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This is a cookbook for anyone who is serious about barbecue and in it you will find no recipes directing you to simply slap a steak on top of hot coals. Instead, there are detailed guidelines for how to spend hours smoking your meat to perfection. Smoking meat with wood chips is a time honored (and time intensive) of preserving meat and imparting flavor to it. The motto of the book Championship BBQ Secrets for Real Smoked Food is "low and slow" and author Karen Putman is something of an expert in the subject. She has more than 20 years of experience and the title of grand champion from the American Royal BBQ Contest to attest to the delicious taste of smoked 'cue.
By the way, if you're serious about smoking and barbecue, you may want to take Putman's recommendation to use a charcoal grill and not a gas one. It's easier to maintain a proper temperature and an even heat distribution with coal, not to mention that it's a little more practical to keep it going for hours at a time while your meat cooks.
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5-25-2006 @9:44AM Dan Tannenbaum said... I love good BBQ, but do not often have the amount of time to truely smoke the meat. I use my gas grill and wood chips for everyday BBQ. Using high heat, I combine smoking with cooking and get a great flavor. The trick is to soak the wood overnite (at least) and keep the wood juice handy for when the wood drys out to much to smoke. "Juicing" up the wood allows me to BBQ anything from a brisket to a 20lb, turkey in five hours or less.
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5-25-2006 @9:59AM Andy said... "Putman's recommendation to use a charcoal grill and not a gas one. It's easier to maintain a proper temperature and an even heat distribution with coal, not to mention that it's a little more practical to keep it going for hours at a time while your meat cooks."
I'm a little confused, is this backwards? I do plenty of smoking, and keeping a charcoal fire going properly is not easy at all as compared to keeping my gas grill on.
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5-25-2006 @11:11AM Nicole Weston said... I gather that her point is that it can use up an awful lot of gas to keep a gas grill running for so many hours and, depending on the size of your tank, this can be a problem for some people.
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5-25-2006 @5:26PM ken allison said... I have a 2500 lb homemade smoker double rack with a fire box that is 4x4 ft square, I use 100% hickory green wood and can cook ribs,butts,chicken, brisket at 225-250 degrees, and the key is green wood and some wet wood for the smoke, it does great.I would put my skills up against anyone.
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5-25-2006 @7:33PM Andy said... Wow, GREEN wood? That's something...I've never heard that one. Just goes to show you, everyone has their own methods and secrets. Fascinating.
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5-26-2006 @12:47PM ken allison said... Remember green wood or just cut wood has moisture in it and will not burn as hot, so what do we get? smoke,low heat 225-250 and moisture, which gives a perfect product.
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