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| Home Book of Smoke Cooking: Meat, Fish & Game | 
 enlarge | Authors: Jack Sleight, Raymond Hull
Publisher: Stackpole Books
Category: Book
List Price: $12.95
Buy Used: $0.24
You Save: $12.71 (98%)
New (38) Used (28) from $0.24
Avg. Customer Rating:  5 reviews
Sales Rank: 91540
Media: Paperback
Number Of Items: 1
Pages: 160
Shipping Weight (lbs): 0.5
Dimensions (in): 8.8 x 5.9 x 0.4
ISBN: 0811721957
Dewey Decimal Number: 641
EAN: 9780811721950
ASIN: 0811721957
Publication Date: July 1982
Availability: Usually ships in 1-2 business days
Condition: name present Buy from the best: 4,000,000 items shipped to delighted customers. We have 1,000,000 unique items ready to ship today!
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Product Description
Discusses smokers you can build or purchase and gives tips on how to run them for optimum results. Various fuels to use are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more.
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| Customer Reviews:
 Limited Value December 15, 2004
13 out of 13 found this review helpful
This book tries to cover everything and succeeds at very little. It covers everything from how to build a smoker from a used refrigerator to recipes. But.. none of these topics are covered extensively or very well.
The illustrations are weak; the recipes are very weak; and, the general process discussions are haphazardly organized.
I bought this book on the strength of the other reviews, but am very disappointed.
 My Old Buddy June 16, 2004
20 out of 22 found this review helpful
I purchased this book WAY back in the late 70's when I was a meat smoking fool. Many years have past since those smoky days and now I find that I'm back at it again. (Smoking meat that is)Sadly my old copy of this book did not withstand the rigors of time...May it RIP! I was THRILLED when I found my old trusted friend listed here on Amazon. This is a GREAT book if you're just starting or if you've been doing the smoking thing for years. You get recipes for different kinds of brines, seasonings, basting techniques and just about anything else you'll need to know for smoking. This is a MUST HAVE book IMO! You can't beat the detailed in depth instructions on how to smoke and cure just about anything. I'm glad to see that after all those years this book is still right on top, this speaks volumes of how good a book it really is. Ciao!
Useful Smoking Advice November 19, 2001
21 out of 21 found this review helpful
This book discusses smokers you can build, or purchase instead, and also gives tips on how to run your smoker for optimum results. Various fuels to use in smokers are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more. Another book you may find of interest is THE QUICK AND EASY ART OF SMOKING FOOD by Chris Dubbs and Dave Heberle.
An old but good reference book. December 26, 1998
21 out of 23 found this review helpful
I've owned this book since 1972, then gave it to a friend. Now ordering another. Excellent fish brine! Unfortunately there is no index and a confusing "table of contents" but after I've brined and smoked over 1000 lbs of salmon/stugeon with rave reviews I would say it is a book worth the cost. A great seasoned salt recipe is also included.
Good on process, low on recipe's November 14, 1998
26 out of 28 found this review helpful
The book covers the process of smoking well. Good information on brining, sausage making, and processing smoked foods is provided. It lacks fundamental data such as internal temperatures of smoke cook meats. A few recipes are presented, but this is not a cookbook.
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