Get Smokin': 190 Award-Winning Smoker Oven Recipes | Editors at Cookshack

Get Smokin': 190 Award-Winning Smoker Oven Recipes | Editors at Cookshack | Disappointing at best.....

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Get Smokin': 190 A...

	Get Smokin': 190 Award-Winning Smoker Oven Recipes Editors at Cookshack Running Press, 2001 - 192 pages average customer review:based on 3 reviews view larger image
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From the leader in smoker oven production for more than 40 years -- Cookshack -- comes an unbeatable smoked foods cookbook, which includes nearly 200 of the best recipes collected from creative cooks who have used these smokers for years. With recipes for jerk chicken wings, smoked leg of lamb, whiskey onion marmalade, Florida smokehouse prawns, and much, much more, this cookbook is perfect for novice smokers and experienced barbecuers alike!

Get Smokin

If you have a smoker, This is a must! The recipes are right on the money!

Disappointing at best.....

I purchased a Cookshack smoker over 5 years ago and have experimented with it off and on. While I realize that barbeque is more art than science, I have been frustrated by the lack of information on just how much wood to use with particular recipes. I pre-ordered this book in anticipation of learning some secrets and tricks in the use of the Cookshack smoker. I waited for more than a month for delivery of the book and upon receipt of it, I eagerly delved into it looking for answers to my many questions. To my great disappointment, this book offered absolutely no information that I hadn't learned from trial and error. How much wood should I use? The book suggests that I consult the Cookshack Operator's Manual. There are some general guidelines but the guidelines don't tell you what amount of wood works best with what amount of food. Although I have had some delicious food from the Cookshack, if I am cooking for guests, I use my Brinkmann smoker as I am more confident that the food will be cooked to perfection. The water smoker takes longer, but is more forgiving than the sealed, dry smoking Cookshack. People who like to smoke fish will find 48 pages of recipes. If you prefer beef or pork, the list is much smaller, 16 and 15 pages respectively. There are also small sections dedicated to sausages, lamb and game. In short, this is a book that should have been a digest for Cookshack owners and prospective buyers. At best, it is a generic guide for smoking recipes. It doesn't promote the product line and it isn't a worthwhile choice for anyone new to smoking foods.

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