But if you're actually writing a book in 2020 on smoking meat, you should know that the soaking myth was openly debunked about a decade ago. I tried to give Amanda the benefit of the doubt on this one, until I realized something. She knows who Meathead is, or at least perused his website. And yet wasn't aware that he was one of the main advocates for never soaking wood. Which brings me to one other drawback of the book.... The Book is Mostly a Collection of Smoking Tips Found Online. Towards the end of the book, I stumbled upon a "references" section. Which struck me as odd. I can't recall any other cookbook I own having a reference section. That's because most cooks are writing based on their personal experiences. They use methods that they learned from other people. They figured things out from trial and error. Granted, some cookbook authors grab a popular recipe from someone else, tweak an ingredient or two, make tiny changes to measurements. Just their cookbook has an "original" recipe, and obviously they don't credit the source (if it's indeed from another cookbook). But I think it matters that the author is still familiar with a particular cuisine, or style of cooking, if they're to write about it. Kudos to Amanda for actually crediting where she got info from the book. But the references section is a three-page list of blogs, Youtube videos, even a Wikipedia article. It's one thing to already know what the Maillard reaction is, but look up an article or book that breaks down the exact science involved. So you can include that in a book. But the two dozen plus web links referenced makes it seem as though Amanda just Googled a bunch of stuff related to smoking meats, and then made notes based on what she saw or read. One of the very first references is a blog post titled "Do You Need to Smoke Wood Chips?" If you go to that post (by a grill manufacturer), it leads off in all caps "YOU DO NOT NEED TO SOAK WOOD CHIPS." I'm just confused as to why should would recommend soaking wood in chapter one, when an exact web page online she lists as a reference says it's not necessary. Long story short, knowing the author simply plucked info from Youtube and blogs is a bit of a let down. I think she picked a cuisine to write about that she genuinely enjoys, she just isn't especially knowledgeable about it in general. But even if that's the case, the recipes are still good (save for the "Cajun" chicken rub which has an insignificant amount of cayenne). Knowing how much of the book's material was sourced, it's sort of like this is a cooking eBook, just with a better presentation than most. Some aspects of my review may seem a little harsh. But then, most people reviewing this book (so far) received a free copy of it. Lots of brand-new accounts with no review history. Could be that most of them aren't that familiar with smoking meats, they just wanted a free cookbook. And maybe some of them won't ever get around to actually reading it from cover to cover, or preparing any of the meals. Which is too bad, because there are some good recipes in it. This being Amanda's first book, I think it deserved a legit review (be it good or bad). Not just three sentences about how the recipes looked interesting. Because I really wanted this book, read it cover to cover several times, and will continue to use the recipes. SHOULD YOU BUY THIS BOOK? I'd say it's worth buying, if you're interested in smoking meats. Yes, I did question the author's knowledge and experience. And a bit of what's in the book does seem cobbled from different sources online. But those things don't change the fact that it's actually a decent primer on meat smoking. The basics to smoking meat are covered. The recipes are good, and organized well. The book is visually a real treat. I think it would make a practical addition to anyone's cookbook collection. And for only $14, it's super giftable to anyone who enjoys smoking and grilling. Someone with extensive smoking experience may not pick up much from the first chapter, but could definitely get inspired from the recipes themselves. I'd say add it to your shopping cart, order it for yourself, or as a gift for someone for the holidays.

I absolutely love this book. It's good for beginners, just starting to try smoking meat, and for old-timers like me, who have been smoking meat for over 30 years. There is much to like here. Chapter One is a wonderful introduction to BBQ woods, building a successful fire, controlling the temperature in the meat chamber, and a thorough explanation of available smokers. Mesquite wood is my personal favorite, after multiple tests of every sort of wood used for smoking meat, but I have plenty of friends who swear by their cherry wood or pecan fires. Of the 13 smokers I own, my two favorites are a Weber vertical smoker, and a larger one with an offset firebox. Instructions here will help readers figure out how to run all sorts of smokers. There are helpful charts of different cuts of meats, smoking times, temperatures, recommended woods, resting times. I'm hoping readers will keep journals as they try different techniques and recipes presented in this book. I'm working my way through many of the wonderful recipes. So far, I'm having great success with the Tarragon Dijon Sauce on Page 152. It's a perfect sauce to serve with a hot-smoked side of salmon. Congratulations to Amanda Mason for a comprehensive guide to smoking meat and fish. She's not kidding when she writes, "No experience required". Indeed. I'm pleased to rate this book 5 stars! I'm attaching a photo of me, a die-hard smoker, running my Weber on brisket in 5-degree weather!

