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TIPS, TRICKS, AND SECRETS FOR USING A WOOD PELLET SMOKER TO ENHANCE THE FLAVOR OF EVERYTHING, FROM MEATS AND SEAFOOD TO VEGGIES AND BAKED GOODS
What’s the best way to infuse your barbecue fixings with that quintessential, smoky flavor? This book explains everything you need to know—picking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Packed with step-by-step photos and helpful tips, The Wood Pellet Smoker and Grill Cookbook serves up spectacularly delicious dishes, including:
• Cajun Spatchcock Chicken
• Teriyaki Smoked Drumsticks
• Hickory New York Strip Roast
• Texas-Style Brisket
• Alder Wood–Smoked Trout
• St. Louis–Style Baby Back Ribs
• Cured Turkey Drumsticks
• Bacon Cordon Bleu
• Applewood-Smoked Cheese
• Peach Blueberry Cobbler
My husband was so happy to get this cookbook! He loves his smoker and went to work trying out recipes right away. He said this was exactly what he needed!
Recipes are easy to follow and the illustrations are exquisite. Prep time, cook time and types of recommended wood flavors are included in each recipe. I really like that the text is larger and very easy to read. An entire meal can be made at one time. Chapters include appetizers and sides, poultry, red meat, pork, seafood, and extras (desserts 🙂 There are also recipes for brines and rubs.
The introduction is quite in-depth and answers a lot of basic questions about how pellet grills work, what flavor of pellets to use with different kinds of food, accessories you can use on your pellet grill, and some general definitions of terms commonly used in pellet grill cooking.
Peter’s recipes are easy to follow, with clear, detailed instructions, and great step by step photos to go along with the instructions. He has a very well laid out table on contents, which separates the recipes by type. There is a delicious variety of foods, which really highlights the versatility of pellet grills. Each recipe also has a “notes” section where he spells out a few additional hints and tips that are very helpful.
The book has a great little section at the end for some basic but versatile rubs and brines that you can make at home, as well as helpful conversions and temperature charts for USDA minimum safe serving temperatures.
There is even a listing of manufacturers and pellet brands so that you can find the right ones to fit your needs. The first 25 pages are jam-packed with useful info including what a WPSG is and its components; why you should consider buying one over another type of smoker; its history; how to use it, clean it and test it; types of pellets; extra equipment you might need; cooking tips and more.
Includes time-tested recipes with colorful illustrations for Appetizers and Sides (including Atomic Buffalo- Turds), Poultry, Red Meat; Pork, Seafood, Extras like pizza, bread and desserts and finally Brines and Rubs. Temperature Conversions, Weight Conversions, Volume Conversions and Cooking Times along with an Index.
This book serves as an excellent comprehensive guide for anyone interested in investing in a wood pellet smoker-grill. The author offers a wide array of recipes, each accompanied by beautiful color photography and easy to understand step-by-step instructions in order to achieve tantalizing smoked foods, ranging from Applewood-smoked cheese and crabmeat stuffed mushrooms, to seafood chowders, loin chops and Texas-style brisket.
Peter Jautaikis is the BBQ pit master of the Blog Smokin’ Pete’s BBQ (smokinpetebbq.com). Pete’s recipes and photographs are featured on various forums and barbecue wood pellet and smoker-grill manufacturer websites. He lives in Ripon, CA.
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