Meat Smoking and Smokehouse Design

Meat Smoking and Smokehouse Design

Postby Seminole » Tue Apr 25, 2006 10:26 pm

An excellent new book on smoking (228 pages).
Curing, smoking temperatures, methods of cooking and many tips, all clearly explained. Over 100 drawings and 50 photos with some professionally drawn American government plans for smokehouses (4 detailed plans).

The book shines though in its second part: Smokehouse Design (about 145 pages). Information on smoke delivery pipe materials, diameter, the length, pitch of the pipe etc. The chapter on fire pit designs and the ways to control temperatures by using different grate arrangements is like a book in itself.

You can check some of the material from the book at the web site the authors are running: It is listed in the Smokehouse Design Section of the main page.

Recommended reading for people that want to make top quality smoked products or for anybody who intends to build his own smokehouse.
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Postby Bad Flynch » Fri Jun 29, 2007 8:52 pm

I bought this book, based on the above recommendation. It is evident that the authors have quite a bit of experience with their subject, but the book is in need of some careful editing.

One a scale of 1 to 4, with 4 being the best, I'd give this book a garded 3.

Maybe their next edition will have some of the problems fixed.
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