SMOKEHOUSE BASICS ((OUTDOOR COOKING: BARBECUE, GRILLING, COLD-SMOKING & SLOW-COOKING) Book 3)

Love barbecued spareribs? Smoked Brisket? Cold Smoked Salmon? Wish you could make these, and other gourmet smoked delicacies at home? Hams, bacons, nuts, cheeses ... and more?
Worried that you don't have enough space? Bewildered by the array of equipment on offer? Unsure about the methods and techniques you need to master? Looking for some great seasoning recipes? Wanting simply to up your game?
All the answers you need to these and a whole range of other questions are right here! "Really Simple Smokehouse Basics" is for everyone who has an existing interest in cooking with smoke and salt as a method of preparing food, as well as everyone who is attracted to the idea and would like to learn more about it.
The book is part of a series, covering Smokehouse Basics (this book); Potjiekos and Slow-Cooking; Woods, Fuels and Fires; and Wilderness and Campfire Cooking.
It examines equipment ranging from the simplest of stove top smokers to the most sophisticated grill/barbecue/smoker combinations currently on the market; It discusses what makes each of them right – or not so right! – for your particular circumstances, and describes the tips and techniques necessary to get the best out of them in terms of both performance and value for money.
The book seeks to make the choice of equipment easy for you by listing, in detail, a selection of different commercial home barbecue and smokehouse equipment – pits, large vault and cabinet smokers, vertical and water smokers, kettle and other grills – even stove-top smokers suitable for the smallest apartment or loft balcony, or for a quick-smoked, no fuss, convenience meal you can rustle up in minutes. Detailed construction details are given for a range of both BBQ and cold-smoking equipment you can make at home – easily and economically.
For those who've often felt in the wilderness that they'd like to smoke a couple of trout from a mountain lake, or a brace of grouse, the book devotes a section to constructing a simple backwoods smoker out of natural, locally sourced materials.
The book suggests which woods you should – and should NOT! – consider using, by discussing the benefits and the unique 'personalities' of different woods and fuels – particularly in regard to the characteristics of the smoke, and the differences in heat and coals produced by them – and suggests the right fuel for the right application.
It looks not only at what makes some woods and fuels better for one application, and others for other applications, but also which woods work best in the area in which you live.
It considers the different categories of meat which are suitable for smoking, and it examines the different methods of salting, brining, seasoning and otherwise preparing foods prior to hot- or cold-smoking them.
Whether you're interested in smokehouse cookery (but aren't sure how to start) or an experienced BBQ'er looking for a spread of new techniques and methods, "Really Simple Smokehouse Basics" will have something special to offer you. Get it now!