Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers: An Independent Guide with Master Recipes from a BBQ Champion Paperback – March 17, 2015

This book inspired me to break out the cheap no-name smoker I had been given and tried a while back (until I got tired of everything tasting like hickory). Utilizing this book, I smoked some meat and also had some veges cooking in a dish. The results were great, and I look forward to using it more. Every single recipe sounds tasty.It breaks smoking down to four methods: low & slow, hot & fast, combination, and grilling/high heat. Each method includes recipes for a variety of foods including not only pork and beef, but also things like chicken, seafood, veges, and sauces, as well as some breads and desserts. "Armadillo Eggs" anyone? (stuffed jalapeños wrapped in bacon).[I am in a decluttering phase of life, but after viewing this book I decided that it merited paying for and adding to my home cookbook library.]

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.

How refreshing to finally read about a common average backyard smoker with a common average BBQ enthusiast guy rise to the top in the highly competitive BBQ world ! No pellets, fancy pricey cookers, fans or turbocharged gadgets, just a basic Weber Smoky Mountain ! How cool is that !Wish I had the book years ago. I've been smoking on my Weber and creating great BBQ for quite sometime now but it took me many seasons to really understand the technique. The book is spot on ! Glad to see the author share technique and recipes so others can share the love on their patios in their backyards. Can't wait to try some of the recipes and the competition stuff. Also noteworthy is the fact how versatile the WSM really is.It's not just a smoker and to have recipes besides make the book a great read.............Even camping or tailgating ! Deserves 10 stars...............

I'm an American and this is a very "American" cookbook, very bacon, salt, and sugar heavy. I have made the high heat pork recipe so far and will cut the salt and sugar back even more next time (only cut the sugar in the sauce this time down). He has good tips and information, but I have noticed a few recipes missing a little info at times but it isn't anything major. Overall, it's a good book with good info and recipes. I just think they're a bit too rich and need adjustment to be optimal. If you want healthy recipes, you probably need to look elsewhere or just modify (that's my plan!). There are recipes for some things (like shredded beef) that I had been wanting, the Weber cookbook let me down on that one! I'd recommend this book overall, but take it with a few grains less salt (hence the 4 stars).

I never smoked anything in my life. I decided to get the Weber 18" Smokey Mountain smoker after looking at it for 4 years. This book seemed to be a great tool to get me started.I have smoked 3 different types of ribs and two beer can chickens from the recipes in the book. Everything came out exceptional. The book not only has wonderful recipes, but also familiarizes you with the Smokey Mountain and how to obtain optimum results. I could not be happier, and can't wait to try all the different recipes contained.

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.

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!!