Table of Contents

Introduction 9

1 Introduction to Smoked Foods 11

The History of Smoked Foods 13

Smoking Is Hot Right Now 14

The Temperatures of Smoke 15

Direct Heat versus Indirect Heat 17

The Four Regional Barbecue Styles and Flavors 19

2 The Science Behind Smoked Foods 23

Why Smoked Foods Taste So Good 25

Why Pit-Smoked Foods Are So Tender 27

Low-and-Slow, Hot-and-Fast, and Grilling 29

Bark, Smoke Rings, and Raw-Looking Chicken 30

3 Smoking Equipment Essentials 33

Types of Smokers 35

Using a Gas or Charcoal Grill to Smoke Food 39

Plank Smoking 43

Building Your Own Smoker 45

Indoor Smokers 46

4 Building and Maintaining Fire and Smoke 49

Types of Fuel 51

Wood and Smoke Flavors 53

What Good Smoke Looks and Tastes Like 57

Tips for Smoking Outdoors 59

Tips for Smoking Indoors 61

5 Brines, Injections, Rubs, and Seasonings 63

Hubs 65

Brines 65

Injections 66

6 Barbecue Sauces, Mops, and Glazes 89

Barbecue Sauces 91

Mops 91

Glazes 91

7 Beef and Lamb 111

8 Pork 133

9 Seafood 155

10 Poultry 173

11 Side Dishes 191

12 Meatless Menu Items 207

13 Desserts and Treats 225

14 Plank Grilling 241

Appendix A Glossary of Smoking and Cooking Terms 251

Appendix B Additional Resources 257

Standard U.S./Metric Measurement Conversions 262

Index 263