My husband wanted to buy a smoker and we decided to get this book first. It includes all kinds of techniques to smoke meat using what we already have. Lots of details for a beginner in this book. We both love it. I included a video flipping through the pages to give you an idea of content. I do wish recipe writers would limit a recipe to one page for easy sharing/ photographing to my iPad. But a lot of the recipients in this book span two pages. It’s my only (minor) gripe.

I have been smoking meats for several years now. I have had a Masterbuilt electric smoker the last few years, and it continues to be my favorite for smoking. I recently purchased a Traeger, which is okay for smoking, certainly much easier to access the meat, and is also good for grilling at a precise temperature. These are in addition to a gas grill, which I don't recommend for smoking if you have access to a real smoker. This book may be more aimed at people new to smoking, hence the name, "Smoking Meat Made Easy." However, there is enough in-depth information and great recipes to appeal to experienced smokers. I found the book well organized with a table of contents in the front and index in the back. The book is easy to read. I appreciate the information about types of smokers and woods, and emphasis on what you need to do to get it right. I'm tempted to buy another copy of this book and give to a friend who somehow spent thousands of dollars on a towable competitive smoker but thinks you can "smoke" a good brisket and ribs in 90 minutes. The Meat Smoking Time and Temperature Chart would benefit him greatly, as wood the FAQs section. If you need a photo for every recipe, this book isn't for you. There are a number of color photos scattered throughout the book, but not very many. I do find the recipes to be quite varied and I can't wait to try something different than my normal fare. I especially like the way the recipes are visually organized on the page. I HATE having to read through text to figure out what to do next. This author has the ingredients (in bold) in a column on the left, and numbered steps in a column to the right. And he lists the ingredients in the order in which they appear in the steps. There may be better, more comprehensive books out there, but this one is right at the top of my list. I highly recommend this book!

I recently moved into a house that FINALLY provides me the space to get a grill and/or smoker. Not having owned either of these before, I am extremely inexperienced with smoking meats. That's unfortunate because I LOVE smoked meat. So, I figured now that I can finally get a grill or smoker of my own, I should learn how to do it. I had the opportunity to review this book and overall, I'm impressed? The author really gets into the nitty gritty of equipment and fuel basics. This is really helpful for total amateurs like me who don't really know their way around grills/smokers. In addition to breaking down how to set up your grill or smoker, there are also other helpful basic resources in this book, like measurement conversions and internal temperature tables, depending on the meat you're smoking. Where this book shines, though, is the countless recipes included. I especially love the chapter on sauces... as someone guilty of typically using store-bought barbecue sauce, I loved that there were simple and easy to follow sauce recipes to make my barbecue more special. There are also some more... unconventional recipes included, like for smoked seafood and various wild game. This makes it a really atypical book on barbecue/smoking. My only critique here is I do wish there were more pictures included in the recipe section, since I'm a very visual person! Overall this is a great book for beginners and more experienced folks alike. And for less than $13, it's a great deal. I recommend it!

It’s a thick paperback (not hardcover), and that’s totally fine for this book. I wish the individual meats and recipes all had their own picture. That is the major reason it’s not a 5 star cook book to me. I think it would be helpful to see the “goal” of what some of these should look like (maybe sliced in some cases, so you can see the rings, etc). It works more like a reference book for us in our house, to look up the meats you are about to smoke so you can double check the temps, times, and recommendations. There were some fresh ideas inside too, on things to smoke we hadn’t thought of before so I did enjoy reading through for that reason. My husband enjoyed the tables for easy to use reference, so it was really only me that was missing the sort of theoretical pictures. Somebody just interested in the facts may not agree that it’s lacking in pictures. We use the book paired with a big green egg and some wireless probes to achieve the temps provided. We’ve made some good meals using what’s provided so overall it’s a success. It’s a good addition to our house in Covid, as we have more time at home to smoke things than if we were out and about and not working from home. It would be a good gift item for anyone who loves smoking things and using the grill. Overall I’d recommend it.

