Das große Smoker-Buch

A special role in the barbecue scene is played by a large oven - the so-called BBQ Smoker. Generally, in this form of barbecue, large pieces of meat are cooked for a long time at a low temperature - and take on a great flavour.

low & slow - that is the secret behind the taste sensation which can become a passion. Smoking is a special type of barbecuing in the low temperature range. It is now not only well-known in its land of origin, the USA, but also has a growing fan community in Europe. The flavour that the meat takes on depends on the recipe and the fuel used.

Das große Smoker-Buch (The big Smoker Book) provides an introduction to the basic techniques of Smoking, and presents numerous expert tips on equipment, fuel and supplies. In the extensive recipe section you can find everything for a perfect barbecue experience - from special seasoning with sauces, rubs and marinades, to the best recipes for fruity-spicy ribs, incredibly tender brisket, or fantastically juicy salmon trout. Side dishes, bread, snacks and desserts also take on an entirely new range of flavours in the Smoker.

160 pages, numerous colour photos, 245 x 300 mm, bound,
ISBN 978-3-86852-287-7

The Authors

As a freelance BBQ expert, Karsten "Ted" Aschenbrandt leads numerous BBQ seminars as well as product tests from renowned grill and Smoker manufacturers. As the team manager and pit boss he leads the BBQ team of the Deutschen Grillsportverein (German Barbecue Association) at championships and events.

Rudolf Jaeger is a manufacturer of BBQ equipment, manager of the Deutschen Grillsportverein, and member of the championship team.

Contents

Preface

Part 1: The Smoker

A short history of barbecuing

Smoker - a short practical guide and tips for maintenance
The most important Smoker varieties and their characteristics
- Offset or Barrel Smoker
- Water or Bullet-Smoker
- The Kettle Grill as a Smoker
- Wood pellet Smoker
- Ceramic Smoker
The maintenance of a Smoker

Fuel
Wood
Coal
Wood pellets
3 ... 2 ... 1 ... Fire!

Accessories

Part 2: The dishes

The special seasonings
- Rubs
- Pastes
- Mops and Marinades
- Barbecue sauces

Pork
- Pulled Pork
- Ribs
- Specials

Beef
- Brisket
- Specials

Lamb, Veal & Co.

Poultry

Fish

Sides

Bread

Snacks

Desserts

Part 3: Appendix
- Glossary
- Information on the recipes
- Recipes from A-Z
- Index
- Grillsportverein Introduction
- Acknowledgements
- Our book recommendations