Andy Harrington
TVWBB Member
Looking for recommendations for books focusing on smoking meats, not really looking for recipe books as I can get all that on here. More along the lines of preperation, selection and recommended smoke times/types. I've got pieces off here and have done well with a few exceptions <mussels and ham gave me fits>. I would really like to try a brisket flat but have been too afraid to. Bassically what you would get out of a smoke class without the 400 dollar price tag. Any and all suggestions appreciated.