Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill by Jamie Purviance

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  • Barbecued turkey drumsticks with chile dry rub

    • Aggie92 on June 13, 2016

      Title is somewhat misleading as this is a recipe for smoking. Used a family pack each of chicken thighs and drumsticks. The beer brine is fabulous (brined overnight) and made enough to for all the chicken. Doubled the rub, which was ok but kind of boring. Maybe the mild New Mexico chile powder I used was just too mild. It definitely needed some spice to it. Smoked for 3 hours with a 50/50 combination of mesquite and pecan chips. With a few modifications to the rub recipe this will be a 5 star way to smoke poultry.

  • Summer vegetable succotash

    • nicolepellegrini on April 21, 2020

      A nice side dish - I liked better than most succotash recipes I've prepared because grilling gave the vegetables some extra flavor (without having to use butter or bacon, adding fat). I used my indoor grill pan.

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  • ISBN 10 0376020679
  • ISBN 13 9780376020673
  • Linked ISBNs
  • Published Apr 03 2012
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Oxmoor House

Publishers Text

If you can grill, you can smoke! Now you can add smoke flavor to almost any food on any grill. Weber's Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes-not hours. You'll learn: Basic and advanced smoke cooking methods for traditional smokers as well as standard backyard grills Over 85 exciting recipes such as Brined and Maple-Smoked Bacon and Cedar-Planked Brie with Cherry Chutney and Toasted Almonds Smoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of wood Weber's Top Ten Smoking Tips for getting the best possible results on any grill

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