Smoking Meat: The Essential Guide to Real Barbecue by Jeff Phillips

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  • Smoked chicken thighs/legs

    • Aggie92 on June 28, 2016

      The apple/pecan wood combo was really good with chicken. Not sure the marinade was worth the cost of ingredients or the time. I marinated the chicken legs and thighs overnight and really couldn't taste anything other than the smoked flavor of the chicken. Instructions were well written and easy to follow for my first time smoking chicken.

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  • ISBN 10 1770500383
  • ISBN 13 9781770500389
  • Published May 15 2010
  • Format Paperback
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Whitecap Books
  • Imprint Whitecap Books

Publishers Text

Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavor, and this is the book that shows you how! For the first time in print, Jeff Phillips is sharing the information he has compiled on his incredibly popular website, With step-by-step instructions on how to choose, set up, and modify your own charcoal, gas, or electric smoker, Jeff guides you through your smoking session with the patience that is unique to an experienced pitmaster. Once you've chosen your smoker and got the knack of some basic techniques, Jeff encourages you to cut loose and experiment to develop your own smoky sensations. Best of all, you can use your basic backyard grill to give smoking meats a try, then decide whether to invest in a smoker.

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