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

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.

What do you say about a book with the title of "Smoke?" Several years ago, I started learning how to cook "every day" and gourmet food over live fire by buying my first cook book by Jamie Purviance. That start has now turned into a passion that finds me cooking outside over 300 days a year and even inspired me to start a small business....all based on smoke. So of course when the guy that I credit for teaching me how to cook comes out with a book called "Smoke," I'm interested. This is not just a book of recipes. It's also an extensive reference manual and teaching tool. I really appreciate having the "why" behind a technique in addition to the "what," and this is an area where Purviance's book stands apart from so many other cook books. It's like Cliff Notes from a smoking master class. You'll learn how to make the most of your grill or smoker, no matter your level of experience. You'll find smoking basics, how to stock your pantry to handle any cook, and essential teachings on rubs, brines, marinades and sauces. There are also extensive references on chef cooking standards, grill safety and equivalent charts. But I know you want to hear about the recipes, right? All I can say is these recipes are smoke-a-licious. Some of my favorites are the Shrimp Sausages, which is a genius Asian appetizer. Or how about the Chile Rubbed Pork Chops in the smoked Tomatillo sauce? Can't be beat. And since bacon is all the rage these days (never been out of style in my world), "Smoke" has a great recipe for brined and maple-smoked bacon from pork belly. Be sure to check out the Teriyaki Pork Belly, too. The bottom line is this: This book if full of inventive, flavorful and easy-to-execute recipes that will thrill you and your guests this summer and beyond, making you look like the Grilling Superstar. This book will be a great addition to your cooking arsenal and outside living lifestyle. Get it. You won't be disappointed.

Weber's Smoke is a terrific guide to creating some delicious, smoke-cooked meals for your crew. It consists of 8 chapters: smoking basics; appetizers; red meat; pork, poultry; seafood; vegetables and sides; and resources. There are large, sharp photographs of all finished dishes to inspire you to get smoking, and the recipes are well-written but simple enough for a beginner to experience success. I really like the initial smoking basics chapter. It assumes you know absolutely nothing and gives you a brief education on direct versus indirect heat, how to smoke on a charcoal versus gas grill versus water smoker, and info on spices, rubs, marinades, etc. Each recipe tells you the preferred method of smoking such as grill or smoker but gives you the info needed to do it on whatever equipment you own. It also rates the intensity of the smoke you'll be using and provides a list of special equipment you might be utilizing such as oyster knife or cast iron skillet. I love the detailed run down before we get started so there are no surprises in the middle of the cooking experience. I gave this guide 4 stars due to a puzzling mixed success on our part. The sage smoked fresh ham had a mouth watering, great flavor but it was too dry and tough for our taste despite following the recipe from A-Z. On the other hand, the turkey drumsticks recipe was out of this world perfect and we'll be having them as often as possible. I'd give this book a solid chance any day of the week. I think you'll learn quite a bit from it and impress your friends and family with some of the food in it.

Muy buen libro con buenas recetas. Lo ideal es usar un ahumador (ya sea marca Weber u otra) para poder hacer las recetas tal como vienen indicadas.

Bought this as a Christmas present for my husband and he is delighted. Obviously has not had a chance to use it yet but the recipes look really good.

I haven't gone over the whole book yet, but based on the first 30 pages, and skimming through some recipes, this book is a must-own for those looking to get into charcoal grilling and smoking. It's got all the basic tips accompanied by very clear, helpful photos. It works its way up to more advanced techniques for those who already have some idea of what they're doing. You want info on rub, brines, and marinades? This book has a bunch and tells you the best ones to match with specific foods. Same thing goes for wood - wanna know how much to use, depending what you're cooking, and what offers the best flavours? It tells you all that too. Very impressed with this book, and you surely will be too if you decide to purchase it.

Tiene muy buenos consejos y recetas faciles de hacer ya que detalla cada paso. Lo unico es que solo viene en ingles.

This book is my number two go to smoking and grilling book. There is a beer brine recipe that I use for pork chops all the time. Brine, rinse and freeze. My wife never ate pork chops before and now its the only way she will eat them. Now the words "I want pork chops PLEASE" are heard in the house as soon as the snow is knocked off the grill. I use a dark beer and today I used Guinness as it takes the chops to the next level. Make sure they are in the brine no more than 48 hours and that they are rinsed off well when they come out of the brine. If not they will be a little salty. Brush with a little olive oil and sprinkle a little S and P.. good hot grill and Bob's your uncle!