Several years ago, we decided to smoke our Thanksgiving turkey. Bad Idea! The turkey, when we opened the smoker was nicely done on one side and completely raw on the other. So much for Thanksgiving dinner. This year, I’ve finally gotten up the courage to try again. And with the help of the information in “Smoking Meat Made Easy” I hope to have a turkey we can eat. Yes, this book has recipes for smoked turkey, but that’s not the help I am receiving. There’s more to smoking than I realized, starting with the wood you use to create the smoke. And then there’s the heat, much lower than I realized. And finally, an estimate of the time the meat should be smoked. And this is all before you ever get to a recipe for the turkey. There’s technique to good smoking. And this is the book to teach it to me so there’s never a new Thanksgiving disaster. The perfect book for another try!

This book is filled with great recipes! As someone who has spent a lot of time perusing different cookbooks to get ideas, I genuinely enjoy how easy to follow and informative these are. The style reminds me quite a bit of Alton Brown, one of my favorites, in the way the she is able to give you enough information to understand why you are doing things a certain way, so in the process of learning how to cook a given dish, you are learning the why as well. I also greatly appreciate the personality and anecdotes of the author, this isn't just a dry textbook, this really feels like a family recipe book. I'm just getting into smoking, having bought a pellet grill/smoker combination this past summer, and I also appreciated the fact that the book started with the basics; the types of wood, the temperatures to aim for, etc. That's what I've been missing from so many resources both online and in print, what to do to get started - I didn't feel comfortable with my first smoking foray being that 16 hour long over night brisket recipe that seems like the usual smoker recipe. Overall this book is just a gem, and has given me a ton of information, and I'm glad it's in my cook book library!

This "Smoking Meat Made Easy" book is a nice one. It provides a complete guide on smoking meat at home, from the basics of smoking to all kinds of recipes for different meat. I found the "Meat Smoking Time and Temperature" section inside book is especially helpful to me. I used to smoke some meat at home, but never made a real successful dish. With the guide from the book, I now have more clear idea what I should do in the smoking. To test the recipe, I decided to do "Garlic Butter Smoked Shrimp". The result turned out really well! This is my very first time having smoked shrimp and I definitely love it. The recipe itself is simple to understand and easy to follow. I like this book a lot and I am going to try more recipes in the book.

Yeah... I'm not a fan of this book at all. As someone who is smoking meat multiple times a week... the author lost me when she says in Chapter 1 to SOAK YOUR WOOD... whether it chips or chunks... YOU DO NOT SOAK YOUR WOOD AT ALL. That's a HUGE no no for anyone that is a seasoned cook who uses a smoker regularly. Like another reviewer pointed out.. that fact was debunked many years ago. IT IS NOT how you deal with adding wood to a smoker. After seeing that huge bit of MISINFORMATION... I was done. I've thumbed thru a lot of the recipes but nothing jumped out at me that I haven't seen before

There is the occasional pleasant surprise of finding a book that covers the spectrum of its subject to the max in the most concise way. This book is a treasure going above and beyond ensuring one knows every nuance and trick in smoking meats to the ultimate perfection. Its details on many types of wood to use (several I had not heard about) and subtle ways of teasing out the most flavor, using one or more of the multitude of cooking techniques, is more than I ever found in other publications on the subject. The book is a jewel and a masterpiece in culinary artistry. Glad I was able to obtain a copy from the publisher in advance of its launch.

Book contains a variety of chapters, about pork, beef & lamb, poultry, fish & seafood, sides, sauces, marinades. Where's the wild game? The jerky (there is ONE beef jerky recipe)? I'm disappointed in the lack of coverage on that as that's what we like to smoke the most. It does talk about different smokers, how to use your grill like a smoker, different sources of fuel, and has a super cool chart telling you how long and what temperature to cook your meat selection. I wish that was a pull out thing, like a poster centerfold. I'm looking forward to trying the macaroni and cheese. Not that many pictures. Wish there were more.

