Garret Komjathy
TVWBB Fan
Is there a book that is specifically dedicated to WSM recipes? If so, I would welcome recommendations.
Seeking Book Recommendation for Smoker Recipes
- Thread starter Garret Komjathy
- Start date
Eric Michaud
TVWBB Super Fan
There are a lot of books dedicated to smoking but none that I know of that are solely for the WSM. In all honesty I have a bunch of books on smoking, Ray Lampe, Paul Kirk, Peace love and BBQ but I have learned more from this site than any book and of of course experimenting on my own. You can find answers for techniques, recipes, prep, storing, etc...
If you can't find what you are looking for just ask.So many with tons of experience and always looking to help.
If you can't find what you are looking for just ask.So many with tons of experience and always looking to help.
Gary H. NJ
TVWBB Platinum Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Eric Michaud:
There are a lot of books dedicated to smoking but none that I know of that are solely for the WSM. In all honesty I have a bunch of books on smoking, Ray Lampe, Ray Kirk, Peace love and BBQ but I have learned more from this site than any book and of of course experimenting on my own. You can find answers for techniques, recipes, prep, storing, etc...
If you can't find what you are looking for just ask.So many with tons of experience and always looking to help. </div></BLOCKQUOTE>
Exactly right. Get a couple books with recipes you like. Everything else (Q technique) you can get here and here.
There are a lot of books dedicated to smoking but none that I know of that are solely for the WSM. In all honesty I have a bunch of books on smoking, Ray Lampe, Ray Kirk, Peace love and BBQ but I have learned more from this site than any book and of of course experimenting on my own. You can find answers for techniques, recipes, prep, storing, etc...
If you can't find what you are looking for just ask.So many with tons of experience and always looking to help. </div></BLOCKQUOTE>
Exactly right. Get a couple books with recipes you like. Everything else (Q technique) you can get here and here.
Garret Komjathy
TVWBB Fan
Thank you
Bob Sample
TVWBB Diamond Member
Like Eric says, this site is about the best source for info and help.
As far as books go I really enjoy Peace Love and BBQ by Mike Mills and after you read it you can start a thread about meat sweating and get Mr. Kruger very agitated
As far as books go I really enjoy Peace Love and BBQ by Mike Mills and after you read it you can start a thread about meat sweating and get Mr. Kruger very agitated
Len Dennis
TVWBB Diamond Member
Speaking of smokin:
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Len Dennis
TVWBB Diamond Member
I have no books but lots of recipes from this site. Also have literally hundreds of 'favourites' on my browser.
The problem I found with links is it takes too long to scroll the list to find something.
My suggestion is to not only save links as favs but to print out the recipes and keep them in a binder. That way, when you're looking for a cool recipe to try, just sit down, have a beer and do some light reading.
In this way, you've just created "your own cookbook".
The problem I found with links is it takes too long to scroll the list to find something.
My suggestion is to not only save links as favs but to print out the recipes and keep them in a binder. That way, when you're looking for a cool recipe to try, just sit down, have a beer and do some light reading.
In this way, you've just created "your own cookbook".
I really like the book Smoke and Spice, there are a ton of recipies.
All the recipes for a smoker have very generic specifications. They are all pretty much smoke at 225-250 until internal temp gets to X.
There are tons of rubs, sauces, marinades and even a few non smokable things for side dishes and desserts.
I admit I haven’t made much yet using the book but I read through this thing drooling…
http://www.amazon.com/gp/produ...1&pf_rd_i=155832061X
All the recipes for a smoker have very generic specifications. They are all pretty much smoke at 225-250 until internal temp gets to X.
There are tons of rubs, sauces, marinades and even a few non smokable things for side dishes and desserts.
I admit I haven’t made much yet using the book but I read through this thing drooling…
http://www.amazon.com/gp/produ...1&pf_rd_i=155832061X
Scott Borsick
TVWBB Member
Check out a book called Low and Slow by Gary Wivott. You'll find he refers to the WSM quite. Here is a review from Amazon:
Being new to "real" barbecuing, I was looking for clear instruction on how to best use my new Weber Smokey Mountain Cooker. Like most of us, I had scoured the internet for information on meat preparation, rub recipes, proper heat control techniques, etc., but there was so much conflicting advice, I decided to go with one source and follow it. Gary Wiviott's "Low & Slow" was my choice, and I'm delighted that it was!
