Description
This volume explains the types of smoking: cold, hot, stovetop and smoke roasting, taking the reader through the do’s and don’ts, and the when’s and how’s. It offers a range of smoking recipes from Jamaican jerked pork to lemon lobster tails and pancetta vildalia onions. Also included are cooking charts to determine cooking times and types of fuel for different foods and a range of smoking equipment and techniques.
