Synopses & Reviews
In Smoking Food
, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art's essentials—and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to turtles. Their advice is as ingenious and cost-conscious as any given by Alton Brown. Aware of the needs and wants of the modern cook, they include low-sodium preparations, alternatives to preservatives like sodium nitrite, and thoughts on safely handling meat. With more than one hundred recipes and tips for making brines, marinades, cheeses, appetizers, soups, and main dishes, Smoking Food
is an invaluable resource for the home smoker.
"Smoking Food by Chris Dubbs and Dave Heberle takes the fear out of putting smoke on meats....They cover all the bases: how to build a smoker, what fules to use, how to make your own sausage and design your own cures and marinades. Smoking Food also will teach you how to dress a fish, cure venison and smoke everything from snapping turtles to pheasants to chestnuts." Kansas City Star
Everything you need to know about home smoking.
About the Author
Chris Dubbs and Dave Heberle have written separately on subjects as varied as animals in space, immigration, construction safety, and Polish cooking. They both live in Pennsylvania.