Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill [Englisch] [Taschenbuch]

I have been cooking over fire for over 50 years, mostly using Weber grills and after market products, many of which I have reviewed here. The books by Jamie Purviance ( I believe that there are now nine) have been and are the basic "go to" resources when I need either a recipe or some grilling advice. I suspect that buying "another cook book" other than by Jamie would provoke a "domestic tsunami" but, as I write this, I see the SO eyeing the book, and I'd probably draw some ire if I didn't buy it.

So, gentle reader, why should you shell out some coin for this one?

Well, if your idea of outdoor cooking is burning burgers on Memorial Day and the 4th, my advice is: Don't! But if you are at all like me, and grill a lot, I urge you to get and read this book, and here are some reasons why.

1. IT'S A LEARNING TOOL. If you smoke on a regular basis, you can skip this paragraph. But if you don't, one good reason to get this book is to learn how. As Jamie notes, and I underscore, smoke is a seasoning, and as with most seasonings, "less is more". Too much salt, garlic or smoke can ruin a meal, while just the right amount can take good food into the stratosphere! Jamie is a good teacher in this book, and if you read and follow the advice he offers, you will start getting some serious "atta boys!" (or "atta girls!") when the food hits the table (hopefully plated).

2. THE RECIPES ARE SIMPLE. One of the constants in the Purviance/Weber library is that there is an emphasis on simplicity. Not at the expense of flavor, mind, but in ease of understanding, preparation and cooking. At my advanced age, I am simply not interested in spending three days preparing a meal, nomatter how good the finished product is.

3. DOING NEW THINGS WITH OLD FAVORITES. In the winter, we like "comfort foods", like braised short ribs or osso bucco. When I see a new way to do one of these dishes (like beer braised and mesquite smoked short ribs) I start to salivate. Similarly, when I see something called "pacific rim pork roast" which uses low and slow to do a pork shoulder, I'm on it!

4. THE BOOK IS WELL ORGANIZED. Don't you hate it when you have to use the index at the back of a book to find information you need? This one is easy to use: it starts with a section on "smoking basics", then has recipes organized by sections like appetizers, red meat, etc. Each section starts with a list of the recipes contained there. It could not be set up any better. Oh yes! there are great pics of each dish.

5. YUMMY RESULTS. Is there any reason at all to buy a cookbook that does not produce food that is incredibly tasty? Not where I sit. And that, gentle reader, is probably the main reason that I have added each of Jamie's books to the kitchen shelf as soon as I see them here. Simply put, whether I am cooking for me, or the family or for friends, I have been able to rely on the Purviance/Weber team for reliable, tasty recipes which produce consistantly high level results.

Normally, I cook out all year long. OK, a bit less when there's a lot of snow on the deck, but about twice a week then, and a lot more when the snow and ice are gone. With what looks like an early spring (last week was amazing and I was at the grills 5 days out of 6)I have already planned several meals using this book, and knowing the SO, there will be requests (demands?) for more. Smoking food well requires a knowledge of fire maintenance and careful use of the smoking process. If you let Jamie be your teacher, the learning will be fun and productive.

Expand your outdoor cooking horizons and waistlines with Weber's "Smoke"! The latest cookbook from Jamie Purviance is the first (as far as I know) undertaking into the world of low and slow authentic BBQ. The book is helpful for those who want to transition from high heat grilling into low and slow smoky BBQ on a kettle, gas grill or smoker. To speed up this transition, the books composition is easy to follow and exciting to explore. An overabundance of vibrant photography and illustrations serves to help the reader soak up information like a sponge.

Even a BBQ enthusiast like me has found many useful tips, tricks and nuggets hidden between the lines. Moreover, the recipes are inspiring...traditional and non-traditional BBQ dishes that challenge beginners to experts. Also, the inclusion of Latin cuisine is my favorite theme about this book. I grew up with parents who cooked authentic Mexican cuisine and I have incorporated that into my BBQ for years. Jamie Purviance's experience in Latin cuisine brings a whole new level of flavor to the table...literally! If you haven't tried BBQ tamales, you're missing out...this book has the recipe!

Some hardcore pitmasters may be disappointed to find that this book is not like the "storyteller" BBQ books that have come out recently or that Jamie does not touch on long standing low and slow debates such as..."should the brisket go fat side up or down?" But for the casual backyard weekend warriors, the tutorial and recipes in this book will guide you to impress your family, friends and neighbors. Well done!

Weber's Smoke brings together decades of knowledge about smoke cooking and barbeque in a book that enables beginners through moderately-skilled backyard chefs to step up their games! I'm a professional BBQ cook with Velvet Smoke BBQ and Kansas City BBQ Society (KCBS) judge so I'm often asked for recipes and cooking tips. However, many of the recipes used out on the competition trail are long, laborious and technically difficult. Weber's Smoke balances the basics of grilling and smoking with professional tips that are easy to understand and perform on the grill you already have. There are a lot of smoking and barbeque books out there, but for one go-to book that delivers real results with proven recipes, this is the one! I also recommend Real Grilling, also from the Weber collection, for those interested in grilling techniques and even more awesome recipes. Good luck and good smoking!