A step-by-step guide to mastering the art of smoking, plus 100 incredible recipes. Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella.
“Where there’s smoke, there’s Steven Raichlen.” – USA Today
“Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” – Steven Raichlen