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Many of us here have probably spent some time on Smoking-Meat.com ... if so, the name "Jeff Phillips" should ring a bell. Still a bit fuzzy? Then perhaps you're a poster or lurker over at http://www.smokingmeatforums.com ... run by Phillips as well.
Phillips has created a cottage industry for archiving smoking recipes, techniques, tutorials, and resources and, truth be told, does a good job at most aspects (Smoking-Meat.com, sadly, has a TON of dead links as of late) of this endeavor. If there's one frustrating element of these two websites it's that the Smokin-It family gets short shrift in favor of MES or other less awesome smokers. These shortcomings aside, Phillips does credit to the title of "pitmaster" and has helped encourage a nation of avid recreational and competition smokers.
Phillips put together "Smoking Meat: The Essential Guide for Real Barbecue" as an encyclopedic tome for the beginner, as well as a handy reference for the advanced smoker as well. While not without its faults, I think that this book is a solid addition to the smoker's library but with a few necessary caveats.
PROS:
1. The book is gorgeous ... the photos help provide a warmth that many cookbooks lack and help convey the scope of not just the finished product but the practices and equipment needed to become an effective smoker of meat.
2. The lengthy introduction to the book, "Smokeology" covers the history of smoking meat, a comparative overview of different smoking techniques and equipment, and even a glossary of smoking/bbq'ing jargon.
3. Organization is key here. Chapters on each meat group, rubs and sauces, sides, etc. are clearly delineated and the index is clear and easy to use.
4. The instructional content is clear and to the point for even novice smokers and grillers with tried and true methods like 3-2-1 spareribs.
5. A nice conversion chart in the appendix will come in handy for smokers of all levels.
6. The sheer breadth of content, literally hundreds of recipes, is worth the price alone.
CONS:
1. That same breadth of content that makes it useful for an intermediate or advanced smoker could easily prove daunting to a novice. Moreover, the "standards" are often arbitrarily enhanced (ex: no "brisket" but instead you'll find "garlic & onion brisket" or a "pan smoked brisket") which may cause a few stumbles in the learning process ... crawling before walking before running.
2. The narrative thread breaks down a bit in both the preface to the recipes and in the context clues that help someone who may not have an experienced palate visualize what these spice mixtures or wood choices will yield.
3. The book feels like an extension of the website, yet lacks the synchronous feedback a user on the internet would have should they click through the links. I think that this book (much like many college textbooks) would benefit from an online resource or free access to his original Smoking-Meat.com site; as it is, I think much of the content feels oddly flat.
4. Ultimately, I'm not certain that the author really knew what he wanted this to be ... for example, is it a teaching tool for those new to smoking? Is it a recipe-driven compendium showing the breadth and depth of the smoking hobby? Are the more unusual recipes accessible for beginning and intermediate smokers?
5. Like the Mixon book, it lacks step-by-step photos that would be invaluable to someone doing a preparation for the first time.
FINAL RECOMMENDATIONS:
On some level, this book feels like the proverbial "jack of all trades, master of none". For someone with experience with cookbooks, or smoking, this is a great recipe resource. While it contains clear instructions, written in an almost journalistic prose, I think it lacks "heart" at times and doesn't convey the emotional component that feeding well smoked meat to family and friends offers smokers of all levels of proficiency.
It is a resource I refer to on a regular basis; especially for some of the more obscure preparations (ex: "Bacon Wrapped, Boudin-Stuffed Jalapenos", "Smoked Apple Pie" or "Pulled Pork Shepherd's Pie") it is a wonderful resource but these recipes deviate from a smoking reference and enter into the realm of traditional cookbook.
Overall, this is a solid addition to your library but not one that I'd use to learn this hobby from the ground up but instead to refine a skill set and broaden the variety of recipes. It's slick, pretty, and very "corporate" ... and if you're able to conceptualize without an author's assistance it's a great tool overall.