This is the kind of book that I wish I had when I first started smoking meats years ago. It would have saved me a lot of time and effort learning from my mistakes. This book is written in simple, easy to understand terms and is chock full of great recipes. This book will help you learn some of the basics about smoking meat, from choosing woods to meats. The best part of the book are the recipes. It's not full of fancy super gourmet recipes that are full of ingredients that you have never even heard of. These are real recipes that you probably have most if not all of the ingredients. I suggest giving this book a try. Highly recommend.

Another new pandemic hobby that my husband started and is excelling in. He went to a veterans BBQ camp and learned the ins and outs of smoking meats. However, he still needed advice on new recipes. The book is great for beginner and intermediate smokers who want to learn the ins and outs with great recipes and tips. There colorful photos in the book that show the finished product. The instructions are well detailed. No wondering how long something smokes for or the temperature. He had tried a dozen or so recipes and none have failed. A wonderful addition to our collection of cookbooks!

Since I am new to the smoking game, my wife got this for me as a birthday present. This book has tons of useful information for beginners to help get started. Make sure to read chapter one for a good foundation to get started. The book has very good recipes that are easy to follow, and is broken down by types of meats. I’m excited to see what I can do with the seafood section. There is also a great section to make and store your own sauces and rubs. After one cook, I’m already hooked. Now I just need to decide what I want to smoke next.

My husband and I own a smoker and we enjoy using it but we're big googlers for the basics; different rubs and sauces, specifically. This has a good selection of recipes with different rubs, the woods to use for smoking and accompanying sides to go with your smoked meat. There's some good tips on how to more effectively work your smoker and some really good sauce recipes especially the Cherry BBQ sauce which I highly recommend! Definitely a good book for any barbecue enthusiast to add to their collection.

So, I got a copy of this book even though I've been using my smoker for about a year now. I immediately made the St Louis spare ribs (though did not make sauce as we prefer drier ribs) and made the Honey Glazed Salmon (except we used Talapia) Everyone loved the ribs but they could not stop talking about the fish (which is now all gone) The recipes are simple to follow. I do recommend looking through and picking up some ingredients you may not have such as smoked paprika and celery seed. Can hardly wait to try more recipes next weekend. I will update with results !

. . . then this is it. It is comprehensive without being overwhelming. The recipes are abundant and arranged according to meat variety (or accompaniment), and these are simple, satisfying, and achievable. In addition, there is an appropriate amount of useful information on equipment, wood varieties, methods, and "theory." If you are curious about smoking, just getting started, or are a veteran looking for ideas, this is a the book.

This book has some good easy recipes, the techniques are all for actual smokers (but not really for people smoking on a grill). The few I've made have tasted good, but I was on my own for most of the techniques which don't really translate to smoking on the grill.

I purchased a smoker about a year ago for husband's birthday. He's had some success, but we both knew if he had more information and knowledge, he would do even better. This book is exactly what we were looking for. It can be a bit overwhelming for a beginner smoker, but this book steps you through the basics, including the different woods that can/should be used. The recipes all look delicious. They are written well and have great illustrations.

I love smoked meats and am always googling recipes and ideas for my next smoked meat feast. With this book I no longer have to search the internet, I can just turn the page for a great recipe. This book is full of great insight, instruction and even better recipes. It is well illustrated and the recipes are super easy to follow. This would make a great gift for that meat guy/gal in your life. And you get to reap the rewards.

Superb Cookbook. Great background on smoking and simple instructions to cooked delicious smoked meats. The Applewood Smoked Chicken is now my go-to recipe for chicken. The brisket recipe turned out great and was super-easy to follow. A great cookbook that will yield many delicious smoked meals for your family too.

