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Meat Smoking And Smokehouse Design |  | Author: Stanley Marianski
Creators: Robert Marianski, Adam Marianski
Publisher: Bookmagic LLC
List Price: $19.95
Buy New: $12.55
as of 7/30/2010 13:39 CDT details
You Save: $7.40 (37%)
New (18) Used (8) from $12.55
Rating:  17 reviews
Media: Paperback
Pages: 324
Number Of Items: 1
Shipping Weight (lbs): 1.2
Dimensions (in): 9 x 6 x 0.7
ISBN: 0982426704
Dewey Decimal Number: 641
EAN: 9780982426708
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Product Description
Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far more important. There is a section with some basic recipes, but after reading the book one should be able to create his own recipes without much effort. The book explains differences between grilling, barbecuing and smoking. The sections on smokehouse design include over 200 construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, and drum smokers. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. The book will benefit the serious smoker as well as the beginner.
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| Customer Reviews:
Showing reviews 1-5 of 17
 very thorough February 10, 2010
Malinda R. Allen
I now understand the concepts of smoking meat-I thought it was a process of cooking but it is preserving that is totally different than applying heat. Great book.
 Meat Smoking and Smokehouse Design February 5, 2010
Edward F. Shermer (Stacy MN)
0 out of 1 found this review helpful
Ok. Not bad, but pretty basic and can the get information off the web for free. Luckily I got a good deal on Amozon as I wouldn't want to pay full price. Still interesting.
 Good Info, but not what I needed for my area February 1, 2010
vikingno1
1 out of 1 found this review helpful
I will say that this is a fantastic book. But without taking anything away from the book, I found out that the techniques of this book are for use in much colder county than I am in. I was hoping to learn how to smoke more naturally witout the use of nitrites, but that seems to not be belief of this text. I do not know if there are any alternatives to nitrites, but I will research to find out. If there are, then the book should add it on next release.
Although I cook a lot, I had quite an awakening reading the food handling information found in this book. That information makes the book a valuable source of information on its own.
I just wish I were in a more northern latitude rather than the tropics where proper smoking technique cannot be done.
A top pick not so much for casual collections but for avid culinary neo-pro libraries July 15, 2009
Midwest Book Review (Oregon, WI USA)
Any serious cook interested in smoking meats will find Meat Smoking and Smokehouse Design an outstanding survey of cooking and smoking meats according to US Government standards. From making brines and building barbecues to creating recipes without chemicals and designing a smokehouse, this is technical enough to satisfy even professional chefs, and is a top pick not so much for casual collections but for avid culinary neo-pro libraries.
More than just design May 14, 2009
Peter J. Van Brussel (Lexington, OH United States)
1 out of 1 found this review helpful
Yes this is the most extensive book on the design of smokers I have ever found and I used his plans to build a smoker out of a concrete drain pipe.I now have to smoke and cook in secret because if my friends find out they invite themselves for dinner. It has alot of old style smoking that gives you insight on techniques of smoking and how to's if buiding a smoker. Illastrations on all types of fires and fire boxes with theory of what is being accomplished. He has come out with a 2nd edition which bring in the subjects of BBQ and grilling.
Showing reviews 1-5 of 17
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