LET IT SMOKE

Paying tribute to the ever growing popularity of smoking, this new book by Ted Aschenbrandt, author of The Water Smoker and the bestselling title The big Smoker Book, explains everything there is to know about the handling of all kinds of smoker ovens or devices available on the market. Best of all, however, he shows how to achieve the compelling and distinctive flavour of smoke without using a real smoker oven but while preparing food also on a gas or kettle grill, making use of smoked flour, chips and chunks. In addition to his well-founded information on utilization and maintenance he also provides lots of tasty new recipes, ranging from meat, poultry and fish to vegetables, side dishes and desserts.

If you ever wanted one comprehensive book on how to smoke – here it is!