Simply Cookbooks

By J. Fulton
This review is from: Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit (Paperback)
After reading the book almost cover to cover, and then reading most of the reviews, I felt compelled to correct some misunderstandings. First. many of the complaints are from people wanting more instruction on “how to smoke”. This is nonsense. There is no need for detailed instruction on how to smoke. What makes smoking a art and skill is being able to produce the right temperature in the smoker and this comes only from practice. Instructions on how much charcoal, wood, water, air, etc to use for each type of smoker, at every external temperature, etc. would look like statistics tables and be equally exciting. For this reason, the authors advise a temperature goal of about 200-220. With a five dollar thermometer and a little practice, anyone can figure it out.
Second, the smoking is a forgiving and inexact process, no matter what your experience level. Cooks used to following exact recipes so their soufle won’t fall will always be frustrated by smoking. Smoking requires some monitoring and adaptation. I may have used X amount of charcoal one day, but on a colder day need more.
If you are willing to experiment, and have 5-10 hours then you are ready to smoke, and for everything else, this book is fantastic. If you are from the microwave culture, then you will probably be frustrated with the whole process and no book will save you. To reemphasize the most important point, if you have the aforementioned patience to try smoking, then this book is outstanding.

This is our main all-purpose rub, good on ribs, brisket, chicken, and more.

* 3/4 cup paprika
* 1/4 cup ground black pepper
* 1/4 cup salt
* 1/4 cup sugar
* 2 tablespoons chili powder
* 2 tablespoons garlic powder
* 2 tablespoons onion powder
* 2 teaspoons cayenne

Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry. Makes about 2 cups.

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