Contents
Delving into the realm of cookbooks for smoking unveils a treasure trove of expertise and flavors, from classic barbecue staples to inventive smoked dishes.
These top 10 cookbooks for smoking offer essential techniques and mouthwatering recipes, empowering enthusiasts to master the art of smoking at home and elevate their culinary skills.
1. Chiles and Smoke
“Chiles and Smoke” by Brad Prose ignites your culinary creativity with over 65 vibrant recipes that blend the robust flavors of chiles, smoke, and fire.
From beef and lamb dishes like Harissa Beef Tacos and Vindaloo-Spiced Lamb Lollipops, to Chipotle Tahini Grilled Chicken and Smoked Chorizo Meatballs, each recipe is a bold exploration of taste and technique.
Prose not only shares mouthwatering recipes but also guides you through charring, grinding, pickling, grilling, and smoking chiles to enhance flavors.
Whether you’re a seasoned pitmaster or a backyard BBQ enthusiast, this book promises to elevate your grilling game with its spicy and smoky allure.
- Publisher : Harvard Common Press (March 21, 2023)
- Hardcover : 192 pages
- Dimensions : 9.3 x 0.85 x 9.25 inches
2. Rodney Scott’s World of BBQ
“Rodney Scott’s World of BBQ” by Rodney Scott and Lolis Eric Elie is a groundbreaking cookbook celebrating African American barbecue heritage. It features Rodney’s life journey from a young pitmaster to owning renowned Rodney Scott’s Whole Hog BBQ in Charleston.
The book showcases his signature recipes like pit-smoked turkey and hush puppies, while also offering insights into building pits and South Carolinian food traditions.
With stunning photography and poignant storytelling, this cookbook is both a practical guide for achieving authentic barbecue flavors and a powerful narrative of perseverance, family, and cultural pride in American culinary history.
- Publisher : Clarkson Potter (March 16, 2021)
- Hardcover : 224 pages
- Dimensions : 8.26 x 1.07 x 10.29 inches
3. The Brisket Chronicles
“The Brisket Chronicles” by Steven Raichlen unveils over 60 irresistible recipes showcasing brisket’s versatility—from Texas barbecue to global flavors like Jamaican Jerk and Korean grilled styles.
Raichlen explores beyond traditional methods, offering recipes for pastrami, cheeseburgers, and even incorporating brisket into unexpected treats like chocolate chip cookies and kettle corn with burnt ends. With expert tips on handling and storing brisket, he ensures maximum tenderness and flavor.
This cookbook isn’t just about main dishes; it includes comforting leftovers like brisket hash and innovative side dishes, making it a comprehensive guide to mastering the art of brisket in any culinary setting.
- Publisher : Workman Publishing Company; Illustrated edition (April 30, 2019)
- Paperback : 256 pages
- Dimensions : 7 x 0.63 x 9 inches
4. Smoke & Spice
“Smoke & Spice, Updated and Expanded 3rd Edition” by Cheryl and Bill Jamison is the definitive guide to real barbecue for home cooks, celebrating its twentieth anniversary with 50 new recipes and full-color photography.
This edition features dishes like Molasses-Brined Pork Butt and Chipotle Cherry Cobbler, alongside essential techniques and tips for smoking on any type of grill.
With 450 recipes spanning America’s barbecue regions, the book blends expertly crafted recipes with entertaining stories from the barbecue world. It’s a must-have for anyone looking to master the art of slow-cooked, smoke-infused barbecue at home.
- Publisher : Harvard Common Press; 3rd edition (May 13, 2014)
- Paperback : 560 pages
- Dimensions : 8 x 1.25 x 9 inches
5. Fire + Wine
“Fire + Wine” by Mary Cressler and Sean Martin combines the expertise of a sommelier and a pitmaster to transform backyard barbecues into culinary delights.
Set in the Pacific Northwest, the book features 75 recipes that celebrate smoked and grilled dishes, from classic brisket to inventive pulled mushroom sliders. Each recipe is paired with a recommended wine, enhancing the flavors and elevating the dining experience.
Whether you’re mastering Pinot Noir BBQ Sauce or grilling Wine-Braised Beef Short Ribs, this cookbook equips grill enthusiasts with techniques for success and inspires a new appreciation for pairing wine with smoked and grilled foods.
- Publisher : Sasquatch Books (May 24, 2022)
- Paperback : 240 pages
- Dimensions : 7.32 x 0.76 x 10.03 inches
6. Franklin Barbecue
![Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]](https://m.media-amazon.com/images/I/61IEB4L9NoL.jpg)
“Franklin Barbecue: A Meat-Smoking Manifesto” by Aaron Franklin and Jordan Mackay is a renowned guide to mastering barbecue, penned by Aaron Franklin, owner of Franklin Barbecue in Austin, Texas.