Gary's method is perfectly described and illustrated (and he's a hilarious writer, by the way)in 5 easy to follow lessons; each of which is designed to take you through the entire process of building and controlling the perfect fire, cutting the meat correctly (splitting chickens, trimming the ribs, etc.), creating a variety of spice blends and sauces, and side dish recipes, too. He even talks about how to cut your ribs before plating them for serving (yes, there are different ways.) Each lesson builds on the previous, and they are more challenging as they go. By following the 5 steps, you will soon be mastering the art of smoking chickens, ribs, and roasts like never before.
What Gary's book aims to do is to make you comfortable with the basics of barbecue: Meat, fire, and time. He helps you get a "feel" for using your Weber Smokey Mountain (or kettle grills and side smokers, if that's what you have) without over-reliance on gadgets, gizmos, and fancy formulas. It's a basic system that works. I've had some of the best barbecue of my life... right at home. It's a winner.
Being new to "real" barbecuing, I was looking for clear instruction on how to best use my new Weber Smokey Mountain Cooker. Like most of us, I had scoured the internet for information on meat preparation, rub recipes, proper heat control techniques, etc., but there was so much conflicting advice, I decided to go with one source and follow it. Gary Wiviott's "Low & Slow" was my choice, and I'm delighted that it was!
Gary's method is perfectly described and illustrated (and he's a hilarious writer, by the way)in 5 easy to follow lessons; each of which is designed to take you through the entire process of building and controlling the perfect fire, cutting the meat correctly (splitting chickens, trimming the ribs, etc.), creating a variety of spice blends and sauces, and side dish recipes, too. He even talks about how to cut your ribs before plating them for serving (yes, there are different ways.) Each lesson builds on the previous, and they are more challenging as they go. By following the 5 steps, you will soon be mastering the art of smoking chickens, ribs, and roasts like never before.
What Gary's book aims to do is to make you comfortable with the basics of barbecue: Meat, fire, and time. He helps you get a "feel" for using your Weber Smokey Mountain (or kettle grills and side smokers, if that's what you have) without over-reliance on gadgets, gizmos, and fancy formulas. It's a basic system that works. I've had some of the best barbecue of my life... right at home. It's a winner.
Dave Russell
TVWBB Honor Circle
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Borsick:
Check out a book called Low and Slow by Gary Wivott. You'll find he refers to the WSM quite. Here is a review from Amazon:
Being new to "real" barbecuing, I was looking for clear instruction on how to best use my new Weber Smokey Mountain Cooker. Like most of us, I had scoured the internet for information on meat preparation, rub recipes, proper heat control techniques, etc., but there was so much conflicting advice, I decided to go with one source and follow it. Gary Wiviott's "Low & Slow" was my choice, and I'm delighted that it was!
Gary's method is perfectly described and illustrated (and he's a hilarious writer, by the way)in 5 easy to follow lessons; each of which is designed to take you through the entire process of building and controlling the perfect fire, cutting the meat correctly (splitting chickens, trimming the ribs, etc.), creating a variety of spice blends and sauces, and side dish recipes, too. He even talks about how to cut your ribs before plating them for serving (yes, there are different ways.) Each lesson builds on the previous, and they are more challenging as they go. By following the 5 steps, you will soon be mastering the art of smoking chickens, ribs, and roasts like never before.
What Gary's book aims to do is to make you comfortable with the basics of barbecue: Meat, fire, and time. He helps you get a "feel" for using your Weber Smokey Mountain (or kettle grills and side smokers, if that's what you have) without over-reliance on gadgets, gizmos, and fancy formulas. It's a basic system that works. I've had some of the best barbecue of my life... right at home. It's a winner. </div></BLOCKQUOTE>
It's not a bad book and he makes some great points. However, his method flat out doesn't work with the big bullet. Also, he generally recommends too much wood and not enough time per cook.
