That's it. Time to buy a smoker.

good stuff. lots of interesting techniques and recipes. looking forward to trying them out.

I want to buy a smoker now! Very helpful info about smokers and smoking in the opening section as well as a ton of delicious looking recipes. I checked this out from the library but I'm definitely adding it to my to buy list.

Good collection of recipes and techniques. Great pictures.

Great clear instructions on how to grill. Too bad it's all in Fahrenheit. If everything was in dual standards (Freedom and metric) it'd be a 5/5 book

As usual, good explanations of procedure and solid recipes. Excellent resource

Everything you ever wanted to smoke, plus a bunch of tips. Very clear guidelines on the tools you need and what food to buy. A great intro paragraph or two on why Raichlen likes this food and why his recipe works. Also, sometimes some alternate ways to cook - like grill vs smoker or hot vs cold-smoking. Note, this one is not for tyros. Newbies would be better served by Raichlen's BBQ Bible or Meathead's book: [b:Meathead: The Science of Great Barbecue and Grilling|25897965|Meathead The Science of Great Barbecue and Grilling|Meathead Goldwyn|https://images.gr-assets.com/books/1445050310s/25897965.jpg|45780869]

If I had to give it one fault it's a call for smoking with hay without explaining what kind or where to get it. (Or maybe I blanked out while reading that section) And the internet is no help it's either people saying they think it would stink to high heaven or that restaurants are starting to use it. Also, went to a farm and they only sell straw - is that ok? Book doesn't answer that.

Overall, it's a wonderful companion to his PBS show of the same name. It's a great BBQ Smoking cookbook and I have added a lot of recipes to my personal wiki.

One word... outstanding! If you were to only buy one smoking cook book, this would be it. Amazing in every way, from recipes to photographs. My favorites in this book are the brisket with 6 pages dedicated to the cut, prime rib, and classic pork shoulder. I have been smoking meat for a few years and learned a ton from this very accessible book.

Thank you to NetGalley for the advanced copy of this book in return for an honest review.

I'm a cooking show junkie, and Steven Raichlen's shows on PBS (Barbecue University, Primal Grill and Project Smoke) are some of my favorites. I love his straightforward, easy to understand style and his enthusiasm for all things grilling is infectious.

The Project Smoke cookbook is no different. There's a lot of information packed into this book, including tips on selecting the right woods, the equipment and tools you will need, and recipes and tips for smoking all kinds of meats, fish, poultry, vegetables and even cocktails! I plan on giving many of the recipes this summer. I want to try the made-from-scratch bacon, and my stepdad has been wanting to smoke a brisket for ages. The smoked potato salad looks like a pretty good side dish to go with it.

The only thing that would make this book better is if it was scratch and sniff. Can you imagine?

I can't wait for this book to come out so I can buy a hardcopy. Ihave a feeling this book will be well used in my family for many years to come.