Smoking (The Great Cooking Outdoors series) by Editors of the Harvard Common Press

Unlock the secrets of cooking on a smoker and enjoy the deeply soulful flavors of authentic pit-smoked BBQ made right in your backyard.

If you are new to smoke-cooking, you know it is more complicated than grilling. The cooking times are measured in hours, not minutes, and maintaining the perfect low temperature over those hours can be a challenge—especially when your fuel is wood chunks or logs and not propane gas or store-bought charcoal. 

Smoking serves up expert guidance on these tricky matters in a clear and concise way that even a total newbie can understand. Best of all, it offers 50 flavor-packed recipes that will make you not just use your smoker, but love it. They include:

* Braggin’ Rights Brisket
* Barbecued Short Ribs with Olive Oil Baste
* Slathered and Rubbed Barbecued Chicken Breasts.
* Kansas City-Style Baby Back Ribs
* Szechuan Smoked Duck
* Herb-Crusted Barbecued Rack of Lamb with Roasted Garlic Sauce
* Ancho and Chipotle–Rubbed Smoked Pork Loin
* Barbecued Shrimp Pasta Salad with Citrus Vinaigrette
* Smoke-Baked Barbecue Chile Pie

This colorful, photo-rich book is the perfect gift for anyone new to smoke-cooking or for BBQ veterans who want to graduate to true pitmaster status. It covers the Southern and Texas classics as well as new-school barbecue that incorporates global flavors and lighter, healthier proteins. You will be enjoying these recipes for years to come.