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| Meat Smoking and Smokehouse Design |  | Authors: Stanley Marianski, Adam Marianski, Robert Marianski
Publisher: Outskirts Press
Category: Book
Buy Used: $29.95
as of 5/28/2012 16:17 EDT details
Used (12) from $29.95
Sales Rank: 661,537
Languages: English (Unknown), English (Original Language), English (Published)
Media: Paperback
Pages: 308
Number Of Items: 1
Shipping Weight (lbs): 1
Dimensions (in): 9.2 x 6.1 x 0.9
ISBN: 159800302X
EAN: 9781598003024
ASIN: 159800302X
Publication Date: March 26, 2006
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Product Description
Most books on the subject of smoking include a drawing or two, a few pages on generating smoke, and the rest of the pages are filled with recipes. While those recipes usually get the spotlight, the technical know-how behind preparing and smoking meats is far more important. When writing about cold or hot smoke the authors don't end on just giving the temperature range for a particular method. They also explain why one way is better for making certain products than the other. The second part of the book "The Smokehouse Design" contains all that is known about smoker design and is supported with over 100 drawings and 50 photographs. Many of them are detailed technical drawings with all dimensions for building fully functional units. Some of them can almost be made without any costs involved and when ready will allow for making products of the highest quality.
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