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Smoking Meat
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Table of Contents

  • 1: COOKING LOW AND SLOW
    • 1: Cooking with Smoke
    • 2: Core Principles
    • 3: The Smokers
    • 4: The Elements of Smoking
    • 5: Starters, Fuel, and Wood
    • 6: Building and Fine-Tuning the Fire
    • 7: Troubleshooting
    • 8: Seasoning and Flavouring
    • 9: Tools of the Trade
  • 2: BEEF
    • 1: Smoking Beef: What You Need to Know
    • 2: Beef Cuts
    • 3: Brisket
    • 4: Short Ribs
    • 5: Fillet
    • 6: Shoulder (Clod)
    • 7: Ribeye
  • 3: LAMB
    • 1: Smoking Lamb: What You Need to Know
    • 2: Lamb Cuts
    • 3: Rack of Lamb
    • 4: Lamb Shanks with Bourbon Plum Sauce
    • 5: Lamb Neck with Sweet-Sour Dip
  • 4: PORK
    • 1: Smoking Pork: What You Need to Know
    • 2: Pork Cuts
    • 3: Baby Back Ribs
    • 4: Spare Ribs
    • 5: Pulled Pork Shoulder
    • 6: Pork Belly
    • 7: How to Cure and Smoke Bacon
    • 8: Ham
  • 5: POULTRY
    • 1: Smoking Poultry: What You Need to Know
    • 2: Poultry Cuts
    • 3: Turkey Breast
    • 4: Chilli Quail
    • 5: Jerk-Rubbed Chicken Wings
    • 6: Whole Chicken
    • 7: Chicken Thighs with Piquant Mayonnaise
    • 8: Smoky Yakitori Chicken
  • 6: GAME
    • 1: Venison Tenderloin
    • 2: Whole Pheasant
    • 3: Wild Boar Ribs
    • 4: Bison Ribeye
    • 5: Elk Fillet
  • 7: A LITTLE EXTRA SMOKE
    • 1: Smoking Seafood: What You Need to Know
    • 2: Whole Rainbow Trout
    • 3: Red Snapper
    • 4: Salmon with Sweet Glaze
    • 5: Cold-Smoked Salmon
    • 6: Prawn Skewers
    • 7: Oysters
    • 8: Lobster Tail
    • 9: Smoked Portobello Mushroom Caps
    • 10: Smoked Asparagus with Pork Belly
    • 11: Smoked Wild Mushroom and White Grape Salad
    • 12: Smoked Tomatillo Salsa
    • 13: Smoked Habanero Hot Sauce
  • 8: Kitchen Safety
  • 9: Glossary
  • 10: Smoking Times and Temps
  • 11: Index
  • 12: About the Author
  • 13: Acknowledgements

Promotional Information

Get your mouth watering with some Smoking Meat.

About the Author

Will Fleischman is an award-winning Texas pitmaster. Prior to tending the pits at Lockhart, Will has been a chef in China, a college professor, and the owner of several small businesses, but BBQ was, and is, his calling. Will's brisket has been sampled by Andrew Zimmern on the Travel Channel's "Bizarre Foods America," and was featured when Will was a competitor on season 4 of Destination America's "BBQ Pitmasters." In 2012, he was named one of the ten best pitmasters in the South by Southern Living magazine.

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