Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers: An Independent Guide with Master Recipes from a BBQ Champion

The book has really good recipes with pictures. Good information on smoking techniques. One of my top 3 go to books for grilling & smoking. Also has desert and sauce recipes.

This is the fourth time I've bought this book and will continue to buy it for all of the WSM lovers, family and friends. It's my husband's go-to when smoking and he still regularly uses it after five years smoking foods. There are a few things we've changed along the way as we've changed how we cook, but it's still our reference at the beginning of every smoke.

Excellent book overall. Superb photography. I used Mr Gillespie’s recipes for rubs and brine and the results were excellent. The negatives are less important, but here they are.The recipe for brine lists all the ingredients but gives no instructions. E.G. How many hours should the bird swim in the brine? I had to turn to the official (and free) Weber cook book for those details. I suspect Mr Gillespie forgot to have someone proofread his book before publication. Am I correct Mr Gillespie? I suspect he is not interested in these reviews.Another criticism. I think it would be nice if he gave ingredient substitutions. For example, brown sugar as substitute for turbinado. Why not? Another puzzlement. He says he only uses his rub recipe “during grilling events”. He doesn’t explain why it is not appropriate for everyday use. I would definitely like to hear his explanation.The recipe for the baby back ribs was fine. The flavor was superb. The texture was not what I expected. The recipe did not tell me how long I should smoke to have the most tender ribs. The recommended 4 hours produced ribs that were “al dente”. Meaning, I needed to bite the meat off the bone. I would have preferred that the meat fall off the bone.

I bought on Amazon the book -Smoke Meat like a Pro that was a ripoff -big timer!!One tiny-- as in very tiny paragraph about the WSM smokerPlenty of run a round about various smokers, in short the "Arthur" grabbed info off the net about Home Depot grills and smokers ,, borrowed the recipes, ( stole is such a descriptive word!!) clocked us with a price , stunk out the joint!! Amazon give me my money back , thanks Big A, you are best!!This book Secrets to Smoking is excellent has many pages abut the Weber Smokey Mountain, smoker (WSM)Plenty o f page about the WSM --second by second set up ,, tips, sequences!!! Hooray !!All in all about 9 pages , 5 most vital and well done.Well almost--the print is sooooooooo small for this first class book , its insulting !! Publisher needs 40 whacks in real time!!! The arthur has encountered problems, tips, better ways and- he's excellent about how to communicate this to us readers !! Buy it , you 'll be Amazed the book very well put together , a must read! Love it!! Love it!!

I am not a talented cook, I don't cook by instinct, and I didn't know much about smoking. So, I looked into several books and purchased this one, along with my Weber Smoky Mountain Cooker. The book contains advice on preparing the smoker for use, setting up the coals, and maintaining the target temperature. Of course, it contains recipes, many with color photos and instructions for cutting and trimming; injecting or soaking in marinades; finishing up with foil; and so on. I have used the smoker twice. Both times, I carefully followed the slow-cook "Minion" method outlined toward the beginning of the book, and I used recipes from the book for baby back ribs, salmon, chicken, and beans. I also smoked some turkey legs and Italian sausage.I have been extremely pleased by the results. And, I have found that the smoking process is quite simple. I feel like it's already becoming second nature, but I am glad that I started out with the book. I keep it on an end table and enjoy perusing it occasionally. Eventually, I'm going to try the "competion brisket" recipe and some of the appetizer recipes, such as "Armadillo eggs," sausage "fatties," and prosciutto-wrapped scallops.

I bought this for my husband, who recently started getting interested in smoking foods. It was his favorite Christmas present! It's 5 days since Christmas and he already made something, he was so excited.Dry Rub, pg 23: Seems like a good, standard rub. Calls for ancho chili powder, we swapped for regular chili powder and it seemed alright.BBQ Sauce, pg 23: This is a good, quick sweet kansas city style BBQ sauce.Bacon Stuffed Sausage Fatty Wrapped in Bacon, pg 58: For those who don't know (I didn't!) a "fatty" is basically a meatloaf made entirely of pork and smoked. This one was good, but for us was too rich and a little overkill on the bacon--3 pounds in the recipe, and velveeta to go with it. My husband wanted to swap out for cream cheese, but I convinced him to try the recipe straight, since he's never made one before. It was better the next day, sliced and put on a bun with some pickles to cut the richness.

Fue un regalo y a la persona de la encanto mucho a la persona me comenta que lo recomienda ampliamente

Simple to follow and the recipes look great - knowing absolutely nothing about how to smoke food, this has clarified issues that I was worried about and I can’t wait to get started.

I've been using my WSM for a few years now but over the last 6 months I've started really using it heaps, almost weekly (yay lockdown) so have been looking all over the internet for information focused on WSM. I stumbled upon this book and thought I might learn some good tips. The smoking section at the start I wish I'd read when I first got my WSM. It gives good practical guidance and an overview of how the WSM works. Though after having it for a few years I've already made most of the mistakes and learnt a lot so I didn't get much new information out of it. But it does have a lot of good recipes in it which I will try. Its useful having some indicative cooking times as you always want to know roughly how long to plan for.If you are new to the WSM then definately grab this book as it'll save some time. If you've had it for a while, then the recipes might be very useful for you.

Very detailed instructions are key, and this book delivers. Perfect if you own a WSM. Probably still perfect if you use easybake Traegars etc. It's late October in Canada and I'm still outside cooking every chance I get.

Wow what an amazing book! Got it for my dad for Father’s Day and now I’m thinking about trying some myself! Great to see a book right for a Smokey mountain, and the pictures look delicious! Shoutout to Bill on a 5/5 star smokers book!