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Title: Get Smokin': 190 Award-Winning Smoker Oven Recipes by Editors at Cookshack ISBN: 0-7624-1007-8 Publisher: Running Press Pub. Date: 01 March, 2001 Format: Paperback Volumes: 1 List Price(USD): $15.95 |
Average Customer Rating: 2 (1 review)
Rating: 2
Summary: Disappointing at best.....
Comment: I purchased a Cookshack smoker over 5 years ago and have experimented with it off and on. While I realize that barbeque is more art than science, I have been frustrated by the lack of information on just how much wood to use with particular recipes. I pre-ordered this book in anticipation of learning some secrets and tricks in the use of the Cookshack smoker. I waited for more than a month for delivery of the book and upon receipt of it, I eagerly delved into it looking for answers to my many questions. To my great disappointment, this book offered absolutely no information that I hadn't learned from trial and error. How much wood should I use? The book suggests that I consult the Cookshack Operator's Manual. There are some general guidelines but the guidelines don't tell you what amount of wood works best with what amount of food. Although I have had some delicious food from the Cookshack, if I am cooking for guests, I use my Brinkmann smoker as I am more confident that the food will be cooked to perfection. The water smoker takes longer, but is more forgiving than the sealed, dry smoking Cookshack. People who like to smoke fish will find 48 pages of recipes. If you prefer beef or pork, the list is much smaller, 16 and 15 pages respectively. There are also small sections dedicated to sausages, lamb and game. In short, this is a book that should have been a digest for Cookshack owners and prospective buyers. At best, it is a generic guide for smoking recipes. It doesn't promote the product line and it isn't a worthwhile choice for anyone new to smoking foods.
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Title: Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue by Bill Jamison, Cheryl Alters Jamison ISBN: 1558322620 Publisher: Harvard Common Pr Pub. Date: April, 2003 List Price(USD): $16.95 |
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Title: The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese by Lue Park, Ed Park ISBN: 0811701166 Publisher: Stackpole Books Pub. Date: September, 1992 List Price(USD): $19.95 |
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Title: SMOKE IT! 100 Succulent Recipes to Revolutionize Your Cooking by Paul Kirk ISBN: 0762409975 Publisher: Running Press Pub. Date: 01 March, 2001 List Price(USD): $12.98 |
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Title: Home Book of Smoke-Cooking Meat, Fish and Game by Jack Sleight, Raymond Hull ISBN: 0811708039 Publisher: Stackpole Books Pub. Date: December, 1981 List Price(USD): $16.95 |
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Title: Where There's Smoke, There's Flavor : Real Barbecue--The Tastier Alternative to Grilling by Richard W. Langer ISBN: 0316513377 Publisher: Little Brown & Company Pub. Date: May, 2001 List Price(USD): $13.95 |
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