This book is great for those who want to learn how to smoke meat the proper way. While reading this book, I ran across several tips that my dad taught me years ago when I would help him smoke. He was old school, but a master of the art of smoking. I often wonder if he was here today, what he would say about the modern smokers and digital equipment used today. He would probably say I like the old fashion way better. No matter what method you use to smoke meat, there's only one way, and that's the right way. Put into practice on how this book describes it, and you can't go wrong. I highly recommend this book for those that want to learn this method of cooking, and the proper way to do it.

I am liking this book for the simplicity of the process. I have another book that has been my go too with no fail results so I am hoping that by simplifying a little I can still get the same results. Good recipes for rubs and sauces. Looking forward to some better weather to give it a try.

I am new to smoking meat. I have decided to get a pellet smoker after reading this book. Good info about smokers, techniques and easy recipes. The recipes are easy to follow. There are enough for me to choose from to help break in my new smoker until I find my own way.

I just recently started smoking meat this summer, I am a believer, this book offers reciepe for all the meats plus sauces and marinades. I like the breakdowns of the meat, cook time, temp, and rest time, there is also description of which wood is best for types of meats. Good book to have in the kitchen, recommended!

Thus cookbook is a must have especially for the beginner! Very easy to follow, and extremely informative about different woods, seasonings, and tricks to get the recipe perfect every time. I have tried 5 different recipes from here and everyone was a hit! No more going out for smoker food for this family. Also ots great knowing how to make your own rubs and marinades instead of buying commercial products that are full of other preservatives and chemicals. Healthier way of eating. Definitely a must have if your smoking

I've never smoked meat until recently, and am very much enjoying trying these recipes, as they're easy to follow & read. Included in the book is a FAQ section, information on flavoring, types of smokers, varieties of woods you can use, as well as a thorough meat cooking chart. There's also a section on smoking shrimp, lobster, and fish. What I love most about it though, is that the ingredients called for are all in my kitchen or spice rack - you won't have to go through a ton of grocery store aisles to buy what you need.

This book has a lot of recipes in it I am excited to try! I also love how it teaches you about smoking meat, it's more than just a cookbook. I am getting my husband a smoker for Christmas and this will be a nice additional gift.

This is a great product for cooking! It works as described and is very durable. Cleaning is also very simple. Definitely would recommend this product.

As someone who is newer to smoking meats, I stumbled on to Amanda's website and shortly after received a copy of her new book. She is extremely knowledgeable and the recipes are amazing. I would highly recommend this to anyone looking to up their smoking game. The apple wood chicken, flank steak, tri-tip and baby back rib recipes have become normal meals in our house. I'm definitely looking forward to trying more recipes from this book!

Like most men (especially those of us who were raised in the southern US). I believe that grilling and smoking meat is in our DNA. But this book has definitely raised my game! Lots of new information and great tips for getting the most out of your smoker and the investment that you have to make in a good cut of meat.

This book is filled with amazing content from the first page to the last! These recipes are easy to follow (unlike many others out there) and everything I’ve had so far is 5 star! Not only that, these are things you want to make. Amanda does a great job of altering things based on the type of smoker you use. Finally, all of the rubs and sauces are also outstanding. I can’t wait to try my next recipe!

Wonderful cooking tips and recipes for smoking all your favorite meats and sooo easy too. This is a must have for smoking meats no matter if you are at the top of your smoking game or new to smoking food.

We have have had the pleasure of eating many of these recipes made by the author personally... and now that we have the book - we know her secrets and have replicated her amazing flavors ourselves!! Not only are they easy but super FAMILY friendly!! #amusthave

This book is a must read for anyone considering using a smoker. The material covered will help you decide what type of smoker to buy. There are great tips even the most experienced home pitmaster will benefit from. The book is an easy read and a great recource text.

I got this to learn how to prepare smoked meat for the meat-connoisseurs in my family and I am WHOLLY impressed! This books takes a very well-rounded approach to smoking in a very easy-to-follow format that I appreciate. Highly recommend!

As a newbie "smoker" , I found this book to be the foundation of knowledge I needed. Everything was laid out in a easy step by step funnel right to many great recipes. I highly recommend this book.

Amandas book has some of the best smoking recipes I have used. I just smoked a whole chicken with her Applewod Smoked Chicken recipe and the family went nuts over it. This has become my go to reference for smoking meat.