Backyard BBQ: The Art of Smokology by Richard W. McPeake
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Book Reviews of Backyard BBQ: The Art of Smokology
Book Review: Best in class - who cares about the grammar?
Summary: 5 Stars
In order to learn about this great hobby, I purchased several books including (1) Extreme Barbecue: Smokin' Rigs and 100 Real Good Recipes, (2) Smoke & Spice: Cooking with Smoke, and (3) Peace, Love, & Barbecue.
My second favorite was Peace, Love, & Barbecue. However, MY very favorite (maybe not yours - if you're looking for an English Department manuscript) is this one by Chef Richard (McPeake's).
The reason it's my favorite is because it is the MOST USEFUL. He includes very specific and helpful "do's and don't's" and I just don't find as much useful information in the other books on the subject.
For example, he's got the precise cooking times and temperatures, based on the weight of whatever meat. He has lots of detail on the fuel. He's got great info on things you probably wouldn't consider, like what temperature to have the meat before it goes in the smoker.
I have the feeling that this guy has the most talent as a cook. Heck - never trust a skinny cook (look at the cover). You can tell his sense of flavor by how he goes on about which woods go best with which meats. Chef Richard is homespun - he's no English scholar, but I don't care - I appreciate his knowledge as a COOK! Yummy.
Nov. 2009 UPDATE:
I still like this book, but if you're only going to get one book on smoking/barbecuing, the the author's newer book, "Simply Backyard Barbecuing - From Grilling To Smoking" is really the one to get over this one. The newer book is better edited and organized, and incorporates MOST of the items in this book. It also adds quite a bit about grilling (a related, but different subject). If you really, really get into this hobby, then I would recommend both books, as there are a few things covered in this "Smokology" book that you won't find in the newer book. Also, you can get some insight into this brilliant cook's techniques by examining the differences between the two books (such as time and temperature chart differences).
Book Review: Excellent guide for the beginning to moderately experienced pitmaster
Summary: 5 Stars
Over the past few months I have gotten into the art of smoking food and have purchased a few books on the subject and read numerous websites in a quest to learn more. I decided to give this book a look after reading the mostly positive reviews, and after receiving it and checking it out, I am glad I did.
The first portion of the book (around 80-90 pages) is dedicated to educating the reader on the art of smoking. Everything from techniques, terminology, building fires, selecting and prepping various meats, to temperatures & times for the various cuts are covered, and covered pretty well. The second portion of the book gives you plenty of recipes to try out. The selection is pretty good and varied enough that it should have something for everyone. Everything from sauces, cures, dry rubs, marinades, individual sections for each type of meat, and side dishes are included.
Other reviewers have mentioned that the book really could have used another run through an editor to catch a few grammatical errors here and there. While that is true, and it honestly should be corrected, it didn't take away much from my enjoyment of the product itself. I ordered this book to learn a bit more about 'que and hopefully give me some tips that would improve the food that I serve to family and friends, and I think it accomplishes that just fine.
I would definitely recommend the book to anyone who has an interest in smoking, but is looking to learn more. I have read the author also has published more recent book(s) that cover the same subject matter, so it may be worth investigating that before purchasing this. Still, as I said earlier, if you love the smell of meat smoking away while sipping an ice-cold beer on a warm summer day, this book belongs in your library.
Book Review: The How To and Bible of Smoking. This is the only book you will ever need to learn the craft.
Summary: 5 Stars
I cannot say enough about this book. It is not your typical cookbook. It is definitely not your typical bbq book. This book focuses on Smoking. The science of smoking, the technical aspects of smoking, the hobby of smoking, how to smoke, different woods, different grills (yes, even how to use your gas grill as a smoker), and of course tried and true recipes.
This book will introduce your into the world of smoking, for me it was a book that has taken me to a new level of smoking. I am the envy of the block. It is easy to follow. I understand better now why the flavors turn out the way they do, how to repeat good batches and how best to test new ideas. This book focuses on the technology and science behind smoking. This is the how to and bible on smoking. And Chef McPeake proves he is truly the master of his craft.
I would also recommend purchasing the rubs right from his site. That saved me a lot of time of making my own batch, plus his are award winning and tasty. In reference to the other review "Very basic instructions and recipes can be found in Weber, BBQ University or just about any BBQ book." I have not found anything in weber or other BBQ books that address the hobby of smoking like Chef McPeake's book. Also, his recipes are original and tasty and not tested on a grill but through smoking techniques (I have tried many successfully).
So if you want a sure proof no nonsense way of learning about using a smoker or to take your game to a whole new level this book is for you. (I also use it to impress my friends and show up the other smokers I know).
Book Review: GREAT TEACHING BOOK!
Summary: 5 Stars
I have had this book for a while and refer to it each time I have a question. If you are looking for pretty, that it is not. if you are looking great information on Smoking this is a great book to have.
For a self authored book (no publisher included) this book has it flaws, but the information in this book regarding The art of smoking is almost matched by none. This book is all about smoking, nothing in it is about grilling. One of the first books I have bought that really focuses on this fashion of cooking.
The recipes are very good and loaded with flavors and different ways of doing the same item. It has a very good section on meat tips and buying and the chapter on the brining chicken and the secrets to smoking seafood (hot smoking) are very good!
My BBQ has gone up to a level that I am very proud and I haven't even tried all the recipes yet. The Jambayala Rice is awesome! and the cool section on salsas and relishes are refreshing.
The chapters on Proper Smoking Techniques, Basics of a Dry Rub and Making a BBQ Sauce, will save you months or years on the learning curve.
I agree with the national book reviews on this book, not pretty, but a important manual to have on your shelf if you are interested in this art!
You can not go wrong with this one!
Book Review: Taking the guesswork out of the smoking process
Summary: 5 Stars
Smoking meat is not a trivial process, as I learned when I bought my first smoker. My first attempt was a disaster, producing a burned, woody, unpleasant product. In fact, it was so bad, I had thoughts of never firing up my smoker again. But, after my wife bought this book for me, and I read the "basics" chapters, I immediately realized the several mistakes I made. While my second attempt wasn't nearly as bad as the first, it wasn't what I was hoping for. By reading and following Richard's instructions, tips and following his basic recipes, the third attempt at producing brisket turned out wonderful. What I like about this book is that it's written for both the beginning novice as well as the advanced smoker, with great, easy to follow recipes for rubs, mops, and sauces. And, it's not just dedicated to smoking brisket and ribs, but all sorts of other meats including seafood and poultry. If you struggle to produce a well-smoked product or are interested in improving your technique, I highly recommend this book! No other book has been as helpful as this one for me.