Check out a book called Low and Slow by Gary Wivott. You'll find he refers to the WSM quite. Here is a review from Amazon:
Being new to "real" barbecuing, I was looking for clear instruction on how to best use my new Weber Smokey Mountain Cooker. Like most of us, I had scoured the internet for information on meat preparation, rub recipes, proper heat control techniques, etc., but there was so much conflicting advice, I decided to go with one source and follow it. Gary Wiviott's "Low & Slow" was my choice, and I'm delighted that it was!
Gary's method is perfectly described and illustrated (and he's a hilarious writer, by the way)in 5 easy to follow lessons; each of which is designed to take you through the entire process of building and controlling the perfect fire, cutting the meat correctly (splitting chickens, trimming the ribs, etc.), creating a variety of spice blends and sauces, and side dish recipes, too. He even talks about how to cut your ribs before plating them for serving (yes, there are different ways.) Each lesson builds on the previous, and they are more challenging as they go. By following the 5 steps, you will soon be mastering the art of smoking chickens, ribs, and roasts like never before.
What Gary's book aims to do is to make you comfortable with the basics of barbecue: Meat, fire, and time. He helps you get a "feel" for using your Weber Smokey Mountain (or kettle grills and side smokers, if that's what you have) without over-reliance on gadgets, gizmos, and fancy formulas. It's a basic system that works. I've had some of the best barbecue of my life... right at home. It's a winner. </div></BLOCKQUOTE>
It's not a bad book and he makes some great points. However, his method flat out doesn't work with the big bullet. Also, he generally recommends too much wood and not enough time per cook.
Barry McCorkle
TVWBB Super Fan
The first book that I bought was Smoke and Spice and it was well worth it. Before there were the bbq internet resources available that we have had in the last 10 years, I wore out the pages reading and rereading it while learning to cook bbq on my old cheapo Brinkmann charcoal smoker. It should be required reading for all smokers and I have made a number of the recipes with good success. I would also highly recommend Paul Kirks Championship BBQ, which came out a few years ago. None of them focus on the WSM, but the recipes work for all smokers. The magic of the WSM is the ease in which it maintains the cooking temp recommended in the recipes.
Richard Diaz
TVWBB Pro
The internet will be your best resource. First thing I did when learning to q was I went to the libary and checked out all of the bbq books I could and read them. I noted the recipes that I liked. Whenever I need to refernce them I just look them up on line.
James Jacobson
TVWBB Fan
You don't need a book. Check outAmazing Ribs Meathead Goldwyn has just about everything regarding BBQ and grilling on his site.
Mike P.
TVWBB All-Star
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Jacobson:
You don't need a book. Check outAmazing Ribs Meathead Goldwyn has just about everything regarding BBQ and grilling on his site. </div></BLOCKQUOTE>
What James said AND any Man with a printer can build his own from the wealth of infomation contained on this site.
Start with a search of K Kruger's posts.
Good Luck and Merry Christmas to ALL!
You don't need a book. Check outAmazing Ribs Meathead Goldwyn has just about everything regarding BBQ and grilling on his site. </div></BLOCKQUOTE>
What James said AND any Man with a printer can build his own from the wealth of infomation contained on this site.
Start with a search of K Kruger's posts.
Good Luck and Merry Christmas to ALL!
James Harvey
TVWBB Pro
I'm with Dave on Wiviott's book. He's openly contemptuous of this site and tends to advocate older processes that have been much improved upon since publication. That said, he does have some good insight on the basics of cooking.
I have and like Smoke & Spice, Paul Kirk's Championship Barbecue and Lilly's new book on Big Bob Gibson's. None are WSM specific. This site is. If you want recipes, look at the above. If you want WSM specific cooking advice and much more, read here,
I have and like Smoke & Spice, Paul Kirk's Championship Barbecue and Lilly's new book on Big Bob Gibson's. None are WSM specific. This site is. If you want recipes, look at the above. If you want WSM specific cooking advice and much more, read here,