Weber's Smoke

By: Jamie Purviance

Up your grilling game by exploring the not-so-mysterious world of seasoning with wood chips—from Smoky Shrimp Tacos to Hickory Pork Tenderloins.

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Book Description

Up your grilling game by exploring the not-so-mysterious world of seasoning with wood chips—from Smoky Shrimp Tacos to Hickory Pork Tenderloins.

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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