VENDOR RECOMMENDATION:
http://www.amazon.com/Smoking-Meat-Essential-Guide-Barbecue/dp/1770500383/ref=pd_sim_b_1
Phillips has created a cottage industry for archiving smoking recipes, techniques, tutorials, and resources and, truth be told, does a good job at most aspects (Smoking-Meat.com, sadly, has a TON of dead links as of late) of this endeavor. If there's one frustrating element of these two websites it's that the Smokin-It family gets short shrift in favor of MES or other less awesome smokers. These shortcomings aside, Phillips does credit to the title of "pitmaster" and has helped encourage a nation of avid recreational and competition smokers.
Phillips put together "Smoking Meat: The Essential Guide for Real Barbecue" as an encyclopedic tome for the beginner, as well as a handy reference for the advanced smoker as well. While not without its faults, I think that this book is a solid addition to the smoker's library but with a few necessary caveats.
PROS:
1. The book is gorgeous ... the photos help provide a warmth that many cookbooks lack and help convey the scope of not just the finished product but the practices and equipment needed to become an effective smoker of meat.
2. The lengthy introduction to the book, "Smokeology" covers the history of smoking meat, a comparative overview of different smoking techniques and equipment, and even a glossary of smoking/bbq'ing jargon.
3. Organization is key here. Chapters on each meat group, rubs and sauces, sides, etc. are clearly delineated and the index is clear and easy to use.
4. The instructional content is clear and to the point for even novice smokers and grillers with tried and true methods like 3-2-1 spareribs.
5. A nice conversion chart in the appendix will come in handy for smokers of all levels.
6. The sheer breadth of content, literally hundreds of recipes, is worth the price alone.
CONS:
1. That same breadth of content that makes it useful for an intermediate or advanced smoker could easily prove daunting to a novice. Moreover, the "standards" are often arbitrarily enhanced (ex: no "brisket" but instead you'll find "garlic & onion brisket" or a "pan smoked brisket") which may cause a few stumbles in the learning process ... crawling before walking before running.
2. The narrative thread breaks down a bit in both the preface to the recipes and in the context clues that help someone who may not have an experienced palate visualize what these spice mixtures or wood choices will yield.
3. The book feels like an extension of the website, yet lacks the synchronous feedback a user on the internet would have should they click through the links. I think that this book (much like many college textbooks) would benefit from an online resource or free access to his original Smoking-Meat.com site; as it is, I think much of the content feels oddly flat.
4. Ultimately, I'm not certain that the author really knew what he wanted this to be ... for example, is it a teaching tool for those new to smoking? Is it a recipe-driven compendium showing the breadth and depth of the smoking hobby? Are the more unusual recipes accessible for beginning and intermediate smokers?
5. Like the Mixon book, it lacks step-by-step photos that would be invaluable to someone doing a preparation for the first time.
FINAL RECOMMENDATIONS:
On some level, this book feels like the proverbial "jack of all trades, master of none". For someone with experience with cookbooks, or smoking, this is a great recipe resource. While it contains clear instructions, written in an almost journalistic prose, I think it lacks "heart" at times and doesn't convey the emotional component that feeding well smoked meat to family and friends offers smokers of all levels of proficiency.
It is a resource I refer to on a regular basis; especially for some of the more obscure preparations (ex: "Bacon Wrapped, Boudin-Stuffed Jalapenos", "Smoked Apple Pie" or "Pulled Pork Shepherd's Pie") it is a wonderful resource but these recipes deviate from a smoking reference and enter into the realm of traditional cookbook.
Overall, this is a solid addition to your library but not one that I'd use to learn this hobby from the ground up but instead to refine a skill set and broaden the variety of recipes. It's slick, pretty, and very "corporate" ... and if you're able to conceptualize without an author's assistance it's a great tool overall.
VENDOR RECOMMENDATION:
http://www.amazon.com/Smoking-Meat-Essential-Guide-Barbecue/dp/1770500383/ref=pd_sim_b_1