From humble beginnings as a roadside trailer, Franklin Barbecue has ascended to iconic status. This comprehensive book shares insider knowledge on building smokers, selecting wood, managing fires, sourcing meat, and crafting exceptional barbecue.
With detailed techniques and recipes, it empowers backyard enthusiasts to achieve delicious results. Franklin’s expertise, paired with Jordan Mackay’s writing, makes this a definitive resource for anyone passionate about perfecting the art of smoking and grilling meat.
- Publisher : Ten Speed Press (April 7, 2015)
- Hardcover : 224 pages
- Dimensions : 8.25 x 1.04 x 10.27 inches
7. Project Smoke
“Project Smoke” by Steven Raichlen is a comprehensive guide to mastering the art of smoking, featuring 100 game-changing recipes from appetizers to desserts.
This book equips readers with step-by-step instructions on selecting smokers, understanding tools and fuels, and mastering techniques like hot-smoking and cold-smoking. Raichlen’s recipes span from Smoked Nachos to Chinatown Spareribs, showcasing the versatility of smoked flavors.
With full-color photos and endorsements from culinary experts like Tom Colicchio and Myron Mixon, “Project Smoke” is hailed as essential for anyone eager to elevate their smoking skills, offering techniques and recipes that promise to transform every smoked dish into a flavorful delight.
- Publisher : Workman Publishing Company (May 10, 2016)
- Paperback : 336 pages
- Dimensions : 8.05 x 0.75 x 9.25 inches
8. Smoking Meat 101
“Smoking Meat 101” by Bill West is the ultimate beginner’s guide to mastering the art of smoking meat, perfect for grilling season enthusiasts. It covers essential topics such as selecting the right smoker, seasoning meat effectively, and achieving optimal smoking temperatures.
With over 75 recipes including Smoked Turkey Legs and Maple-Smoked Wild Alaskan Salmon, this book offers a variety of dishes and flavorful sauces and rubs to enhance your barbecue skills.
Beginners benefit from five introductory “First Smoke” recipes and troubleshooting tips for common challenges. Whether you’re new to smoking or looking to refine your techniques, this guide promises to elevate your BBQ game effortlessly.
- Publisher : Callisto (July 9, 2019)
- Paperback : 206 pages
- Dimensions : 7.5 x 0.5 x 9.25 inches
9. Michael Symon’s Playing with Fire
“Michael Symon’s Playing with Fire” dives into the world of barbecue and live-fire grilling with over 70 recipes inspired by Symon’s experiences and his Cleveland-based restaurant, Mabel’s BBQ.
Drawing from regional favorites across America—from dry ribs in Memphis to burnt ends in Kansas City—Symon also introduces his own Cleveland-style barbecue.
The book not only showcases mouthwatering dishes like brisket and pork steak but also provides expert advice on grill and smoker types, choosing wood for smoking, and crafting flavorful rubs and sauces.
It’s a comprehensive guide for anyone eager to elevate their barbecue game with bold flavors and expert techniques.
- Publisher : Clarkson Potter; Illustrated edition (April 3, 2018)
- Hardcover : 240 pages
- Dimensions : 7.75 x 1 x 9.8 inches
10. The River Cottage Curing and Smoking
![The River Cottage Curing and Smoking Handbook: [A Cookbook]...](https://m.media-amazon.com/images/I/41rBiPo1QXL.jpg)
“The River Cottage Curing and Smoking Handbook” by Steven Lamb, with an introduction by Hugh Fearnley-Whittingstall, is a practical and comprehensive guide to curing and smoking meats, fish, cheese, and vegetables at home.
Rooted in the ethos of River Cottage’s sustainable food philosophy, the book covers sourcing, butchering, and transforming various proteins and produce into flavorful, preserved delights.
Steven Lamb, a seasoned charcuterie expert, simplifies traditional curing and smoking techniques with clear instructions and 50 recipes, such as chorizo Scotch eggs and dry-cured bacon.
It’s an essential resource for anyone keen on mastering artisanal food preservation with minimal equipment and quality ingredients.
Whether you’re seeking to perfect brisket, explore seafood, or experiment with unique smoking methods, these cookbooks for smoking are indispensable resources.
They inspire creativity, foster a deeper appreciation for smoked cuisine, and ensure every backyard gathering is infused with delicious, smoky delights.
