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Weber Cookbook Guide to Smoke Cooking - 7605
Weber's Smoke™: A Guide to Smoke Cooking for Everyone and Any Grill
If you're a grillmaster who wants to learn the art of smoke cooking but don't have the time for long-smoking sessions, WEBER'S SMOKE™ cookbook is for you. Now you can add smoke flavor to almost any food on any grill. Weber's Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes—not hours. There is a huge difference between grilling and smoke cooking. Grilling is cooking over direct heat, while smoke cooking over smoldering wood. It's one of the oldest forms of cooking in the world, but it's only recently become popular in America because of the infatuation with barbecue.
Weber Cookbook 7605
From one of America's top Weber master grillers and grilling experts, Jamie Purviance, is the author of multiple cookbooks including Weber's New Real Grilling Cookbook, Weber's Big Book of Burgers, Weber's Way To Grill Cookbook, Weber's New American Barbecue, and Weber's Real Grilling Cookbook, the cookbook Weber's Smoke Cookbook: A Guide to Smoke Cooking for Everyone and Any Grill is the official Weber grill guide to the new way of grilling. Whether you're grilling up traditional barbecue fare or something a little more exotic, the techniques covered in WEBER'S SMOKE™ will help you succeed every time.
About Weber Grill
George Stephen, the founder of Weber Grills, created the first kettle grill with a rounded cooking bowl and a lid. A worker at Weber Brothers Metal Works in Chicago, he was unsatisfied with the traditional open-brazier BBQ commonly found in post-WWII America, and he found himself looking for new ways to find flavor. Inspired by the spherical shape of buoys at the metal company, he put pencil to paper and started designing. He sliced the buoy in half, added a lid, and created the idea for covered cooking with what would become Weber grills. Since then, countless hamburgers, T-bone steaks, veggie kebobs, and hot dogs have owed their smoky flavor profile to this innovator. And while the classic kettle grill will always be Weber's most iconic product, they've since branched out from their early days of buoy-slicing. The global company is based in Palatine, IL, and creates nearly all of its gas, electric, charcoal, and smoker devices right here in the U.S.
Features:
- Basic and advanced smoke cooking methods for any grill or smoker
- 87 exciting recipes for every type of grill and griller
- Smoking woods' flavor characteristics and food pairing suggestions
- Weber's Top Ten Smoking Tips for getting the best possible results on any grill
Approximate Weight:
- Shipping: 2 lbs
Articles
- 87 Exciting Recipes For Every Type Of Grill And Griller
- Basic And Advanced Smoke Cooking Methods For Any Grill Or Smoker
- Smoking Woods ' Flavor Characteristics And Food Pairing Suggestions
- Weber 's Top Ten Smoking Tips For Getting The Best Possible Results On Any Grill
Over 87 Years Of Experience
